Iron Chef America: The Series

With all of the violence on TV and in the local news, it is refreshing to have a show that has no violence or adult language, yet is still entertaining. My children look forward to watching with us every week. Each of us have a favorite chef and favorite judges. We all enjoy Elton Brown. We enjoy learning about the background of the main ingredient, unique vegetables and seasonings. We play along at home to guess who the winner will be.

It is a great hour of entertainment, as well as informational. Best of all in our hussle, bussle life, it is an hour the family spends together.

"If memory serves me correct..." Iron Chef is a name that strikes a chord in almost any true foodies' heart, whether it is the distinct memory of seeing most of the world's greatest chefs battle Japan's finest, or just the simple fun of seeing such intensity with cooking food on your TV screen. For me, I joined the millions of Iron Chef fans around 2000, about the same time everyone else here did; I was stunned. I couldn't believe that people could put so much intensity into their work. I grew to appreciate food just as they did, and began to realize how wrong we really have it here in the U.S. With obesity on the rise, we continue to see food only in its worth and buy only what we can get for the cheapest price. In Iron Chef, this couldn't be more opposite. Seeing a $200 dish isn't rare, and only the finest of materials goes into a meal prepared by an Iron Chef or challenger. Now with Iron Chef America, one can again watch as the best do battle, nearly just as they did several years ago in the original Kitchen Stadium. The flare is all there as Alton Brown and Kevin Brauch entertain us as we watch our own American Iron Chefs do battle. With the magic of a new Kitchen Stadium in place, we are likely to see as many memorable events as the original. One great memory in my mind is seeing Iron Chef Sakai and his trout ice cream. I can only hope to see Batali, Flay, Cora or Morimoto attempt a similar daring, and somewhat yucky, dish; all in the name of Iron Chef. So in short, we have real food in America, and we have the chefs to make it. Now we get the honor and privilege of seeing them in action in our own legendary Kitchen Stadium. Allez cuisine!

It lacks the ironic humor of the original. The Japanese were having fun with the idea of cooking as competition... and playing it straight.. the result was utterly delightful. The Americans are humorlessly playing for keeps- it's pathetic. There was a subtlety and a beauty to the photography, the commentary... and yes, the English translation in accented voice was delicious, too.

Alton is, sadly, a bit much, ...

Oh, but I miss the hushed excitement of the Japanese commentators, and the shy, sensuous confessions of the female panelist- "I really liked it!" and the worldly, companionable bantering of the more substantial male panelist.. and the delicate, precise wording of the author-panelist... and the delightful mythos built around the person of the chairman and his "kitchen stadium". Also, come to think of it, the dignity they gave the challenger by presenting his myth as well.

I know that there are some purists out there who poo poo anything that is not exactly like the original, however sometimes spin-offs can stand on their own merits. I like the new Iron Chef because it is similar enough to the Japanese version but at the same time caters to American spirit. I love Alton Brown as commentator, because he explains things with flair. The Iron Chefs themselves are very interesting. I know the originals were probably the best chefs on the planet at the time, but Bobby Flay is the only American Iron Chef to beat them. Mario Batali seems to have the most fun when cooking, making comments and being flashy while creating. I have watched the series and find all the players work together well. The judges are not always the best choices, however. There are a few exceptions, like the lawyer turned foodie, but most of the judges are questionable in being able to handle what is served. I enjoy watching the chefs hustle and the challengers are surprising. The food at the end always looks amazing and sometimes it inspires me in the kitchen. Perhaps that is all anyone can ask, to want to really eat what is served. The only thing I would really change about the series is to ask folks on the show to lighten up a little. Sometimes the mood becomes a bit too tense, and that isn't always fun to watch when you are expecting more amusement. I liked the version with William Shatner (Iron Chef USA) because it was so over-the-top like the original, but I can tell it was a pretty expensive proposition. I wish he had stayed with this version and been the host - between Bill Shatner and Alton Brown, that would have me grinning for an hour. As long as you don't expect the original Japanese version and can accept this series on its own merits, you may find it to be an enjoyable hour.

The real stars in this version is the food. I never cared much for Bobby Flay or Mario Batali. What is annoying is the mainstays seem to win most of the time! Are there other chefs who can participate other then Flay, Batali and Cat Cora? Are some of the judges for real?? I mean the challengers are top class chefs and they get beaten by Food Network celebrities?? Pathetic! It's a gross example of this thing called BIAS. However I do get a kick of finding out what the secret ingredients are and how and what will be the results. That is why I watch the show. It's the challenge of creating dishes the everyday people dream of eating in only one hour. As for the supporting characters are they OK but Mark Dacascos sometimes look like he's buttering up to the Iron Chefs with comments like "Iron Chef it is an honor seeing you work." This show could be better if other chefs not affiliated with the Food Network are given the chance of wearing the mantle of Iron Chef from time to time and the judges be more fair otherwise Iron Chef: America is nothing more than an ego contest of Food Network mainstays against everyone on the outside. What a pity it will stay that way.