How did you prepare and think of the dishes you cooked on Iron Chef?Ĭhef Sakai: To some extent, I had the initial idea in mind before each battle started. Apart from techniques, with each episode, the relationship and solidarity between the competing Chefs grew stronger. Each episode was a big push for me to keep innovating myself.Ĭhef Sakai: Absolutely.
With each challenge, I grew more confident in showing my skills and recipes. Iron Chef enjoyed success on screen for many years, what changes did you notice as the show evolved from the first few episodes to the last few episodes?Ĭhef Chen: I was very nervous in the early days but as the show progressed, I started to enjoy the challenges more and more.
Right, Iron Chef Chinese Chen Kenichi, known for his bold sichuan flavours cooked in a fiery wok. Left, Iron Chef French Hiroyuki Sakai, master of delicate flavours and cooking with finesse. We caught up with the Iron Chefs to find out more about their kitchen stadium experiences and what they’ve been doing since the final Iron Chef episode aired. The show enjoyed 6 years of resounding success and even inspired American spinoffs of the Food Network, but nothing can ever beat the original.įor one night only, you can catch Iron Chef French Hiroyuki Sakai and Iron Chef Chinese Chen Kenichi duke it out once more as they prepare a 5-course dinner at an open concept restaurant that will allow you to enjoy a truly spectacular view of the chefs as they delight both your eyes and palette. The energetic battles at kitchen stadiums where chefs leave everything on the plate to the intense judging sessions where you can’t help but root for both challenger and Iron Chef.
CHEF CHEN KENICHI TV
Growing up, Iron Chef was one of my favourite TV shows to watch. Iron Chefs Hiroyuki Sakai and Chen Kenichi will be cooking up an exclusive Iron Chef Dinner at on May 14
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