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Elton Brown explains why he traded Food Network for Netflix

Seems Alton Brown officially done with the Food Network, despite having been its home for the past twenty-one years.

Brown first joined the Food Network in the 1990s, where he serves as the host and creator of Good Eats. He has also hosted Iron Chef, Thug’s Kitchen and a number of other shows.

Elton Brown Group discusses seafood tasting
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Instead, he moved on to streaming giant Netflix, where a new version of Iron Chef, dubbed Iron Chef: Quest for the Iron Legend, premiered earlier this week.

Brown recently said Diversity that after hearing a few years ago that Netflix was interested in an Iron Chef reboot, he immediately wanted to get involved.

Elton Brown says it was ‘not a difficult decision’ to leave Food Network for Netflix

Elton Brown and guest at the film's world premiere "John Wick: Chapter 3 Parabellum" in Brooklyn, New York
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Brown said it was “not a difficult decision” to trade Food Network for Netflix. He told Variety that “It took a bit of persuasiveness with a lot of different people. But I knew there was going to be a show and I was sick of envy at the thought of being on the wrong channel at the wrong time.”

“One day my agent finally called me after I was picking on him almost every day and that was it. It was done,” he recalled. “I never had a second thought. This meant removing yourself from one network, but it wasn’t a difficult decision. Time just worked and I was able to get myself out of it.”

Elton Brown Empire State Building
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Now Brown is hosting the new Iron Chef alongside Kristen Kish, who won the tenth season of Best Chef. Mark Dacascos also returned as the chairman, who introduces the secret ingredient at the beginning of each episode. Variety reports that the Iron Chefs lineup includes Curtis Stone, Markus Samuelsson, Dominik Krenn, Gabriela Camara and Ming Tsai.

Iron Chef debuted on the Food Network in 2005 and ran for 13 seasons. However, after the network decided not to renew it for another season, it later switched to Netflix.

Alton Brown discusses the differences between Food Network and Netflix

Elton Brown's group discussed seafood tasting
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When asked about the differences between the two networks, Brown said that the main difference is that “there’s no commercial break every four minutes and it changes the story a lot.”

He said the lack of advertising “allows for more subtle storytelling, so it’s a big game-changer.”

Elton Brown Empire State Building
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He said that he thought it would “open up a big dimension of what the real value of the show is.” He added that the second difference is that “because it’s streaming, people can gobble it all up and that allows us to create story arcs that are longer than one episode. From a storytelling standpoint, it’s radically different.”

Asked if Netflix has given the series more of a “global tone”, Brown replied that they are all in awe of Netflix’s “globalness”.

Elton Brown Group discusses seafood tasting
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“I feel like the list, which has been a lot of thought, is a snapshot of American ‘cooking’ that I’m proud of,” Brown explained, adding, “I think it represents the continent in a bold and daring way. accurate, experienced and talented.”

He added, “I think the series has been reworked and developed in a very mature and international way, which I hope will have a big impact.”

Elton Brown Empire State Building
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Brown also said that this is his favorite version of the show for “several reasons”.

“Firstly, we finally have enough budget to do everything right. We were finally able to get a set as big as it should be and a kitchen as big as it should be,” he explained. “I think finally having two hosts, which we could never do in the previous iteration, is a huge upgrade.”

Elton Brown Empire State Building
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“And we have some really great ingredients; filming here in California is very different from filming in New York,” he added. “And my trailer is bigger – much better than my food network dressing room.”

Iron Chef: Quest for the Iron Legend is currently available to stream on Netflix.

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