The softer side of Iron Chef

By

James Wright, Senior Editor

Published on
March 15, 2009

When Masaharu Morimoto was a young man, his dreams of becoming a professional baseball player were derailed by a shoulder injury. Lucky for us. Instead, Morimoto became a culinary sensation whose innovative work is admired by food lovers around the world.
 
Chef Morimoto sat down with SeafoodSource.com Editor Steven Hedlund on Monday to discuss his career in the kitchen and as the star of the hit Food Network show, "Iron Chef America." The two had a light-hearted discussion about the growing popularity of sushi in the United States, sustainability and his favorite types of seafood, which the chef said was "the last seafood used as a secret ingredient on 'Iron Chef.'"
 
With restaurants in Japan, the United States and India, Chef Morimoto is an international celebrity. But he certainly hasn't let that fact get to his head. "I'm not a rock star. I'm not a movie star," said Morimoto. "I'm a chef."
 
The Free Keynote Address was sponsored by True World Foods.

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