The Next Iron Chef Episode 4: Chef Marc Forgione Talks Transformation

The chefs, with journals in hand, listen to the challenge at hand. "I'm not a big fair guy. I come from Manhattan. I have no idea what's served at a fair. No clue." — Chef Forgione

Would-be Iron Chef Marc Forgione and his fellow contenders were tasked with transforming ingredients and dishes last night. Chef Forgione talks about how he fared at the San Diego County Fair.

First up, you had to transform a condiment. Is the danger of things like steak sauce/ketchup/bbq sauce the sugar content in them? Can they make something too cloying?

The hardest part about the condiment challenge was that condiments are used to make other things taste better, not really used on their own. We had to transform a condiment into something that was not only good to eat and flavorful, but the condiment had to be the star.

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