Of all the challenges, this was the most real - it was all about the cooking and at the end of the hour, one guy wins and the other goes home because of his food. But when they announced swordfish, I wasn't thrilled. It's not something I work with on a daily basis. We tend to work with meat, but hey, you gotta go with it.We had no warning that we were going to cook for the Iron Chefs instead of the three judges we had the entire time: [restaurateur Donatella Arpala, food writer Michael Ruhlman, and Bon Appetit restaurant editor Andrew Knowlton] But when I heard that, I was ecstatic. Chefs love being judged by other chefs.I decided I wanted to show my versatility and cook dishes that would pay homage to their style of cooking. And it worked, for the most part...
