“This Really Is Awesome.” — Alton’s After-Show

by in Shows, May 18th, 2014


“This is awesome. I say that all the time, but I really mean it,” judge Jet Tila told Cutthroat Kitchen host Alton Brown on tonight’s brand-new After-Show. “I know I keep saying that. This really is awesome,” he added. Jet has judged multiple episodes of Cutthroat Kitchen and is no stranger to the kind of evilicious Alton is capable of bestowing upon the competitors. So when Jet showed such a wowed reaction to one particular sabotage featured on tonight’s episode, fans knew this challenge must have been especially diabolical.

The sabotage in question was none other than the paper cutter auctioned off during Round 3′s steak Diane test, which allowed Chef Frances to slice or dice Chef Jaron’s piece of meat for a whopping 30 seconds. Because a singular round of meat — usually a fillet — is a signature element of steak Diane, shredded meat could mean disaster, and it ultimately did for Chef Jaron, who failed to take advantage of his newly cut-up beef. Alton told Jet of how he would have approached the obstacle, explaining: “I’m going to chop it down to even smaller pieces, and I’m going to either do it like it started to be a tartare, or I’m going to make a fricken burger kind of thing out of it.” He added of Chef Jaron’s obvious demise, “The second that he didn’t do that, I thought, ‘This is over.’” And sure enough, Chef Jaron walked away empty-handed.

Click the play button on the video above to hear more from Jet and Alton, and see the infamous paper cutter up close.

Tune in to Cutthroat Kitchen on Sundays at 10|9c.

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Comments (7)

  1. Shepherd Edwards says:

    I wish the camera people would show more of Alton's expressions when the judge is tasting and commenting on the various dishes. Alton's animated facial expressions are one of the things we all like to see … especially when the judge is not aware of what is going on behind his/her back. There were two times tonight (last night) when I think the TV audience would have enjoyed seeing Alton's face as the judge sampled the dishes…
    I think that if a chef on cutt-throat kitchen is afraid to spend money, they are going to lose … the only reason they should try to save money is to have enough left for a better sabotage…
    I liked Chef Frances from the beginning. She was funny, playful, not overly arrogant but still confident – she smiled as she destroyed her opponents. I felt that she had a better feel of the CT-kitchen environment than the others. She was not afraid to spend money and, combined with her skill at making the best of what she had to work with, (she did excellent!) … she did not apologize for the chocolate in her last dish but rather boldly announced it. This was psychologically brilliant. If she tried to mask it and judge Tila said, "Hey… is this CHOCOLATE?" … I think things might have been different. [polldaddy 8059258 http://answers.polldaddy.com/poll/8059258/ polldaddy]

  2. Guest says:

    I love Alton Brown, his Feasting on Asphalt and Good Eats shows…..however, I do not like cutthroat kitchen…it is a game show, I will go to game show network, if I want to watch game shows…..Mr. Brown, please cook again!!!

  3. Brandon Woods says:

    I wanna see the judges go head to head. They have great suggestions of what they would have done but can they put their food where their mouth is.

  4. Viree Cabral says:

    I love Cutthroat Kitchen, Alton's expressions are sooooo funny I laugh and laugh… I did think it was mean at first but the cooks know when they sign up. They have to spend money. I don't like it if they have to spend down to $2,000 to win but thats the game…. it would be funny if the Judge's seen Alton's look a couple of times but not enough to give it away….

  5. ROOSTER1050 says:

    Love the show over all — but it needs a SLIGHT edit in format …. for the FINAL round, the winner should be able to take both the $$$ he has left, AND the $$$ of his final competitor. This would make it more interesting, as you would have to balance spending all your $$ on sabotage as you do already, but with the caveat of going all out and counting on taking the other persons money in the final round …do you hold out and count on your food for the win, and keep more of your own $$$?? do you spend more and try and take down your opponent, and rely on taking their cash???…. cu

    Read more at: http://blog.foodnetwork.com/fn-dish/2014/06/cutth

    • Shepherd Edwards says:

      Rooster, that sounds like a great incentive – because right now winning is usually just enough money to pay for the plane ticket back home plus (maybe) food on the way…
      How about the winning chef take home his or her money PLUS all used sabotage Cash? So a chef might spend 9000 bucks on a sweet sabotage only to see that same 9000 bucks go into the winner's loot bucket … and they don't get to keep the money that they spent on their own sabotage of course …
      First round losers often spend no money on sabotages … so none of their money would go into this bucket. Just an idea…

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