Making a Culinary comeback in New Orleans

I have been to New Orleans several times for conferences, NASA educational training and eating! This nice article focuses on how life and culinary ways have helped revive New Orleans after Hurricane Katrina. Featuring John Besh (finalist for Iron Chef American, restaurant owner in the City and more), other chefs, people, recipes and more.

http://www.kansascity.com/living/food/story/1545393.html

Iron Chef America Battle : King Crab

In Iron Chef Battle King Crab, Bobby Flay took on a NYC chef Freitag. I had a hunch that she would give him a run for his money. This was even more evident when the ingredient was King Crab which is so versatile. There King Crab Salad, a Chowder Bisque, a crab egg and ham with poblano cream and a crab stuffed veal chop by Freiteg. Bobby countered with crab and salmon cake and vinaigrette, crab with fried green tomato, crab with poached egg and hazelnut, king crab with red curry and lime and Crab Gumbo with okra.

I knew it was going to be close. I thought the judges like the tastes of Flay just a little more. I picked Flay by +3. He won by +1 so I was on the right side and close with m points.

Iron Chef America : Battle Fennel

Fennel is sort of vegetable, condiment and goes with a variety of dishes.I have tried is and it sort of has a liquorice taste and tastes like celery or bok choy. This was really demonstrated in this ICA battle between Batali and the restaurant Tru of Chicago and it's dynamic pair Trumain and Gand. Innovative salads, tuna cruda and more brought about interesting new dishes. This team is highly rated in Chicago and it looked to be close.

However Batali seemed a little more innovative. I picked Batali to win by +5 and he won by +8 beating the duo in taste by +7 and originality by +4. (duo won in plating by +3) .

Latest Iron Chef America battle Bananas

This battle offered up some nice recipes that gave me some ideas. Bananas were main items but also plaintain which I love and have made myself.
Bobby has plantain encrusted red snapper, banana red curry (this sounded sound good) and more . The challenger Sue Torres of Svneos (Mexican fusion fare) from NYC. She had dynamite platings , taco al pastor (never heard of it so I found a recipe and it is posted below), gorditta and plantain encrusted halibut and another carmelized bananas and more.
I thought the plating and food would do the trick. I picked Torres to win by +2 but sort of thought Flay would still win. He did. He beat Torres by +3 in taste (a surprise based on the feedback from the judges) , the plating was a Flay woon by +1 for originality which also surprised me.

Tacos al Pastor
Bon Appétit | May 2008
by Steven Raichlen
Bon Appétit
ingredients
1 large white onion, halved
1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
1/2 cup fresh orange juice
1/4 cup distilled white vinegar
1/4 cup guajillo chile powder
3 garlic cloves, halved
2 teaspoons coarse kosher salt
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
1/4 cup chopped fresh cilantro
Corn tortillas
Smoky Two-Chile Salsa
Lime wedges

preparation
Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.
Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.
Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa, and lime wedges.
Test-kitchen tip:
To make your own guajillo chile powder, finely grind about 6 large dried seeded guajillo chiles in a spice mill to yield about 1/4 cup powder.
add your own note

Culinary Combat : Battle Skirt steak NYC chef against Iron Chef America Morimoto

Peekytoe crab with pineapple foam; pork belly with miso-butterscotch; Arctic char; sassafras cake with smoked vanilla ice cream; apple with cumin ice cream; chocolate with sesame ice cream. Those are the top hits for this restaurant. But in a Iron Chef America battle Skirt Steak pairing the chef of Tailor Soho, Sam Mason and Iron Chef American Fusion chef , Masaharu Morimoto. Here the battle raged on with Beef as the main course or part of the battle. It was spirited battle. Mason paired different ingredients with the entrees like grilled steak with creme brulee , cocoa fried skirt steak (I must find a recipe for his) and an unusual skirt steak ice cream (yes!).
Morimoto focused on variety of textures . One was steak tartare , egg and pear with mango, papaya and jalapeno (I’ve got to find a similar recipe) and more . He had a slight edge in variety I thought. As my custom, before the verdict, I choose the winner. But then how close was I. Usually close within 2 to 3 points and on the right side of the battle. My conclusion this time was quite good. My thoughts were Morimoto winning by +5. He won by +7 so I was right in “the ball park”.
Morimoto beat the challenger by +4 in taste.
With Plating, Morimoto won +3.
Originality, I was a little surprised was a draw 12 to 12.
So there you have it .

Here is more about the restaurant and the Iron Chef America too.

http://events.nytimes.com/2007/11/21/dining/reviews/21rest.html?em&ex=1195880400&en=2b34c2a95754f251&ei=5087%0A

More about Masaharu Morimoto .

http://en.wikipedia.org/wiki/Masaharu_Morimoto

Culinary Combat : Italian battle with rice

This American Iron Chef battle was all Italian with the main ingredient rice. The chef now is from Las Vegas and has an impressive background but would his experience “flourish in the battle”? Among his awards as one of the best new restaurants in America (By Gourmet magazine) and was up for some James Beard awards. Not too shabby.

http://www.vegasuncorked.com/bio/Paul-Bartolotta.html

His flagship restaurants BARTOLOTTA Ristorante di Mare and BARTOLOTTA Ristorante di Mare have quite a following.

My son keeps telling me I don’t know what real Italian fare is (I love Cinzetti’s in Overland Park, KS). I am always on the look out for better Italian fare and recipes so I was interested to see how this battle would play out.

The judges loved the taste of both competitors dishes. I thought Batali was a little more creative and original and seemed that he had an edge with the entrees. My vote before judgement was Batali by +5. He won by +3 so I was right in the ballpark with my assessment.

BARTOLOTTA has the interesting Sweet Rice and apple fritter which looked fantastic. I would like to find a recipe similar to it. (see more below)

Batali Bartolotta

---------------------------------------------------
taste 27 26
----------------------------------------------------
plating 15 14
-----------------------------------------------------
originality 15 14
----------------------------------------------------
score 57 54

I found some interesting recipes at http://www.godecookery.com/allrec/allrec04.htm
In these Desserts and Sweets I found

Apple Fritters
Beer-battered fried apples in sugar - contributed by Michael F. Gunter
1 1/4 cup ale or beer
1 Tbs. dry yeast
1 cup flour
optional: 1 egg or 2 egg yolks
3-4 apples (e.g. Macintosh)
1/2 tsp. salt
oil or shortening for frying
confectioners sugar
Heat the beer to lukewarm. Put the yeast in a medium sized bowl and add 1/4 cup of the beer; stir and let sit about 10 minutes. Mix in the flour, egg yolks or egg if desired, salt, and remaining beer. Beat the mixture and then cover the bowl. Leave in a warm place for about an hour. It should at least double in bulk.
Peel the apples, core them and cut into wedges or rings. Put the apple slices in the batter and stir to coat them. Fry quickly in oil or deep fat. Sprinkle with sugar and serve.

It sounded good eventhough it did not have rice like in this battle but it could be added.

Culinary Combat : An Iron Chef (America) loses in Apple Battle

During the Iron Chef America battles, I try to size up who will win and by how much. I also notice some of the recipes, try to find similar ones and post them on this blog for you all to try before and after I try them. Most of the time, I am on the right side of the decision and am very close to the winning score (how much the winner wins by). I analyzed right this time when the challenger Tarbell winning over Kat Kora in the Apple battle.
I watch really closely analyzing the words of the judges, as they sample each dish. Tarbell scored with several dishes that I want to find and try: Apple fry bread, Celery root apple soup, and unusual Apple tamale with polenta. They rally liked the marrying of the Apple with the dishes.
Meanwhile Kat had some nice dishes that I want to find: Curried Apple Soup, Apple Walnut vinaigrette with a dish, Apple and sunchoke puree, Apple Hash.
It seemed like they liked Trabell's dishes better.
I thought Tarbell would win by +4 and he won by +6.
He outpointed her in taste 24 to 18 while the other categories evened each other out.

combatant Kora Tarbell
_____________________________________
taste 18 24
plating 12 13
originality 44 50
____________________________
+6
While it will be awile until I get to this restaurant, I can sample some of his culinary works sooner by searching for some of those recipes. In fact, what is also nice is that Chef Tarbell has a very nice website with many more recipes.

Iron Chef Sturgeon and Elk battles

Today it was the Surgeon battle between Iron Chef Michael Symon and David Adjay from Toronto, whom I see on Restaurant Makeover show (which I have grown to like) on Food Network.

2 new judges that I have not seen along with the tried and true one who judges for Top Chef made it a difficult. There was a lot of sparring concerning the recipes, the fish, the tastes , the plating etc etc. I still thought the Iron Chef would win by +6. One judge did not like the plank with one recipe, couple had too much in the mix of the entrees with the sturgeon but still I thought Flay's had a little flair which is why I gave him the edge.

However when the chairman they have deliverated long and hard , I shouted "its a tie " and it was! Symon was up by 5 with the taste but suffered from -3 on plating and -2 on originally (which I found puzzling as I thought the Symon has more originality- the judges however had said that they did not find that the sturgeon was original to the dishes).

So I misjudged that too late.

Meanwhile earlier two chefs from Dallas, took on Bobby Flay in Battle Elk. I had Elk steak earlier this year at Jumping Catfish in Olathe, KS and it was very good. One recipe had habenaro mole (?) A Chipotle mollasses sauce with elk seemed interesting.

It was tough with all judges liking most of the dishes. I thought Flay would win by +4 but he LOST by 4. So I was 8 off. I am usually within 3 and on the side of the winner .

Better luck next time?

Hailbut battle Iron chef

This happened last year. Lately they are replaying some of the best ones and I new this one would be close. Batali battled Texas chef Charles Clark. Great recipes, subtle flavors , different types of dishes with lots of color. All judges seem to enjoy all the meals, tastes and plating so this was going to be tough.
Batali had a a nice halibut chowder another one with halibut and grapes. Clark has some very multifaceted dishes including a ceviche. Maybe this was not elegant enough?
My inclination was Batali by +2 before the verdict.
Clark was +1 on plating
Clark was +2 on originality which was really interesting
Batali scored +4 on taste which gave him a razor thing edge by +1.

This happened last year. Lately they are replaying some of the best ones and I new this one would be close. Batali battled Texas chef Charles Clark. Great recipes, subtle flavors , different types of dishes with lots of color.

All judges seem to enjoy all the meals, tastes and plating so this was going to be tough.
My inclination was Batali by +2 before the verdict.
Clark was +1 on plating
Clark was +2 on originality which was really interesting
Batali scored +4 on taste which gave him a razor thing edge by 1.

Here is Clark's very nice website with changing photos and music. Take a look at the menus.
The SMOKED PEPPERED TROUT SALAD WITH SPINACH, AVOCADO AND CREAMY BACON VINAIGRETTE sounded interesting.


small plates before lunch
PAN FRIED OYSTERS WITH TASSO CREAM 10.
BUTTER LETTUCE WRAP WITH BABY OCTOPUS, CALAMARI AND MISO VINAIGRETTE 9.
GRAND SEAFOOD PLATTER SERVED COLD WITH HERB AIOLI (PER PERSON) 12.
SEARED AHI TUNA WITH GINGER AND CHIVE 11.
GOAT CHEESE GRATINEE WITH PORTABELLA MUSHROOMS AND WILD GREENS 9.
CRISPY CALAMARI WITH LIME SAMBAL CHILI AIOLI 7.
ICEBERG WEDGE SALAD WITH GREEN GODDESS DRESSING 5.
NICOISE SALAD WITH PORTUGUESE PRESERVED TUNA LOIN 10.
GRILLED SHRIMP WITH CRABMEAT CORNBREAD AND TASSO CREAM 13.
IBIZA CAESAR SALAD WITH HEARTS OF ROMAINE SPINACH AND ARUGULA 7.
SIMPLE TABLE SALAD WITH VINEGAR AND GOOD OLIVE OIL 5.
soup
BASQUE GREEN PEPPER AND CRAB BISQUE CUP 5. BOWL 8.
sandwiches

GRILLED CHICKEN WITH WHITE CHEDDAR DIJON AND BACON 8.
I. F. W. B. HAMBURGER GRILLED WITH WHITE CHEDDAR CHEESE AND BACON 10.

pizza
FRESH MOZZARELLA, TOMATO, ROASTED GARLIC AND FRUITY OLIVE OIL 9.
LOCAL GOAT CHEESE, PORTABELLA, OVEN DRIED TOMATO AND APPLE SMOKED BACON 9.
BURATTA CHEESE WITH CRISPY PANCETTA AND ARUGULA 9.


All split entrees $3

*(*

ALL SPLIT PLATES 3. 19% GRATUITY ADDED TO ALL PARTIES OF SIX OR SO NO CIGAR OR PIPE SMOKING PLEASE

small plates before dinner
SEARED AHI TUNA WITH GINGER AND CHIVE 11.
RISOTTO WITH CRIMINI MUSHROOM, GRANA CHEESE AND WHITE TRUFFLE OIL 8.
GRAND SEAFOOD PLATTER SERVED COLD WITH HERB AIOLI (PER PERSON) 12.
SPANISH PIQUILLO PEPPERS STUFFED WITH SMOKED DUCK BREAST AND PISTACHIO 11.
WHOLE GRILLED SHRIMP WITH CRABMEAT CORNBREAD AND TASSO CREAM 14.
CRISPY CALAMARI WITH LIME SAMBAL CHILI AIOLI 10.
SNAILS WITH ANCHOVY AND WALNUT SAUCE 9.
GOAT CHEESE GRATINEE WITH PORTABELLA MUSHROOMS AND WILD GREENS 9.
SPANISH OLIVES, JAMON SERRANO AND MANCHEGO CHEESE 10.
PAN FRIED OYSTERS WITH TASSO CREAM 12.
LAMB CHOP WITH CHICK-PEA, WILD OREGON GREENS AND MARCONA ALMONDS 15.
BUTTER LETTUCE WRAP WITH BABY OCTOPUS, CALAMARI AND MISO VINAIGRETTE 9.



small salads or soup
ICEBERG WEDGE WITH GREEN GODDESS DRESSING AND TOMATO 5.
IBIZA CAESAR SALAD WITH HEARTS OF ROMAINE, SPINACH AND ARUGULA 8.
BASQUE GREEN PEPPER AND CRAB BISQUE CUP 5. BOWL 8.


pizza
FRESH MOZZARELLA, TOMATO, ROASTED GARLIC AND FRUITY OLIVE OIL 11.
LOCAL GOAT CHEESE, PORTABELLA, OVEN-DRIED TOMATO AND APPLE SMOKED BACON 11.
BURATTA CHEESE AND CRISPY PANCETTA WITH ARUGULA 11.

ALL SPLIT PLATES 3. 19% GRATUITY ADDED TO ALL PARTIES OF SIX OR SO NO CIGAR OR PIPE SMOKING PLEASE
dinner main courses
COWBOY RIB EYE WITH CHIPOLINI ONION AND TRUFFLE AU JUS 34.
FRESH FISH SIMPLY GRILLED WITH LEMON AND SEA SALT MARKET PRICE
MOROCCAN GRILLED SHRIMP WITH GOAT CHEESE POLENTA 25.
GRILLED PORK CHOP WITH SAGE AND MADEIRA 26.
LOCAL GUINEA HEN BRAISED WITH TARRAGON AND BLACK TRUFFLE PEELINGS 25.
CATALONIAN MEATBALLS WITH PAN JUICES AND MASHED POTATO 17.
GRILLED ATLANTIC SALMON WITH PROVENCAL 24.
CHERMOULA CRUSTED REDFISH WITH QUINOA PROVENCALE 27.
BASEBALL CUT BEEF TENDERLOIN WITH RED WINE DEMI GLAZE AND BOURSIN CHEESE POTATO 29.
PAN SEARED PASTA WITH ROASTED CORN, WILTED GREENS AND TRUFFLED CORN BROTH 14.
SIX HOUR BRAISED LAMB SHANK WITH SPANISH MINT OIL 24.
COLORADO RUBY RED TROUT WITH SALSA VERDE 26.
GRILLED SUPREME CUT CHICKEN BREAST WITH ROSEMARY INFLUENCED OLIVE OIL 14.
KODIAK ISLAND HALIBUT WITH OLIVE OIL BRAISED TOMATO, YELLOW BEET, ARUGULA
AND BLUE CRAB SUMMER SALAD 31.

side dishes ( all $5 )
MOROCCAN STYLE CARROTS
PUREE OF CELERY ROOT WITH SMOKY BACON AND PARMESAN
CREAMED LEEKS
GRILLED ASPARAGUS WITH SOFT FRIED EGG

lunch main courses
LOCAL GUINEA HEN BRAISED WITH TARRAGON AND BLACK TRUFFLE PEELINGS 13.
FRESH FISH SIMPLY GRILLED WITH LEMON AND SEA SALT MARKET PRICE
SMOKED PEPPERED TROUT SALAD WITH SPINACH, AVOCADO AND CREAMY BACON VINAIGRETTE 12.
CATALONIAN MEATBALLS WITH PAN JUICES AND MASHED POTATO 11.
CHICKEN BREAST SALAD WITH AVOCADO AND WALNUT OIL 12.
SEARED TUNA STEAK WITH TOMATO CAPER VINAIGRETTE AND WHITE BEAN SALAD 17.
BREAST OF CHICKEN STUFFED WITH RICOTTA, SWISS CHARD AND SMOKED HAM 11.
SIX HOUR BRAISED LAMB SHANK WITH SPANISH MINT OIL 16.
AHI TUNA SALAD WITH OVEN-DRIED TOMATO, ROASTED GARLIC, GRILLED PORTABELLA MUSHROOM
AND LOCAL FETA CHEESE WITH AGED RED WINE VINEGAR AND GOOD SPANISH OLIVE OIL 14.
GRILLED SUPREME CUT CHICKEN BREAST WITH ROSEMARY INFLUENCED OLIVE OIL 10.
GRILLED ATLANTIC SALMON WITH PROVENCAL 16.
BUTTERMILK FRIED CATFISH FILET WITH CRAWFISH MASHED POTATO 12.
LIME AND GARLIC GRILLED SHRIMP WITH HERB BUTTER PASTA 12.
CHERMOULA CRUSTED REDFISH WITH QUINOA PROVENCALE 17 .
COLD RIB EYE SALAD WITH ARUGULA, BLUE CHEESE, RED ONION, HEARTS OF PALM
AND DIJON VINAIGRETTE 14.
ROASTED PORK TENDERLOIN WITH CREOLE MUSTARD AND GREEN PEPPERCORN BUTTER 13

Ming Tsai vs Bobby Flay Duck battle

It was a battle royal (duck) in this repeat of an epic battle. I have been to Tsai's restuarant in Mass last March and loved it and his fusion cooking. I even bought one of his cookbooks to try more. But I wanted to see it again. Lately FN has been replaying the best battles so I taped this one. I could disssect it further. Southwestern vs fusion.

Tsai has tea smoked duck (I had tried some of the dust that someone sent me). Subtle but good, duck a la range and focusing on techniques versatility. The judges did not seem disappointed at all with anything (I listen for any hint of grumbling or dislike) .

Flay countered with flavors from cultures. red chili, c itrus, and ancho that I have find some recipes . Sweet potato hash with duck and poblano. He also had a mango, rice wine and online mixture with duck breast in a tortilla.

I was pretty confident Tsai would win but was not sure by how much. I think I said +4 and he won +5 so I was there.

Tsai won 48 to 43. He beat him mostly on tste.
Tsai Flay
Taste 26 21
Plating 10 11
Originality 12 11
______________
48 43

Is Food Network feeling the heat from Bravo's Top Chef?

Okay, maybe the contestants for Top Chef did not have their best meals.Some like Hung who won , almost lost several times. Still it made for engaging TV and even my son told me about it so I took a look. Well I watched this whole season and it was engaging.
And maybe Bravo had this plot line which hooked people to Top Chef instead of Iron Chef America. Maybe the ongoing stuff. The more reality tone of it or what?
Now tonight is the first of the Iron chef america competition.
Unlike Top Chef, each will have his or her best meals all the time and it will come down to which is better of the best.
Still one of the judges already says in the promo "it's a little dry or not cooked enough." There was way to much of that in Top Chef.

Besh who beat Batalli by 6 is I think is the odds on favorite. He is awesome! I love Cajun.

I was wondering wether Sanchez made the cut as I did not see him in the promo. Sanchez ( his buddy from Cleveland Michael Symon who lost by 8 to Bitalli they were on the food channel with a show on Latin Mex stuff) tied with Morimoto, the first time in Iron Chef America. I could tell it was going to be close by the comments and neither really messed up so I was no surprised. Did the Bass give the edge to either , don't think so. He did make the cut.
Constanteno, who lost by 2 to Batalli, is in the competition.

Should be interesting how it stacks up to Top Chef. I just it's more about the meals and less about the meals not being cooking well enough (a real cop out).

read more below
***

r

Food Net's The Next Iron Chef Contestants Announced: Aaron Sánchez Makes the Cut
Monday, July 16, 2007

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The Food Network is in production on The Next Iron Chef, a reality show on which -- see if you can follow along with us -- the next Iron Chef, to be chef #5 along side Batali, Flay, Morimoto and Cora, will be selected by the judging panel of Michael Ruhlman (noted food writer), Andrew Knowlton (Restaurant Editor of Bon Appétit magazine) and Donatella Arpaia (NY restaurateur). Alton Brown is hosting the show. Today, the contestants were announced and they are as follows:

John Besh (New Orleans, LA) Executive Chef, Restaurant August, Besh Steak, Lüke and La Provence
Chris Cosentino (San Francisco, CA) Executive Chef, Incanto
Jill Davie (Santa Monica, CA) Executive Chef, JOSIE
Traci Des Jardins (San Francisco, CA) Executive Chef & Co-Owner, Jardinière, Mijita and Acme Chophouse
Gavin Kaysen (San Diego, CA) Chef de Cuisine, El Bizcocho at the Rancho Bernardo Inn
Morou Ouattara (Washington, DC) Executive Chef & Owner, Farrah Olivia
Aarón Sánchez (New York, NY) Executive Chef & Owner, Centrico and Paladar
Michael Symon (Cleveland, OH) Executive Chef & Owner, Lola and Lolita

Aaron Sánchez will play the role of your New York favorite. Why any accomplished chef would agree to several weeks of reality competition torture is something that escapes us, but perhaps the show itself will answer that question. In any event, those are your finalists and the show will premiere Sunday, October 7th at 9pm ET/PT on Food Network. On to the official announcement:

THE SECRET INGREDIENT IS… A NEW IRON CHEF!

Eight Top U.S. Chefs to Compete for the Title of “The Next Iron Chef” on New Reality Series; Premieres Sunday, October 7th at 9pm ET/PT on Food Network

FOR IMMEDIATE RELEASE – The title of Iron Chef is synonymous with the world’s foremost culinary masters; and with the announcement of eight finalists, Food Network has begun production for The Next Iron Chef, the newest reality competition created to identify the next master to join the existing exclusive club of superstar chefs Mario Batali, Cat Cora, Bobby Flay and Masaharu Morimoto. Representing some of the nation’s best culinary talent, the finalists will battle for the chance to be crowned the next Iron Chef America. Hosted by Alton Brown (Good Eats, Iron Chef America), The Next Iron Chef will premiere Sunday, October 7th at 9pm ET/PT on Food Network.

After an extensive coast-to-coast search for the most celebrated culinary stars, Bob Tuschman, Senior Vice President, Programming and Production, Food Network, today announces the list of finalists. “We have chosen a group of chefs who we believe to be at the forefront of the culinary landscape, each of whom could stand proudly beside Bobby, Mario, Morimoto and Cat as a new Iron Chef,” says Tuschman. “In our quest, we are looking for an individual to complement the current group and bring a unique blend of innovation, creativity and passion to the show, which is currently the highest-rated program on the network.”

Each boasting years of culinary experience and numerous media accolades and awards from such prestigious organizations as the James Beard Foundation, the eight competitors vying for the Iron Chef title are:

• John Besh (New Orleans, LA) Executive Chef, Restaurant August, Besh Steak, Lüke and La Provence.
• Chris Cosentino (San Francisco, CA) Executive Chef, Incanto
• Jill Davie (Santa Monica, CA) Executive Chef, JOSIE
• Traci Des Jardins (San Francisco, CA) Executive Chef & Co-Owner, Jardinière, Mijita and Acme Chophouse
• Gavin Kaysen (San Diego, CA) Chef de Cuisine, El Bizcocho at the Rancho Bernardo Inn
• Morou Ouattara (Washington, DC) Executive Chef & Owner, Farrah Olivia
• Aarón Sánchez (New York, NY) Executive Chef & Owner, Centrico and Paladar
• Michael Symon (Cleveland, OH) Executive Chef & Owner, Lola and Lolita

Judging this fierce competition will be Michael Ruhlman (James Beard Foundation Award-winning author, cookbook author and food writer), Andrew Knowlton (Restaurant Editor of Bon Appétit magazine) and Donatella Arpaia (restaurateur and owner of acclaimed New York City restaurants davidburke&donatella and Anthos). Judges will narrow the field until the last chef standing is deemed an Iron Chef and he or she will then take their place behind the counter in the famed Kitchen Stadium to compete in the newest season of Iron Chef America.