One-on-One with Marc Forgione
This fall, FN Dish introduced you to Marc Forgione's brand-new steakhouse in New York City, American Cut, and looked back on the Iron Chef's last three years of battle in Kitchen Stadium. But what else is there to know about Marc beyond his experience as a restaurateur and the fierce competition he brings to Iron Chef America? FN Dish sat down with Marc to learn about his personal food preferences, go-to kitchen utensil, must-have at his last supper and least-favorite ingredient. Read on below to hear what Marc had to say and find out more about his culinary tastes.
What’s your Achilles’ heel ingredient, one that you hate to work with or encounter in someone else’s dish?
Marc Forgione: I'm not a huge fan of monkfish liver.
What dish or ingredient will we never catch you eating?
Is there one dish that you always order out and never make at home?
MF: I love going to New Orleans. I have great food experiences every time I go there. San Francisco, too.
MF: People who are passionate about what they're doing.