Maybe Iron Chef America ISN'T as staged as we thought?
I believe this episode aired for the first time last Sunday, so if you haven't seen it and want to be surprised when you do, read no further!
Anyway, Bobby Flay went up against Todd Stein for battle mussels. Right after the secret ingredient was announced and the chefs gathered with their crews, Bobby asked his sous chefs something to the effect of, "What should we do for the next dish? Do you have any ideas?" One of the girls responded with, "You should do a cioppino" and Bobby said okay and went for it.
Based on all of the behind the scenes type articles I've read about ICA, the chefs supposedly know what the ingredients are the weekend before, and have two days to practice and make a game plan. (Other articles say the chefs are given a list of three possible ingredients a few weeks before the show, and they practice three sets of dishes and find out which ones they'll be cooking during taping.) Could Bobby's comment be proof that this isn't actually the case, and that the cooking on ICA is actually as spontaneous and hectic as we are lead to believe? Or do you feel that this was a comment purposely filmed to give an air of uncertainty, and that the chefs really do have a road map prior to filming?
Just wondering what your thoughts are, because I am always intrigued about what we don't see on shows like this! Also, Laura Calder is a judge this episode, and she is her lovely but sassy self! And Julie Chen's false eyelashes were ridiculous to the point of distraction. :)
Not sure if anything changed but that episode was all about the sous chefs.
Bobby had Christine Sanchez (his sous chef at Bolo) who always seems to be confused and out of her element on ICA, and was she really asking Bobby if she was cooking grits correctly?
Todd Stein had Russell Kook who some might remember as the runner up on the most recent season of Hell's Kitchen (he lost to Nona in the final). Russell was one of the most arrogant contestants ever and it seems like he's still the same. I liked how Todd asked him about how much mussel stock there was and he responded with some smarmy "there's a lot" response, and, when he was removing cooked mussels out of the shell he was popping every other mussel into his mouth and munching away. A true professional and comedy gold.
I thought I saw on a behind the scenes program, they learned the secret ingredient in the morning, when they were setting up, and put the ingredient onstage. I figure they do the brainstorming then.
Here's a recent interview with Stein
"EChi: There's a lot going on in the hour. Do they give you any prep time before learning the secret ingredient?
TS: You get a little time to get some stuff done—basics, but you can't do any knife work. You can get stocks on, but you can't start the actual cooking. The hour is real."
Lot more ICA coverage on Eater
"And you find out which particular ingredient you'll be cooking with 45 minutes or so ahead of the taping and it's usually between three to four particular ingredients, so you have time to plan menus for each and request ingredients for your pantry;...."