Bobby Flay and Michael Smith (Photos courtesy of the Food Network)
Michael Smith has picked up the gauntlet thrown down by Bobby Flay. On the January 31 episode of Iron Chef America, the Canadian celebrity chef will face off with the American celebrity chef in New York’s Kitchen Stadium. Smith is bringing along two sous-chefs, part of what he calls his “A-team”: retired Navy cook Bill Pratt (Smith’s “logistics chief”) and Calgary restaurateur Paul Rogalski (Smith’s “general right-hand man”). The panel of judges that night will include actor Antonio Sabato Jr. and food expert Donatella Arpaia.
While Flay has some face-saving to do (having been a part of the whole rigged-vegetables-from-the-White-House fiasco), Smith basks in his Olympic nod: he’s just arrived in Whistler to lead a team of chefs in preparing a menu for athletes—that’s around 12,000 meals per day for all 85 of the competing teams.
We’re banking on an Iron Chef acting as a harbinger. If Canada can best the U.S. in Kitchen Stadium, can hockey gold be far behind?
• Canadian Chef Michael Smith battles it out on Iron Chef America [CNW]
Chef Michael Smith is not a top-rated chef. He used to be somewhat popular because he the “grandfather” of FoodNetwork (so to speak), but we are all getting tired of his eyes, voice, lack of skill, and the fact that he lets others do all the work and he takes the credit for it. I think he needs to get back to his roots, put on his chef-whites and practice the art of cuisine again. He is so far removed from who he once was. It was such an embarrassment to see his performance on Iron Chef America…..BUT…no one is surprised!!!
July 14, 2010 at 3:23 pm | by silvernickelI was excited to see Chef Michael Smith on Iron Chef America. However, it was a embarrassment to watch his performance, with a pantry worth many $$$$ he grabs a can of tuna? for his dish called “Tuna Snack” a lot has changed since The Inn Chef.
July 29, 2010 at 2:57 pm | by TRCMichael’s originality was far greater than Bobby’s. Bobby went the safer more flavourful route while Michael took more risks and deserved a 13 or 14 for originality while Bobby should’ve received a 9 or 10. If that were the case I’d happily say Michael lost fair and square but because of that I suspect favouritism with the American judges. I’m not going to lose any sleep over it though.
January 23, 2011 at 2:41 pm | by StarkClearly out-classed by Bobby Flay you could see the anguish on Smith’s face. He made guacamole and a sandwich – my kids would put him to shame – his plating was a mess and his skills were a mile short of competing with a garnish prep girl at Wendy’s. His annoying way of ‘talking down’ to his audience as if they were little kids caught up with him. His mother even says he has a huge ego and boy did it get de-FLAY-ted. Loser extraordinaire. Thank god we have REAL chefs like Chuck Hughes, Rob Feenie, Lynn Crawford and Susur Lee to show what Canadian chefs can really do. I laughed so hard when Smith used a food processor as a plating vehicle. What a tool.
March 25, 2011 at 7:34 pm | by Mark from Victoria BC