Tonight a new round of the Next Iron Chef competition kicks of on the Food Network.  Here at Project Foodie we recently interviewed two of the contestants to find out what inspires these huge talents and if they have what it takes to be the Next Iron Chef. 

I thought it might be fun to feature one East coast chef and one West coast chef just to get an even perspective if you will.  Yesterday, I shared what my East coast pick Jose Garces had to say.  Today its the West coasts turn.

From the West coast, I chose to go with Eric Greenspan mainly because I've heard such incredible things about his restaurant - The Foundry. But also, who doesn't love a guy willing to enter a grilled cheese competition?

Q: You have created an incredible career for yourself. Tell us how it all happened, when did you realize that you wanted to have a career in food?

A: I was a freshman in college at UC Berkeley, and I needed a job so I got one as a busboy/dishwasher at Caffe Mediterraneum. It was a busy Sunday morning, and I looked in the kitchen and it really looked like they were having so much fun in there. I quickly asked to work in the kitchen, and the chef asked if I knew how to cook. I pushed the microwave button and told him that was about all I knew at the time. He still hired me (thankfully), and in two weeks I ended up having to cook the Sunday morning breakfast (a very busy time), and I was hooked from there. By my senior year of college, I was running the place, and that truly lit up my dream to have a restaurant of my own. The Foundry on Melrose is the pinnacle of that dream. I knew that I was going to love this business from the time of Caffe Med. So Paris, NY, Spain, Los Angeles - and here we are today.

Q: You have a restaurant right in the middle of La La Land (Los Angeles), what is the strangest dish a patron has requested from you?

A: In Los Angeles, I must say that nothing really surprises me. The Foundry is a place to eat and enjoy, not necessarily to see and be seen, so people come for what they love - the food! Although, now that I think of it - somebody once asked me to cook their fish totally dry and dice it into ½-inch cubes. I didn't ask any questions, just served it right up.

Q: You also hold/held the title for LA's Grilled Cheese Invitational, in your wise opinion what is the best bread for a truly spectacular grilled cheese?

A: Well, it's not really about the bread, it's about the butter. The bread is a part of the flavor profile though, so it's all about what type of sandwich you are going for. I make mine on raisin walnut bread.

Q: Why should you be the Next Iron Chef?

A: Being an Iron Chef is about improvisation, hustle and creativity - all words that sum me up.

Thanks so much Chef Greenspan, this competition is all about skill and confidence and I would say you've definitely got it. We'll be rooting for you throughout the competition…

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