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NIC Season 5 Behind the Scenes
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NIC Season 5 Behind the Scenes 03:06
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One-Dish Do-Over 01:25
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Cooking Under Pressure 01:22
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A Culinary Sneak Peek 01:40
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Bobby Flay on Kitchen Stadium 03:03
BONUS FOOTAGE AND THE NEXT IRON CHEF REVEALED
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Episodes
See Episode GuideInnovation
The last time the Chairman brought NIC competitors to a diner, he asked them to elevate American comfort food classics to Kitchen Stadium fare. This time, the transformation will take on a global accent. The chefs, competing in groups of three, must create an innovative and Iron Chef worthy take on humble international classics.
Risk
The six remaining chefs arrive at an airplane hangar to discover an ingredient auction. In this auction, the currency to win is the chef's cooking time. These aren't just any ingredients, the Chairman has given the chefs ingredients so large; they're transported in freight trucks. Can each chef risk their cooking-time to make their bids, and still have enough time left to cook these giant ingredients?
Passion/Respect
For the final cooking challenge in Las Vegas, the three remaining Chefs must demonstrate their passion for cooking ... and their passion to become the Next Iron Chef. Each Judge selects an ingredient that stirs his/her own culinary passion which will shape the chefs' "last supper" in Las Vegas. One chef's Next Iron Chef dream will end after this meal and the final two will move on to Kitchen Stadium -- who will be "The Next Iron Chef?"
Innovation (Season 2)
Host Alton Brown explains that Innovation is one of the most important traits of an Iron Chef and both challenges in this episode must embody that trait. First, the chefs disperse to four of the best Asian eateries in Los Angeles where they quickly taste and then attempt to recreate the house specialty from each restaurant. The chefs are armed only with their discerning palates to figure out how the dish is made. Next, the chefs are tasked with innovating and creating a new dish that is a hybrid of Asian flavors and American culinary sensibilities. The next chef is eliminated.
Umami (Deliciousness) (Season 2)
The four remaining chefs board an American Airlines flight and travel to Tokyo, Japan. The chefs begin a culinary adventure into the world of umami (a Japanese term for 'delicious' that is used to describe the fifth taste). First the chefs arrive at a traditional Japanese yakitori grill restaurant where they are asked to use Kikkoman soy sauce to infuse umami into their dishes and enhance the flavor profiles of a variety of ingredients. Iron Chef Masaharu Morimoto arrives as a surprise judge for this test. Then the chefs travel through Tokyo to the most renowned culinary academy in the city where they meet Dr. Yukio Hattori, the original Iron Chef Japanese culinary commentator. Dr. Hattori opens the doors to his academy where the chefs are challenged to use different cooking styles in a test that highlights the five tastes: sweet, salty, sour, bitter, and umami. The next chef is eliminated.
Season 2 Finale
The remaining two chefs walk into the hallowed halls of Kitchen Stadium to complete their final test: Imagination. With the Chairman looking on and host Alton Brown (Iron Chef America) commentating from the side, the two finalists compete in a head-to-head battle. Using everything they have learned, they must take the secret ingredient and create a five course meal that reflects the melting pot that is the American culinary experience. One of the chefs will then be selected as the winner and become the new Iron Chef!
Take Me Out to the Ballgame
The chefs are brought to Petco Park in San Diego, where host Alton Brown presents their next test: TRANSFORMATION. The chefs are asked to use ingredients they source at the ballpark concession stands (think hot dogs and peanuts) to prepare two Iron Chef-worthy interpretations of stadium classics. Transformation is the goal: Which chef takes ballpark foods and transforms them into dishes worthy of Kitchen Stadium?
Hamptons Beach Cookout
In this challenge, the chefs must create food for a Hamptons event that reflects the rich seafood bounty of the area. Double-elimination looms while the chefs must entwine their skills and focus on finding their "passion" to take a traditional beach cookout to Iron Chef-worthy heights. Who has the passion, the burning desire, to become the Next Iron Chef?
Fearlessness (Season 2)
In the season premiere of The Next Iron Chef, ten chefs arrive in Los Angeles to compete in a series of globally-inspired cooking challenges that will test their abilities to master culinary styles from around the world. The chefs are greeted by host Alton Brown (Iron Chef America, Good Eats), who gives them their first two tests: Memory and Fearlessness. For Memory, the chefs are asked to use an ingredient that has played a significant role in their lives to create a dish that expresses their culinary style and heritage. Next, the chefs are assigned exotic ingredients from around the world that test their iron wills and stomachs. They must showcase their fearless nature through their approach in using these ingredients as the centerpiece of two dishes. The first chef is then eliminated.
Pressure (Season 2)
The six remaining competitors meet acclaimed Indian chef, Suvir Saran, and begin their next test: Pressure. First, the chefs have 30 minutes to capture the essence and balance of Indian fare in just one bite. Then, the chefs attend a Bollywood-style gala to gain a true understanding of the traditional foods and culture of India. With this knowledge, they then have two hours to prepare a five-course Indian feast judged for the authenticity, flavor, drama, and theatrical presentation of the food. Two chefs are eliminated, and the remaining chefs learn they will head to the airport and travel on American Airlines to one of the great culinary hotspots in the world – Tokyo, Japan.
Umami (Deliciousness) (Season 2)
The four remaining chefs board an American Airlines flight and travel to Tokyo, Japan. The chefs begin a culinary adventure into the world of umami (a Japanese term for 'delicious' that is used to describe the fifth taste). First the chefs arrive at a traditional Japanese yakitori grill restaurant where they are asked to use Kikkoman soy sauce to infuse umami into their dishes and enhance the flavor profiles of a variety of ingredients. Iron Chef Masaharu Morimoto arrives as a surprise judge for this test. Then the chefs travel through Tokyo to the most renowned culinary academy in the city where they meet Dr. Yukio Hattori, the original Iron Chef Japanese culinary commentator. Dr. Hattori opens the doors to his academy where the chefs are challenged to use different cooking styles in a test that highlights the five tastes: sweet, salty, sour, bitter, and umami. The next chef is eliminated.
Integrity (Season 2)
The final three chefs undergo a test of Integrity, and how they can honor both personal integrity and integrity of ingredients. At the most famous fish market in the world, Tokyo's Tsukiji fish market, the chefs race to gather ingredients to prepare their version of the most revered and traditional Japanese meal known as kaiseki. This kaiseki meal is filtered through each chef’s unique culinary personality. This traditional Japanese cooking style consists of an elaborately choreographed tasting menu with extreme attention focused on the beauty of each plate and the seasonality of the ingredients. One chef is eliminated, and the last two standing prepare for the final battle in Kitchen Stadium.
Transformation
In this episode, the remaining 7 chefs undertake the Chairman’s charge of TRANSFORMATION. In the Secret Ingredient challenge, the secret ingredients are American condiments and sauces like ketchup, ranch dressing and mayonnaise. The chefs have 30 minutes to transform these condiments into a dish of their choosing. The Chairman ups the ante by sending the chefs to the San Diego County Fair where they must gather ingredients from the concession stands in a mad dash and transform fair food (1 fried item, 1 grilled item, 1 item on a stick) into Iron Chef level dishes in 60 minutes. Their cook station: the world’s largest grill “The Outlaw Grill” weighing 27 tons and covering nearly 100 feet of turf this massive piece of equipment can cook 1,000 sausages at once. At one point during this difficult battle, the grill becomes a FIERY INFERNO that torches all the food on it.
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