Wild Sabotages Revealed — Alton’s After-Show

by in Shows, October 6th, 2013


Some weeks on Alton’s After-Show the focus of Alton’s chat with the judge revolves primarily around the finalists’ abilities — or inabilities — to cook within the confines of Cutthroat Kitchen, particularly the sabotages. But other times it’s the sabotages themselves that dominate the conversation, almost too shocking or simply laughable for the judges to believe. That was the case this week as Alton revealed to returning judge Jet Tila the roster of culinary interferences to befall the chefs.

Perhaps most appalling to Jet was the ingredient swap-out in Round 2, when the competitors were tasked with preparing a dish of sausage and peppers. Instead of being able to cook with everyday salt, pepper, spices and herbs, the contestant to receive this sabotage would be forced to use jelly beans flavored with tastes like habanero, wasabi, buttered popcorn and bacon. “That’s genius,” Jet admitted after a hearty laugh, before wincing at the thought of incorporating such oddball flavors into a dish. “I would have bid the farm and torpedoed somebody.” He soon realized how the unlucky chef to receive this sabotage ultimately offered a too-sweet plate of sausage and peppers. “The sweet … sticky sweet — it worked,” Jet said, reflecting on the contest. “I almost felt bad offering it. Almost,” Alton told him later.

Click the play button on the video above to hear more from Alton and Jet on the full episode of Alton’s After-Show, and see Jet’s reaction to the other evilicious sabotages that took place this week. Then start the conversation with fans in the comments: Were the jelly beans a fair challenge, or could they have led only to disastrous consequences? How would you have incorporated such a sweet flavor into a savory offering?

Tune in to a new Cutthroat Kitchen next Sunday, Oct. 13 at 10pm/9c.

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Comments (9)

  1. Chris says:

    Ok, the first time in my live I seen a racist moment on TV. I actually seen an Asian Cultural background of disrespect. I put it that way, because in Round 1, he allowed Mara Mae to pass to the next round after she cooked him Raw shimp! That is the major NoNo, in the cooking world (food poison I.e. Hepatitis A, worms…), mainly because a chef really doesn't know who she or he is cooking for and if a raw dish is served to a pregnant lady this could/would form a risk. In Round two, the dish was about sausage and he even said there wasn't sausage present. Wait didn't he just cut someone for not providing the dish that was require and didn't provide it in the food represented? YES he did! In round three, he stated the over whelming taste of Salt, how does a person get cut for having a natural flavor of orange in his meal, while she over seasoned the dish. Salt big NoNo. Once I seen the cuts were inconsistant I then remembered his first smile! Jet Tila, you totally disrepsected the culture of success, and the person being served, considering she now believes its ok to make the above mistakes. Food-network, spend the money for a respectable chef next time like: Amanda Freitag, Marc Murphy, Geoffrey Zakarian, Alex Guarnaschelli, Aarôn Sanchez or Chris Santos. Jet Tila, Outstanding display of disrespect towards the culinary profession.

  2. john schlichting says:

    When did semolina become GRITS ? Grits are made from CORN. Semolina is made from what? WHEAT. Have that hot shot chef to get it straight. He screwed that chef out of his prize money. He can say what he wants but, I have never taken a corn tortilla cut it in strips and called it pasta. Come on down south and we'll fix him some real shrimp and grits YA'LL HEAR….

  3. Karen says:

    I'm not able to access the video. I've tried every day, this week. All I'm getting is "buffering." I think this needs to be fixed.

  4. walterh1 says:

    What is wrong with your vid for the after show for episode 9. All the others come up!

  5. Janice says:

    It would be good show if some of the celebrity chefs compete in the Cutthroat Kitchen.

    • Frank E. says:

      Definitely, but they will never subject themselves to the ignominy of competing with sabotage which could force them the embarrassment of serving something beneath their level.

  6. Joe S. says:

    It's sad because I'm such a fan of Good Eats, but this show just makes a mockery of the discipline of cooking. Bad chefs/cooks can win because they're clever about sabotage. Boring show – not watching again.

    • Frank E. says:

      I agree with you. There needs to be some adjustments in the rules. At least something to keep the auctions tighter. The increments of the chefs' bids should be limited perhaps to $1000 increments. The judging should be more like "Chopped." The whole meals of each chef left standing should be taken into consideration. Just a suggestion!

  7. Chad says:

    As others have said, the video is NOT working, It shows an ad for a cruise line and then fails.

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