by Maria Russo in Shows, October 8th, 2014
by Maria Russo in Shows, October 5th, 2014
“I don’t know what to say sometimes to these things,” judge Antonia Lofaso revealed to Alton Brown on the host’s After-Show after learning of a particularly shocking challenge that befell Chef Michael. Tonight’s all-new episode marked the preliminary heat in the first-ever Cutthroat Kitchen: Superstar Sabotage tournament featuring A-list chefs, so of course the sabotages proved to be as over the top as the crop of talent facing off in the kitchen.
After hearing that within the French toast offering Chef Michael gave her were slices of “crispy, old cheese bread” harvested from the top of French onion soup, Antonia was quick to understand, though not excited to admit, “That’s what I ate.” She also proclaimed that when it came to one chef being forced to simultaneously prepare a salmon dinner and walk on a treadmill, “There can’t be more.” Sure enough, however, Alton noted: “There’s always more. It’s Cutthroat Kitchen.” And then he revealed a critical station swap that would ultimately do in Chef Susan.
by Maria Russo in Shows, October 2nd, 2014
For a competition as entrenched in evil as Cutthroat Kitchen, the contest would have to turn especially ghostly to spook the chefs in the midst of battle, and that’s just what happened on tonight’s first-ever Halloween-themed episode. With the help of costumes, devilish-sounding dishes and terrifying tests, host-turned-vampire Alton Brown pulled off a fright-night battle like no other, and he filled in judge Jet Tila, who was appropriately dressed in judicial garb, on all of his scary secrets during his exclusive After-Show.
“It was a very spooky day here in Cutthroat Kitchen,” Alton revealed before a crew member rolled in the first sabotage: a coffin, which served as a makeshift prep station for one unfortunate competitor. Jet mused as to whom he would have sabotaged with this test during the first-round deviled egg dish: “The tallest person — for sure.” And sure enough, that’s what Chef Emme had in mind when she picked Chef Caulden for the challenge. Despite the creepy conditions, however, Chef Caulden managed to earn Jet’s praises, as the judge said: “Wait, so he composed his entire dish in there. The foam, the green, the everything. He did quite a good job.”
by Maria Russo in Shows, September 28th, 2014
Considering the scary-good surprises that befall chefs when they’re least expecting them, and the ghostly sabotages auctioned off by host Alton Brown, no competition does evil quite like Cutthroat Kitchen. And this weekend, for the first time ever, the Cutthroat arena will be transformed into an extra-spooky kitchen as the set gets dressed up for the show’s first Halloween-themed episode. Of course, no Fright Night contest is complete without costumes, and that’s where Alton comes in.
In the sneak-peek photo above from Sunday’s all-new Halloween episode, the host has gotten into the spirit of the day by donning his best vampire cape and a look of impending terror. What do you think Alton has in store for the unsuspecting chefs? Will he be handing out more tricks than treats this year?
Before you tune in on Sunday at 10|9c to see what mysterious mind games arise on the special Halloween episode, we’re challenging you, Cutthroat Kitchen fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.
by Maria Russo in Food Network Chef, Shows, September 23rd, 2014
While challenge dishes featured on Cutthroat Kitchen are classics and easy to prepare, many, like Thai coconut soup and falafel, aren’t necessarily appealing to children. On tonight’s all-new episode, however, the competition took a turn for the kid-friendly, as Alton Brown introduced one dish that’s perhaps enjoyed more by children than by adults: chicken fingers. “The chicken finger is featured on pretty much every single kids’ menu on the planet,” Alton told judge Jet Tila on this week’s After-Show. To celebrate the plate and honor one place many chicken fingers are eaten, Alton auctioned off a giant highchair, one intended not for kids but for an unlucky chef saddled with sabotage. “Look at the view,” Alton said jokingly to Jet, who willingly climbed onto the chair to experience the test for himself. “You can see further in Cutthroat Kitchen than ever before.”
While the sights may have been ideal up there, the working conditions were not, as Chef Joel found mini utensils, plastic plates and an electric cooktop waiting for him at the table of the highchair. Lucky for him, though, he didn’t stay there long, as he won the mid-round sabotage and forced Chef Oz to take his place and finish prepping the dish there as his own. He “simply cannot recoup,” Alton noted to Jet, who surely tasted the struggle in Chef Oz’s dish, as the judge sent him home after a failed chicken-finger offering.
by Maria Russo in Shows, September 21st, 2014
For the first time ever, 16 of your favorite all-star chefs are coming together in the name of eviliciousness to face off in the first-ever Cutthroat Kitchen: Superstar Sabotage tournament, premiering Wednesday, Oct. 8 at 9|8c. During the course of five weeks, kitchen masters like Alex Guarnaschelli, Justin Warner, Anne Burrell and Nadia G will battle in four heats plus a finale, but ultimately only one contestant can earn Cutthroat glory and a $75,000 prize for charity. Before this unprecedented series of cook-offs begins, FN Dish wanted to learn a little bit more about what host Alton Brown has in store for these A-list rivals. Will he be soft on the sabotages on account of the contestants’ vast culinary experience? It turns out, Alton says, “It’s not difficult for me at all” to be hard on the chefs. Read on below to hear more from Alton in an exclusive interview.
Do you think these chefs have any idea what they’ve signed up for? After all, Cutthroat Kitchen isn’t like any other culinary competition.
Alton Brown: I think that everybody that is in the competition has watched the show — or maybe two — but that still doesn’t really prepare you because this is one of those shows where being a spectator just doesn’t set you up for the realities of what to expect, especially during the shopping.
by FN Dish Editor in Food Network Chef, Shows, September 17th, 2014
Considering the ruthless sabotaging that takes place on any given day on Cutthroat Kitchen
, it would surely take something over-the-top evilicious to stop host Alton Brown
in his tracks, and that’s exactly what happened on this week’s all-new episode. Just moments into his After-Show
, Alton revealed to judge Jet Tila
, “This one may be my favorite — ever.” And Alton added, “We definitely had our best round of cooking, I think ever, today.”
While Round 1 saw a doozy of a bento box challenge and Round 2 welcomed a toy crab claw sabotage, it wasn’t until the pineapple upside-down cake test began that Alton saw what he deemed “the round that I believe to be the finest Cutthroat Kitchen round that I have ever witnessed.” As judge Jet listened to the details of the history-making Round 3, Alton noted the competition’s first-ever Hammock Station, which made its debut after Alton and the Cutthroat crew looked for “something else that goes upside down in an inconvenient time and way.” What resulted forced Chef Alexis to work exclusively on the hammock (with the exception of the cooking) as he prepared his cake. Simply put, it was “unspeakably wonderful” to watch, according to Alton. But what came next in judging was perhaps the most-unexpected ending to the contest: a tie. “For the first time in Cutthroat Kitchen history, the judge decides on a tie,” Alton explained; and Jet told him, “I had to.”
by FN Dish Editor in Food Network Chef, Shows, September 10th, 2014
As the seasons progress on Cutthroat Kitchen (Season 5 starts this Sunday at 10|9c), it seems as if the sabotages are getting more and more diabolical. Recently, Alton Brown shared his top five favorite culinary sabotages with FN Dish.
Click play on the video above to watch Alton count down his favorite culinary sabotages from the first four seasons.
by Maria Russo in Shows, September 8th, 2014
Ever wonder why the chefs make two dishes if the judge touches only one? Or where Alton Brown goes in between shots? Look no further. Alton recently took FN Dish on a tour of Cutthroat Kitchen — everything from what the contestants are equipped with to the culinary kitchen where the sabotages are tested, plus something Alton has never shared with fans before.
Click play on the video above and follow Alton around as he shows fans the ins and outs of Cutthroat Kitchen.
by Maria Russo in Shows, September 7th, 2014
For most A-list chefs, certain things are expected when they enter the kitchen: quality ingredients, sufficient space to work and adequate tools to get the job done. In the first-ever Cutthroat Kitchen: Superstar Sabotage tournament, however, 16 culinary masters will learn the hard way that when it comes to Alton Brown‘s Cutthroat arena, these luxuries aren’t guaranteed.
Beginning Wednesday, Oct. 8 at 9|8c, an impressive roster of famed chefs will try their hands at eviliciousness and face off against each other over the course of four heats, plus a finale of tournament-style competition. While some of the chefs may know each other and have histories of working together, don’t expect the contest to turn friendly. In true Cutthroat Kitchen form, the sabotages will be hilariously brutal, the auctions fierce and the mind games in full effect.
Meet the chefs
There are days in the Cutthroat Kitchen
arena when the challenges seem simply too great for any chef to overcome, but of course, all of host Alton Brown
‘s evilicious sabotages have indeed been tested
and proven possible, so surely victory is achievable, if only through sheer determination and perseverance. One chef learned that lesson firsthand on tonight’s all-new episode after facing — and ultimately overcoming — what judge Simon Majumdar
deemed “two of the most-heinous sabotages.”
Chatting with Alton on the host’s After-Show, Simon proclaimed, “I think this makes Chef Todd the best chef that’s ever come into Cutthroat Kitchen” after he learned of the double-decker of doom that the competitor had to endure in Round 3’s crepe suzette test. Not only did Chef Todd face a rotating work station that forced him to walk in circles as he prepared his dessert, but he was also saddled with a warped crepe pan. It turns out that, despite the contestant’s difficulties, he managed to achieve the proper tastes in his offering, and often that’s enough to earn the win on Cutthroat Kitchen. “I can fully understand why it was just a complete mess,” Simon said of Chef Todd’s finished dish, before adding, “but all the flavors I wanted were there.”