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
            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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            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            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
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
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            • Transferable Credits
            4 Program(s) Found
            • Instructors are typically real-world professionals with many years of experience in their career fields.
            • Ranked #3 in Best for Vets: Career & Technical Colleges 2014 by Military Times.
            • Presents the full tuition cost up front. In most cases, even textbooks are included in the total price.
            • Provides career services associates to help students review their resume, provide career counseling, help with job searches, and more.
            • Has 27 campus locations across the southern United States, plus offers online degree programs.
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            • Flexible Scheduling
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            3 Program(s) Found
            L'Ecole Culinaire , Kansas City
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits