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Nov 5, 2012 12:36 PM

THE NEXT IRON CHEF: Redemption - Episode 1 [**SPOILERS**]

In a series that should be called Retreads, it's only fair that Tim Love -- who is neither a retread nor looking for redemption -- gets ousted first.

The Schadenfreude in me would've liked to see Spike take the plunge ... just so that he could be a first time loser TWICE.

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  1. During which episode will Nate Appleman's head explode?

    1. Spike was seriously worried about that. His "cred" as a chef would be pretty suspect -- even more than it is now -- if he got booted first twice.

      8 Replies
      1. re: LurkerDan

        Spike has no "cred" as a chef. His only cred is that he has hired a great PR agent.

        1. re: chicgail

          spike has tons of "cred" as a chef. the other chefs are insanely jealous of his "cred" and would kill to hire his PR agent.

        2. re: LurkerDan

          I might be fuzzy on this, but wasn't Spike also on a Top Chef Masters or All-Stars? And didn't he also have an early exit there?

          1. re: Brad Ballinger

            It was the Next Iron Chef All Stars and yes, he was first out, after being beaten by Marcus Samuelson.

            1. re: cellophane_star

              Yes, I was aware of that. In addition to that, I seem to recall him being ousted on a Top Chef series.

              1. re: Brad Ballinger

                He was ousted on two - Top Chef and Top Chef Masters

                  1. re: charmedgirl

                    All-Stars, not Masters. My apologies.

        3. I know I posted to this thread earlier today - where'd it go? Anyway, I said that while I think Chef Love is a great guy, he seemed to have a chip on his shoulder - not sure if it was real or just they way they shot him. When he said he cooked a steak, not to serve, but for himself, I said, 'Bye, bye'. I am looking forward to wherever he pops up next.

          11 Replies
          1. re: jeanmarieok

            He certainly did not seem as into as the rest - for which I was grateful. The heavy scripting was showing way too much on this episode and made it hard to watch imho.

            1. re: Siun

              Not entirely sure, after his performance, why Tim Love agreed to do this. That makes me sad, he's a great chef and his other TV has been good.

              I was mildly suspicious at the - compared to their last TIC efforts - mildness of Appleman and Mehta. It can't last. We'll see what develops, si?

              1. re: nikkihwood

                I don't know why Tim Love agreed, either, and I was shocked that he chose that time to make himself a cocktail and a snack. He has closed two of his restaurants in the last couple of months, supposedly to be relaunched in a new direction (rumor is high-end steakhouse) in 2013. Such a shame that he came across as having less personality than a small stick.

            2. re: jeanmarieok

              I thought he had a chip too and was surprised cuz I really liked him on Top Chef Masters (I think that's what he was on). However, I disagree about Spike. I thought his previous scallop dish (I happened to see a few repeats of last season over the weekend) looked great and he seemed to just barely lose out to Marcus S. This dish was def. more of a kitchen sink, which I don't think he'll do again but he seems like he knows what he's doing. Whether you like his personality or not. Don't think I can take 90 min of this every week tho, why can't it just be an hour?

              1. re: Joanie

                It seemed to me that they edited the scene w/ Marcus and Spike to make it seem closer than it was. Marcus did a couple of complex dishes and Spike was praised for searing a scallop well, though the rest of his dish didn't stand up. They never make it seem obvious who is going home or people would turn it off. As with the previous show, I don't think his cooking skills are as good as the others. You can tell by his track record on TC and that he won very few challenges and was rarely in the top.

                1. re: chowser

                  I don't know, Alton specifically said he barely lost and I thought the judges really liked the sauce Spike made with the chopped calamari and what not. Whatever, I personally don't think Marcus was a shoo-in.

                  1. re: chowser

                    Spike is clearly not in the same class as the others (except possibly Marcel). But that leads many here to think he sucks, or is just a "cook" and not a "chef" or whatever. I'd be very happy to have Spike cook me a meal, he clearly has talent and skill, if not at the level of the rest of this cast.

                    1. re: LurkerDan

                      I agree that in this competition against some great chefs, he doesn't compare, or he hasn't proved himself; nor did he in Top Chef. And, I do think he outperformed Chef Love in this competition and deserved to stay. I would be happy to try a meal from Spike but if I had to pay $150+ for a tasting menu at a restaurant, I'd pass. I'd do it for many other Top Chef contestants, though.

                2. re: jeanmarieok

                  According to Alton, in the Zagat interivew posted elsewhere
                  all of them have a chip
                  " In either case, everyone had a chip on their shoulder, everyone had an ax to grind and everybody was prepared for the milieu as it is - they were ready to dive right in and film. "

                  1. re: jeanmarieok

                    I felt the same way about Chef Love. A salad? Especially compared to what many of the chefs like Nate and Mehta did, it wasn't worthy of being anything but the bottom. He cooked himself a steak lunch with white wine! And, for his challenge, he downed a ladle of what was it, whiskey? He didn't seem to want to win this.

                    1. re: chowser

                      It certainly seemed like he had no expectation whatsoever to win this thing and was just killing time.

                  2. What is going on with how they're describing chef's cooking style? Eclectic American, Playful American? Chef Love's description brought a restaurant experience to mind (Urban Western American - cowboy food served on the fine china?), but ultimately I don't entirely understand what the point is.

                    On other cooking shows, you hear a lot of "I've been trained in French techniques but use the local ingredients of California/Australia/Japan/etc". Marcel seemed to try and hint at that, but I don't get the point of making up witty ways to describe people's food that really doesn't mean much.

                    1. I agree about the silly tags. For example, Duskie Estes is a local chef here in Sonoma County, very successful and a favorite among locals (along with her husband and business partner John Stewart, and together they won the national Cochon competition 2 years ago). But to call her style "Playful American" ? She's very committed to farm-to-table, nose-to-tail, locally-sourced foods (as evidenced by her "Support Local Food" t-shirt she wears almost constantly). But "playful" is just not the right tag. And the same goes for the tags attached to many of the other competing chefs.