Next Iron Chef, Season 3: Behind the Scenes of Episode 4

Browse The Next Iron Chef rivals' dishes and get a closer look at the fourth episode's challenges.

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: Edward Chen

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Challenge Prep

Alton takes a few minutes to prepare (and get caffeinated) before kicking off Episode Four's first challenge. This week, it's all about transformation.

The Secret Ingredient Is ...

Condiments! Chef Caswell ponders how he'll transform ketchup into a Kitchen Stadium-worthy dish.

Chef Caswell: Ketchup

The Chef's Breakfast: Shrimp cocktail Shot With Cocktail Consommé, Boiled Shrimp Vodka Pickled Cucumber Blossom, and Fresh Cucumber and Avocado

Taking Advantage

As the winner of the last Chairman's Challenge, Chef Canora got to pick his condiment first — he chose mayo — and dish the others out to his fellow rivals.

Chef Canora: Mayonnaise

Dark Chocolate Mayo Pudding With Orange and Pistachio

Deconstructing Steak Sauce

Chef Tsai used elements of molecular gastronomy — gelatin, xanthan gum, liquid nitrogen — to turn steak sauce into a carpaccio. "The sauce was the steak, the steak was the cheese and the cheese was the sauce." — Chef Tsai

Chef Tsai: Steak Sauce

Tri-Transformation: Steak Sauce Carpaccio With Shaved Soy Beef and Parmigiano-Reggiano Sauce

Checking In

Alton stops by to see how each chef's condiment dish is progressing.

Chef Chauhan: Ranch Dressing

Lemon and Ranch Mousse Topped With Sherry Vinegar-Steeped Carrot Sticks

Chef Estes: Mustard

Sonoma Cover Crop Crepes With Mustard Fruits

Chef Forgione: Barbecue Sauce

Barbecue Franco Bullo Served With a Barbecue Bolognese and Sesame Bun Croutons

Peer Judgment

Will Chef Forgione prevail again? Or will Chef Canora's advantage help him secure the win? Nope. "Chef Tio, by a mile." — Chef Caswell

Chef Tio: Hot Sauce

Almond Cake With Hot Sauce and Housemade Honey Ricotta Served With Hot Sauce Macerated Cherries and Hot Sauce Caramel

Chairman's Challenge: A Day at the Fair

Alton lays down the rules for the next challenge: In one hour, the chefs must prepare three transformed fair dishes — one grilled, one fried and one on a stick.

Ready for Fair Food?

The chefs, with journals in hand, listen to the challenge at hand. "I'm not a big fair guy. I come from Manhattan. I have no idea what's served at a fair. No clue." — Chef Forgione

On Location

The production crew sets up at the San Diego Fairgrounds.

Concession Stand Shopping

The chefs may only use what's available at the fair's concession stands to prepare their dishes. "Use them as your grocery store." — Alton Brown

Ready, Set

Chef Tsai and Chef Estes take one final second to plot their shopping game plans. "The thing that I love about the fair is all the fried food. There's nothing better than crispy, salty, fried goodness." — Chef Estes

Mad Dash

"I'm kicking myself in the ass for not having worked out before I started this challenge." — Chef Caswell

World's Biggest Food Truck?

Today's kitchen: The 27-ton "Outlaw Grill."

Final Planning

After shopping is complete, the chefs take a moment to reevaluate their dish ideas with the limited ingredients they have to work with.

Chef Tsai's Dishes

Deconstructed Banana Split; Deconstructed Chicken and Pork Gyro; Deconstructed Shrimp Taco

Transforming Fair Food

There's a lot of frying going on: "I can't believe I'm 31 years old and I've never had fried bacon before." — Chef Forgione

Chef Forgione's Dishes

Deep-Fried Root Beer Float; "Buffalo Chicken" Grilled Frog's Legs; "Bacon Cheeseburger" With Fried Bacon, Hamburger Reduction and Forge's Secret Sauce

Chef Chauhan's Dishes

Avocado Chocolate Beignet; Chicken, Bacon and Sausage Dog; Garbanzo Corn Grill Cake

Cool and Calm

After making a charred corn-cilantro snow cone in an ice cream machine, Chef Caswell is feeling good. "I've never made a snow cone in my life," he confesses.

Chef Caswell's Dishes

Buffalo Frog Legs; Charred Corn and Cilantro Snow Cone; Shrimp and Andouille Corn Dog

Things Get Heated

On and off camera, challenges on The Next Iron Chef are always intense.

Chef Canora's Dishes

Mediterranean Vegetables and Feta Stuffed Fried Chicken Thigh; Tomato Salad on a Stick; Grilled Shrimp Taco

Fired Up

Chef Tio attempts to cool down the flaming grill. First there was no heat, then "within five minutes, that sucker was blazing." — Chef Tio

Chef Tio's Dishes

Challenge Winner: Funnel Cake Moon Pie, "Pop Corn Shrimp," Fish Taco in a Homemade Tortilla Taco Shell. "I'm happy that they're finally seeing who I am as a chef." — Chef Tio

Another Judgment Day

The crew shoots the judgment table set up in front of the Outlaw Grill. Who will be next to hear Alton's dreaded words, "You will not be the Next Iron Chef"?

Chef Estes' Dishes

Chef Estes struggled with her Brown Sugar Caramel Apple, but she remained optimistic: "Hopefully it'll taste good. It has bacon in it." The judges weren't convinced.

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