Date: Sunday June 3, 2001
Time: 11:00 p.m.-12:00 a.m. ET

Food Network: Welcome to FoodTV.Com's chat with Bobby Flay, host of Food Network's Hot off the Grill and FoodNation. By now you know who won the Iron Chef rematch, but do you wish you had more behind-the-scenes details about the secret ingredient, the commentators, the drama? Ask Bobby to tell you all about it! Send him your questions and he'll share his experiences.

Food Network: Welcome to the chat, Bobby!
Bobby: Welcome, Iron Chef fans!

Verlau: Are you told in advance what the secret ingredient might be so that you can prepare?
Bobby: No, we don't know what the secret ingredient is. We know it's one of four.

Caileigh: Hi, Bobby! I know the match was taped a while ago. Did you watch it again tonight, and if so, how did you feel watching it?
Bobby: Yes, I watched it. It was still nerve-wracking, even though I knew the outcome!

Lil Susie Q: What's the hardest part of "Iron Chef"--coming up with the recipe, or getting it cooked in 60 minutes?
Bobby: The hardest part is coming up with the dishes at a moment's notice, and making sure you get everything cooked within the time limit.

Navyvet-2: Bobby, do you and Morimoto get along, and do you like each other?
Bobby: Yes, we absolutely get along. We are closer friends now than we were before the two matches, and I have great respect for him as a chef.

Cmaggiec: How was it different to be in Japan now instead of New York?
Bobby: It was my first time in Japan, and it was great to see another culture. There were television crews when I got off the plane, so I guess I was a celebrity!

Rmarqua: Bobby did you have fun with your battles against Morimoto?
Bobby: Absolutely! The two most exhilarating days of my professional life.

Cmaggiec: I just wanted to say that I love your show and want to come to one of your restaurants in the near future. Do you think the judges enjoyed your choice of spices when they aren't so used to them?
Bobby: I made a choice to stay within the spices I know how to cook with as opposed to using Asian spices, because that would have been playing into Morimoto's hands.

Ccam: Had you tasted the Japanese lobster before the match? How does it compare to good old US Maine lobster?
Bobby: I think that, while they're both lobsters, there is a difference. I actually prefer the US lobster, only because it's the flavor I'm used to eating.

Dana: Do you enjoy cooking with seafood more than other ingredients?
Bobby: I would have to say that fish is probably my favorite thing to cook with. It's more versatile, and it's the way I like to eat, as well as cook. Although it's great to be able to pair beef, as I did on the show, with lobster when you have a chance to do that.

Habit Man: Bobby, were you confident when they announced the Japanese Lobster as the ingredient?
Bobby: I was happy about lobster, because it's something I really like to cook. We were afraid it might be something like live eel! I remember hoping it wasn't that.

Chicago Chaz: I would enjoy seeing you challenge an American Chef in a US version of Iron Chef." How are you vs. Charlie Trotter from Chicago?
Bobby: I think that it's more interesting to have two different countries going against each other. It makes it more intriguing.

Kush: Bobby, have you ever thought of using some of the Asian techniques that we saw displayed tonight in your restaurant in NYC?
Bobby: Asian ingredients aren't really my forte, although I did learn a lot about them when I was in Japan. I try to stick with American Southwest and Mediterranean ingredients.

Reich: If you had to cook against another Iron Chef, who would it be and why?
Bobby: I would like to cook against the Iron Chef Italian, Masahiko Kobe, because of the way he combines Italian and Japanese ingredients.

Morimoto is Da Man: How were you treated by the people of Japan?
Bobby: Actually, I was treated like royalty in Japan. They were so nice to me and the people I brought with me. We were there for six days, and it all went so fast that it's a blur to me now--I was so keyed in on the event.

Vdeliz: How hot where your dishes, in comparison with your usual NY style?
Bobby: We wanted to make sure they had lots of flavor, because we thought that's where our strength would be with the judges.

Ascend: What would you do differently looking back over it now?
Bobby: I don't really know. I was just so happy to get through it and succeed that I don't think I'd try anything differently if I had it to do over again.

Haveo85: Bobby, if you could describe the "Iron Chef" experience in one word, what would it be?
Bobby: Exhilarating.

Ben17: Would you be Iron Chef American if they asked you to?
Bobby: Possibly.

Schweppie: Are any of your dishes from the show going to make it to your menus?
Bobby: Absolutely, especially as specials. In some way, shape or form--maybe not exactly.

Ziph: Were you nervous when it was judgement time?
Bobby: I was incredibly nervous, because you can only do the best you can in the cooking, and then it's in the hands of the judges. And being in Japan, I felt like I was at a disadvantage.

Luv4Bobby: How did you know to use the mustard with the lobster? Very impressive!
Bobby: Mustard, honey and horseradish are three of my favorite ingredients, and I actually used all three in one of the sauces for the lobster.

Ajguy: Bobby, good job. Did you hang out with any of the Iron Chefs during your visit in Japan?
Bobby: Actually I hung out with them in Kitchen Stadium because we hung out there all day, and we talked about food and different styles. It was great to meet them all.

Eli: How intense was the Kitchen Stadium?
Bobby: They really created a high energy environment. It was amazing! I don't even think the taping of the show actually showed how intense it was. They turned down the volume in the taping, no question about it. It was so loud in there that you couldn't hear yourself think! It was like culinary athletics--I'm a frustrated athlete, and this is the closest I'm going to get.

ALC143: Would you do this again, this level of competition?
Bobby: No question. Morimoto gave me a chance to have a rematch for the deciding match. But it would have to be in a location other than the US or Japan...I'm thinking Manila.

Lecky: Did you get to try the other Chef's dishes at all?
Bobby: I didn't try any of his dishes. As soon as the competition is over, they sweep the dishes over to the judges. There's one dish for each judge, one for Chairman Kaga, and one for the pictures.

Lady Di: How does it feel to have finally beaten Iron Chef Morimoto?
Bobby: I was happy to tie the score. I know it's very, very difficult to beat the Iron Chef. Not many challengers can do it, but it was a huge relief to have traveled that far, and be victorious.

Chuckroast: Was the lobster sweet enough to lend itself to the hot spices you used?
Bobby: Yes, the lobster actually had great texture that could stand up to big, bold flavors, so that's something I was using when I cooked with it.

Tex Siren: Bobby, you rocked IC. Was it hard to come up with on-the-spot recipes for a foreign dish?
Bobby: I just took the idea that the lobsters were from Japan out of my mind, and used them as if they were US lobsters. I used ingredients that I'm used to using.

Lee: Congratulations, Bobby! What do you think put you over the top--the fact that they had never tasted dishes like yours?
Bobby: It's hard to say. I think each judge had a different feeling about both of our dishes. I think the fact that I stayed very American in flavor probably helped me because it was things they weren't used to eating.

Plum Pennsylvania: Do you get to bring your own supplies to Kitchen Stadium?
Bobby: Yes, you get to bring your own knives and that's about it. Kitchen Stadium is pretty well stocked.

Iron Chef Nineball: How do you know what ingredients to use if you do not know the secret ingredient?
Bobby: I just asked for ingredients to be in my pantry, things like blue corn and chile peppers and mustards and honeys; things I'm used to using.

Leah: What would you do differently, either in the first match or the rematch?
Bobby: In the rematch, having one match under my belt was an advantage because I didn't know what to expect the first time. And being in Kitchen Stadium, I was more confident that the equipment would be working. In New York, it was a makeshift kitchen (not that I'm blaming my loss on the equipment), but it was much easier using things I knew were going to work.

Splat: Bobby, do you have any plans for appearing on the recently announced US version of "Iron Chef" on UPN?
Bobby: I don't know anything about that.

Flay Fan302: Bobby, could you tell that Morimoto was nervous, and use that to your advantage?
Bobby: I didn't have any idea that Morimoto was nervous, because he has such a poker face. He always looks so confident, but he did tell me after the battle that he was nervous. But you could never tell.

AzureT: Bobby, do the Japanese really take the show as seriously as they appear to?
Bobby: No question. It's like a cult following in Japan--they take it very seriously.

Morimoto is Da Man: Did you know Morimoto before the first battle with him?
Bobby: Yes, I had met him because he was cooking at Nobu, which was my favorite restaurant in New York.

Lee787: How nervous were you once you began? And did you think the judges would be open-minded to your cooking style?
Bobby: I was nervous, because it's almost hard to breathe before you start--it's so nerve-wracking, and you know time is ticking away. I had no idea of how the judges were going to react. You just have to cook from within yourself, and hope that they get it.

Cheesemoo: If you could challenge any American chef who would it be?
Bobby: I would have to say I'd like to challenge my chef idol, Wolfgang Puck. I'd like just to be in the same competition with him.

Samson: Bobby, I am a student at Le Cordon Bleu, and I have one question. So much mental preparation is need for that one hour, how did you and your chefs decide what you were going to do and how did you do it in such a timely fashion? Great job!
Bobby: One of the things you get with experience is timing and organization. And that's the key to this--in one hour, we cooked 35 dishes, so you have to stay calm, but work as quickly as you can at the same time. And make a lot of mental lists.

Irishman: Hey Bobby, is the Japanese beef really that much better?
Bobby: The beef that I was using, the Kobe beef, has a texture like butter. The fat content was tremendous, though. It was so well marbled that you could barely see the flesh; it was all fat.

Alex Trento: Do you get to ask for special ingredients to be available to you for the show?
Bobby: Yes, you get to ask for as many ingredients as you want just to be in the background. Say I ask for two pounds of blue cornmeal--they'll get four, just in case Morimoto wants to use it as well. You're allowed to use either the ingredients you ask for yourself, or the ingredients your opponent asks for.

Beeber: Who is your favorite Iron Chef?
Bobby: Morimoto, of course!

Mec7: How do you find time to have a show and manage your restaurant?
Bobby: That's a good question. The restaurants take up about 90 percent of my time, and I shoot my shows on my weekends.

Hogan61: What is the biggest suggestion you could make to a beginner chef?
Bobby: Before you go to culinary school, work in a restaurant for free for a month to make sure you really like the professional experience.

Andrey: Bobby, the Japanese seem to have extraordinary culinary skills. What have you learned from Morimoto in your experiences on "Iron Chef"?
Bobby: Not to stand on the cutting board! (Note I didn't stand on it this time--that was calculated!)

Jennifer: Bobby, every one wants to see your rematch with the Iron Chef. My question is this--do you think that presentation is the key to winning, or taste?
Bobby: Both for sure, but I think taste is even more important.

Justine: Hi, Bobby! What was the most memorable part of the Iron Chef rematch (besides winning)?
Bobby: When they revealed what the secret ingredient was.

Jamesian: Great job, Bobby! Will there be any future Iron Chef battles to look forward to with you in it?
Bobby: No one knows.

Chipp: Hey, Bobby! Now that you beat the Iron Chef, what projects do you have next on your plate?
Bobby: Let's see, I'm opening a new restaurant in October in New York. And spending more time with my girlfriend and my daughter. (My new girlfriend, not the one on the show!)

Walter: In your last chat, you said your dream ingredient to use on Iron Chef would be lobster. Were you surprised when it really turned out to be lobster?
Bobby: I was just happy about it. Lobster is one of my favorite things to eat and to cook. I love it because it's so versatile.

Reich: Bobby, did the fact that you presented your dishes first in Japan help your chances?
Bobby: I don't really think it matters. The judging actually takes about three hours. It takes over an hour and half for each person. You're allowed to reheat sauces, but not touch anything else. By the time they first tasted my dishes after I was done, it was an hour. So it was three hours by the time they got to his.

C and S Thomas: What about an American Iron Chef championship? Would you consider going up against someone like Emeril?
Bobby: That's probably not going to happen. I think that all the chefs on the Food Network are really teammates in a sense, so maybe someone from the Food Network might go against an outsider. But I don't think it will be Emeril vs. Mario, or Bobby vs. Ming. It's just not going to happen.

Reich: How do you think you would have handled a more Japanese ingredient?
Bobby: I'm not really sure. I was hoping it wasn't live eel! Or tofu. Tofu would not have been my favorite ingredient to cook with. Way too healthy!

Reich: Morimoto made a big deal about your 'abuse' of cooking surfaces. What's your opinion?
Bobby: Well, in the first battle, I jumped up on the cutting board. I didn't even realize I was on the cutting board-- my sous chef lifted me up. I was so happy it was finished, after the electric shocks and the other mishaps. We meant no disrespect. It's just a different culture. In the rematch, it wasn't as serious at the end, so standing on the counter was more for the show than for anything else.

Lydia: What was going through your mind when they announced the winner?
Bobby: I was happy that it was over! That we had traveled all that way, and had a success.

Reich: If you had to choose another Food Network chef to challenge Morimoto, who would have the best chance to win?
Bobby: Maybe Emeril would do a great job. And Mario Batali vs. Masahiko Kobe would be cool.

Will Federman: Where you intimidated by the fact that Morimoto had a fanatic child as his number one fan, someone people could support?
Bobby: I have no comment about that.

Lynda: How did they choose you to compete against the Iron Chef?
Bobby: Actually, Tim Zagat from the Zagat Survey suggested me to go up against one of the Iron Chefs the first time around. I was totally into it when I found out.

LupinIII: Bobby, you created the tamale with yellow corn. I was curious if you ever made the traditional tamale with white corn masa?
Bobby: Sure I have. But I didn't have any fresh masa harina around.

Samson: There is an extreme amount of mental preparation that is put into one hour. How do you prepare?
Bobby: It's all about focus, mental notes, organization, and timing.

Dana276: Are you going to put any of these recipes in a cookbook?
Bobby: I have a new cookbook coming out in October, called "Bobby Flay Cooks American." These dishes didn't make it into this book, but maybe the next one.

Ben17: Did you get to hear the comments the tasters were making as they sampled Morimoto's dishes?
Bobby: Yes, I watched it on a monitor backstage and I had an interpreter. You know, I had an interpreter the entire time, and she was never on camera once. I don't know how they did that!

Larry: Bobby, what do you think of having a competition against Emeril?
Bobby: I'd rather eat at his restaurant!

Brantoc: "The food is what makes the meal." - Grandma. So, what did you think of the ingredients? Were they top notch or second rate?
Bobby: The ingredients in Japan were great. They spare no expense--they spend a fortune on food costs, that's for sure.

Dude8282: Bobby, what was the spice that you used on the beef?
Bobby: That was actually a dry rub, one of my own products. It's available in gourmet shops around the country, and it's called Bobby Flay's Dry Rub for Meats.

Haveo85: What do you feel was the key dish in your victory?
Bobby: I would say the surf and turf dish. That's like a version of that 1950s American dish, one that they probably hadn't seen before.

Dale: Do you have recipes already in mind and modify, or do you create new ones on the fly?
Bobby: A little of both. The tamale recipe was a version of a dish I serve at Mesa Grill, so you need to do some new things. But it's also important to do things that you've done before and know how to make, or at least versions of them.

Pete260: Will you be offering some of your winning dishes at Mesa Grill?
Bobby: Yes, starting tomorrow.

Isochrysis: Bobby, again congratulations on the win. Did any of your training in culinary school teach you about Japanese cuisine/culture? If so, how much time was spent on it?
Bobby: Actually, I went to culinary school in 1984, and the answer is no. I didn't learn anything about Japanese cooking or culture. The only Japanese culture I had was the five days I spent in Japan before the match.

Simper: Did it take a lot of strain to incorporate some Japanese ideas, or were you comfortable doing it at the time?
Bobby: I didn't really incorporate Japanese ideas. I tried to stay away from it as much as possible, so as not to play into Morimoto's hands. He's so great at it.

NeeNee: Did you have a chance to acquaint yourself with the kitchen beforehand?
Bobby: For about an hour or so. The kitchen is on a sound set, but they have it down there. They really know what they're doing.

Jason503: Hello, Bobby. What will defeating an Iron Chef do for your culinary career, if anything? By the way, I love your show and need to get out to your restaurant some day!
Bobby: I don't really know what it's going to do for my culinary career. It may drive some people into the restaurant who might not have known about it beforehand, so now on a trip to New York they might come to Bolo or Mesa Grill. But otherwise, who knows?

Munchki844: What motivated you to become a chef? Who influenced you?
Bobby: I started cooking right after high school. I just fell into it; it wasn't really something I thought I was going to do. It was a blue collar profession back then, and now it's become somewhat fashionable to cook.

Laz: Is there a limit on ingredients?
Bobby: There is no limit. You can have whatever you want.

Lynace: Will you have the Iron Chefs on any of your shows?
Bobby: Sure, if they want to come on, absolutely!

Garren B: What were the four possible ingredients? Did you get the one you wanted to get?
Bobby: I can't really remember, but I think it was tuna, lobster, maybe sea scallops, and one other I can't remember. And yes, I got the one I wanted.

Summer: Did the language difference cause any troubles?
Bobby: I had an interpreter the whole time, and everyone in Japan was incredibly nice.

Denise44: Why do you think the Iron Chef is such a hit in the US?
Bobby: I think for a few reasons. First, seeing some of the things these guys do with food is incredible. It's an event, like a culinary athletic event. And from the American standpoint, I think the dubbing adds some comedy and campiness to it. The thing about the Iron Chef is that they have an incredible fan base. There are all sorts of fan sites on the web. Some people like Kaga, some like a particular Iron Chef, but the fans are so fanatic and know all their stats and the name of their restaurants, etc. It's amazing!

W Kelly: How fair is it to be competing against a Japanese chef, with judges who have a Japanese taste in food?
Bobby: That's one of the things that you're sort of up against, but you really have no choice.

Mad dog88: Did your fans follow you to Japan?
Bobby: There were lots of American fans who came to the match who lived in Japan. I think they were from the naval base there.

Michael: Bobby, what was in the sauce you prepared, and what amounts? Mustard, honey, etc.?
Bobby: It was Dijon mustard, honey, horseradish, and fresh mint for the surf and turf dish, but I don't remember the exact amounts.

Moorimoto: Spending time in Japan, have you found any Japanese ingredients you would like to incorporate into your own cooking?
Bobby: Definitely the Kobe beef. That stuff is amazing. But it's incredibly expensive--$100 a pound.

Spinner: I noticed that your dishes had a bit of flashy appearance to them. Do you believe that helped you at all?
Bobby: I think the contrast in color and texture is important for the presentation, but taste is equally important.

Noel: Do you expect this kind of FoodTV host vs Iron Chef to be an annual event? Maybe Sakai-san vs. Emeril, and Round 3 Flay vs. Morimoto in 2002?
Bobby: You know, anything is possible. As long as the ratings are high, there will be some sort of demand for more Iron Chef shows. I'd do it again.

Stu: Did the camera crews get in the way much during the preparation?
Bobby: Yes, they did get in the way a lot. But those guys are incredible cameramen. They're basically cooking with you, although they have a big camera on their shoulders. They're right on top of you while you're cooking, but you can push them out of the way. And they're used to it, so they don't care. They know it's part of the job. And it's dangerous for them--there's hot oil and boiling water splashing around.

Love them Chef Sues: How cool was it to meet Yokozuna sumo champ?
Bobby: He was great. He's like the world champion sumo wrestler, but he's American, from Hawaii. He was technically an American, although he's lived in Japan for a long time. I felt he was rooting for me. And he loved to eat! I got a good feeling from that guy.

Shelock77: Did you get to taste the food Morimoto made?
Bobby: No, I didn't.

Best Man Won: Were you offended when Kaga said, "Since the challenger is snappy, we should have an ingredient as snappy as him"?
Bobby: I don't remember that! "Snappy"? I've been called a lot worse than "snappy," so that's OK with me. (laughing) I think he was talking about my clothing!

Ahecht: Bobby, during the tasting it seemed as if the Iron Chef was getting better comments on his dishes. At any point, did you think that you could lose? When did you know that you had won?
Bobby: Actually, that was just the way they edited it; we both got a lot of favorable comments. A journalist said to me the other day that he'd seen the show and he was surprised that I'd won because of the comments. I hadn't seen it yet. During the actual tasting, my interpreter was telling me that there was no way Morimoto was going to win, because they liked my dishes so much. The tasting actually lasts two hours, but on the televised version, it's condensed into 7 minutes. So I didn't know I had actually won until they announced it.

Blu: Did you enjoy being in the real Kitchen Stadium as opposed to simply a set at Webster Hall?
Bobby: Yes, it was much better and easier to cook in Kitchen Stadium because Webster Hall was so much of a makeshift kitchen.

Hugs: Congratulations, Bobby! Since the battle was filmed late last year, was it hard to keep the outcome from people?
Bobby: Yes, a lot of people asked me who won, and I kept saying that they'd have to watch because I couldn't tell them who won.

Racerex: Did you feel the tasting panel should have had more Americans on it?
Bobby: Actually, we had Akebono who is an American from Hawaii, and also we had the ambassador from the US in Japan. So I thought that the judges they had assembled were fair.

Dana: Will you be opening restaurants in other states, like, say, North Carolina?
Bobby: No, only in New York.

Bogart: Great Job! Did you feel any bias by the judges to not have an Iron Chef lose to an American?
Bobby: No, I didn't think it was going to come to that. I thought the judges just wanted to taste and judge.

Glory: Bobby, are you having any new shows this next season?
Bobby: I'm always shooting "FoodNation" and there are new episodes of "Hot off the Grill" all the time.

Hiroyuki Sakai: Did your flame go out because you spilled soup on it?
Bobby: No, I think one of my sous chefs accidentally shut off the flame under the oil.

Shiro Bom: How did you feel about Tommy giving Morimoto your cookbook?
Bobby: Actually, I was very proud that he gave Morimoto my cookbook. Plus, it was one more sale! (smile)

Sacosta: Morimoto had some rather bad comments about you standing on the cutting board last time. Were there any hard feelings between you?
Bobby: None at all. We get along very well. I think at this point, there's a lot of mutual respect.

Da Dude: What impact do you think the matches will have on your own cuisine, if any?
Bobby: I don't really think that the match will have any impact on my cuisine. It was just one night out of twenty years of cooking.

Crazy American: Did the lobsters bite you during the match?
Bobby: No, they didn't. And if they did, I didn't feel it--I was so exhilarated.

Eridan: I was very impressed with the battle--it looked like a lot of fun! Since Japanese culture is so steeped in tradition, did you study Japanese manners before you went over there?
Bobby: I was taught how to bow. And from the last match, since we inadvertently upset Morimoto, we wanted to make sure we weren't disrespecting him. So we went to Japan with great respect, trying to be as well-mannered as possible.

Patrick: The judges seemed intrigued by the tamales, the 'husked creation.' Did you talk to them about it afterward, and if so, what did they think?
Bobby: I didn't really get a chance to talk with the judges afterwards. That was just one of the situations where a tamale in America is so common, whereas they'd never seen one in Japan before. So I think it piqued their interest.

Joanne: It seems that the kitchen that was used for the New York battle was not as well-equipped as the one used for the Iron Chefs. Is that true? By the way, I've been to Mesa Grill and loved your food.
Bobby: Well, it's true. The New York battle was a makeshift kitchen in a nightclub. And in Japan, well, let's put it this way--it has a much better foundation.

Lacan: That was a great rematch! I'm curious as to how long ago it was filmed?
Bobby: It was filmed in December of last year.

January Girl: Was it tough facing a nearly all-Japanese audience in Japan? How was it, compared to the New York battle?
Bobby: Actually, I had more American fans in Japan than I had in New York! And it was great having the American fans there to cheer us on.

Genesis Eve: Bobby, it seems you used a lot of Tex-Mex in your first match. Why continue in the second?
Bobby: Because that's what I know.

Sea Gourd: What was the most difficult thing about this rematch? Were there any obstacles you had to overcome?
Bobby: First of all, I had less confidence than Morimoto had because of the first battle. And I was in Japan, so I was mesmerized by being there and by being in Kitchen Stadium, so it took me a while to adjust.

Reich: Did the spiciness of your dishes overpower Morimoto's in the second battle?
Bobby: I think we have two very different approaches. His is more pristine, with clean flavors, whereas I try to use flavors that are bigger and bolder.

Food Network: Bobby, thank you very much for being here tonight, and for sharing your experiences! Do you have any last words for us, before we have to close?
Bobby: I want to thank everyone for tuning in to the rematch.

Food Network: Thank you for chatting with Food Network's Bobby Flay. Missed the rematch? Watch the Iron Chef 21st Century Battle again on Saturday, June 9 from 4:00 p.m. to 6:00 p.m. and Sunday, June 10 at 10:00 a.m.

Food Network: To watch Bobby make delicious meals in his kitchen, tune in to Hot off the Grill with Bobby Flay, airing Monday through Friday at 4:30 p.m. and 2:30 a.m., and FoodNation, airing Tuesdays at 9:00 p.m. and 12:00 a.m., Saturdays at 7:00 p.m., and Sundays at 5:00 p.m. All times ET. For more information on Iron Chef, visit www.foodtv.com.