ALTON: It's sabotage time.
16 chefs are ready to take on "Cutthroat Kitchen"
in a superstar tournament.
Get it? Ball pit, meatballs?
Oh, my God.
And now only four remain --
Aarti Sequeira, Marcel Vigneron,
Eric Greenspan, and Fabio Viviani.
They risk their pride...
God, you're a gangster!
...reputation...
I always wanted to be a monkey.Oh, my lord.
ALTON: ...and dignity.
[ Blows raspberry ]
Now they have a chance to win up to $75,000 for charity
in a game where sabotage is not only encouraged...
Hey, Johnny, when life gives you lemons, what are you gonna do, baby?
Punch you in the head.[ Laughs ]
Deal with it, boys....it's for sale.
[ Laughs ]
Oh, I do love my job.I like it!
Welcome to "Cutthroat Kitchen: Superstar Sabotage."
I'm Fabio Viviani.
I have learned that there is a lot of people
with a lot of fantasy creating these challenges.
I like it!
Fantastic. I always wanted to be a monkey.
Since this is the finale of the super show,
I'm expecting top-notch sabotage,
and I'm sure they won't let me down.
My name is Aarti Sequeira.
I have managed to win $10,600 for my charity...
I won!
[ Laughs ]
But I could win them so much more,
so I'm super motivated today.
Oh, boy.
CHEF MARCEL: What's up, guys?
I'm Marcel Vigneron.
Last time on "Cutthroat Kitchen,"
I won for the first time ever, which was quite amazing.
Mwah!
This time, I would like to spend less
and make more for my charity.
Don't cut yourself, buddy.
[ Laughter ]
What's going on, y'all?
I am Eric Greenspan.
Last time, my strategy was, don't bid on anything.
"Cutthroat Kitchen" record, $24,600.
Kind of feel like the man up in here.
We're here. So we might as well make the most of it, huh?
And I'm gonna be throwing salt in your game.
I'm gonna be throwing salt in your game.
It doesn't matter who's winning, who's losing.
Best of luck to me.
[ Laughter ]
Chefs!
There he is.Welcome to the finale
of the "Superstar Sabotage" tournament.
Each of you has schemed, sabotaged, and cooked your way
through a preliminary heat to make it here.
The last chef standing
will be declared the winner of the tournament
and will pretty much become the baddest celebrity chef
in the history of the world, ever.
At least, that's the way I see it.
All right. Here's a reminder of how this works.
Each round, I assign a dish.
You'll then have 60 nice, long seconds
to shop for your ingredients in our pantry.
And then we have ourselves an auction.
If you're gonna be in an auction,
you're gonna have to have some money.
And I happen to have here $100,000 cold hard cash.
Each of you is going to receive --
You know what? This is for charity.
Seems kind of stingy, doesn't it?
I think so.
How about we add another $100,000 to the stack?
Oh, my God.CHEF ERIC: Woo-hoo!
Yes!That's right.
I think that's a little bit more befitting
an event of this nature.
So, now I've got $200,000.
Each of you will receive 50,000 of these dollars
to use as you wish throughout the competition.
But, chefs, don't get all spend-thrifty with it now,
because only one of you can win.
And you'll only walk out of here
with the amount that you have remaining for your charity.
So be ever so cautious.
Take your money, four bundles, if you please.
Fabio.
CHEF FABIO: My charity of choice
is the ALS Foundation
for people affected by Lou Gehrig's disease.
Aarti.
Thank you very much.Four bundles, please.
CHEF AARTI: I'm playing for Postpartum Support International
because I don't think that people realize
how serious postpartum depression can get.
Two, three, four.
CHEF MARCEL: So my charity is NAD,
the National Association of the Deaf.
I'm actually kind of dedicating this competition to my mom,
who is hearing impaired.
The last four are yours.
CHEF ERIC: I'm winning it for PanCAN.
I want to get it for pancreatic cancer research.
ALTON: Heft it, caress it, smell it, taste it,
but don't get too used to it, Chefs.
Because most of that money will be returning to this case
during the course of the competition.
Take a picture, guys. That's what's going to charity.
Round one, I'm going to give you 30 minutes
to make perfect...meatballs.
Ooh.
This is not gonna be so easy
'cause the meatball is not my strength.
Your 60-second shopping time begins now!
AARTI: Whoa!
Oh, my gosh.
Chivalry's dead, ladies. These guys push.
Like, it's every man and woman for herself, but that's fine.
Chefs, the, uh, doors will close here in 30 seconds.
CHEF MARCEL: I'm basically grabbing everything
you would ever want for a meatball.
I've got sausage. I've got pork.
I've got veal. I've got bread crumbs.
Mwah, perfecto!
5, 4, 3, 2, 1.
You know what's coming next.
We've got our auction items. You ready?
Not really.
Amusement park tickets!
Bring it on in, guys.
Oh.
AARTI: Oh, I love skee ball!
Wait a minute.
What is going on here?
This is the "Cutthroat Kitchen" skee ball meatball game.
Win this auction, and you can confiscate
all three of your opponents' proteins
and force them to play this game to see
what proteins they're gonna be using instead.
We've got good replacements.
Uh, there are, uh, bad replacements.
And then, there are worst replacements.
I'll give you 3 grand.3 grand.
There is no version of this story
where you three bozo are going to steal my meat away.
$3,100. $3,500.
I'm not gonna super bid on the first thing
because I don't want them to think
that I don't feel confident.
Going once for $3,500. Twice for $3,500.
CHEF ERIC: I looked over at what all was on the table.
And I thought, "I could probably handle some of that stuff."
ALTON: Sold to Fabio for $3,500.
Uh, Aarti, come on up, ma'am, and play the game.
You get one roll.
I have spent many a date night rolling the skee ball,
and I always do really well at the arcade.
No!
Ah.
So you get the worst selection.
But you still have a choice to make --
the seafood row, the canned meat row,
or the lovely canned soup row.
What a selection!
You know, I want to challenge myself a little bit.
So I go for the imitation lobster, smoked mussels,
canned sardines, and the creamy herring.
Off you go, ma'am.
Marcel, time to play meatball skee ball.
Ah, no.
No! Why?
Well, there are only two
worst selections left, Marcel.
You can either have the canned meat products
or the canned soup products.
I actually have a pretty fond love affair
of the spiced canned ham product.
I'm taking this one.
Eric, there is only one worst selection left,
and it's soup.
I'm hoping I don't get the soup.
And, alas, I get the soup.
AARTI: No!Ooh.
Don't all act like you're sad!
[ Laughs ]Alton, I will take your soup.
I know you will.And I will crush your soup.
I have faith in you, man.
Let's see what the ol' dumbwaiter's
got in store for us for item two.
A very colorful, red, plastic ball.
One of you is about to go back to your childhood!
Bring it on in, fellas. Bring it on in.
Oh, my gosh.
CHEF MARCEL: Oh, my God. Well, that looks like fun.
CHEF MARCEL: Win this auction, and you can force one opponent
to do all of their prepping for the entire challenge
in the ball pit.
Get it? Ball pit, meatballs?
It's gonna be amazing.
$1,500. $1,500, Marcel.
$2,000.$2,000 to Fabio.
$2,500.
Do I hear $2,600? $2,600?
Anybody want to go $2,600?
CHEF FABIO: At the end of the day,
I can deal with the pit.Big deal.
Sold to Marcel for $2,500.
Bring it on up, sir.
My theory is that I want to take the people
that are most screwed and screw them even more.
So it's basically between Aarti and Greenie.
ALTON: It's your game, sir.
Greenie, get in there.
[ Laughter ]
I just basically want to see Eric Greenspan in a ball pit,
is kind of why I choose him.
We'll make sure all your tools are moved, sir.
This is the pits.
[ Whimpers ]
Keep in mind, chefs,
you've got 30 minutes, meatballs.
Time starts...now.
This is the best day ever.
Oh, God.
My plan with the canned ham
is to basically just, like, break it down,
adding eggs, bread crumb, some spices.
And I'm just gonna go ahead and form a meatball and bread it.
Nothing like a fresh spiced ham in the morning.
All right, incoming.
CHEF MARCEL: Oh, is he getting in?
Laugh it up, fuzzball.
This is fricking ridiculous, dude.
I'm making spaghetti and meatballs, Asian style.
So the first thing I do is, I cracked open all my soup cans.
I just kind of just looked into them.
Holy [bleep]
And I realize, this is all filler.
It's rice. It's potatoes.
It's a little bit of sausage. It's a little bit of beef.
So I figured, all right.
I guess some of the rice is going in, too.
So I put all that into the food processor.
And I put a handful of bread crumbs in there,
a little bit of oyster sauce.
And I buzz that bad boy off.
And what I get is a little light and a little airy,
but I think I'm gonna be okay.
This looks like it's working out for you pretty well.
Oh, yeah. It's fantastic.
Thanks for asking, Alton.
I've always thought you were a ballsy cook.
[ Both laugh ]
I have never made a meatball out of imitation lobster,
smoked mussels, can of sardines, and creamy herring.
I've tasted everything,
and this is the only thing I really like the taste of.
So I think I'm just gonna do a full-on lobster ball.
The problem is, I forgot to grab bread crumbs.
So, I'm gonna see if I can pulverize this broccoli
and make broccoli crumbs.
And, hopefully, that will work.
How are you looking over there, Fabio?
This guy, nothing happened to this guy.
First things first, I am making tomato sauce.
But I forgot sugar.
So, now, the sauce is very basic -- olive oil in the pan,
tomato, shallots, and garlic.
Sauté them in olive oil really quick
and then dump them in the sauce.
Sauce is done.
ALTON: Uh, chefs, look.
It's a waffle iron.
CHEF FABIO: We're making meatball.
What the hell I'm going to do with a waffle iron?
Somebody is going to end up
using this as their sole source of heat.
That's gonna be a disaster.
Who's gonna give me $500 for a waffle iron?
Somebody is going to end up using this
as their sole source of heat
to do all their cooking for the rest of the round.
$2,500!
$2,500 to Fabio.$2,600.
Marcel will go $2,600.
I'm not bidding on this item
because I don't think I'm a target yet.
$2,700. $2,800.
Going once. Going twice.
Sold to Marcel for $2,800.
Where would you like this to go, sir?
Um, to the lovely young lady.
Oh, buddy.
So my idea is to take the people on the bottom tier
and put 'em even lower.
But I kind of feel for Greenie in the ball pit.
I mean, he's already in a sad state of affairs.
Well, well, well, Marcel.
That was a very interesting play there, buddy.
I'm not pleased. I'm not pleased.
I turn the waffle iron on up to high.
I need it to get as hot as possible.
Hey, sizzling.
Instead of a pasta sauce,
I'm gonna make a very simple aioli.
I have some prepared mayonnaise, put a little Dijon in there,
some garlic, and some curry powder.
And I taste it. It tastes really bland to me.
So I shake in a little more curry powder,
a little dollop, and it'll be good.
There's not even a bead of sweat on your forehead, buddy.
We have some ground beef, chopped garlic, onion,
ricotta cheese, extra-virgin olive oil,
some, uh, black pepper.
Once they're round, it goes right into my tomato sauce.
They look good, man. They really look good.
Shut your [bleep] pie hole.
CHEF ERIC: I got two sabotages on me.
I got the canned soups from Fabio.
And I got the ball pit.
Urgh!
I am gonna win this if I have a great dish.
So I start making udon noodles in an Asian broth
to represent my Asian spaghetti and meatballs.
I chopped up my garlic. I chopped up my ginger.
I pulled some mushrooms apart. I cut up some cabbage.
All of that was gonna get sweat together to make the soup.
You got 10 minutes. 10 minutes remaining.
CHEF MARCEL: Fabio took away my meat
and gave me a spiced ham canned product.
But I'm super happy with my meatballs.
I think that they are gonna be delicious.
Kind of want to develop some tomato sauce.
I'm looking for the sauce
to be sort of, like, full of depth of flavor,
have heat, have acid, have salt,
have that signature tomato flavor all throughout
and just be a really nice vehicle for my meatballs.
I make-a the meat-a ball-a.
You've just gone with the imitation crustacean product.
Yes.
And then, I used broccoli as my bread crumb
'cause I forgot to grab that.
CHEF AARTI: I don't think I'm going to have time
to nurse these meatballs on the waffle iron.
So I sadly shut the waffle iron and flatten my meatballs.
Da-da-da.
[ Laughs ]
They're meatball waffles.
They're meatball-ffles.
Ugh.
Fabio. Yes, sir?
Everybody has a sabotage but you.
Well, I managed my hope well, and I spent my money wisely.
You managed hope? There's no hope in "Cutthroat Kitchen."
CHEF ERIC: Well, he doesn't speak English very well.
That's probably why my meatball tastes better than yours.
There's a couple other reasons, too, my friend.
I got my bowls with the meatballs in 'em.
I got my pan with the noodles in it.
I got my other pan with the sauce in it.
I've got the mushrooms and the eggs on a sheet tray.
Ah! I'm back in the pit.
We're plating up.
I got a really pretty dish.
Is it a meatball dish?
Not really.
Is it delicious? Yeah.
10, 9, 8, 7,
6, 5, 4, 3, 2, 1.
Time is up. Challenge is over.
Back away from your...balls.
Hello, Simon.
Chefs, this is your judge
for the "Superstar Sabotage" tournament finale --
Simon Majumdar,
eminent food scholar and author.
The challenge -- meatballs. Oh.
Chefs, keep in mind that Simon has been sequestered.
He has no idea what you have had to endure,
and he doesn't care.
He only cares about three things.
Does it taste great? Does it look great?
Does it remind me of meatballs?
Let's find out.
Fabio, tell Simon about your meaty balls.
I made Grandma's marinara sauce,
and I cooked the meatball straight into the marinara sauce
to make it moist.
Chef, the meatball works really well.
I think there's great seasoning in there,
but I think the sauce is slightly bitter.
I wonder whether there just could've been a little bit more sugar in there,
something, a little sweetness in there.
Thank you.
Let's move on down the line.
Simon, this is Aarti. Hello.
Nice to meet you.
Go ahead and tell him about your take on meatballs.
More and more of my family can't handle gluten.
So this is a smashed fish ball,
and instead of bread crumbs,
I used broccoli to hold it together.
You've got a little curry aioli over the top
as sort of the sauce.
Chef, the first thing, I think, the clue's in the name.
So, I would like to kind of see it this shape...
Yes. ...not this shape.
I do like the idea of using fish, and I think, you know,
a fish meatball is just as valid as using beef or lamb or any other type.
The curry is, and I'm --
You know, we're both from India backgrounds.
The curry's very strong.
I would not know that there was really fish in there
because all I'm getting is the curry flavor
that's overpowering it.Okay.
CHEF AARTI: That sucks.
An Indian should know how to judiciously use curry powder.
Marcel, please tell Simon about your meatball.
CHEF MARCEL: So I have a meatball with tomato sauce,
little bit of Parmesan, little bit of basil, parsley.
Pretty simple, very straight-forward.
The coating, the breading, on that meatball is terrific.
It's really crunchy. It's great.I got that from this guy over here.
I know your recipes.
Sucking up to him doesn't help. Sucking up to me helps.
You're looking fantastic these days.
You're only saying that 'cause it's true,
but I think it's a really, really good attempt.
Thanks, Chef.Thank you, Chef.
CHEF ERIC: I'm noticing my meatballs are starting to dissipate,
and I'm like, "Ay, ugh."
Eric, please explain yourself.
What I've got here is an Asian spaghetti and meatballs.
I've got udon noodles.
I've got a meatball of rice and chicken and beef.
I've got a Hoisin spiced broth and a fried egg.
CHEF MAJUMDAR: And I can see that.
It doesn't look like a meatball of any sort.
It seems to have dissolved a little bit
in the broth, I think.
I think you have got fantastic flavors in there.
It is delicious.Thank you.
It ain't a meatball. No.
Thank you, Chef. Simon, let's take a walk.
CHEF ERIC: I don't got-a the meatball.
She don't got-a the meatball.
Let's see what happens.
It's never fun to send a great chef packing,
but I've only got room for three in the next round,
so do your duty.
Chefs, I think the clue's in the name.
It's got to have meat in it, and it's got to be a ball.
And I think it's fair to say
that two of you really didn't give me that.
And I'm gonna have to eliminate Chef...
CHEF MAJUMDAR: Chefs, I think the clue's in the name.
And I'm gonna have to eliminate Chef...
...Aarti.
Chef, I'm sorry, it wasn't a meatball,
and that curry powder just really overpowered it.
I gotcha.
Sorry, Aarti.
I'm afraid I'm gonna need that big ol' stack
back in this case.Phew.
Sorry, ma'am.It's all right.
I appreciate being able to talk about postpartum depression
and everything, so thank you so much.
See you.
It just feels crappy to be sent home
because an Indian used too much curry powder.
I mean, come on.
I am so annoyed at myself right now.
Chefs, congratulations on surviving to this,
the second round of "Cutthroat Kitchen."
You're gonna have 30 minutes
to make beautiful, delectable fish and chips.
CHEF MARCEL: I feel like I shouldn't be that worried
about fish and chips,
but it's a tough challenge, knowing that, you know,
Simon Majumdar grew up eating
[British accent] proper fish and chips.
Let's just get down to that 60-second shopping time,
and that begins...now.
I want to make a classic fish and chips.
Grabbing, like, cod, halibut.
I'm grabbing potatoes. I'm grabbing rice flour.
Rice flour is the secret for super-crisp batter.
I got this in the bag, easy.
25 seconds.
What do I need? Potatoes, fish, batter.
I'm out.
3, 2, 1.
Now we're gonna move into our auction phase.
Ah.
Let's see what we got.
Bamboo fishing poles.
That's a bad sign.[ Normal voice ] Can't be good.
ALTON: Well, here's the thing. Whoever gets stuck with this item
will have to do all of their cooking on these fishing lines,
meaning that, if you want to fry your fish,
you're gonna have to hook it up and drop it into the oil.
And by the way, all your food will have to be cooked that way,
and you can't prop these up.
You have to hold them in your hands
[Laughing] while you cook.
I'll give you $1,000.I'll bet you will.
CHEF ERIC: I could tell how anxious Fabio is to win this,
and I think, "Let's spend some of his money."
5 grand. 5 grand.
Eric doesn't want to go fishing.$5,500.
Fabio doesn't want to fish, either.
$8,000. $8,500.
Gotcha. Gotcha.
Sold to Fabio for $8,500.
Come on up and bring me some money, sir.[ Sighs ]
Take these fishing poles.
Decide who is going to be doing all of their cooking
on the ends of those hooks.
Well...Marcel.
Oh, my God.
I didn't give you anything last round.
I understand.
I know that Marcel has very crispy, good batter recipe,
and I want to make sure that I slow him down
and hopefully knock him out of his feet.
All right.
Let's see what our next item up for bid will be.
Who is it?
A bottle of seasickness pills.
These will come in handy
when you're prepping on my seasickness prep station.
Oh.
Win this auction, and you can swap out
one of your opponent's prep stations
for this rather rocky one.
Et viola, calamity ensuing.
CHEF MARCEL: I got more money than you, Fabio.
You are going down.
ALTON: Oh, boy.
I do love my job sometimes.
Win this auction, and you can swap out
one of your opponent's prep stations
for this rather rocky one.
I'll give you $1,000.Yeah, you'll give me $1,000.
Fabio, hey, look at me. Look at me, Fabio-- you're turning colors.
I'll give you $1,500.$1,500 from Marcel.
$2,000. $2,500.
I want this boat so bad.
I really want it, but I don't want to run out of money.
Going once at $2,500, going twice at $2,500,
sold to Chef Marcel for $2,500.
Bring it on up here, sir.
CHEF MARCEL: Yes, sir.
Fabio is getting sick just looking at Alton,
so I know that, if I give him the station,
it's gonna throw a wrench in his game.
The Italian stallion, Fabio. Welcome to your new station.
Not looking good. Seriously, not looking good.
ALTON: Gentlemen, keep in mind you have half an hour
to make fish and chips. That time starts now.
This is gonna be fun, huh?
How's that working out for you, Fabio?
This is not looking good.
Everything goes left and right.
Bowl are falling off of the table,
and this is gonna create me a headache.
It looks like you got it under control.
You're looking good.
Not really.
My batter is simple -- all-purpose flour, rice flour,
club soda, salt, pepper, and eggs.
Oh, that's nasty, bro.
CHEF ERIC: I just have to cook.
Those guys, they have their hands full.
I'm making fish and chips, and I'm making it simple.
So first things first.
I make my batter,
and I needed to have something just to stand out,
so I put a little pickle juice and maple syrup in my batter.
I figured add a little bit of zing, a little bit of sweet.
'Cause I just think that sounds delicious.
ALTON: Chefs, you've got 18 minutes and 40 seconds.
CHEF MARCEL: Time is of the essence on my station,
considering I have to do all of my cooking
with my fishing poles.
The first thing I have to do is make my batter,
so I use cake flour, rice flour, cornstarch, club soda.
Let's get it chilling.
I just went with potato chips.
[ British accent ] For my proper chip.
[ British accent ] Proper!
[ Normal voice ] I put the potatoes on the fish hooks
and drop them into the fire.
I got a big one.
Did you fish a potato, my friend?
Coming through.
If anybody needs me, I've gone fishing in the fryer.
How's your station rocking out?
[ Normal voice ] Whoa, easy. Easy, cowboy. Easy, cowboy.
CHEF FABIO: So, now, I batter my fish,
I cut my fries, and I start to fry, one things at a time.
And then, I'm gonna make a tartar sauce,
but I grabbed the wrong ingredient.
Horseradish. [Bleep]
I thought it was mayonnaise.
When you're a champion, if you don't have mayonnaise,
you make mayonnaise.
Fabio, what's wrong, baby?
I'm making some mayonnaise.
Mayonnaise?
Pretty much, I'm making mayonnaise sideways,
and for the touch of sweetness,
I'm gonna squeeze half of a bottle of relish
and some lemon juice.
Ha!
I'm planning on frying this fish in the next 10 minutes.
Good plan, Chef.Pretty good plan, right?
Good plan, Chef.Thank you, Chef.
My fish is portioned, seasoned with a little bit of paprika,
dredged it in cornstarch, drop it in my batter,
and it's going on the fish hook and right into the deep fryer.
Be really nice if I could do some other stuff right now,
but I can't leave my fishing poles.
I need to actually hold onto my poles
while I'm doing all of my cooking.
It's a super-crispy crunch.
[ Laughs ]
ALTON: Five minutes. Five minutes remaining.
I'm just cooking fish and chips.
So I cut my chips, and I blanch them slowly in oil.
And I know I got haddock, and I know it's firm,
and it'll be stress-free.
So we're good.
ALTON: 10, 9, 8, 7, 6,
5, 4, 3, 2, 1.
Time's up. Challenge over.
Back away from the fish and chips.
Hi, Simon. Hi.
Good news is the challenge is fish and chips.
It is the dish of my childhood,
so it had better be perfect.
Let's go find out if it is.
So, Fabio, please tell Simon
about your take on fish and chips.
Hello, sir. Classic fish and chips.
Cod, slice of lemon, steak fries with it,
touch of sweet tartar sauce.
It's a fantastic-looking plate.
Thank you.I think it looks terrific.
The fish inside is cooked beautifully.
It's done exactly what it needs to do.
I think the chips are great.
The sauce is a tiny bit sweet for me.
With fish and chips, you really need something
a little bit more salty, a little bit sharper,
a few more capers. Thank you, Chef.
We'll move on down the line. Thank you, sir.
Marcel, please tell Simon about your fish and chips.
CHEF MARCEL: I made it with halibut,
and then the chips are russet potatoes,
and I made tartar sauce.
Crisps are great. I like -- They're salty.
You got a little bit of paprika on there.
I think just gives that tiny bit of spice to it.
That's proper tartar sauce.
The tartar sauce is great.
The batter is great--u unfortunately, the fish part
of the fish and chips ain't so great.
It has dried out a tiny bit.
Gotcha. Thanks.
Thank you, Chef. Hello, Eric.
Please tell Simon about your take on fish and chips.
Fish and chips, I've got battered haddock.
The batter has a touch of pickle juice
and maple syrup in the batter,
traditionally fried fries.
Eric, it actually reminds me of the kind of fish and chips
that my Welsh grandmother used to make for me.
First time I've been compared to a Welsh grandmother.
Strange, isn't it?
The fish is terrific.
It's steamed nicely inside. It's flaky.
I think the French fry, they're a little bit thinner
than I would normally have-- I would like a lot more crunch on the outside,
and kind of soft and pillowy in the inside.
That's what you get with a really good fish-and-chip chip.
Thank you. Thank you, Chef.
I'm afraid you're gonna have to leave that.
Well, you can take the bowl. No. Come on.
We seem pretty even-steven, which is always nerve-racking.
All right, Simon.
You've had three samples of fish and chips,
and I've only got room for two people in the final.
Chefs, they were all fantastic,
but I'm gonna have to eliminate Chef...
Chefs, this really was tough
because they were all fantastic,
so I'm really looking at minute details
to make a decision.
I'm gonna have to eliminate Chef...
...Marcel.
Chef, it's fish and chips,
and the fish was just that tiny bit overcooked.
Ugh, such a bummer.
Oh, Marcel, sorry, sir.
It means that I'm gonna need that cash back in this case.
Good to see ya. Well played.
Thanks, man.
I'm super proud of everything I did,
from, like, meatballs to fish and chips.
There was a lot of crazy curveballs,
lot of sabotages thrown at us, and it's, like, I don't know,
you just got to kind of, you know, water on a duck's back.
Just let it roll right off and keep on cooking.
Chefs, congratulations on surviving to this,
the final round of the "Superstar Sabotage" finale.
It was a valiant effort to get through this whole thing
without spending a dime,
but I want to give money to PanCAN
for pancreatic cancer research.
So, we're gonna play this thing smart.
ALTON: One of you guys is about to become
the most awesome creature on Earth.
The other one [Laughs] not so much.
CHEF FABIO: Who's in the final round?
My favorite person in the whole planet -- me.
So, now I want to beat Eric
and win money for the ALS Foundation.
I'm gonna give you 45 minutes to make...candy.
Candy?Candy.
Candy.Candy?
Candy. Candy?
Candy.
You've heard of candy before, haven't you, Chef?
You look stunned...candy.
Candy.
[Bleep]
ALTON: I'm gonna give you the traditional 60 seconds to shop,
and that time begins now.
Candy, who doesn't like it?
CHEF FABIO: When I was a little kid,
my mom used to tell me,
"If you behave, I give you candy."
I don't have memories of eating candy
when I was a kid because I was never behaving.
Better hurry it. You've got 30 seconds left.
CHEF ERIC: I'm going to just make lollipops.
It shouldn't be that hard.
I mean, I've never done it before.
But, hey, how hard can it be, huh?
3, 2, 1, and your cooking time begins right now.
45 minutes.
CHEF FABIO: I saw in the kitchen a cotton candy machine,
and I want to make something with cotton candy
because you can squish it, and you can make things out of it.
I love cotton candy.
I am making my favorite kind of candy -- lollipops.
I'm making three different flavors.
I've got lemon thyme.
I've got saffron grapefruit,
and I've got Greek yogurt and raspberry.
And then I measure out the mix for the candies --
sugar, corn syrup, water, a touch of citric acid.
The only problem is, I don't know how long it's gonna take
to bring it up to a hard-crack stage,
and I don't know how long it takes to cool down afterwards.
Come on, baby. Get there.
Chefs, we all know kids love candy,
so I thought this was the perfect opportunity to bring out
one of my favorite sabotages of all times --
the mini kiddie kitchen.
You got to be kidding.That's right.
Win this auction, and you can force your opponent
to do all of their prepping and cooking
on this "Cutthroat Kitchen" classic
for the remainder of the challenge.
I'll give you 2 grand.I got 2 grand.
I don't know if that burner
can bring sugar up to the right temperature,
so it's time to spend some money.
$2,500.ALTON: I got $2,500.
Yeah, you got 4 grand. You got 4 grand.
I have 4 grand from Eric.$4,500.
5 grand.Will you go for $5,100? $5,100.
$5,100? $5,100? $5,100?
I don't want this item, but I'm afraid not to get this item
because if this is the first thing,
God knows what incredible pain is gonna come right after
with the next auction item.
Sold to Eric for $5,000.
Welcome to my mini world, brother.
Gentlemen, please come in
and help Fabio with his new station.
I had my whole game got thrown off.
I lost my cotton candy machine.
I have one burner.
I have a crap oven,
and my ass is seated on a stock pot.
I was gonna make wonderful
cotton candy-covered strawberries,
and now, suck it, Fabio.
[ Laughing ]
Somebody's not happy.
First, I'm making some happy fizzy candy,
which is nothing else than caramelized sugar
with some citrus on the outside.
Now we're gonna cool the happy fizzy candy in the blast chiller
for couple of minutes.
And now I'm all about making my pepperoncini truffle.
In the center of the truffle,
there is a candied piece of ginger.
On top, I have a wrap of pooled sugar.
I drop 'em in liquid nitrogen,
just to make sure that they are shocked.
And then I can try to melt some white chocolate
for the coating on top of it.
There. It's perfect candy.
ALTON: Hey, Chefs.
Win this auction, and you can force your opponent
to complete their dish with one hand tied behind their back.
I'll give you $4,500 for it.
How about $4,600?
CHEF ERIC: That ain't no thing.
I mean, all I got to do is pour my sugar
into its flavors and into the mold.
I don't really even need my hand.
Sold to Fabio for $4,500.
Wahoo!
I have half of the space, half of the cooking power.
You have half of your hands.
How about that, Eric? How about that?
Come on!
Hey, what's up, buddy?
How you doing, man, with the candy
that will never cook anyway?
It's not there yet.
I know it's not there. It will never be.
That's so mean.
I've been nothing but supportive.
Come on, baby. Come on.
Holy [bleep] The chocolate is burning.
Holy cr-- No! No!
Ugh, my chocolate is gone.
[ Laughing ]
No. Shut up.
I burned my chocolate!
White chocolate is burned, is out of the picture,
but I have some caramel chocolate.
So, now I have to use it for my truffle.
[ Laughing ]Shut up!
You are disturbing the execution of my chocolate.
[ Speaks Italian ]
This is absolutely bonkers.
Homie is losing it.
Shut up!
Are you talking to yourself at this point?
Well, yeah, basically, yes.
But at least he's got food.
I don't know what they say about a watched sugar pot.
Never gets to hard-crack stage? Is that a thing?
You standing there and staring at it
is gonna speed it up. Yeah.
I'm not feeling okay about this at all.
Ugh.
This is do or die.I vote die.
The next step is my third and last candy.
I can spread some chocolate, let it chill,
heat up some marshmallow,
and spread it on top of the chocolate,
so then, I can cover it with chocolate again.
Man, this is hard.
ALTON: Chefs, you've got two and a half minutes.
We're there.
I reach my hard crack, and I pour it into my liquid.
Oh [bleep]
When I poured it in, it got cold instantly.
And now, I'm one-handed,
and I've got clumps of flavored sugar
solidifying into hard candy,
and I got to get 'em into those lollipop molds
or I'm just serving balls of crack,
and I don't think that's gonna make it.
Oh, you got to be kidding me.
That looks great, man.Doesn't it?
Yeah.
Looks like you just run over my cat with a truck.
Look at that.
I was entertained by his world of hurt
until my world of hurt showed up.
But, if I can get these lollipops to stick,
I'd really like to win.
ALTON: 5, 4, 3, 2, 1.
Candy time!
Chefs, please bring your candy up here.
CHEF FABIO: The bad news is that I am clueless about candy.
The good news is that Eric looks as clueless as I am
in maker of candies.
CHEF ERIC: They're definitely not lollipops.
If they are,
they're the ugliest lollipops you've ever seen.
So I figured, why not call them lolli-plops?
Simon, where would you like to start?
I'll start with these rather frightening-looking things
in front of me.Eric, tell your tale.
Why, indeed, they are not frightening.
They are lolli-plops.
I got three different lolli-plops.
I've got lemon thyme lolli-plop.
I've got saffron grapefruit lolli-plop,
and finally, a raspberry Greek yogurt lolli-plop.
I didn't think the saffron was gonna work
because, often, that can make things bitter.
It isn't at all,
and that grapefruit really sinks through.
I really like that.
CHEF FABIO: Are you kidding me? He really likes it.
How this is happening right now?
Lemon flavor is really terrific,
zingy, really fresh,
but I have no time for the thyme.
It's too strong.
Yes! Yes!
And this last rather messy one.
Tell me again the flavors.
Raspberry and a touch of Greek yogurt.
But it's hardly --
I'm not getting any of those flavors.
All the flavors have just muddled together.
CHEF ERIC: Well, that's not a good finish.
But, hey, this battle?
One out of three might be enough.
Fabio, please tell Simon about your candy.
CHEF FABIO: The dish is made from three different candy.
The first one is two layer of chocolate
with a crisp middle of marshmallow.
Then we have a ginger candy with a hard shell of crispy sugar
and the outside of a chocolate truffle.
And the last one brings back memories.
It's a happy fizzy candy.
It's happy fizzy.
Seriously, that tastes like you've opened a car battery
and just frozen it and made it fizzy.
But I have to say,
I think it's a really attractive plate.
I think the chocolate works very well,
but the marshmallow you said is crisp?
It's not. It's chewy.
I think this crystallized ginger candy
with the sugar shell, thought the shell was terrific.
When you said spun sugar,
I thought it could be too sweet. It isn't.
[ British accent ] Oh, I really actually like this.
[ Normal voice ] Please tell me you're joking.
If I got this at the end of a meal, I'd be very happy.
Thank you.
Now, can you please hand me my money
because there is a clear winner here
because chocolate beats sugar every day.
All right, Simon, you have consumed your candy.
It is now time for you to decide
who's going to be the winner
of the "Superstar Sabotage" finale
and who's gonna walk out of here
with a big pile of cash for their charity.
Serious responsibility.
Chefs, I know how hard it is to make candy
under any circumstances.
In the end, I just made my decision
on the one taste that I enjoyed more than any other,
and the winner is Chef...
...Eric.
Eric, this grapefruit and saffron,
I'm gonna take it home with me.
It's terrific.
Fabio, you're putting back $33,500,
but you won $10,800 for your charity,
so they should be very grateful to you, sir,
and I hope that they are.Thank you very much.
Thank you, Chef.Thank you, guys.
Thank you, sir.Thank you so much, Fabio.
You guys enjoy.CHEF FABIO: I am just very happy that,
although I didn't win all the money, I just won part of it.
I was be able to bring awareness to my charity.
But I think you guys, at the end of the show,
should give free hugs away.
Seriously, like a real good hug.
Like, a meaningful hug.
I need a hug right now.
Eric. Yes, sir?
Today, you've won $45,000 for your charity,
and that brings your total to $69,600 for your charity.
Congratulations!
That's awesome.
This whole experience has been so unbelievable.
I mean, next to my bar mitzvah,
it might be my proudest moment ever.
Oh, my God, you won!
And most importantly, we raised a lot of money
for some really good people,
and we had an absolutely fantastic time doing it.
And I think, at the end of the day,
that's what the "Cutthroat Kitchen: Superstar Sabotage"
is all about.[ Laughing ]
ALTON: Hungry for more "Cutthroat Kitchen"? Go to...