The Next Iron Chef Episode 6: Chef Marc Forgione on Pressure and Pressure Cookers

The chefs are challenged to transform the old school 24-hour Vegas buffet: "The Chairman wants you to razzle dazzle Sin City with your modern version." — Alton Brown

Competitor and native New Yorker Marc Forgione walks us through what happened in Vegas in this latest nail-biter of an ep of The Next Iron Chef. Threatened with a double elimination at the outset, chef Forgione was sweating it out with three of his fellow chefs until the very last minute.

This show is set in Vegas. What’s your opinion about Sin City and opportunities for restaurateurs? Do you aspire to open Marc Forgione LV?

I don’t know if I would ever open a Marc Forgione in Vegas. We have plans for Marc Forgione restaurant expansion, but New York is my home base. However…if anyone is out there reading this, I have always been interested in having some type of restaurant in Vegas.  Vegas is an amusement park for adults, where everything is bigger and fancier. When people go to Vegas they want to be wowed and spend money. It is for that reason that Vegas is a chef’s dream — you can cook with exotic ingredients and take the word “fine dining” to the extreme.

For your first challenge, Jean-Philippe Maury is your judge. He’s a MOF. Did you see Kings of Pastry? Maury strikes me as the quintessential French chef, especially with his razz of Canora’s dessert. Were you intimidated by him as a judge?

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Top Chef Just Desserts Episode 3: Half-Baked Sale

Chef Michael Laiskonis admits he was nervous about baking a cake for the great Sylvia Weinstock.

The situation on TCJD gets stickier and stickier every week, due to the increasing pressure and clashing personalities of the pastry pros. Thankfully, renowned pastry chef Michael Laiskonis is back to help us navigate what went right and wrong with everything from this week’s wedding cakes to one cheftestant’s dry cupcakes.

My first question tonight is not entirely related to TCJD, BUT I just saw Kings of Pastry and — WOW! Seeing this competition certainly puts TCJD into perspective (insofar as it has NOTHING on the Meilleurs Ouvriers de France). Did you see the film?

I did, of course, get a chance to see the inspiring Kings of Pastry documentary and I’d like to think its theme of intensity, discipline, and quest for perfection is something that will resonate beyond an audience of just pastry chefs. Being awarded the MOF (literally translated, “Best Craftsman of France”) represents the sum total of a candidate’s life work and training, so it is serious business. The judging is ridiculously technical, but it’s a jury of peers — a panel of previous winners — so there is a deep sense of community and support there as well. Sadly, it’s the very spirit of camaraderie that unravels by the end of this week’s episode of TCJD. Whatever the venue, the best competitions manage to reveal the true test — how each individual overcomes his or her own self-imposed obstacles.

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