See also are pre-battle interview with Chef Garces in Whose Cuisine will Reign Supreme.

On Sunday evening, viewers of the Food Network watched Philadelphia Chef Jose Garces be crowned the Next Iron Chef.  If you recall, prior to the start of the competition we interviewed two contestants; one of them being Chef Garces. I had no problems admitting that as far I was concerned he was the man to beat (I have a real knack for spotting greatness if I do say so myself). Right on the heels of his epic win and days before he begins a different battle preparing Thanksgiving Dinner with family and friends, I had an opportunity to ask Chef Garces a few questions.

Q: Chef Garces you always seemed so composed during the most difficult challenges throughout the competition, however when the secret ingredient of “Ribs & Racks” was reveled you looked a little nervous, why the apprehension?

A: What you saw was actually a bit of showmanship. I was quite pleased with the secret ingredient, it's one that I’m comfortable with and it was one of the best ingredients I’d worked with in the entire competition.

Q: What doors do you hope will open up for you as a result of this win?

A: It’s really too soon to say, it's all still pretty fresh to me, I’m still letting it soak in, but I do feel that I’m a solid addition to the team of Iron Chefs.  I’m sure my restaurants will see an increase in business as a result and that’s always a good thing.

Q: Now that you’ve won, can you say on the record what chef you would love to go head to head with in Kitchen Stadium?

A: I would imagine there will be a lot of other chefs gunning for me now, the pressure is really on so I can’t really say.  Who knows who will end up challenging me?

Chef Garces didn’t want to put anything out there and I can’t say I blame him.  He’s right, the fun and hard work is just beginning they will be lining up to try and take him down.

2009 has been quite the year for Chef Garces. He won a James Beard award for Best Chef in the Mid-Atlantic region and now this newest title, one he feels is right up there in terms of culinary accomplishments with his James Beard award.  Already the owner of 5 restaurants (4 in Philadelphia and 1 in his hometown of Chicago), he is scheduled to open at least 2 more restaurants in Philly and is working on a second cookbook which will focus more on home cooked meals.  His first cookbook, Latin Evolution, was geared more towards professional chefs and advanced home cooks.  He hopes to also find the time to work with at risk youth, teaching them the joys that can be found working in a professional kitchen and running your own restaurant. 

His first official challenge as a bona fide Iron Chef will air sometime in January 2010 and when asked what his ideal secret ingredient would be he responded, “live Octopus”.  I can’t wait!

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