The Third annual Iron Chef Goes Coastal is coming to Seaside Nov. 2. The event is sponsored by the United Way of Clatsop County and includes a silent auction, cooking competition, and food and wine tasting. Here’s a look at the competitors.

Name: Noah Kaufman

Restaurant: The Arch Cape Inn and Retreat Restaurant

Hometown: Ada, Mich.

Age: 25

Previous Iron Chef experience: None

Culinary training: A BA from the Culinary Institute of America in Hyde Park, N.Y.

When I first started cooking: I was 16, mostly doing just prep work in a restaurant. I also would volunteer my time in a soup kitchen.

My cooking style: a minimalist approach; finding the freshest, best ingredients and not doing too much to them and keeping integrity of the ingredients … but then giving it an artistic flair when it comes to plating and presentation.

My culinary heroes: My parents made a concerted effort to provide adventure in food, taking us out to restaurants, giving us that new experience, encouraging us to try new things through travel.

What separates good chefs from great chefs: Having a passion for it but also having self-pride in what you do.

My stance on experimentation in the kitchen: A lot of my experiments make the food healthier… We’ll serve things where people will think there’s butter, cream or oil and there isn’t; it’ll be thickened by almonds or banana and the rest of the base is water.

A culinary experiment that didn’t quite work out: I tried to make a brioche cake and failed. I forgot about the measurements and said Let me just try this.’ It was far too dense and it didn’t rise.

The most important qualities for a chef to have: A willingness to learn, being humble, and modest, being open to feedback.

The meal I’d prepare for myself if the world were ending tomorrow: I’d prepare bulgogi with a side of kimchi; Korean is my ethnicity.

How I trained for Iron Chef: The biggest thing is training all your life.

 

Name: Will Leroux

Restaurant: The Wayfarer Restaurant & Lounge

Hometown: Prescott, Ariz.

Age: 43

Previous Iron Chef experience: One year; defending champion

Culinary training: Degree from the New England Culinary Institute

When I first started cooking: I was knee high to a grasshopper. My mom was a stay-at-home-mom of Italian lineage and I’d spend all day standing on a chair helping her make bread.

My cooking style: Fresh, local and simple.

My culinary heroes: James Beard, who is actually from the area; and Marimoto [Japanese chef best known as television’s third “Iron Chef”] because he’s an amazing chef and man.

What separates good chefs from great chefs: Passion. It’s a lifestyle and I live it. When I’m not here, I’m the forest mushroom picking or working my garden. I love food.

My stance on experimentation in the kitchen: I do as much experimenting as possible. Creativity is a big part of what you do.

A culinary experiment that didn’t quite work out: I can’t think of any right now, but there are definitely things you try that you won’t do again.

The most important qualities for a chef to have: Dedication. This job is 50 to 70 hours a week. You have to love it.

The meal I’d prepare for myself if the world were ending tomorrow: It would depend on the moment. Biscuits and gravy sound good right now! I’d look for something local if possible.

How I trained for Iron Chef: It’s hard to train because it’s a fly-by-the-seat-of-your pants thing; last year I did a crepe because I knew you could fill it with anything.

 

Name: Aaron Bedard

Restaurant: The Stephanie Inn Dining Room

Hometown: La Grande, Ore.

Age: 33

Previous Iron Chef experience: None

Culinary training: Degree from Western Culinary Institute

When I first started cooking: MY family is in the restaurant business and my dad owned a KFC franchise. In my teen years, I worked there, so I was in the kitchen by 14 and throughout high school.

My cooking style: Classic French with Northwest ingredients. I try to keep it as local and sustainable as possible.

My culinary heroes: I don’t have a particular hero, but I like the more biosterious people like Anthony Bourdain.

What separates good chefs from great chefs: The fine details. A lot of chefs know the flavor profiles, but miss the finer details. It’s about precision and balance, whether it’s fine dining or Denny’s.

My stance on experimentation in the kitchen: At the Stephanie Inn, it’s different because we have a four-course prix-fixe menu that changes every day. There are lots of opportunities to tweak, change and test ideas. We’re constantly don’t different things.

A culinary experiment that didn’t quite work out: I went to a nice restaurant and tried turbot [a kind of fish] … I wanted to feature it so I ordered it but it came in looking far different … We did a panko and herb crust and guests thought it was mashed potatoes.

The most important qualities for a chef to have: A passion for serving for and compassion for the staff. As chefs, we have another responsibility; we have a team working toward a common goal … It’s all about people.

The meal I’d prepare for myself if the world were ending tomorrow: Something seasonal cause it’s the best. Lately I’ve been enjoying butternut squash ravioli.

How I trained for Iron Chef: I’ve thought of a few things that could be spread out, but half the fun is not planning.

 

Name: Jason Alldrin

Restaurant: Maggie’s on the Prom

Hometown: Portland, Ore.

Age: 26

Previous Iron Chef experience: None

Culinary training: Degree from Western Culinary Institute

When I first started cooking: In 2003, I was going to school for small business management and marketing and I started throwing a lot of barbecues for my friends and that’s what go me into it.

My cooking style: I like simple dishes; I don’t like reinventing the wheel. I like the ingredients to speak for themselves. That includes using a wide variety of Pan-Asian techniques and infusing those techniques with Northwest ingredients

My culinary heroes: Anthony Bourdain; he’s a funny guy and you can tell he’s actually been in the industry.

What separates good chefs from great chefs: The ability to not overcomplicate your dishes.

My stance on experimentation in the kitchen: I’m very experimental. We have lots of interchanging daily specials and our menu changes seasonally, so that gives me a chance to play around with stuff all the time.

A culinary experiment that didn’t quite work out: I tried to do a banana curry as a soup. Some people dug but I didn’t think it worked out.

The most important qualities for a chef to have: The ability to always stay calm and relaxed in crazy situations, which in turn enables you to be a strong leader, a pillar in the kitchen, someone who can offer mentorship and teach employees something.

The meal I’d prepare for myself if the world were ending tomorrow: A basil fried rice; it’s a quick comfort food.

How I trained for Iron Chef: It’s important that you work in a place where you’re being creative already, working in a fast-paced line. That’s the only way you can really prepare.

The cook-off competition takes plase at the Seaside Civic and Convention Center. For more details, call (503) 325-1961.