by Amy Reiter in Events, News, March 17th, 2014
by Maria Russo in Shows, March 16th, 2014
The International Association of Culinary Professionals presented its prestigious annual awards, honoring food literature, journalism and digital media in a variety of categories, at a ceremony in Chicago on Saturday.
The 2014 winners of the IACP cookbook awards, which aim to “promote quality and creativity” in culinary writing, include Matt and Ted Lee’s The Lee Bros. Charleston Kitchen (in the American category — get the authors’ recipe for Shrimp and Deviled-Egg Salad Rolls), Jacquy Pfeiffer’s The Art of French Pastry (in the Baking: Savory or Sweet category), Andrew F. Smith’s The Oxford Encyclopedia of Food & Drink in America, Second Edition (Beverage/Reference/Technical) and Los Angeles chef and restaurateur Suzanne Goin’s The A.O.C. Cookbook (Chefs and Restaurants). John McReynolds’ Stone Edge Farm Cookbook was named Book of the Year; it was also honored in the First Book category.
Pastry chef and Institute of Culinary Education creative director Michael Laiskonis was named Culinary Professional of the Year. Biochemist and author Shirley Corriher was presented with an award for Lifetime Achievement. (Try Shirley’s recipes for Homemade Mayonnaise, Chipotle Salt, Juicy Roast Chicken, Marinated Grilled London Broil, and Fresh Green Bean Salad with Basil and Tomatoes.)
Food Network’s own Alton Brown won the Culinary Audio Series award for the Alton Browncast (pictured above). Chopped judge Maneet Chauhan was honored along with Katy Sparks, Alex Raij, Rita Sodi and Kathleen Squires in the E-Cookbook category for the online cookbook series The Journey.
Check out a full list of winners after the jump or click here.
by Maria Russo in Shows, March 9th, 2014
While many Cutthroat Kitchen
sabotages may be downright evilicious, most are, at least in some way, related to the challenge dish in any given round, and they are often inspired by common ingredients, tools and processes used to make that plate. On tonight’s all-new episode, Alton
took that idea one step further during the Round 3 souffle battle when he auctioned off what he deemed “a souffle suit,” an oversize, puffed-up outfit that would force a contestant to match the general qualities of a souffle: rounded and inflated.
Chef Millie ultimately found herself victim of the getup, and when judge Simon Majumdar learned of her unfortunate apparel, he told Alton on the host’s After-Show, “The fact that she was able to deliver anything is really remarkable.” Although he was impressed by her ability to cook while dressed up, he couldn’t excuse her dish, which was a sorry attempt at a souffle, as it was wholly without egg whites. “Chef Milly’s was so far away from being a souffle that I just couldn’t make the call any other way,” he explained to Alton of his decision to eliminate Chef Millie. Alton admitted, however, that no matter the outcome, “Chef Millie was an incredible sport” in the face of the sabotage.
by Maria Russo in Shows, March 2nd, 2014
It’s no secret that success on Cutthroat Kitchen often entails strategy; it’s not enough to show up and cook on this evilicious competition, as at its heart the contest is a game that requires careful manipulation in order to win. While catching up with judge Antonia Lofaso on tonight’s all-new installment of Alton’s After-Show, the host explained that in Round 2′s quiche challenge, two of the remaining chefs could have potentially bettered their own outlooks had they joined forces to sabotage and outcook one rival in particular.
“If I’d been playing the game,” Alton said, “and I was Chef Gregory, I would [have] wanted to preserve Chef Bryan, so then I could have killed him in the end.” He mused of Chef Emmanuel, who likely had vast experience in cooking quiche on account of heritage: “Who wants a French guy to be able to fight a quiche battle?” Antonia agreed and suggested later, “They should have all actually ganged up on [Chef Emmanuel].” She added that it was “lights out” once Chef Emmanuel presented a quiche with Gruyere and bacon on account of these naturally rich, flavorful ingredients. “Everything else could be bad because I put Gruyere and bacon together,” Antonia imagined as Chef Gregory.
by Maria Russo in Shows, February 23rd, 2014
While some challenge dishes on Cutthroat Kitchen
are straightforward, like apple pie, a burrito and grilled cheese, the Round 1 plate on tonight’s brand-new episode left some room for interpretation. The task was to create an all-American breakfast in 30 minutes — Alton
gave no other instructions and simply let the chefs prepare their own definitions of that morning meal.
“Usually it would feature eggs, bread, perhaps a smoked pork product — bacon, ham,” judge Jet Tila said on the latest installment of Alton’s After-Show of his idea of an all-American breakfast. It turns out that nearly all of the competitors held similar beliefs, as three attempted to turn out egg-focused dishes and another offered two takes on toast. Within these plates, however, there existed strong disparities, and each highlighted unique inspirations, including California flair, Southern ingredients and a love of hash.
by Maria Russo in Shows, February 16th, 2014
Even if a competitor manages to secure a win on Cutthroat Kitchen
, it is likely only earned after some of the most-painstakingly fierce cooking in his or her career. From mandatory ingredients to forbidden appliances and inferior tools, Cutthroat sabotages are notoriously grueling, and most chefs will only endure this kind of face-off once. But on tonight’s all-new episode, four previously eliminated competitors returned to the kitchen for a second chance to overcome sabotage. These chefs had fallen in battle before, but with experience on their side, they took their places in front of Alton, ready to attempt to prove themselves once again.
“All of these people learned the first time they were on the show that at the end of the day, you got to secure the win, or you don’t win anything at all,” Alton told judge Jet Tila on the host’s After-Show. “I would rather walk out of here with a grand than walk out of here with nothing.” He didn’t make the chefs’ return to the contest any easier this time around, auctioning off waterlogged buns during a hot dog challenge and the forced use of strainers as mixing bowls during a brownie challenge. Jet deemed the mixing bowl sabotage “amazingly diabolical,” and indeed it ultimately contributed to Chef Zadi’s elimination.
by Maria Russo in Shows, February 9th, 2014
“Let nobody ever say that I am not a risk taker,” Simon proclaimed on Alton’s After-Show
following this week’s brand-new episode of Cutthroat Kitchen. He and Alton were catching up after the latest rounds of sabotage had unfolded, and they reflected on Simon’s no-holds-barred maneuver of testing the viscosity of Chef Billy New England clam chowder in Round 2.
During what Alton deemed “one of the finest moments,” Simon picked up Chef Billy’s bowl of soup and held it upside down directly on top of his head. “Chef, there’s thick,” Simon told the rival of his soup during tasting, “and there’s you-can-hold-it-over-your-head-without-danger-of-it-splashing-on-my-bald-bonce thick.” According to Alton, Chef Billy “had some starch manipulation issues,” which ultimate turned his chowder into a nearly solid soup. “It was just kind of wobbling there rather threateningly for a while,” Simon explained.
by Maria Russo in Shows, February 2nd, 2014
While some Cutthroat Kitchen sabotages, like mandatory utensils and the exclusive use of salt, are frequently used on the show, some are used far less often. On tonight’s all-new episode, Alton unveiled a never-before-seen sabotage that was enough to turn the kitchen into a party of sorts.
In Round 3′s birthday cake challenge, Chef Jessica was gifted what every birthday girl surely wants on her special day: a tower of beautifully wrapped presents. Some boxes were filled with silly toys and games, but Chef Jessica was after the select few containing critical ingredients needed to execute her cake, including flour, eggs and sugar. “Make them unwrap presents until they found [what they needed],” Alton explained to judge Jet Tila of the objective of this particular sabotage. “It was one of my proudest moments,” he joked with a smile during his After-Show. “If you picked incorrectly, this would take 20, 30 minutes,” Jet mused.
by Sarah De Heer in Food Network Chef, Shows, January 29th, 2014
Surviving a round of Cutthroat Kitchen
is no small feat, and for most chefs, each of the 30 minutes on the clock is precious. On this week’s all-new episode, however, one competitor learned what it’s like to attempt a round in half that time — in only 15 quick minutes.
In what judge Jet Tila deemed “the worst sabotage I think I’ve heard of,” Alton announced halfway through Round 2′s huevos rancheros challenge that the mid-round sabotage was to begin the entire challenge over again, from scratch. Chef David was gifted this task, and he was ultimately forced to not just start over in cooking, but to also grocery shop and prep his ingredients for a second time. “It totally makes sense why his dish didn’t come together,” Jet noted to Alton during the host’s After-Show. “You can’t hit the reset button,” Alton added.
by Maria Russo in Shows, January 26th, 2014
Let’s set the scene: utensils made from aluminum, no salt, missing ingredients and an evilicious grin to top it off. These are all the ingredients that make up Cutthroat Kitchen. Every Sunday night, Alton dishes out sabotages that can trip up even the best of chefs — but here’s the kicker: Alton truly enjoys watching the chefs distribute and overcome the obstacles that are thrown at them.
“I love seeing people play the game, so anything that accentuates that, I’m a fan of. I grew up loving game shows,” Alton recently told FN Dish on the set of his show. “The auctioning segments are my favorite part — I enjoy the strategies used by the chefs,” he continued saying.
recently told FN Dish his top pieces of advice
for Cutthroat Kitchen
competitors, and among them was to “always leave the pantry with something that has salt in it.” This strategy for success would have proved especially useful during tonight’s brand-new episode, as three out of the four chefs were prohibited from using any salt in Round 1 after Chef Emily won the exclusive right to it. But while those rivals may have suffered bland food on account of sabotage, Emily, too, offered an improperly seasoned dish to judge Antonia Lofaso, and it ultimately cost her the competition.
It turns out that what ultimately did in Chef Emily wasn’t a high prevalence of salt but, ironically enough, the drastic underuse of her high-priced ingredient. “There’s something about when you got it, you’re afraid to use it, I guess,” Alton told Antonia as the two dished on the challenges during the host’s After-Show. According to Antonia, Chef Emily’s sweet potato fries were far too sweet, served with maple syrup and bacon. “There was just no balance of anything ’cause it was like a sweet fry, then a sweet sauce,” Antonia explained. “I think maybe, like, rendering the bacon fat and using that — the fat — and the maple and the crushed bacon would have just given it more balance.”