Michelin-Starred Curtis Stone Fun At Netflix

Get set for sizzles, swoons and surprises on Iron Chef: Quest for an Iron Legend — a delicious new Netflix collection that has reimagined Meals Community’s Iron Chef America, whipping that iconic gastronomic TV battle to a good increased degree. In a spectacularly grand-designed Kitchen Stadium, eight 45-minute episodes — chock-full of curiosity, creativity and crème de la crème craft — launch June 15. Michelin-starred, Los Angeles-based Curtis Stone, as an Iron Chef, joins the masterful line-up with Iron Cooks Marcus Samuelsson, Gabriela Cámara, Dominique Crenn and Ming Tsai. They vie with seven buzz-worthy challenger cooks for the last word Legend title. Be wowed by eye-opening substances, cooking strategies and imaginative shows. Born in Australia, Curtis has galloped throughout the globe, coaching in Europe below legendary Chef Marco Pierre White (usually referred to as the primary celeb chef). At this time, Stone’s bountiful successes embody acclaimed eating places — Maude in Beverly Hills, Gwen Butcher Shop and Restaurant in Los Angeles and Georgie in Dallas — plus a full-service catering firm Curtis Stone Occasions, frequent TV appearances, cookbooks (his sixth: Good Food, Good Life) and a beautiful line of Kitchen Options cookware. Stone’s dedication to causes by means of his #Commit2One initiative has raised cash and consciousness for organizations reminiscent of Nationwide Younger Farmer Coalition, AdoptTogether and Share Our Energy, which works to finish childhood starvation and poverty in america by means of its No Child Hungry marketing campaign. Stone and I chatted about Iron Chef elation, his love of journey and the dad-thing that has introduced him pleasure this yr.

Quest for an Iron Legend

Laura Manske: You’ve participated in lots of meals exhibits and challenges as host, choose and competitor. Did Netflix rock your world?

Curtis Stone: Iron Chef has all the time been the top of culinary competitions — the toughest, probably the most revered inside our business. A possibility with Netflix? Sure! Netflix has a worldwide footprint. To know that the present might be proven in nations all over the world is tremendous thrilling. Netflix brings to Iron Chef an current franchise. It has made the present the most important and greatest model that it might ever be. That may be a actual honor to be part of. Oh my goodness, sure, after all!

Manske: Your smartest lesson being a part of this present?

Stone: I discovered rather a lot — each from my opponents and from my fellow Iron Cooks. That’s the gorgeous factor about being a chef: You might be all the time an apprentice, all the time studying and difficult your self. There may be a lot within the culinary arts that you would be able to’t probably know all of it. To look at different masters was actually particular. It retains you humble. I’m actually up towards a few of the greatest cooks on the earth. Sure, it’s a contest, but in addition a private thrill to be in the identical kitchen with these individuals.

Manske: What one factor would you like viewers to remove most about you?

Stone: Cooks can turn into a bit pigeon-holed — [tied to] the form of meals we cook dinner in our eating places in the meanwhile. [On Iron Chef], you might be given [themed] challenges, reminiscent of consolation meals or avenue meals or one other completely totally different [theme] than what you usually cook dinner. To have the ability to compete [that way] is enjoyable. Whether or not it’s making a sandwich or a curry — these are not issues that I serve in my eating places — [gives me an opportunity to] do a fantastic model of them. chef ought to be capable to do various things.

Manske: Your most vivid meals reminiscence as a younger little one?

Stone: Being with my mum in her kitchen, watching her bake. She would make cookies. I used to be a grasping little child, sitting there ready for her to be completed with the bowls or the beaters or the wood spoons in order that I might nosh on the uncooked batter earlier than the cookies went into the oven. Then watching the cookies bake within the oven and grabbing one as quickly because the [trays] got here out. I’ve acquired plenty of reminiscences like that as a younger child. I’ve all the time been obsessive about meals.

Manske: Your favourite meals?

Stone: I bear in mind the primary time that I attempted a white truffle. We didn’t have these in Australia; they’re a recent product and don’t journey nicely, a minimum of [years ago] they didn’t. After I moved to Europe, the scent of recent truffle — oh my god, what’s that? It has been my favourite ingredient ever since. I’ve performed whole menus round them. I all the time buy them from Europe. They’re very particular. To me, truffles are form of like jewellery. My spouse likes jewellery, however I’d moderately spend cash to eat a bag of white truffles than put [a thing] round my neck. There may be additionally a crazed romance in how that ingredient involves life. You’ve acquired to have the correct canine that digs close to the roots of a hardwood tree. There’s one thing particular about that, too.

Manske: The place is the place you have got traveled that you simply love most?

Stone: It’s virtually an unattainable query to reply! If I had to decide on: The mountains of Spain’s Rioja area. After I was there, it was so moody and horny. Foggy and form of smokey. The air had a superb damp scent. The meals was unbelievable. All the things is steeped in custom, but the individuals have a brand new mind-set. You see it within the structure, delicacies. Sure, Rioja.

Manske: The place would you most prefer to journey that you’ve by no means been to?

Stone: I really like Southeast Asia. I’ve spent plenty of time there. However one place has eluded me: South Korea, the place my spouse’s mom was born. So we have now household historical past there. I’d like to go to South Korea.

Manske: Fantasy query. You’re stranded alone on a abandoned island for a month. Magically, three meals objects could be there for you. What would they be?

Stone: Pork. In all probability my favourite meat. You are able to do so many various issues with a pig. I’ve a candy tooth as nicely, so chocolate. And peaches, my favourite fruit. I’ll simply drink rainwater.

Manske: One other fantasy query. With whom would you prefer to dine as soon as? It may be somebody residing or useless.

Stone: My granny, Maude. I named my first restaurant after her. She handed earlier than I grew to become a chef and traveled the world. She was an enormous affect in my life, so I’d like to inform her concerning the restaurant and what has occurred to me.

Manske: What’s in your close to horizon for this subsequent lap across the solar?

Stone: I’ve all the time wished to maintain my restaurant enterprise comparatively manageable. I’ve not had the ambition to have my title on 50 doorways. I need to have great high quality and be actually concerned within the eating places that I do have. I work with devoted, proficient individuals. I’m very lucky. We’re all the time trying to push our boundaries and make the eating places higher and brighter. However my most necessary job is being a dad. This yr, I used to be my oldest son’s assistant coach on his basketball crew. I liked it! With my eating places and my household, I’m fairly completely satisfied. And, after all, getting alternatives with Netflix is tremendous thrilling.

Manske: Your meals pet peeve?

Stone: When a lodge’s room service meals arrives lukewarm. Meals needs to be served on the proper temperature.

Manske: What are your guiding rules?

Stone: Be genuine. Be trustworthy. Don’t shake issues that you simply don’t essentially need, since you may get them. Be humble. Be a superb individual.

This dialog has been edited and condensed for readability.

For much more scrumptious scoops, try: Alton Brown Reveals Netflix’s New Supersized ‘Iron Chef’ Culinary Competitors.