simon

ICA: Symon vs. Yagihashi

Iron Chef Michael SymonIron Chef Michael Symon faces off against challenger Takashi Yagihashi, executive chef at critically acclaimed Takashi in Chicago. Judges are Simon Majumdar, Candice Kumai and Peter Jacobson.

Takashi Yagihashi Takashi was born in Mito, the capital of Ibaraki Prefecture, Japan, a small town about an hour northwest of Tokyo and just a few minutes from the sea, where he developed a taste for fresh seafood at a very young age. He started cooking at age sixteen and continued to work in restaurants while he earned his Interior Design degree from the Tokyo Design School. After a stint helping out with the opening of a Japanese restaurant in Chicago, the young chef embarked on a serious culinary education. He cooked for Yoshi Katsumura at the highly touted French-Japanese Yoshi’s Café and Gabino Sotelino’s where he worked his way up the line to chef de cuisine and eventually partner.

Takashi was born in Mito, the capital of Ibaraki Prefecture, Japan, a small town about an hour northwest of Tokyo and just a few minutes from the sea, where he developed a taste for fresh seafood at a very young age. He started cooking at age sixteen and continued to work in restaurants while he earned his Interior Design degree from the Tokyo Design School. After a stint helping out with the opening of a Japanese restaurant in Chicago, the young chef embarked on a serious culinary education. He cooked for Yoshi Katsumura at the highly touted French-Japanese Yoshi’s Café and Gabino Sotelino’s Amria where he worked his way up the line to chef de cuisine and eventually partner.

In 1996, Takashi opened Tribute to rave reviews. The Detroit Free Press gave the restaurant four stars; The New York Times called it “maybe the best restaurant between New York and Chicago and certainly the finest in Detroit.” In 2003, he was named the 13th Annual James Beard Foundation Award for Best Chef: Midwest. In 2005, he opened Okada for Steve Wynn in the luxurious Wynn Las Vegas, where he created a contemporary Japanese menu influenced by his French Training. He has since become a member of the Macy’s culinary council and he opened Noodles by Takashi Yagihashi at Macy’s in Chicago before opening his namesake restaurant in December 2007.  Recently he added Slurping Turtle to his empire, the chef’s take on Japanese comfort food.

It’s been a while since we got to see Iron Chef Michael Symon battle against a challenger in Kitchen Stadium.  It’s good to have the winningest Iron Chef back in action let’s hope he isn’t rusty when Chef Takashi comes a knockin’ in Battle: Egg.  If you haven’t already be sure to read my exclusive interview with Iron Chef Michael Symon.

Check below for the outcome.

[ad] Empty ad slot (#1)!

Symon                    Yagihashi
Taste: 27                Taste: 25
Plating: 13              Plating: 12
Originality: 13        Originality: 14
Total: 53                 Total: 51

MasterChef Season 2 Casting Call

Gordon Ramsay on WannabeTVchef.comFOX has ordered a second season of Gordon Ramsay’s newest culinary competition series, MASTERCHEF, it was announced today by Mike Darnell, President of Alternative Entertainment, Fox Broadcasting Company.

“Gordon Ramsay is an incredible talent and the biggest culinary star on television today, so we’re very happy to have Gordon and MASTERCHEF back for another season on FOX,” said Darnell. “MASTERCHEF has resonated with viewers this summer, and we look forward to seeing where Gordon takes the show in Season Two.”

“It’s amazing and refreshing to see how much passion and raw talent there is from amateur home cooks across America,” said Ramsay. “It’s extraordinary the amount of energy and excitement the show brought in Season One, and I’m thrilled to be back at FOX for a second season.”

“The amazing reception for MASTERCHEF on FOX has been hugely rewarding for all of us at Shine Group,” said MASTERCHEF executive producer and Shine Group Chairman and CEO, Elisabeth Murdoch. “As the creators of this unique global franchise, we’re thrilled to see the U.S. audience love this show as much as we do. We are looking forward to building on this early success with an even broader, bigger search in Season Two, and to seeing the brand grow as it continues to do so in Australia, the U.K., France and around the world, breaking viewing and ancillary records as it goes.”

MASTERCHEF is the No. 1 new program of the summer among Adults 18-49, outperforming the next highest-rated show by +14%.

For those that believe they are the next MASTERCHEF please visit fox.com/masterchef.

Review: Gordon Ramsay’s MasterChef

MasterChef is the latest American incarnation of a successful British reality competition.  The original MasterChef has been a hot commodity for years in the UK as has its cousins MasterChef: Australia and MasterChef: Hungary.  For the American version Fox has teamed Gordon Ramsay, one of the world’s greatest and most renowned chefs with two of the kingpins of the US restaurant industry, Chef Graham Elliot Bowles and restaurateur Joe Bastianich.  Fox was nice enough to let me catch a preview of MasterChef’s debut episode, a sneak peek so to speak.

Meet the players:
Graham Elliot Bowles on WannabeTVchef.comBowles is a prodigy who became America’s youngest 4 star chef at the age of 27.  He is a pioneer of the trendy molecular gastronomy movement that couples cooking and chemistry.  His groundbreaking restaurant, graham elliot, combines cutting edge American cuisine with humor and just a touch of moxie to create Chicago’s first “bistronomic” restaurant.  His accolades are many having brought home traditional culinary affirmation like the coveted James Beard Award and new age recognition as a competitor on both Bravo’s Top Chef: Masters and the Food Network’s Iron Chef America.

Joe Bastianich on WannabeTVchef.comIf the name Joe Bastianich sounds familiar it should.  His mother is famed Italian cheflebrity Lidia Bastianich.  He is also friend and business partner to America’s most successful Italian chef, Mario Batali.  But Bastianich’s life is about more than just great restaurants.  He is also a noted winemaker who is described as a “street-level philosopher.”  He has been honored as both vintner and restaurateur by the likes of Food & Wine and the James Beard Foundation.  His book on wine pairing, Vino Itialiano (available at amazon.com), is considered the standard by which the genre is judged.

[ad] Empty ad slot (#1)!

Gordon Ramsay on WannabeTVchef.comFew people in the western world are not familiar with the name Gordon Ramsay.  Though his reputation in the states is built mainly around his explosive temper and colorful use of metaphors in Europe he is thought of as one of the best chefs in the world.  It is a shame that most Americans only know the exaggerated personality shown on TV because he is one of the most gifted and passionate people in the culinary world.

The premiere episode features 100 hopeful home cooks vying to be one of the 30 finalist competing for the title MasterChef.  To earn one of the coveted MasterChef aprons each competitor is asked to cook the meal of their lives for the three judges.

The first round of dishes fails to yield a single plate worthy of remaining in the contest.  This forces Chef Ramsay to give a pep talk to the remaining contestants filled with the bleep riddled prose that the host is known for as well as a bit of the overcharged, dare I say forced drama that is the mainstay of virtually every “reality” show.

As with every “reality” contest on TV there is a plethora of over-critiquing.  Negative comments are far more negative than they need to be and positive comments are stuffed with Pentecostal exuberance.  Nothing is ever mediocre in “reality” TV; it is either dreadful or the best thing ever.  This lack of gray area is why television is anything but real.

The best example of overly-negative critiquing is when Gordon takes a stuffed bell pepper garnish from one plate, dumps out the contents so he can spit out the mouthful of fish taco he is tasting.  The best example of made-for-TV positive shtick is Bowles tasting one contestant’s Korean duck wrap and stating, “That is like sex in your mouth . . . in the best possible way.”  There are plenty of the tear jerking moments that producers love to show as well.  MasterChef follows the American Idol formula to a “T.”

But, as with any of Ramsay’s shows, there are truly honest moments.  It is these glimpses of lucidity that make him a star.  At his soul, Ramsay is a compassionate person and it is evident that he genuinely cares for other people.  It is likely that his persona and Graham Elliot’s lovable big guy personality will produce a similar chemistry to Paula and Simon.  Although I highly doubt Bowles would look as good in a short red dress.  Bastianich is the wild card; he lacks that biting English snark while at the same time he is cold and calculating in his critiques.

MasterChef separates itself from “Worst Cook in America” because it starts with ametuers who can already cook and seeks to make them better.  It also separates itself from “Next Food Network Star” because it allows Southern cooks to compete.  The best home cooks in America traditionally hail from the South but NFNS has clearly avoided casting calls in the South for some reason opting for mainly East Coast and West Coast auditions.

MasterChef also separates itself from all other TV cooking contests with its prize – $250,000 cash and a major cookbook deal which is potentially worth millions.  I like MasterChef more than I do Top Chef, Hell’s Kitchen or Chopped and far more than I do NFNS.  But at the same time it is a far cry from Iron Chef America.

MasterChef premieres Tuesday July 27th (9:00-10:00 PM ET/PT) on Fox.  For more information check out the official press release HERE.

Follow Stuart via “the Online”

Sip & Chew with Mike and Stu

Add to Google

addtomyyahoo4

Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99

Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

Archives

Subscribe to this blog

Enter your email address:

Delivered by FeedBurner

ISO 9000 Culinary Arts Certification