Iron Chef America

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The Iron Chefs as they are called are perceived as the best chefs in America, put on a pedestal, who seemingly cook better than their opponents. Is there cooking that much better than their opponents? Can their cooking really be judged in such a quantitative manner? The way this show is set up (obviously based on the original aired in Japan), giving the chefs an hour to cook, which by the way, is quite the challenge. But isn't the object of the show to see how well a chef can implement a "secret" ingredient with originality and taste, and not the speed of cooking? Given the fact that these Iron Chefs are placed in these hour long situations every episode, do they not already have the advantage after being trained time after time to cook within the hour time limit? These are just my thoughts. Please share yours!