Iron Chef

Well I knew this day would come. The moment when my whole world collapses in my hands due to carelessness. Yep, I dropped my phone into the grill. No more blackberry. Alas, this Greek tragedy has a happy outcome however. I’m sure anyone who reads this is familiar with the Iron Chef competition, where they are given a secret ingredient and are asked to make a menu from just that one ingredient. Well, at my house yesterday we did this, and my ingredient was apricots. Delicious, orange fuzzy diminutive fruit that were the main staple of my meal plan. I decided to get to work.

My first idea was for the main course which happened to be a smoked pork loin. I made an apricot puree with cilantro and basil, strained it and basted it slowly on the meat while in the smoker for several hours. Next I decided to smoke some corn and made a sweet apricot butter. Then I took a little of the apricots and pitted them, sauted them with some caramelized brown sugar, removed them to place in the ROBO, then sliced up some zucchini. I then made a quick apricot vinaigrette,and sauted the zucchini in the caramel and vinaigrette. This wonderfully orange colored meal finished with a hand tossed salad served with the vinaigrette. Easily one of my all time masterpieces.

I respect the chefs who are on the show Iron Chef. They have obviously earned their place for being able to invent using just one ingredient. At culinary school, its easy to see how young chefs idolize these people and wish to be famous like Kat Cora or Bobby Flay, but they fail to realize that they are celebrity chefs. This brings me to my next point, would you rather be a celebrity chef or a chef famous for advancing the craft? Emril Legasse or Ferran Afria? Bam! or brains? It is of my own personal opinion that celebrity chefs should be respected but never emulated. I have absolutely no interest in acting like Guy Fieri, especially now that he has branched off into being a television personality (Minute to win it, is by far the best game show ever however, but Guy is a little too much in it sometimes). Cook with passion, love your food, don’t love being famous. My own chef once told me, “Daniel, the best piece of advice I can give you is don’t go acting like you need to be noticed, try your hardest and love what you do, and you’ll be noticed soon enough.”

Next post will be about techniques, starting with saute and why I love golden brown. Go get cooking!

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            1 Program(s) Found

            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            Salter College , West Boylston
            • Offers training programs in preparation for professional careers in business, health care, and computers.
            • Provides associate and certificate programs in medical assisting, massage therapy, culinary arts, and more.
            • Places students in externships to gain real world experience before completing their respective program.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
            • 2 campuses in Chicopee and West Boylston, Massachusetts.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
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            • Transferable Credits
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            3 Program(s) Found
            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
            • Helps students gain professional skills in culinary management.
            • Offers an Italian Culinary Arts program where students get to externship in Italy.
            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
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