The Next Iron Chef Episode 7: The Last Seduction Starring Chef Marc Forgione

"Charlotte Voisey is this very attractive master mixologist. This is a seduction challenge, so I'm glad I'm not just cooking for Canora and Chef Tsai." — Chef Forgione

Last night’s episode of The Next Iron Chef was all about seduction — and elimination as two of the final four were sent packing. Chef Marc Forgione takes us behind the scenes on how he survived to cook in Kitchen Stadium next week.

First, do you always cook in black? And, did you always wear black — or not until you were in charge?

Pretty straight-forward answer to this question: Black is my favorite color. I have been wearing black chef coats ever since I had my own restaurant. I have even instilled my color preference onto my staff — we all wear black in my kitchen. It has become a signature style choice at the restaurant!

This show has been very challenging, obviously. Can you name another time in your career that you were under as much pressure to prove yourself?

I have faced different kinds of pressure ever since I became a chef and started my career in the restaurant industry. Opening a restaurant with your name on the front door creates more pressure than most would choose to deal with. However, the emotions that I endured throughout filming, both mentally and physically, were unlike any others I have ever felt. They were all-consuming and challenged my very nature as a chef. I think I mentioned on the show that the entire process felt like a science project. As contestants, we were being experimented on to see how much the human body and mind could actually endure.Continue Reading

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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