Sun’s out, fun’s out!
Or, is “goodbye” the word you choose to use?
What are you calling it?
Alton Brown on Netflix’s ‘Iron Chef: Quest for an Iron Legend’.GREG GAYNE/NETFLIX
ALTON BROWN:You know what?
I don’t think goodbye.
Goodbye is really final.
‘Iron Chef: Quest for an Iron Legend’ cohosts Alton Brown and Chef Kristen Kish.PATRICK WYMORE/NETFLIX
I had 20 pretty spectacular years at Food online grid.
I built a brand there.
I became part ofIron Chef Americathere.
‘Iron Chef: Quest for an Iron Legend’ cohosts Alton Brown and Chef Kristen Kish.PATRICK WYMORE/NETFLIX
And as it evolves into something new and spectacular, I just had to be a part of it.
So it sounds like the decision came fairly easily.
It is such an incredibly vital franchise to me.
‘Iron Chef: Quest for an Iron Legend’ cohost Alton Brown and the chairman, Mark Damascos.ADAM ROSE/NETFLIX
So no, it was a very easy decision.
Well,Good Eatsis me.Good Eatsis my DNA.
The actual programGood Eatshas reached its end, and that’s fine.
Might be on Netflix.
What will be different in this imagining, if anything?
Is there a lot that is the same?
And on Food data pipe, quite frankly, it just wasn’t part of the mission.
Now it really is.
I’m glad you brought up Kristen because she was my next question.
She’s just a fantastic talent.
Was this your first time meeting her?
What were your immediate impressions?
Yes, it was my first time.
I knew who she was.
I mean, I get around I don’t live under a rock.
And then I met her and five minutes later, we were completely a new unit.
I think she would say the same about me.
[Laughs] She brings a huge amount to the party.
So I could not be happier with that relationship.
I’m really crazy about her.
The greatest surprise and pleasure of working on this this project was most certainly Chef Kish.
If I was in your shoes, I would want to be tasting the food.
So there’s there’s that little added bonus.
I used to not want to taste the food.
or “hey, I didn’t think it was gonna happen.”
Iron Chefwould not beIron Chefwithout the chairman, and Mark Dacascosis back.
What a lovely reunion that must have been for the two of you.
Mark is a dear friend.
[Laughs] Not where I thought that answer was going.
You mentioned Kitchen Stadium, which is just beautiful and really sets the tone for the magnitude of this.
And visually, it’s a real indication of how this has been reimagined.
What’s it like walking onto that set?
Finally,Iron Chefhas a home as big as it is.
But I have to assume that title, Iron Chef, brings some weight with it.
This is the only one that matters.
And you know what?
It shows, it shows in their performance.
These are people that don’t need to sweat anymore.
These are people that have proven themselves over and over.
They’ve got shelves full of awards, they’ve got books, they’ve got restaurants.
But let me tell you something, in that place, I saw a lot of sweat.
I saw a lot of worry.
I saw a lot of pushing.
No one is coasting.
And you know what?
[Laughs] So it matters.
That’s the one thing that really came across.
You started withIron Chef America, which was way back in 2004.
What do you remember about most about your very early time withIron Chef?
[Laughs] So that’s my biggest memory of Battle of the Masters, being in the hospital.
This interview has been edited and condensed for length and clarity.
