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Iron chef, what should this show do next?

ukjason Jun 6, 2013 04:54 PM

So we just had the Tournament champions show, we've had grudge matches, we had other iron chef from around the world and of course the next iron chef show. So what should they do next? One idea is have the originals Japanese iron chef come battle the ICA or have a world IC completion or have the top ten Mitchlen star restaurant chefs come battle for charity.

What do you think IC should do next?

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  1. Kris in Beijing RE: ukjason Jun 6, 2013 05:03 PM

    Go back to the, oh, first 5 seasons and re-match the competitions that were the closest in score. Use the same Secret Ingredient but add The Chairman's Curveball.

    The first episodes of IC:A's were shown in 2005, so they could wait only about a year and start IC:A-- Decade Rematch series and re-match chefs from the first year [and so on].

    IC:A Sous -- have a very similar Secret Ingredient as one that a sous and an IC did together, but this time have them compete against each other. Give the Sous a 20 minute time advantage.

    IC:A On Tour-Audience Rules. Have IC:A in 10 US cities and of course sell tickets. The audience votes for the winner, so the competition has to create fewer but larger "dividable" dishes that can be sampled by the crowd. Maybe each section of the audience gets to sample 1 dish.

    1. m
      miss_belle RE: ukjason Jun 6, 2013 05:32 PM

      What should they do next?

      Cancel and put it out of its misery.

      7 Replies
      1. re: miss_belle
        paulj RE: miss_belle Jun 6, 2013 07:58 PM

        Replace it with new competitions?

        - Chef Roulette (in which chefs are challenged with a spinning wheel)
        - Cutthroat Kitchen (a reality competition show with Alton Brown as "the devilish provocateur")
        - Beat Bobby Flay
        - Guy & Rachael's Kids Cook-Off
        - Donut Showdown


        1. re: paulj
          pamf RE: paulj Jun 6, 2013 08:34 PM

          Didn't we already have a "Beat Bobby Flay" with the throwdown series?

          1. re: pamf
            paulj RE: pamf Jun 6, 2013 08:43 PM

            Sounds like this is the reverse - others are challenging Bobby.

          2. re: paulj
            Phaedrus RE: paulj Jun 8, 2013 05:34 PM

            Elvis Costello used to have a big roulette wheel on stage with him and he would have a lot of his old songs on it. He would have someone spin it and then he would sing that song.

            They could do the same thing except that they could have additional ingredients, condiments, and techniques on the wheel so that they have to work it in to the dishes.

            Have a giant gong so that when the Chairman bangs the gong their assistants would have to switch kitchens.

            1. re: Phaedrus
              paulj RE: Phaedrus Jun 8, 2013 06:34 PM

              Didn't Alex switch kitchens in the middle of a NICA final competition (Elizabeth Falkner v Geoffrey Zakarian)?

            2. re: paulj
              miss_belle RE: paulj Jun 9, 2013 05:12 PM

              I thought you were kidding around until I clicked on the link. So the dumbing down of the Food Network continues. And apparently, full speed ahead..

              1. re: miss_belle
                paulj RE: miss_belle Jun 9, 2013 11:22 PM

                They might as well. The smart people who claim to want advanced stand-n-stir shows can't agree on what they want. FN is too big to cater to a such a fragmented market, even if they are the elites.

          3. Firegoat RE: ukjason Jun 9, 2013 05:06 AM

            Have an extended episode filmed live - unedited where we get to see what actually happens and run it as a marathon event on FN.

            1. ipsedixit RE: ukjason Jun 9, 2013 05:15 PM


              The secret ingredient should be colors.

              As in, make 6 courses that feature the color Red.

              1 Reply
              1. re: ipsedixit
                Kris in Beijing RE: ipsedixit Jun 10, 2013 07:58 AM


                I did a Thanksgiving one year in Beijing whew I did 2 dishes each of ROYGBIV, plus white and brown.

                That BIV part was pretty tough. Luckily there are Chinese purple carrots.

              2. b
                Bunson RE: ukjason Jun 11, 2013 10:13 AM

                Iron Chef has run it's course and they're now in gimmick mode to try and keep it interesting. Cancel it and every competition-type food show around. They roll out these "The Next Iron Chef" shows every year and pretty soon every celebrity chef will be an Iron Chef.

                The other disturbing trend is the 'celebrity chef helps struggling business" concept. When I saw Buddy Valastro doing a Kitchen Nightmares type of show with a bakery I almost threw up.

                2 Replies
                1. re: Bunson
                  HoosierFoodie RE: Bunson Jun 11, 2013 10:49 AM


                  1. re: Bunson
                    paulj RE: Bunson Jun 11, 2013 01:04 PM

                    What would you show instead?

                  2. Firegoat RE: ukjason Jun 11, 2013 10:20 AM

                    Limiting their budget, pantry, equipment might be fun. I think from reading about the "behind the scenes" there the chefs get to bring in a lot of things that they want to use. Give them a Weber charcoal grill and 10 ingredients.

                    1 Reply
                    1. re: Firegoat
                      BuildingMyBento RE: Firegoat Jun 12, 2013 06:05 PM

                      No kidding they get to bring a lot of their own stuff...one recent episode, the challenger had a Buddha's hand in his repertoire.

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