It All Comes Down to Experience and Meeting Expectations — Alton’s After-Show

by in Shows, September 15th, 2013


Coming into Cutthroat Kitchen, the chefs know to expect sabotage, backstabbing and true competition. So the only things they can rely on are their skills and experience, but sometimes in the heat of battle those skills and experience go right out the window. After all, the chefs are racing to finish their plates while also maneuvering sabotages they’ve been dealt that often lead their dishes down a disastrous road.

In the latest installment of Alton’s After-Show, the host and this week’s judge, Jet Tila, dished on the competitors’ seeming disregard for key basics in cooking, such as taste and texture, and their inability to have a dish live up to some sort of standard of expectation.

Taste is No. 1, explained Jet, when talking about Round 1′s spaghetti and meatballs, where one of the sabotages took away the ability to taste from three of the chefs. “You have to have cooked for a phenomenal amount of years to just cook by feel,” says Jet. Alton added that it’s especially true when it comes to making sauce, which often needs many tastings before it’s ready to be served. These chefs were too brash in thinking they didn’t need to taste — and even Chef Davidi who won the auction didn’t manage to put out a flavorful dish. When it came to the wings in Round 2, stuffing them with ingredients that made no sense — like Chef Glick’s celery and carrot batons — just went to show there was no forethought. And the chef’s use of bottled sauce did nothing to show creativity. In Round 3, it all came down to a lack of experience when making the doughnuts. Each chef’s doughnuts turned out to be leaden balls of dough, far from the fluffy, airy confections that anyone would expect.

Click the play button on the video above to hear more from Jet and Alton, and then chat with fellow fans in the comments section below.

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Comments (47)

  1. Sue says:

    The winner of the show on September 15th – was to use "Aluminum Foil" in one of the dishes of pasta, – but used tongs – cheeter !!!!!!!!!! :)

    • MoHub says:

      Penny didn't win in the end, so cheating or not, she walked away empty handed.

      And am I the only one who wondered why she didn't consider baking soda or powder as leavening instead of yeast? There was no time for the yeast to proof, and the heat of the oil would kill it without a preliminary rise.

  2. slapchopped says:

    Sucks that all the one who got stuck in the pantry was a loss of his Sriracha. And auction items are turning out to be schoolyard stuff.

  3. Carolyn Crouch says:

    Love Guy's Big Bite and Jamie Deen's Sunday morning shows! Will there be a new season of Restaurant Impossible? Definitely a favorite!

    • JiMHQP says:

      I stopped watching Guy's Big bite when he said that Lard came from rendered cow fat – so don't think he is as knowledgeable as he thinks, since everyone knows that Lard comes from pork fat – Love him on DDD, but really question his abilities at times, Love Jamie and was glad his Mom Paula was on his show on Sunday, hope the FN realizes that they acted way to fast and put her back on the air, since a lot of the current shows are BORING as all get out (running the same shows all night long have got to be hurting the ratings) – And if they can bring back Robert for Restaurant Impossible (love it btw) then Paula needs a 2nd chance. Just my NTBHOP

      • MoHub says:

        Guy lost me a long time ago when he de-Anglicized his last name—which his grandfather had changed to Ferry—and kept playing up his Italian heritage and the pronunciation of Fieri while failing to pronounce mascarpone, pappardelle, and balsamic correctly.

  4. Lee says:

    Chef Davidi thankfully didn't win but should have been disqualified for using her tongs in this competition, you can't make rules that you don't enforce.

  5. Guest says:

    Love the show. Hate the contestants taking all of one key ingredient from the pantry. I have no problem with auctioning way exclusive right to use an item/ingredient, but storming into the pantry and taking all the pasta seems cheap. Change that one thing and the show would be great.

  6. Nathan says:

    Funny, how for only 500$ Chef Palmiere or however you spell it, forced the other chefs to stuff their wings. This one and A Crepe'y Situation are my favorite episodes.

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