Wednesday, September 29, 2010

Scorching Symon: An impromptu interview with Michael Symon

When you think of an Iron Chef, do you picture a grown man that still fears his petite 4'11" mother?  If you do, you've got Michael Symon in mind.

I had the great pleasure of interviewing Michael, of The Next Iron Chef, Iron Chef America, Cook Like an Iron Chef and soon to be Food Feuds, this week.  I can truly say that of the big fish in the food world that I have been fortunate enough to interact with, he is a favorite.  Michael is totally down to earth and charming.  I adore his passion for cooking and the culinary creations that result from it.

So here's the actual interview for your viewing/listening pleasure.  The duration is approximately ten minutes so I've placed time markers below for your convenience.  The new season of The Next Iron Chef airs this coming Sunday, October 3rd, at 9 pm/8 pm CST.  Food Feuds will follow on Thursday, October 14th.

1:00:  Any feared ingredients for Iron Chef America?

1:57:  How have your family's dishes have affected your own? (Spoiler: the man loves goat.  Also, how to say shut up in Greek)

4:24:  Have you ever been out to Salt Lake and do you have a dining memory?

4:41:  Michael asks me if we have a food feud they could feature on Food Feuds. 

5:46:  Any food feuds from your hometown of Cleveland?

6:39:  Does all the eating you have to do ever get difficult?

7:38:  With Food Feuds, have you had to deal with any bias you might have had with a restaurant?

8:50:  When you're on Iron Chef, how much advance notice do you get on your secret ingredients?

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