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00:00Tonight on Cutthroat Kitchen, two chefs get a window into my world, and, uh, it's not pretty.
00:07I have $100,000 of cold, hard cash.
00:11Four chefs get $25,000 each.
00:14If they want to leave this kitchen with any of the cash,
00:17they have to survive three culinary challenges.
00:20Get out the way!
00:21And each other.
00:22I'm at her.
00:23$10,000!
00:24It's a game we like to call...
00:25It's alive!
00:26Cutthroat Kitchen.
00:32I'm winning because I'm in the Navy, and I'm coming to drop bombs on you guys, all right?
00:36I got Heisenberg right here, Chef Heisenberg.
00:39I got pink muffin top over here, and I got the other one, pink little hat thing.
00:44You guys ain't got nothing on me.
00:46Hi, chefs.
00:47Hi.
00:47Welcome to Cutthroat Kitchen, otherwise known as your doom.
00:50I'm just kidding.
00:51No, I'm not.
00:53Oh, you look so hopeful, so happy.
00:55We'll see what we can do about that.
00:56You probably know how the game is played, but just in case, let's review.
01:00I have here, in this case, $100,000, cold, hard cash.
01:03Each of you will receive two bundles, $25,000 of these dollars yours, to use as you see fit
01:07during the competition.
01:08However, you will only win the money you have remaining.
01:12Do you understand, Chefs?
01:13Yes, Chef.
01:14Excellent.
01:15So, chefs, please take your money.
01:16Two bundles apiece, please.
01:18I am Chef Golden, and I am from Chicago, Windy City, baby.
01:23I'm holding this money, and it's like, do you know how many bundles of Brazilian hair
01:27are you going to occupy with this?
01:29Don't be afraid.
01:31I'm Chef Barbara, and I come from Rome, Italy.
01:34I decide to have pink hair for breast cancer awareness.
01:38Excellent.
01:39Two bundles for you, sir.
01:40Yeah.
01:41Thank you, sir.
01:42I'm Chef Kevin from Myrtle Beach, South Carolina.
01:44People need to watch out for me, because I cook from my heart, and I put a lot of twists
01:49onto my food.
01:50The final two.
01:51Thank you, Chef.
01:52I'm Chef Ivan.
01:53I'm an executive chef for the Navy, and I can't tell you where I work, because it's classified.
01:58Round one.
01:59I'm going to give you 20 minutes to make your very best spring rolls.
02:04Spring rolls are easy.
02:05I mean, you get wonton wrappers, you get some filling, and you wrap it up.
02:09I think what I'd like for you to do is to shop for it in 20 seconds.
02:13I'm kidding.
02:14You have one minute.
02:15You don't know when I'm kidding and when I'm not.
02:17That's the problem here.
02:18Go.
02:21I don't need a lot of stuff.
02:24I'm going to K-I-S-S.
02:26Keep it simple, stupid.
02:28So I grab lump crab, as many herbs as I could grab.
02:32I look up.
02:33Ooh, a grapefruit.
02:35Yeah.
02:35Gates will close in 30 seconds.
02:37My plan is to grab as many things as I can.
02:40I'm grabbing sweet soy.
02:41I'm grabbing mustard.
02:42I'm grabbing vegetables.
02:43My mind is just going nuts.
02:45I'm just grabbing and grabbing.
02:46Eight.
02:47Seven.
02:48Six.
02:50One.
02:56Well, everybody had a very, very nice shop.
02:59Of course, there's just no way to expect what's about to happen.
03:04Let's look at our first item, shall we?
03:09Behold, a bungee cord.
03:11It's got plenty of spring, right?
03:14All right?
03:15Bops.
03:19No.
03:20We're in this auction, and you can force two of your opponents to build their prep station
03:25entirely out of bungee cords.
03:29Are you crazy?
03:31Are you crazy?
03:31No.
03:32That's all right.
03:33This one's going to be, wait for it, quite a stretch.
03:37Ah!
03:38$500.
03:39$2,000.
03:40Chef Golden's going to give me $2,000.
03:41Who's giving me $2,200?
03:42$2,200.
03:42$2,900?
03:42$2,900.
03:43Chef Barber door here.
03:44$3,200.
03:45$3,200.
03:46$3,500.
03:47$3,500.
03:47$3,500.
03:47And it goes back to Chef Golden.
03:48$3,600.
03:49$3,600.
03:49Chef Kevin will go for $3,700.
03:50This is too much for me.
03:52Going once at $3,600.
03:53Twice at $3,600.
03:55If I get it, I can deal.
03:56Let's keep rolling.
03:57Sold to Chef Kevin for $3,600.
04:01Round one is all about survival.
04:03I don't care what I got to spend.
04:04I want to make round two.
04:09Don't you bring that s*** over here.
04:11Uh-uh.
04:12So, uh, Pinky.
04:14Thank you so much.
04:15And Mr. Navy.
04:16Nice.
04:18All right.
04:18We got this.
04:19We got this.
04:20I gave it to Soldier Boy and Pinky because I don't think they can work together.
04:24Because Soldier Boy is a leader, and I don't think Pinky's a follower.
04:29See you later, guys.
04:31Our second item.
04:33I have here a basket of rolls.
04:39Alas, they are not spring rolls.
04:41Take a look.
04:42See?
04:43They hardly bounce at all.
04:44Win this auction.
04:45You can force one chef to forfeit all of their spring roll wrappers and use these rolls instead.
04:53If I don't buy this sabotage, I know I'm getting it because I just gave them one real bad one.
04:58$1,000.
04:59$1,000 bid to Chef Kevin.
05:01$2,000, Chef Kevin.
05:01$3,000.
05:02$3,000, Chef Kevin.
05:03He doesn't want to have to wrap up anything with these rolls.
05:05$24.
05:05$24.
05:06$5,000.
05:07$5,000.
05:08$6,000.
05:09$7,000.
05:10$7,000.
05:11I'm not bidding on this.
05:12I'm not afraid of it.
05:13$7,000.
05:14$7,500.
05:15$7,600.
05:16$7,700.
05:17I guess he doesn't really care about his money.
05:20Take it.
05:20Have it.
05:21Damn.
05:21Going once at $77, twice at $77, sold for $7,700 again to Chef Kevin.
05:28Come on up.
05:28Bring me yet more money.
05:29And I'm just giving him that look again.
05:32Don't you bring it over here.
05:33Don't you do it.
05:35How are you doing today, Chef?
05:37Good, Chef.
05:37I'm here to get sabotaged.
05:39I've had to cook in a field kitchen.
05:41I've cooked with no stove and no oven.
05:44I can overcome it all.
05:45Sorry, Pinky.
05:48You are so scary, huh?
05:50He knows that I'm much, much, much better than him.
05:54I can take it.
05:55So, Chefs, spring rolls.
05:58You're going to need to spring into action because you've only got 20 minutes.
06:02Go.
06:07You guys jump in the jump, jump, jump.
06:10Shut up.
06:11Come on, Pinky.
06:12Hey.
06:12You ready to make my life miserable?
06:14Come on.
06:15Get it together.
06:16Get it together, Barbara.
06:17You know, I'm trying to show her how to do this thing.
06:19Try and weep him.
06:20And she doesn't get it.
06:22Look, go like this.
06:23Go like that.
06:24I think he was just confused.
06:26He was just going across like this and do it in the right way.
06:30And that's it.
06:31Do it.
06:31But just do it.
06:34Oh, crap.
06:36This table sucks.
06:37I know.
06:39So my plan is to start to chop my shiitake mushroom and my Chinese cabbage.
06:44And I put on the pan with some sesame oil.
06:48Just cook it, like, very quickly.
06:50See, this isn't so bad.
06:51No, I love it, actually.
06:53I need to build one in my house.
06:55That is so bad.
06:56I know.
06:57My plan is that I want to use this roll as wrap and fry it and trying to do, you
07:05know, a new
07:06recipe for sure better than yours.
07:08What's that?
07:09I can't even understand what Chef Barber is saying with that pink hair and that Italian accent.
07:13I'm making a rock shrimp spring roll.
07:16My plan is to make a traditional spring roll.
07:19I'm chopping mushrooms, garlic, cauliflower.
07:22I'm just chopping up some green onions, cabbage, rock shrimp.
07:25To cook my shrimp, I took a little sweet soy sauce, garlic, salt, and pepper.
07:31Gave it a little quick stir fry.
07:32When they're done, I'm going to add it to my vegetable mixture.
07:35You have 15 minutes.
07:3615 minutes, chefs.
07:38Barber, you need to move over.
07:39You got too much stuff on my side.
07:40I got a small amount of space.
07:41I got a cutting board the size of a telephone.
07:43I got some girls standing next to me, bumping into me.
07:46Don't touch my stuff.
07:47I won't.
07:48I mean, time is ticking here.
07:49I'm making a vegetable spring roll with a little bit of an apple cabbage.
07:55I take my cabbage.
07:56I chiffonade it up.
07:58I put it in a bowl.
07:59I take my carrots.
08:00I cut those on a bias.
08:02I take a little bit of miso.
08:03I take my pea shoots.
08:05I take the soy sauce and the vinegar.
08:07I mix it all up together.
08:09Voila, I got my filling.
08:10Hey, Golden, how you doing?
08:12I got no sabotaging.
08:13Today's my lucky day so far.
08:16Whatever, Golden.
08:17You're going to get yours.
08:17I'm going to make a lump crab spring roll.
08:21And I also have rice paper soaking in water.
08:25Chef Golden went for the right type of wrapper when she was in the pantry.
08:28She went with a rice paper, which is very often used,
08:30especially around fresh or raw vegetable spring rolls.
08:33The problem is her technique.
08:36She kind of grabbed the whole package and went to rehydrate them in water,
08:40which has produced just one big kind of gummy wrapper instead of separate wrappers.
08:45Oh, what was I thinking?
08:47I know that is not how this works.
08:50I don't know why I made that novice mistake.
08:53I don't know what I'm going to do.
08:54Chef, I've decided to auction off another item.
08:59Why?
08:59Why?
09:00When I was in high school, we had an annual tradition, our spring fling dance.
09:05I always had a great time watching the others have a great time.
09:10Win this auction and you can force two of your opponents to go to my spring fling.
09:14They'll have to hold hands for the remainder of the challenge
09:16and dance together anytime they want to move around the kitchen.
09:20As for getting to first base, completely optional.
09:23So who will give me $500 for my spring fling dance?
09:26I got a $500 paper, Chef 5.
09:28$10,000.
09:29How much, ma'am?
09:30$10,000.
09:31You're going to just jump to $10,000?
09:34Yes, I need it.
09:37She said $10,000.
09:39That's a lot of money.
09:40$10,000 to Chef Golden.
09:41Do I hear $10,100?
09:43I didn't think so.
09:44Going once at $10,000, twice at $10,000.
09:47Sold to Chef Golden for $10,000.
09:48Who's going to go to my spring fling?
09:51No, he's not.
09:52No, no, no, no, no.
09:54No, no, no, no, no, no, no, no, no, no, no, no, no.
09:58I won.
10:07Sold to Chef Golden for $10,000.
10:09Who's going to go to my spring fling?
10:10Sold.
10:11I want him.
10:12Two left feet.
10:13I spared you, Golden.
10:15I didn't sabotage you.
10:16Come on.
10:16And I also want the military man.
10:19Oh, so Chef Ivan, Chef Kevin, from now on, you are holding hands.
10:24And any time that you move around this kitchen, you better be dancing,
10:27or I will fine you both $100.
10:29Boom.
10:29Take that.
10:30In your face.
10:31If you're not holding hands in five seconds, I'll fine you.
10:33May I have this dance?
10:35Whoa.
10:36Yay.
10:37Oh, yeah.
10:38Come on, Chef.
10:39Come on, Chef.
10:40Yay.
10:42Dancing with Ivan is harder than I thought it would be.
10:45Hey.
10:46Let's go.
10:48Ah, I'm mixing.
10:49Hold on.
10:49Good.
10:49Mix, mix, mix.
10:50No rush.
10:51But hurry up.
10:52But Ivan's a pretty cool dude.
10:53We're taking turns.
10:54Yay.
10:55We're good.
10:55He's letting me cook.
10:57You got one minute.
10:57I'm letting him cook.
10:58You know, man, your hands are really soft.
11:01Shut up, then.
11:01Let's go.
11:02Come on.
11:02I'm just saying.
11:03Smells good.
11:04Thanks, man.
11:04Now that I have to dance, I have to do everything with one hand.
11:07Luckily, I'm done with my knife work.
11:08I'm making a veggie spring roll.
11:10I've got carrots in there.
11:10I've got a little bit of Asian-inspired sauce in here, also for a little bit more flavor.
11:15Hopefully, it'll be good.
11:16It's nearly impossible to wrap a spring roll in one hand.
11:18I mean, it's sticking to your fingers.
11:20You can't use your other hand.
11:21You can't wrap it tightly enough.
11:23I'm doing the best that I can.
11:24Got a fry-ing.
11:25He's got a fry-ing snack.
11:26La-la-la-la-la-la-la-la-la.
11:29Dancing together is tough.
11:31I'm not frying.
11:31Why do I want to go to the fryer?
11:33You ready, buddy?
11:34Come on, bro.
11:35Stop slowing me down and dance.
11:37Let's go.
11:37Go, go, go.
11:39Yay.
11:40Dance, I say.
11:41All right, right now, I've got a little rice noodles.
11:43They've got some cabbage, portobello mushrooms, cauliflower.
11:48And then I'm going to add my shrimp.
11:50Mix it.
11:51That's my vegetable mixture.
11:52We got this.
11:53We shall see.
11:57You've got no sabotagers.
11:59Yes.
11:59So everything's fine?
12:00Not necessarily.
12:01Everything's great.
12:02I destroyed the rice paper.
12:06Golden, you too quiet over there.
12:07Yes, she is.
12:08But I do have big lettuce.
12:11So I grab a lump crab, top it with these nice herbs, some grapefruit, put that in there,
12:18and roll it all the way up.
12:20Goldie, your dish is not ready yet?
12:22No.
12:23Aye, aye.
12:24Chef Kevin gave me the bungee table, took my wrapper, and gave me dinner roll.
12:30So I have my dinner roll all out.
12:34I put the stuffing, and I try to close the roll.
12:37I just breaded it with some flour, and then I fry it.
12:41Actually, thank you.
12:42This is a new recipe.
12:44Chef Barbara's not having nearly as much trouble as I thought she would have.
12:47Thank you so much.
12:50Five minutes till spring rolls.
12:52Come on.
12:52Come on, sweetheart.
12:53We're doing the waltz here.
12:55We're doing the cha-cha.
12:56We're doing all kinds of stuff.
12:57You want left-handed or right-handed?
12:58Oh, this is fine.
12:59I take my plate.
13:00I put my sliced cucumbers on the bottom for a little base.
13:04I take my spring rolls.
13:04I cut them on the bias.
13:05This is what you do.
13:06This is what we're here for, to adapt and overcome.
13:09You are so cute together.
13:11Oh, thanks, Pinky.
13:12So cute.
13:13Oh.
13:14I'm having a lot of trouble wrapping this spring roll one-handed.
13:17It does not look like a spring roll.
13:19I'm going to turn it into a bun.
13:21It looks like a bun.
13:22I'm going that route.
13:23Kevin's looking horrible.
13:25It tastes like a spring roll.
13:27It might not look like one, but I'm going to let this win by the taste.
13:31Dude, that's so ugly.
13:34Chefs, if you haven't plated, you need to spring into action.
13:37Nice.
13:40I went to check my spring roll in the fryer, and they were perfect.
13:45Sono perfetti.
13:46Oh, English.
13:48Speak English.
13:48I'm Italian.
13:50Do your business and then.
13:51Oh, my goodness.
13:52So for my sauce, I took my water from the vegetable.
13:56I reduce it.
13:57I use some sesame oil and some soy sauce, and that's it.
14:02Kevin, I am done.
14:03Oh, yeah.
14:04Yum, yum, yum.
14:05That's disgusting.
14:06Two and a half minutes.
14:07Oh, my bib lettuce isn't working.
14:10Oh, that's a shame.
14:11Too bad.
14:11The meat's falling out the front, it's falling out the table.
14:15And then it's like, oh, I broke a leaf here, I broke a leaf there.
14:19I'm down to only a couple nice big-sized leaves.
14:23I tried to put a toothpick through it, but it, like, made it worse, so I took it out.
14:28And I just say, may the force and God be with me.
14:33Come on, what you got?
14:33What else?
14:34What else?
14:34What else?
14:34Come on, come on.
14:35Chefs, Kevin, Chef Ivan, you may separate and go to your stations for plating.
14:39Thank you, Chef.
14:3910, 9, 8, 7, 6, 5, 4, 3, 2, 1.
14:50Time is up.
14:50Challenge is over.
14:51Hands off.
14:51Spring rolls.
14:52I hope that the judge is going to be an Italian.
14:55Please.
14:58Oh, God.
14:59Chefs, bad news.
15:01This is your judge for the day, Mr. Jet Tila.
15:03He is an executive chef.
15:05He's a restaurateur.
15:06He is a food expert of considerable renown and the official culinary ambassador to Thailand,
15:10which means you could be in some trouble here because round one is spring rolls.
15:14Oh, I always feel so bad for the contestants when it's Asian food.
15:18I'm good with fried and fresh, but it better be delicious.
15:22Jet here has been in a soundproof chamber and knows nothing of the horrors you may have
15:26inflicted or endured.
15:28And you know what?
15:29Quite frankly, he doesn't care one bit.
15:31He only cares about three things.
15:32Tell him.
15:33Flavor, your presentation, and how much that dish in front of you is going to remind me
15:37of a spring roll.
15:39Let's find out.
15:43Chef Golden, please describe your dish.
15:45So today I prepared for you a crab roll.
15:48Okay.
15:48So I had lump crab, I had fresh herbs, and I added some citrus to it.
15:55Chef, I think you definitely nailed it in flavor.
15:58The crab, grapefruit, there's some type of citrus in there.
16:01It goes really well together.
16:02Where you lost me a little bit was the wrapper.
16:04Wrapping it in lettuce doesn't really make it a spring roll.
16:07Lettuce doesn't hold everything well, so it's kind of falling apart in my fingers.
16:11I just wish you gave me a tighter roll, either in a pastry wrapper or a rice paper.
16:18Thank you very much.
16:20Thank you, chef.
16:20Let's move on down the line.
16:22So, Kevin, what you got?
16:23Today I made for you a shrimp spring roll, lightly marinated in a sweet soy and mustard vinaigrette.
16:32Overall, the dish isn't the best looking dish in the world, but you know what?
16:36It has a really nice flavor.
16:37But I think that the roll got the best of you.
16:40I don't know what happened, but usually you lay the thing flat, you put the stuff in the
16:45middle, you bring the sides in, you get a nice roll.
16:47This looks like, you know, like a flat tire.
16:50Thank you, chef.
16:51Moving on.
16:52I spent $10,000 sabotaging this guy, and his roll looks like I spent $10,000 sabotaging
17:00this guy.
17:01Sometimes women impulse buying can be a good thing.
17:04Chef Barber, tell your tale, ma'am.
17:06Today I'm making a spring roll with Chinese cabbage and shiitake mushroom and crispy wrap.
17:14You know, I really like the wrapper on this roll.
17:17It's nice and crispy.
17:18It's soft on the inside.
17:20It has a really nice flavor.
17:21So you really capture the spirit of this dish.
17:23I wish it had more meat.
17:25A little bit of shrimp and pork would have elevated this.
17:27Thank you very much, chef.
17:28Yeah!
17:30I did it!
17:32I'm so happy.
17:34Tell your tale, sir.
17:35My dish is a fried vegetarian spring roll.
17:38Inside of it, I have pea sprouts, I have napa cabbage, I have golden carrots.
17:42It's been marinated in some hoisin vinaigret.
17:46Conceptually, I really like where you were going, right?
17:49I like this kind of sushi riser, pretty, concise plate.
17:53The roll itself hits the expectation of a roll.
17:56You've got everything in it, all the vegetables in you, rolled it correctly.
18:00Flavor-wise, I think it's just a little off balance.
18:02There's salt over salt over acid with vegetables.
18:06It's really missing a little bit of sweetness.
18:08Thank you very much.
18:08Thanks, chef.
18:09Thanks, chef.
18:09Sir.
18:10I'm nervous because I didn't spend any money.
18:12Maybe I should have bought one of these sabotages.
18:15All right, Jet.
18:15Four chefs.
18:16I need three.
18:17Somebody's got to roll on home.
18:19See what I did there?
18:22Well, chef, some of you delivered some successful rolls, while some of you gave me some really
18:27great flavors.
18:28The chef that's leaving Cutthroat Kitchen right now is chef.
18:44The chef that's leaving Cutthroat Kitchen right now is chef.
18:53Ivan.
18:54I'm sorry, chef.
18:55You were just too short in the flavors, and the roll didn't quite come together.
18:58Sorry, chef, Ivan, that means I'm going to need that heap of cash back in my case.
19:04Sorry, chef.
19:05Oh, thank you.
19:06The other chefs were definitely threatened by me.
19:08Bye, guys.
19:09Bye.
19:10So that's why I got both sabotages.
19:13They all ganged up on me, because I was the biggest target.
19:21Well, chefs, congratulations on surviving to round two here in Cutthroat Kitchen.
19:25For you, the action continues immediately.
19:27Round two.
19:28Yay!
19:30I'm going to give you now 30 minutes to make your very best brick chicken.
19:36I'm talking about a flattened chicken cooked with essentially a brick on it.
19:41Can you do that in 30 minutes?
19:42I'm sure you can.
19:43But can you shop for it all in 60 seconds?
19:46I don't know.
19:47Let's find out.
19:48Go.
19:50You might want to remember a chicken.
19:52Brick chicken.
19:54Oh, yeah, I got this in a bag.
19:56Black folks and chicken, peanut butter and jelly.
19:58This is me all day.
20:00You might think about a side.
20:02Chicken's good with a side.
20:0330 seconds before the gates close.
20:05I'm just going to make a classic brick chicken.
20:07I'm grabbing an arugula, cherry peppers, yellow squash, peewee potatoes.
20:12Done deal.
20:12Shop closed.
20:14Yes.
20:14Four, three, two, one.
20:22Well, I see three chickens, so we're at least headed in the right direction.
20:26We're going to move now into the auction phase.
20:27Let's see what we have, shall we?
20:32Keys to an apartment.
20:34And you know what?
20:35I bet it has beautifully exposed brick walls.
20:38Let's find out.
20:39Bob?
20:41Oh, my God.
20:45Oh, my God.
20:48And me being from Chicago, this isn't my definition of a high-rise.
20:53So, with this auction, you can and will force both of your opponents to prep and cook their dishes in
20:59my beautiful brick building.
21:01Of course, the problem is all the prep has to be done down here, and all the cooking, all of
21:08it, has to be done up here, which means that the two chefs involved are going to have to be
21:12ever so neighborly.
21:14I do not want to play house with these girls.
21:17I'm going to spend whatever I have to not to get that little duplex.
21:21$1,500.
21:22$1,500 to Chef Kevin.
21:23Do I hear $1,600?
21:25This is pretty horrible.
21:26$1,900.
21:26$1,900.
21:28$2,000.
21:29$2,100.
21:29$2,100.
21:30$2,200.
21:30$2,200.
21:30$2,200.
21:31$2,23.
21:31$2,23.
21:32I have to stop bidding because I cannot go back to Chicago, a winner with not a dollar to my
21:39name.
21:40$4,000.
21:40$4,000, Chef Kevin, at the last moment.
21:42$4,100.
21:43$5,000.
21:44$5,000, Chef Kevin.
21:45Who's going to give me $5,100?
21:46$5,800.
21:47$5,800 to the lady in the middle looking for $5,900.
21:48$5,900.
21:49$6,000.
21:50$6,000, Chef Kevin now takes the high bid at $6,000.
21:52I make brick chicken so many times, so I think I can handle this sabotage.
21:57Sold to Kevin for $6,000.
21:59Come on over, sir, and bring me some money.
22:01And who wins the sabotage?
22:04Kevin, again.
22:07Okay, Kevin.
22:08Watch it.
22:09Watch.
22:09Wait on it, Kevin.
22:11Just wait on it.
22:12Well, now I can add Slumlord to my long resume.
22:16Let's take a look at our next item, shall we?
22:21It's a brick.
22:23Perfect for building something or crushing someone's culinary dreams.
22:29Bob!
22:36Win this auction and you can force one chef to forfeit all of their ingredients and use just whatever they
22:44can find inside my giant brick of food.
22:47It's just like gelatin-covered ingredients, like a gummy bear.
22:51Someone is probably going to be crushed by this one.
22:55Are you serious right now?
22:56This is very difficult and I'm going to lose so much time.
23:00Absolutely not.
23:02So who the hell is going to go through this brick?
23:04Not me.
23:05Let the bidding begin.
23:07$600.
23:08$600.
23:08$700.
23:09$800.
23:10$900.
23:12$900.
23:30$900.
23:30$500.
23:31$200.
23:31$200.
23:31$200.
23:32$25.
23:32$25.
23:33$26.
23:33$26.
23:34$26.
23:35$27.
23:35$27.
23:35$27.
23:36$27.
23:36I'm not worried about this.
23:37There's tons of ingredients in there.
23:39Sold to Chef Barbara for $2,600.
23:42Bring me the money.
23:43Dance later.
23:44Money now.
23:45Chef Kevin, you look so calm.
23:49Why?
23:50How much do you like my hair now?
23:52I love your hair.
23:52I know that you do, but I'm sorry.
23:55It's okay.
23:55Let's go.
23:56You cannot win this one.
23:59No, you can't.
24:00So, chefs, I'm looking for a brick chicken,
24:03and I want it in half an hour.
24:04Your time starts.
24:05Go.
24:10Oh, yeah.
24:12Really?
24:13Thanks, Barbara.
24:14You're ready to come.
24:16It's just like gelatin-covered ingredients.
24:18There's some squash, some potato.
24:22Digging around it, my hands got all gelled up.
24:25Nasty.
24:25I'm going to waste time just washing my hands every five minutes.
24:29I'm finding mayonnaise packets, mustard packets,
24:33peach oatmeal.
24:34Really?
24:35What was I thinking?
24:36Come on.
24:37Barbara, nice job.
24:38This is the best money that I ever spent in my life.
24:42Chef Kevin gave me a small apartment.
24:45I have to share my session with somebody else.
24:49Come on, come on, chop, chop.
24:50Chop, chop.
24:51I will never forgive you for that, never.
24:54Today I'm making chicken brick in an Italian way.
24:57I put my chicken in the pan, and I put the rosemary, garlic.
25:01So it starts to be really, really just amazing.
25:04But the brick was not heavy enough for me.
25:06So I just want more flat and more crispy.
25:09So I just grabbed this spot with the water.
25:12So I'm making brick chicken today.
25:14And right now, I'm just getting some aromatics together
25:17to make this a happy bird.
25:19Coming up.
25:20I almost about to call the landlord
25:22and tell them that somebody has to break the lease.
25:25This apartment isn't big enough for the both of us.
25:28I don't have any space.
25:30What?
25:31So I have my chicken seasoned, aromatics, garlic,
25:35slice the lemon in half.
25:37Drop that down in there, add some flavor for the brick chicken.
25:42Chefs, you've got 20 minutes.
25:44There's my chicken.
25:45I got my chicken.
25:46I got potato.
25:48I got corn.
25:49I got everything I needed.
25:50Let's get this chicken on the grill.
25:51I'm doing just a basic brick chicken, salt, pepper, some oil,
25:57a nice crispy crust.
25:59I'm going to make a little potato and corn hash to go with it.
26:03I'm going to take my potatoes, give it a nice dice,
26:06give it a little flash fry in the fryer.
26:08I got salt, pepper, onion, sweet corn, black pepper,
26:13right into the saute pan and make my hash.
26:18Hey, Chef Barbara, you doing right up there with your brick?
26:20Perfect.
26:21Look at this.
26:22My chicken looks like the one that I used to eat when I was young.
26:26I'm young, but you know, when I was children.
26:29Okay, I'm making some potato.
26:30I cut the potato in quarters
26:32and I just season with extra virgin olive oil,
26:35some salt and pepper.
26:37And then I drop in the pan with the chicken
26:39and they roast perfectly.
26:42Oh, I am making an arugula and herb salad
26:46to complement the chicken.
26:48So I just open up the arugula, toss it in the bowl.
26:51I pick a few herbs from each stem, toss that in the bowl.
26:55I cut the tomatoes in wedges.
26:58To make the vinegar red really quickly,
27:00I squeeze some lemon juice, a little salt, a little pepper,
27:05and I have some extra virgin olive oil.
27:08Chefs, we've got three minutes.
27:11Right now we're at about 170.
27:14The crust, it's crispy.
27:16I know it's going to be juicy.
27:18I nailed this brick chicken.
27:19Y'all having a welcome party soon?
27:22Can you smiley?
27:23Tell her what we are doing.
27:24I look at Chef Barbara's dish and her chicken was burnt.
27:28But hey, I got it in the bag.
27:30It's looking done.
27:32Chef Golden, she put this salad.
27:35I said, why you put salad?
27:37It just doesn't make sense.
27:38So don't do that.
27:40Actually do it.
27:41Six, ten, nine, eight, seven, six, five, four, three, two, one.
27:51Time is up.
27:52Chicken is served.
27:54Hands off that chicken.
27:56Hi, Jet.
27:56How's it going?
27:57Good.
27:58So, Jet, for the second round,
27:59these chefs have prepared for you their best brick chicken.
28:02Ah, I think the key here is deliciousness, well-seasoned,
28:07and, you know, it's all about that beautifully crispy brown skin.
28:10Ah, the sear.
28:11Indeed.
28:12Let's go in and see what you get, shall we?
28:14All right.
28:16Hello again, Chef Kevin.
28:18Hello.
28:18Explain yourself, sir.
28:19Absolutely.
28:20Today I made you a brick chicken char-grilled,
28:23resting on a bed of black pepper, potato, and corn hash.
28:29Visually, it's beautiful.
28:31That brick weight really allows that skin to be nice and crispy.
28:35And it looks like you've done that without burning it.
28:38You've seasoned it really well.
28:39There's a nice bit of salt and pepper there.
28:41Overall, really nice job.
28:42Thank you, Chef.
28:43Thank you, Chef.
28:43Moving on down the line.
28:45Hello again, Chef Barbara.
28:47Hi, Chef.
28:48What you got?
28:48Today I made the perfect brick chicken,
28:51or pola la diavola, as we said in Italy.
28:55Very simple, straightforward, very delicious.
28:58The problem is, I don't think you season this chicken enough.
29:02And I think the skin cook is uneven.
29:04There's some burnt bits.
29:05There's some cooked bits.
29:06It's not consistent.
29:08Thank you very much.
29:09Thank you very much.
29:10The judge is saying what I could guess about Barbara's dish
29:14is that that chicken skin is not what's happening.
29:18I just hope I don't have these many negative reviews.
29:22Hello again, Chef Golden.
29:24Hi.
29:25Hi.
29:25Please describe your dish, ma'am.
29:26So today I made brick chicken.
29:29On the side is arugula and herb salad with heirloom tomatoes
29:35and a lemon vinaigrette.
29:37There's some lemon in that salad.
29:40Okay.
29:41Woo!
29:43Your crust on the chicken is pretty spot on.
29:47I like the doneness here.
29:48It's really moist in the middle.
29:51If you pulled one minute earlier, this might have been under,
29:54but I think you pulled it at the perfect time.
29:56You know, the problem with putting another thing on the plate
30:00is I'm going to have to judge it.
30:01And I didn't love the salad.
30:02I felt like there wasn't any balance in the arugula.
30:05It was super acid.
30:07Thank you very much.
30:08Thank you, Chef.
30:09Over here, Jet.
30:10Oh, my God.
30:11Please don't send me home over the lattice.
30:15Jet, I'm afraid it's time to throw a brick
30:17through the window of someone's culinary dreams.
30:19Chef, what I'm really looking for
30:21in a really great brick chicken
30:22is a really great crispy skin,
30:25a nice doneness that's moist in the chicken,
30:27and really great flavor.
30:29One of you just fell a little short.
30:32Don't, don't, don't.
30:33The chef that's going home this round
30:35Don't, don't, don't.
30:36Is Chef.
30:38Spit the name now.
30:39Who's going home and sin like eternity?
30:52The chef that's going home this round
30:54is Chef.
31:00Barbara.
31:00Okay.
31:01I'm sorry, Chef.
31:02It's okay.
31:02The doneness was just a little off on that scale.
31:05Okay.
31:05Sorry, Chef.
31:06I'm going to need all that cash back in my case.
31:11Thank you, Chef.
31:12Sorry about that.
31:13It's okay.
31:14Ciao.
31:15Ciao, belly.
31:16Ciao.
31:16Ciao.
31:19I got to eat it.
31:21If anybody's looking for a new roommate, I'm here.
31:31Well, chefs, you made it to the final round
31:33of Cutthroat Kitchen.
31:33One of you is going to walk out of here
31:35with a fistful of cash.
31:36All right, what to make?
31:40Having looked at your skills thus far,
31:43I've decided that an appropriate final course of action
31:46will be banana splits.
31:48I will give you 30 minutes.
31:50Go crazy with it, kids.
31:51Shop for it in 60 seconds.
31:52Go.
31:54Welcome back one last time.
31:57Don't forget the bananas.
31:58Banana split, an American thing.
32:01Bananas, ice cream.
32:03Oh, super simple.
32:0530 seconds.
32:06I'm putting this whole pantry in my basket.
32:09I'm grabbing pineapple.
32:10I'm grabbing my bananas.
32:12I'm grabbing my heavy cream.
32:13I need my sugar.
32:14I need my eggs.
32:16Now it's time to win.
32:17Cooking begins in 10, 9, 8, 7, 6,
32:23half an hour.
32:25Start cooking.
32:28Things are always best
32:30when they're done spontaneously.
32:32So I'm not going to make a plan.
32:35I'm just going to make a basic vanilla ice cream.
32:39Oh, no, I'm not going to make a basic vanilla ice cream.
32:43I forgot vanilla bean.
32:48Maybe I'll make an orange liqueur ice cream.
32:50Let's start getting this base together.
32:53Dairy, eggs, sugar, orange liqueur.
32:57And then...
32:58Hey, chefs!
32:59What now?
33:00You're making banana splits,
33:02and one of you is going to have to split
33:04your basket of ingredients.
33:05Win this auction.
33:06You can force your opponent to split their basket
33:08into two piles, heads and tails.
33:11Then they will flip this banana.
33:14See?
33:15Heads, tails, and only get the ingredients
33:17on that side for whichever way
33:20the banana indicates.
33:22Oh, hell no.
33:23I don't have a lot of nothing,
33:25but I know that I got more money than Kevin.
33:28Five hundred!
33:29Seven hundred.
33:29Seven hundred dollars to a chef, Kevin.
33:31One thousand.
33:31Can you give me eleven hundred
33:32for this table, sir?
33:33Eleven hundred?
33:33Doesn't really matter to me.
33:34One thousand once, one thousand twice.
33:36Sold for a mere thousand dollars.
33:38Good luck, Kevin.
33:39Psych, I hope you go down
33:41burning in a hell of fire.
33:44Everything, chef, gets divided
33:45between heads and tails.
33:47I'm not worried about Chef Colby.
33:49This round is all about age and experience.
33:51I got this in the bag.
33:53Don't dawdle, sir.
33:53Your time is still running.
33:55Fortunately, I have a lot of different flavors.
33:57On this side, I'm going to put my fresh bananas,
33:59and my banana liqueur on the other side.
34:02So I'm going to put my strawberries on this side.
34:03I got my rainbow sprinkles on the other side.
34:05Neither side is ideal, but I have some form
34:08of a banana split on both sides.
34:10Flip your banana.
34:11Let's see what it's going to be.
34:13Banana.
34:14Heads it is.
34:15You get this side.
34:16All of this stuff is going away.
34:19Oh, wow.
34:21I lost my eggs.
34:22I lost my cream.
34:23I lost my strawberries.
34:25I'm just going to try and make a banana split
34:27with what I got.
34:28So what are you working on?
34:29What you got going there?
34:31Ice cream.
34:31In my ice cream, I have milk.
34:33I have sugar.
34:34I have Mexican chocolate.
34:35I'm going to put pineapple into my ice cream.
34:38I have some sprinkles.
34:39I'm going to melt down and make it into my strawberry.
34:42Boom.
34:43That's my ice cream.
34:44You're not going to make ice cream.
34:46You're going to make a mess.
34:47Thanks for the challenge, girl.
34:48No problem.
34:50I'm trying to make a bittersweet chocolate sauce
34:53to complement that orange liqueur-flavored ice cream.
34:57I cut bittersweet chocolate, and I added dairy.
35:01And then...
35:02Hey, chefs!
35:03Uh-oh.
35:04I don't know if you're bowlers,
35:06but the hardest shot you can make in bowling
35:08is the dreaded 7-10 split.
35:11But here's the deal.
35:12There is one thing worse.
35:14Cooking with a bowling ball in your hand.
35:16Win this auction, and you can force your opponent
35:19to hold this bowling ball with their dominant hand
35:22for the remainder of the challenge.
35:25Bowling is lame.
35:26Bowling is whack.
35:27So I'm not going to be stuck with that.
35:30$900.
35:31$900.
35:31She's going to give me $900.
35:32I'm going to give you $1,000.
35:33I got $1,000 from Chef Kevin.
35:35$1,300.
35:36$1,400.
35:37$1,500.
35:38She says $1,500.
35:38Should I take that, sir?
35:39$2,000.
35:40$3,000.
35:41$3,000.
35:42She's going to give me $3,000.
35:43$3,600.
35:44$4,000.
35:45$4,000.
35:46Give me the ball.
35:46Oh, just give you the ball, huh?
35:47Fine.
35:48$4,000.
35:48You've made some fantastic investments today.
35:51I stopped bidding because she has double the amount of money,
35:53so I knew I was going to have it.
35:55It's going to take a half a basket and a bowling ball
35:57for her to be competitive with me anyways.
35:59So I'm going to make an ice cream with liquid nitrogen.
36:02Maybe someday I'll teach you how to use this.
36:05Basically, what you need to do is you need to start your mixture,
36:08slowly pour in your liquid nitrogen,
36:10make sure you use just enough.
36:12You can't use over.
36:13You can't use under.
36:14Magic!
36:15This is like Harry Potter right there.
36:17Harry Potter and the bowling ball.
36:19My ice cream is not really the texture I wanted,
36:22but flavors are there.
36:23Chef Kevin could have blended in some of those bananas.
36:27He's got plenty of them.
36:28That would have added banana flavor to his ice cream,
36:30and the texture would have been greatly enhanced,
36:33almost acting like an emulsifier like the cooked egg.
36:36They're sitting right there.
36:38Kills me sometimes.
36:39Now I'm a baller.
36:43I have no sabotages,
36:45so everything is, like, really working good for me
36:48right at this moment.
36:50So it seems like God wasn't too busy today.
36:53He's answering some of my prayers.
36:55I want to make a fresh strawberry sauce,
36:58so I'm just combining some strawberries,
37:01sugar, lemon zest,
37:03and water for the strawberry sauce.
37:10This ball's killing me!
37:12I'm going to make a chocolate ganache.
37:15So I'm trying to take the knife one-handed
37:17with a bowling ball in my hand
37:19and chop my chocolate.
37:20That wasn't working,
37:21so I took the bowling ball
37:23and just started smashing it.
37:25Use the tools at hand!
37:28I add some sugar to it.
37:30I'm going to put a little milk into it.
37:31My sauce is a Mexican chocolate ganache.
37:35Really?
37:35I have all these flavors of a banana split.
37:38I'm going to put it into one bite.
37:39It might not look like one,
37:41but it's going to taste like it.
37:43Five minutes.
37:44Five minutes remaining.
37:45Butter, baby!
37:46Butter!
37:47My ice cream is more like a soft serve,
37:50but the flavor is definitely there.
37:52To make the whipped cream,
37:53I pour some cream and some sugar,
37:56and I let that whip.
37:58So right now,
37:59I'm slicing bananas,
38:01and I'm going to brulee them
38:03to add a textural element
38:05to the banana split.
38:07Time's ticking,
38:08and you're making this way more complicated
38:10than it needs to be.
38:12One minute!
38:15I spend so much time messing around.
38:18Ah!
38:18I just throw the torches down,
38:21and I assemble everything
38:23to the best of my ability.
38:2520 seconds.
38:2620 seconds.
38:28Are you finishing?
38:29How you doing, Goldie?
38:30You playing up?
38:31You got bananas in there?
38:3215.
38:33Definitely, girl.
38:34You bit off way more than you can chew.
38:3610,
38:379,
38:388,
38:387,
38:406,
38:415,
38:424,
38:433,
38:442,
38:451.
38:46Time is up.
38:47Challenge is over.
38:47Hands off the food.
38:49Ugh!
38:50What you got?
38:51There you go.
38:54Banana split needs to have a split banana,
38:57not a piece of banana.
38:59Ooh.
39:00Dum, dum, dum.
39:12Chats, I know that you like a dessert.
39:14You have a hard days of lounging around
39:17in your soundproof chamber,
39:18so I've asked these chefs
39:19to manufacture their finest banana splits.
39:22Oh, nice.
39:22A classic?
39:23Ice cream, bananas,
39:25a topping,
39:26or some sauce would be nice?
39:27Hopefully.
39:28Chats, please bring your offerings forward.
39:31Dealing with what I had to overcome,
39:33I feel very confident.
39:34I got my bananas.
39:35Golden doesn't have enough bananas.
39:37I gotta take this W home.
39:39Just to back away
39:40and get this man room to work.
39:42I look at Chef Kevin's dish.
39:44He has these bananas.
39:45They look like the claw.
39:49I hope it doesn't attack the judge.
39:51Chef Golden, please describe your dish.
39:53So what I made to you today
39:55was my version of a banana split.
39:57I did an orange liqueur-infused ice cream,
40:01fresh berry sauce, whipped cream,
40:04and you can't have a banana split
40:06without a cherry on top
40:07and the banana to match.
40:09I think you've created
40:10a really delicious sundae.
40:12Okay.
40:12The ice cream is phenomenal, by the way.
40:14It's got a good flavor.
40:15It's smooth.
40:15It's velvety.
40:16And the temperature's perfect.
40:17It's just melty enough,
40:18but it's holding together.
40:20I like all your flavors.
40:21I just wish you had more banana, right?
40:24I mean, within a banana split,
40:26I want the banana
40:27to kind of be the star of the show,
40:28and it just wasn't here, unfortunately.
40:30Yeah, Chef.
40:31Thank you very much.
40:32You made a sundae with a banana topping.
40:34I made a banana split.
40:36Chef Kevin,
40:37if you would please describe your dish to Jet.
40:39Absolutely.
40:40I made you a banana split bite.
40:42It is a pineapple, chocolate,
40:45and cherry ice cream,
40:47and all my toppings are in the spoons.
40:50Just dig in.
40:53What's good here
40:54is that bananas are very present,
40:57and they're delicious.
40:58The ice cream is good.
40:59There's good flavor there.
41:00A lot of sweetness.
41:01I wish the ice cream
41:03was a little more smooth.
41:04It feels like your custard
41:05really didn't come together.
41:06Thank you very much, Chef.
41:07If I'm going home right now,
41:09it's because I don't have enough bananas
41:12in the banana split.
41:14I just cannot.
41:15I cannot deal right now.
41:16All right, Jet,
41:17now that you've discussed your desserts,
41:20you're going to have to decide
41:21which one of these fine folks
41:22is walking out of here with some cash.
41:23Chefs, thank you very much.
41:24Two really delicious desserts today.
41:27I had one chef
41:27that gave me a really nice banana split
41:29where the banana was the absolute star.
41:31The problem is
41:31you didn't have that kind of
41:32velvety texture that you wanted.
41:34I met another chef
41:35that gave me really great components,
41:37but I do feel the banana was lost.
41:40The winner of Cutthroat Kitchen today
41:43is Chef.
41:46I'm Chef Golden.
41:47What?
41:49That's my name!
41:50Chef Golden, congratulations.
41:51You're taking home $10,000.
41:53Thank you so much.
41:54You're very, very welcome.
41:55Who ain't got no flavor?
41:56I got flavor.
41:58I just want to Cutthroat Kitchen!
42:00Woo!
42:02Hungry for more Cutthroat Kitchen?
42:03Go to foodnetwork.com slash cutthroat.
42:06I like the way, too.
42:07I like the land of Jehovah's Facebook.
42:08Thank you so much.
42:08I'll be right back.
42:08Thanks for the Luván.
42:09I'll be right back.
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