1
00:00:01,482 --> 00:00:03,137
Tonight,
it's our big game special.

2
00:00:03,241 --> 00:00:05,931
One chef's gonna get seriously
sauced with one of these.

3
00:00:07,448 --> 00:00:09,586
I have $100,000

4
00:00:09,689 --> 00:00:11,655
of cold hard cash in this case.

5
00:00:11,758 --> 00:00:15,034
4 chefs get $25,000 each.

6
00:00:15,137 --> 00:00:16,655
If they want
to leave this kitchen

7
00:00:16,758 --> 00:00:17,862
with any of the cash,

8
00:00:17,965 --> 00:00:21,344
they have to survive
three culinary challenges

9
00:00:21,448 --> 00:00:22,344
and each other.

10
00:00:22,448 --> 00:00:23,448
Don't hate the player.
Hate the game.

11
00:00:23,551 --> 00:00:24,689
Watch yourself.

12
00:00:24,793 --> 00:00:27,724
In a game where sabotage
is not only encouraged...

13
00:00:27,827 --> 00:00:28,965
...forcing them
to do their cooking

14
00:00:29,068 --> 00:00:30,862
on the smallest cast-iron
skillet I could find.

15
00:00:30,965 --> 00:00:32,068
Oh, s--No way.

16
00:00:32,172 --> 00:00:33,896
...it's for sale.

17
00:00:34,000 --> 00:00:35,310
$3,000.$7,700.

18
00:00:35,413 --> 00:00:37,310
$8,000.ALTON:
It's a game we like to call...

19
00:00:37,413 --> 00:00:38,655
[ Gasps ][ Laughs ]

20
00:00:38,758 --> 00:00:40,655
..."Cutthroat Kitchen."

21
00:00:43,000 --> 00:00:45,068
[ Whistle blows ]

22
00:00:47,517 --> 00:00:50,551
I'm Chef Yaku, and I'm
from San Francisco, California.

23
00:00:50,655 --> 00:00:54,793
I take over the room just by my
presence, and it's the big game.

24
00:00:54,896 --> 00:00:56,206
It's big.
It's special.

25
00:00:56,310 --> 00:00:58,379
So, I'm gonna give them
100% of something

26
00:00:58,482 --> 00:01:02,586
they never seen before --
a big, tall, handsome chef

27
00:01:02,689 --> 00:01:04,793
that's gonna take over
"Cutthroat Kitchen."

28
00:01:07,034 --> 00:01:09,482
I'm Chef Kevin
from Los Angeles, California.

29
00:01:09,586 --> 00:01:11,241
I went to a top culinary school,

30
00:01:11,344 --> 00:01:13,896
and I've always worked at
fine Michelin-star restaurants.

31
00:01:14,000 --> 00:01:16,793
And that's definitely gonna
give me an advantage

32
00:01:16,896 --> 00:01:17,965
over my opponents.

33
00:01:18,068 --> 00:01:20,241
What's going on, buddy?
How you doing?

34
00:01:20,344 --> 00:01:21,068
[ Chuckles ]

35
00:01:21,172 --> 00:01:23,310
I am Chef Luigi,

36
00:01:23,413 --> 00:01:26,275
and I am an executive chef
in Los Angeles, California.

37
00:01:26,379 --> 00:01:29,068
My mom was the first
executive chef I worked for.

38
00:01:29,172 --> 00:01:32,034
Now I work with some
of the best chefs in the world.

39
00:01:32,137 --> 00:01:33,931
I have been in way
tougher kitchens

40
00:01:34,034 --> 00:01:35,241
than "Cutthroat Kitchen."

41
00:01:35,344 --> 00:01:36,448
And what's your background?

42
00:01:36,551 --> 00:01:37,827
Well, I worked for
a Michelin-star restaurant

43
00:01:37,931 --> 00:01:38,862
in Napa Valley.

44
00:01:38,965 --> 00:01:40,379
And you get to pack
those stars up

45
00:01:40,482 --> 00:01:42,034
and take them home
with you today, huh?

46
00:01:42,137 --> 00:01:43,724
[ Chuckles ]

47
00:01:43,827 --> 00:01:45,758
[ Chuckles ]

48
00:01:45,862 --> 00:01:47,758
I'm Chef Jenny
from Rhode Island.

49
00:01:47,862 --> 00:01:48,689
I'm a true competitor.

50
00:01:48,793 --> 00:01:50,206
I played
on the men's soccer team.

51
00:01:50,310 --> 00:01:51,862
When I put my mind to something,

52
00:01:51,965 --> 00:01:53,896
there is absolutely
no stopping me.

53
00:01:54,000 --> 00:01:57,896
I have no culinary training, but
I came to "Cutthroat Kitchen"

54
00:01:58,000 --> 00:02:00,034
because I wanted to see
if I have the culinary chops

55
00:02:00,137 --> 00:02:01,896
to hang in with the chefs
that have the training

56
00:02:02,000 --> 00:02:03,103
and the Michelin stars.

57
00:02:03,206 --> 00:02:05,344
It's a good thing my mom
was an armchair quarterback.

58
00:02:05,448 --> 00:02:07,172
Think fast.Ooh.

59
00:02:07,275 --> 00:02:08,586
Yeah, watch yourself.

60
00:02:15,310 --> 00:02:17,517
[ Marching band plays ]

61
00:02:17,620 --> 00:02:19,241
It's game time, chefs!

62
00:02:24,241 --> 00:02:25,275
[ Laughs ]

63
00:02:25,379 --> 00:02:26,482
Whoo!

64
00:02:26,586 --> 00:02:29,310
Chefs, welcome to our
very special episode

65
00:02:29,413 --> 00:02:31,034
celebrating
the big football game.

66
00:02:31,137 --> 00:02:33,413
I like to call it
the Supper Bowl. Huh?

67
00:02:33,517 --> 00:02:35,931
Now, football
is America's favorite sport,

68
00:02:36,034 --> 00:02:36,965
but my favorite sport

69
00:02:37,068 --> 00:02:38,689
is watching chefs
sabotage each other

70
00:02:38,793 --> 00:02:40,448
in "Cutthroat Kitchen."

71
00:02:40,551 --> 00:02:42,034
So, let the games begin.

72
00:02:42,137 --> 00:02:43,896
You're about to take part
in a culinary competition

73
00:02:44,000 --> 00:02:45,344
composed of three rounds.

74
00:02:45,448 --> 00:02:47,172
And the end of each round,
one of you will be eliminated.

75
00:02:47,275 --> 00:02:48,655
Sorry, that's just the way
the game goes.

76
00:02:48,758 --> 00:02:50,310
Before each round,
I will assign a dish.

77
00:02:50,413 --> 00:02:51,827
You will then have 60 seconds
to shop

78
00:02:51,931 --> 00:02:53,275
for everything
you possibly could need

79
00:02:53,379 --> 00:02:54,793
in the "Cutthroat Kitchen"
pantry.

80
00:02:54,896 --> 00:02:57,620
Then we have ourselves a little
fun in the form of an auction.

81
00:02:57,724 --> 00:02:59,965
Of course,
if there's gonna be an auction,

82
00:03:00,068 --> 00:03:01,655
you're gonna need some money,

83
00:03:01,758 --> 00:03:05,931
and I have here
$100,000 cold hard cash.

84
00:03:06,034 --> 00:03:07,482
Oh, sorry.

85
00:03:07,586 --> 00:03:10,379
How to break a few, you know,
tackles coming down the stairs.

86
00:03:10,482 --> 00:03:14,000
Anyway, each of you will be
issued 25,000 of these dollars.

87
00:03:14,103 --> 00:03:15,827
Yours to use
throughout the competition.

88
00:03:15,931 --> 00:03:17,413
But, listen,
spend wisely, chefs,

89
00:03:17,517 --> 00:03:18,724
because at the end of the day,

90
00:03:18,827 --> 00:03:20,517
only one of you will walk
out of here victorious.

91
00:03:20,620 --> 00:03:22,655
And you will only walk out with
the money you have remaining.

92
00:03:22,758 --> 00:03:23,689
Chefs, take your money.

93
00:03:23,793 --> 00:03:25,103
2 bundles apiece
equals $25,000.

94
00:03:25,206 --> 00:03:26,586
There you go.
Load up.

95
00:03:26,689 --> 00:03:30,034
CHEF YAKU: I get the $25,000
in my hand, and I'm thinking...

96
00:03:30,137 --> 00:03:33,586
♪ We're going home,
we're going home ♪

97
00:03:33,689 --> 00:03:34,896
There you go.
Two bundles, Chef.

98
00:03:35,000 --> 00:03:36,241
Two bundles, two bundles.

99
00:03:36,344 --> 00:03:37,931
The final two are for you.Thank you, good sir.

100
00:03:38,034 --> 00:03:39,724
ALTON: Heft them,
feel them, smell them,

101
00:03:39,827 --> 00:03:41,172
but do not get used to them,

102
00:03:41,275 --> 00:03:43,793
because most of that money
will return to this case

103
00:03:43,896 --> 00:03:45,310
by the end of the competition.

104
00:03:45,413 --> 00:03:47,448
Round 1.

105
00:03:47,551 --> 00:03:49,275
I'm gonna give you 30 minutes

106
00:03:49,379 --> 00:03:52,827
to prepare the perfect...

107
00:03:52,931 --> 00:03:54,068
sliders.

108
00:03:55,517 --> 00:03:58,620
CHEF LUIGI: I never really made
any sliders in my career,

109
00:03:58,724 --> 00:04:01,448
but it's like making a meatball
put between two pieces of bread

110
00:04:01,551 --> 00:04:02,517
and you eat it, right?

111
00:04:02,620 --> 00:04:03,827
It's like a meatball sandwich.

112
00:04:03,931 --> 00:04:05,482
So, let's not waste time.

113
00:04:05,586 --> 00:04:08,482
Your 60-second shopping period
begins...now!

114
00:04:13,793 --> 00:04:16,275
Please don't break
the glass pickle jars.

115
00:04:16,379 --> 00:04:18,448
CHEF YAKU: Right off the bat,
I'm thinking I want to go Asian.

116
00:04:18,551 --> 00:04:19,758
I want to go flavorful.

117
00:04:19,862 --> 00:04:22,000
I want to do something different
than my competition.

118
00:04:22,103 --> 00:04:27,241
So I grab sirloin, sweet chili
sauce, tomatoes, jalapeños,

119
00:04:27,344 --> 00:04:30,655
and some Asian pear just to add
a little sweetness to the flame.

120
00:04:30,758 --> 00:04:32,827
Chefs, you have 30 seconds
remaining.

121
00:04:32,931 --> 00:04:35,000
CHEF KEVIN:
Shopping with Chef Yaku

122
00:04:35,103 --> 00:04:37,310
is like being stuck in
an elevator with an elephant.

123
00:04:37,413 --> 00:04:39,344
I couldn't move around this guy.

124
00:04:39,448 --> 00:04:41,965
I went to grab something, he
grabbed it from across the room.

125
00:04:42,068 --> 00:04:43,379
It's a total circus.

126
00:04:43,482 --> 00:04:49,137
5, 4, 3, 2, 1.

127
00:04:49,241 --> 00:04:51,620
And this is why
we can't have nice things.

128
00:04:51,724 --> 00:04:53,275
Yeah, baby.

129
00:04:53,379 --> 00:04:54,655
Now, we're gonna make things
more interesting

130
00:04:54,758 --> 00:04:56,793
with a few auction items, okay?

131
00:04:56,896 --> 00:04:59,965
You know what I like best
about game day?

132
00:05:02,068 --> 00:05:04,241
Tailgating.

133
00:05:04,344 --> 00:05:06,310
CHEF YAKU: Whoa, whoa, whoa,
whoa. What is this for?

134
00:05:06,413 --> 00:05:09,068
What -- Is somebody leaving?
Already?

135
00:05:09,172 --> 00:05:11,241
These are the, uh, keys to
my special tailgating truck,

136
00:05:11,344 --> 00:05:12,862
but I got something
for you guys, too.

137
00:05:12,965 --> 00:05:15,000
Bring it on it, fellas.
Come on in. Park it in here.

138
00:05:20,517 --> 00:05:23,034
Win this auction, and
you can make two opponents

139
00:05:23,137 --> 00:05:25,034
wear these tailgate
prep stations,

140
00:05:25,137 --> 00:05:29,655
forcing them to prep their food
on the other chef's tailgate.

141
00:05:29,758 --> 00:05:31,034
[ Laughs ]

142
00:05:31,137 --> 00:05:32,620
Guys, just leave those,
uh, right there on the floor

143
00:05:32,724 --> 00:05:34,620
while I deal with
these stunned individuals.

144
00:05:34,724 --> 00:05:36,000
CHEF YAKU:
Who made those?

145
00:05:36,103 --> 00:05:38,965
Whoever came up with that idea
needs to get checked out.

146
00:05:39,068 --> 00:05:40,172
$1,000.

147
00:05:40,275 --> 00:05:41,206
Chef Yaku's in for $1,000.

148
00:05:41,310 --> 00:05:43,655
$1,500.$1,500 to Chef Luigi.

149
00:05:43,758 --> 00:05:47,620
I'm very visual, and I got to
have a stable place to look at

150
00:05:47,724 --> 00:05:50,068
when I prep,
so I can't have this.

151
00:05:50,172 --> 00:05:51,862
$2,000.ALTON: $2,000.

152
00:05:51,965 --> 00:05:53,862
CHEF KEVIN:
I decide not to bid on this

153
00:05:53,965 --> 00:05:56,137
because I think if I receive
this, I can do it.

154
00:05:56,241 --> 00:05:58,137
$2,500.ALTON: $2,500 to Chef Luigi.

155
00:05:58,241 --> 00:05:59,206
Do I hear $2,600?

156
00:05:59,310 --> 00:06:00,482
CHEF JENNY:
I'm not bidding on this

157
00:06:00,586 --> 00:06:03,137
because I started seeing
the price go up,

158
00:06:03,241 --> 00:06:04,655
and it's the first thing
out of the gate.

159
00:06:04,758 --> 00:06:05,965
I don't want to spend
all my money.

160
00:06:06,068 --> 00:06:07,448
$2,700.$2,700.
It goes back to Chef Luigi.

161
00:06:07,551 --> 00:06:08,620
How about $2,800?

162
00:06:08,724 --> 00:06:10,689
It's too rich for my blood
at this point.

163
00:06:10,793 --> 00:06:12,310
Going once, twice.

164
00:06:12,413 --> 00:06:14,482
Sold to Chef Luigi
for $2,700.

165
00:06:14,586 --> 00:06:16,620
Bring me my money, sir.

166
00:06:16,724 --> 00:06:17,931
[ Chuckles ]

167
00:06:18,034 --> 00:06:20,724
I'm thinking,
"Who's gonna get this?"

168
00:06:20,827 --> 00:06:23,241
So I see Chef Yaku
being super tall

169
00:06:23,344 --> 00:06:24,724
and Chef Jenny being shorter.

170
00:06:24,827 --> 00:06:26,034
So I'm like, "Bang!"

171
00:06:26,137 --> 00:06:27,344
Good luck.

172
00:06:28,689 --> 00:06:29,931
For you, darling.

173
00:06:30,034 --> 00:06:32,034
Blue's my color, baby.

174
00:06:32,137 --> 00:06:33,379
Chef Jenny, Chef Yaku,

175
00:06:33,482 --> 00:06:35,034
if you don't like the, uh, feel
of that, don't worry.

176
00:06:35,137 --> 00:06:36,758
There's plenty of room here
for retribution.

177
00:06:36,862 --> 00:06:38,586
Item two.

178
00:06:40,620 --> 00:06:42,068
[ Chuckles ]

179
00:06:42,172 --> 00:06:45,758
This is another one of my, uh,
infamous culinary inventions.

180
00:06:45,862 --> 00:06:48,068
Ah.

181
00:06:49,689 --> 00:06:51,379
Huh? Nice, huh?

182
00:06:51,482 --> 00:06:53,689
It's a slider grill.

183
00:06:53,793 --> 00:06:55,931
Get it?
A slider grill?

184
00:06:56,034 --> 00:06:57,586
Win this auction
and you can force one chef

185
00:06:57,689 --> 00:07:00,517
to do all of their cooking
on my special grill.

186
00:07:00,620 --> 00:07:02,862
It's angled
for maximum frustration

187
00:07:02,965 --> 00:07:04,517
and potential elimination.

188
00:07:04,620 --> 00:07:06,137
CHEF YAKU: I've seen this thing
on TV before,

189
00:07:06,241 --> 00:07:08,413
and I know
it's nothing to play with.

190
00:07:08,517 --> 00:07:09,793
$2,000.

191
00:07:09,896 --> 00:07:11,620
I got a $2,000 bid from
Chef Yaku right off the bat.

192
00:07:11,724 --> 00:07:14,241
$2,200.$2,200 to Chef Jenny.
Who wants to go for $2,300?

193
00:07:14,344 --> 00:07:15,586
$2,300.$2,300 to Chef Yaku.

194
00:07:15,689 --> 00:07:17,689
CHEF LUIGI: This is not gonna
kill me if I get this,

195
00:07:17,793 --> 00:07:19,310
so I'm gonna save my money.

196
00:07:19,413 --> 00:07:20,482
$2,300 high.

197
00:07:20,586 --> 00:07:21,655
Going once.
Going twice.

198
00:07:21,758 --> 00:07:23,413
Sold for $2,300 to Chef Yaku.

199
00:07:23,517 --> 00:07:24,620
I can't believe it.

200
00:07:24,724 --> 00:07:25,793
Bring me some money.

201
00:07:25,896 --> 00:07:26,827
CHEF KEVIN:
I'm not concerned about this

202
00:07:26,931 --> 00:07:27,862
because I'm for sure thinking

203
00:07:27,965 --> 00:07:29,172
that he's gonna give it
to Luigi.

204
00:07:29,275 --> 00:07:32,103
Luigi just put
a backpack on him.

205
00:07:32,206 --> 00:07:33,758
I see lamb.

206
00:07:33,862 --> 00:07:35,758
Oh, you'd do me like that?

207
00:07:35,862 --> 00:07:37,655
[Bleep] bag.

208
00:07:39,413 --> 00:07:41,827
All right, chefs.
Remember, sliders.

209
00:07:41,931 --> 00:07:43,034
30 minutes.

210
00:07:43,137 --> 00:07:43,965
Time starts...

211
00:07:44,068 --> 00:07:45,172
[ Whistle blows ]

212
00:07:52,724 --> 00:07:54,551
Chef Jenny, I need you.

213
00:07:54,655 --> 00:07:56,310
CHEF YAKU: So, thanks
to Chef Luigi taking away

214
00:07:56,413 --> 00:07:58,448
me and Chef Jenny's
prep station,

215
00:07:58,551 --> 00:08:01,931
I'm trying to wonder how can
I make great, bold sliders

216
00:08:02,034 --> 00:08:05,103
in the space small enough
to only cut onions?

217
00:08:05,206 --> 00:08:07,827
You better hurry.Gonna do my shallots
real quick, onions,
and then it's all yours.

218
00:08:07,931 --> 00:08:09,482
We can go to your side.You got two more minutes.

219
00:08:09,586 --> 00:08:11,586
I can see your, uh,
license plate, Yaku.

220
00:08:11,689 --> 00:08:12,931
Luigi's going down, dude.

221
00:08:13,034 --> 00:08:16,034
So, my plan for my dish
is to go Asian,

222
00:08:16,137 --> 00:08:17,275
so I wanted to go ahead

223
00:08:17,379 --> 00:08:19,551
and get some spices and flavors
into my meat,

224
00:08:19,655 --> 00:08:21,689
and a nice amount
of sweet chili sauce.

225
00:08:21,793 --> 00:08:22,758
Ready?I'm good. Yep.

226
00:08:22,862 --> 00:08:24,310
Let's go. We're moving.Can I mix?

227
00:08:24,413 --> 00:08:26,275
We're moving, we're moving.Right off the bat,

228
00:08:26,379 --> 00:08:29,206
Jenny from the block
turned into Sergeant Jenny.

229
00:08:29,310 --> 00:08:30,862
Throw those things on
as we pass.

230
00:08:30,965 --> 00:08:31,896
Let's go, baby.

231
00:08:32,000 --> 00:08:33,448
Back to my station
now, now, now.

232
00:08:33,551 --> 00:08:34,551
We're going. I'm meeting you.
I'm going.

233
00:08:34,655 --> 00:08:36,241
I'll meet you over there.
Let's go.

234
00:08:36,344 --> 00:08:38,517
I love to tailgate,
but on somebody's back?

235
00:08:38,620 --> 00:08:41,758
No bueno.
[ Chuckles ]

236
00:08:41,862 --> 00:08:44,103
Down. Go down. Go down.

237
00:08:44,206 --> 00:08:47,000
I've got this car hanging off
the back of my tuchus,

238
00:08:47,103 --> 00:08:49,620
and I've got Chef Yaku,
who's 6'9".

239
00:08:49,724 --> 00:08:50,793
Seriously.

240
00:08:50,896 --> 00:08:52,310
Hey, get down, get down,
get down, get down.

241
00:08:52,413 --> 00:08:53,551
Yep, I'm down.
Can't go any lower.

242
00:08:53,655 --> 00:08:57,275
We're gonna do a
Spanish-inspired pork slider.

243
00:08:57,379 --> 00:08:58,620
I have fresh jalapeño.

244
00:08:58,724 --> 00:09:00,413
I put a little bit
of garlic powder in there,

245
00:09:00,517 --> 00:09:02,724
a little bit of mustard
in there,

246
00:09:02,827 --> 00:09:04,551
put a little bit of milk
in there

247
00:09:04,655 --> 00:09:06,758
to give it a little bit
of that fattiness.

248
00:09:06,862 --> 00:09:08,275
And I think
I'm on the right course.

249
00:09:08,379 --> 00:09:10,000
Hey, Luigi,
you making pasta over there?

250
00:09:10,103 --> 00:09:11,275
I'm making the pasta.

251
00:09:11,379 --> 00:09:14,172
I'm fortunate enough
to have all the ingredients.

252
00:09:14,275 --> 00:09:15,758
My idea today for the dish

253
00:09:15,862 --> 00:09:18,275
is to make an Italian version
of a slider.

254
00:09:18,379 --> 00:09:22,586
So, to make my patty, I add
ricotta cheese, salt, pepper.

255
00:09:22,689 --> 00:09:24,655
I add shallots.

256
00:09:24,758 --> 00:09:25,931
Then I press it.

257
00:09:26,034 --> 00:09:27,620
Then it become
a beautiful round slider.

258
00:09:27,724 --> 00:09:29,137
I'm like,
"That's it. Got it."

259
00:09:29,241 --> 00:09:30,724
ALTON:
Chef Luigi has decided

260
00:09:30,827 --> 00:09:32,655
to try to go
kind of an Italian route.

261
00:09:32,758 --> 00:09:33,862
He's using veal.

262
00:09:33,965 --> 00:09:35,517
I think this is
a very, very big mistake,

263
00:09:35,620 --> 00:09:36,827
because veal, in and of itself,

264
00:09:36,931 --> 00:09:38,517
just doesn't really
have enough fat

265
00:09:38,620 --> 00:09:40,931
or even connective tissue
to make a really juicy slider.

266
00:09:41,034 --> 00:09:42,103
If he was gonna use veal,

267
00:09:42,206 --> 00:09:43,551
he needed to cut it
with something like pork,

268
00:09:43,655 --> 00:09:44,827
and he didn't
and he should have.

269
00:09:44,931 --> 00:09:46,241
Chef Kevin, how you doing?

270
00:09:46,344 --> 00:09:48,241
CHEF KEVIN:
Yeah, I'm, uh -- I don't know.

271
00:09:48,344 --> 00:09:49,344
We'll see what happens.

272
00:09:49,448 --> 00:09:51,103
Thanks to Chef Yaku,

273
00:09:51,206 --> 00:09:54,862
I got to cook on this
45-degree-angled grill.

274
00:09:54,965 --> 00:09:56,413
So I have to prop a pot up

275
00:09:56,517 --> 00:09:59,482
to try to keep food from
sliding off my slider grill.

276
00:09:59,586 --> 00:10:02,137
So, I'm feeling a little --
a little discombobulated.

277
00:10:02,241 --> 00:10:04,586
Just trying to just get things
going, you know?

278
00:10:04,689 --> 00:10:06,448
Time's gonna fly. I think
I'll get my burger going.

279
00:10:06,551 --> 00:10:07,551
That's gonna take the longest.

280
00:10:07,655 --> 00:10:08,827
Then I can work
on the garnishes.

281
00:10:08,931 --> 00:10:10,965
I decided to make a lamb burger.

282
00:10:11,068 --> 00:10:14,241
I'm gonna use the ground lamb
with some black olives in there,

283
00:10:14,344 --> 00:10:15,758
some salt, some lemon zest.

284
00:10:15,862 --> 00:10:18,586
And meanwhile, Jenny and Yaku
are running around.

285
00:10:18,689 --> 00:10:20,275
They're yelling at each other.

286
00:10:20,379 --> 00:10:21,551
Come on.

287
00:10:21,655 --> 00:10:22,827
Aren't you, like,
a football or a basketball?

288
00:10:22,931 --> 00:10:24,172
You guys all right over there?

289
00:10:24,275 --> 00:10:26,068
There's food flying everywhere.

290
00:10:26,172 --> 00:10:28,344
I'm ducking
from this tailgate thing.

291
00:10:28,448 --> 00:10:29,448
This is getting real cutthroat.

292
00:10:29,551 --> 00:10:31,724
Come on.

293
00:10:33,620 --> 00:10:36,655
Chefs, who wants to play a game
of catch?

294
00:10:36,758 --> 00:10:38,344
Or should I say a game of hold?

295
00:10:38,448 --> 00:10:40,793
Win this auction
and you can force one chef

296
00:10:40,896 --> 00:10:43,689
to hold this football for
the remainder of the challenge,

297
00:10:43,793 --> 00:10:45,827
and if they fumble,
there will be fines.

298
00:10:45,931 --> 00:10:47,172
CHEF KEVIN: I'm behind.

299
00:10:47,275 --> 00:10:48,275
There's no way
I can handle this.

300
00:10:48,379 --> 00:10:49,655
This is crazy.

301
00:10:49,758 --> 00:10:53,275
No. I can't do this right now.
I'm not ready for this.

302
00:10:53,379 --> 00:10:55,586
Who will give me $500 to watch
somebody hold this ball?

303
00:11:04,413 --> 00:11:06,379
[ Whistle blows ]

304
00:11:06,482 --> 00:11:08,517
Win this auction
and you can force one chef

305
00:11:08,620 --> 00:11:11,206
to hold this football for
the remainder of the challenge,

306
00:11:11,310 --> 00:11:13,758
and if they fumble,
there will be fines.

307
00:11:13,862 --> 00:11:15,172
Who will give me a $500 bid

308
00:11:15,275 --> 00:11:17,206
for someone to have to hold on
this football?

309
00:11:17,310 --> 00:11:19,413
CHEF LUIGI: I do not want
a football in my hands.

310
00:11:19,517 --> 00:11:20,724
I'm not doing that.

311
00:11:20,827 --> 00:11:22,827
$800.$1,000.

312
00:11:22,931 --> 00:11:24,206
$1,000 bid from Chef Kevin.

313
00:11:24,310 --> 00:11:25,965
Who will give me $1,100?
$1,100?

314
00:11:26,068 --> 00:11:27,896
All I hear is, "Football,
blah, blah, blah.

315
00:11:28,000 --> 00:11:29,379
Auctioning, yah, yah, yah."

316
00:11:29,482 --> 00:11:32,379
I don't know what's going on
because I'm chasing Chef Jenny.

317
00:11:32,482 --> 00:11:33,827
$1,000.
Looking for $1,100.

318
00:11:33,931 --> 00:11:34,965
Fine. Going once.
Going twice.

319
00:11:35,068 --> 00:11:36,034
Go down.

320
00:11:36,137 --> 00:11:37,862
CHEF LUIGI:
I stop bidding on this

321
00:11:37,965 --> 00:11:39,793
because I can do something
with it if they give it to me.

322
00:11:39,896 --> 00:11:42,517
Sold to Chef Kevin
for $1,000.

323
00:11:42,620 --> 00:11:43,931
Fine. Catch, Chef.

324
00:11:44,034 --> 00:11:46,758
Who's gonna hold that ball
for the rest of the challenge?

325
00:11:46,862 --> 00:11:49,275
I look around the kitchen,
and you know what?

326
00:11:49,379 --> 00:11:51,758
Chef Yaku looks like
he is a football team,

327
00:11:51,862 --> 00:11:54,034
so I'm just gonna put a nail
in the coffin for him.

328
00:11:54,137 --> 00:11:55,517
Yaku.

329
00:11:55,620 --> 00:11:57,517
You got to hold on to that ball
with at least one hand

330
00:11:57,620 --> 00:11:59,344
for the remainder
of the challenge.No problem.

331
00:11:59,448 --> 00:12:01,241
Chef Kevin
really has it out for me,

332
00:12:01,344 --> 00:12:03,172
because he sees how bad
I'm struggling

333
00:12:03,275 --> 00:12:04,275
chasing General Jenny.

334
00:12:04,379 --> 00:12:06,103
Now he wants to give me
a football?!

335
00:12:06,206 --> 00:12:07,655
I got some tomatoes
on the grill

336
00:12:07,758 --> 00:12:09,206
and I also
have some jalapeños.

337
00:12:09,310 --> 00:12:11,793
I'm getting perfect,
beautiful grill marks

338
00:12:11,896 --> 00:12:12,862
on the tomatoes.

339
00:12:12,965 --> 00:12:14,517
I give my Asian pears
a little fry.

340
00:12:14,620 --> 00:12:16,413
They don't need any batter
or anything.

341
00:12:16,517 --> 00:12:18,275
They're perfectly sweet
by themselves.

342
00:12:18,379 --> 00:12:19,655
Kevin, peep these hands.

343
00:12:19,758 --> 00:12:22,379
You think I'm really gonna
fumble this thing, man?

344
00:12:22,482 --> 00:12:24,482
I gave you that ball to keep
those hands off my head.

345
00:12:24,586 --> 00:12:27,965
CHEF JENNY: I need you back
here, Chef! You got 30 seconds.

346
00:12:28,068 --> 00:12:31,448
Yaku and I, right now, are not
really communicating too well.

347
00:12:31,551 --> 00:12:32,862
Go. Down.
Come on. Turn around.

348
00:12:32,965 --> 00:12:34,413
Turn around. Go.
Turn around and go.

349
00:12:34,517 --> 00:12:35,620
Let's go.

350
00:12:35,724 --> 00:12:36,758
So, I definitely took the lead.

351
00:12:36,862 --> 00:12:37,965
All right. Let's go back.
Let's go back.

352
00:12:38,068 --> 00:12:39,172
So, let's go, baby.
Let's go.

353
00:12:39,275 --> 00:12:41,000
I have corn here, so I'm gonna
take it off the cob.

354
00:12:41,103 --> 00:12:42,241
Don't move.

355
00:12:42,344 --> 00:12:45,000
I'm gonna throw it
into the cast-iron skillet.

356
00:12:45,103 --> 00:12:47,482
I need to get
my Manchego cheese melted.

357
00:12:47,586 --> 00:12:48,965
I feel really good right now
where I am.

358
00:12:49,068 --> 00:12:50,068
Lean forward.

359
00:12:50,172 --> 00:12:51,448
Do not drop that cheese.Don't drop the cheese.

360
00:12:51,551 --> 00:12:53,724
CHEF LUIGI: So, I see Chef Jenny
and Chef Yaku

361
00:12:53,827 --> 00:12:55,034
running around the kitchen,

362
00:12:55,137 --> 00:12:57,344
and the only thing we can hear
is Chef Jenny say,

363
00:12:57,448 --> 00:12:59,517
"Yaku! Yaku! Yaku! Yaku!"

364
00:12:59,620 --> 00:13:01,103
Yaku! Yaku!
Yaku.

365
00:13:01,206 --> 00:13:02,206
I need Chef Yaku.

366
00:13:02,310 --> 00:13:03,379
[ Laughs ]

367
00:13:03,482 --> 00:13:06,068
I am making a sauce

368
00:13:06,172 --> 00:13:08,689
with peppers, tomatoes,
shallots, parsley.

369
00:13:08,793 --> 00:13:11,103
I want to do something
a little more fancy,

370
00:13:11,206 --> 00:13:13,862
so I'm gonna create a little bit
of a giardiniera.

371
00:13:13,965 --> 00:13:16,551
So, I chop up the vegetable,
add some mustard,

372
00:13:16,655 --> 00:13:19,241
some seasoning, mix it
all together, taste it.

373
00:13:19,344 --> 00:13:21,034
Perfect. Bang.

374
00:13:21,137 --> 00:13:23,689
ALTON: Five minutes.
Five minutes remaining.

375
00:13:23,793 --> 00:13:25,206
CHEF KEVIN:
The grill is actually --

376
00:13:25,310 --> 00:13:27,068
Um, it's not as hot
as I would like it to be.

377
00:13:27,172 --> 00:13:29,689
Five minutes out, and I can't
get a good sear on my burger.

378
00:13:29,793 --> 00:13:31,965
I'm not sure if it's gonna
even be cooked in time.

379
00:13:32,068 --> 00:13:32,931
Oh [bleep]

380
00:13:33,034 --> 00:13:34,137
Kevin, are you loving
the slider?

381
00:13:34,241 --> 00:13:35,551
Gravity is not my friend.

382
00:13:35,655 --> 00:13:38,482
I take a portobello mushroom.
I start slicing it thinly.

383
00:13:38,586 --> 00:13:41,655
I soak it in balsamic vinegar,
some garlic, some oil,

384
00:13:41,758 --> 00:13:43,379
and I throw it on the grill

385
00:13:43,482 --> 00:13:46,620
just to possibly be a topping
for my little lamb burger.

386
00:13:46,724 --> 00:13:49,034
Oh, God.
That looks like so much fun.

387
00:13:49,137 --> 00:13:50,413
Five-star Chef Kevin,

388
00:13:50,517 --> 00:13:53,413
are you having a hard time
on that slider grill?

389
00:13:53,517 --> 00:13:55,275
[ Laughs ]

390
00:13:55,379 --> 00:13:57,620
Two minutes.
Two minutes remaining.

391
00:13:57,724 --> 00:13:59,413
Chef Yaku's
in another world.

392
00:13:59,517 --> 00:14:00,620
I need Chef Yaku!

393
00:14:00,724 --> 00:14:02,034
My buns are falling
all over the place, baby.

394
00:14:02,137 --> 00:14:03,551
Come here.

395
00:14:03,655 --> 00:14:04,931
CHEF YAKU: Walk with me,
walk with me.

396
00:14:05,034 --> 00:14:08,275
So, my rolls are done, my
burger's beautifully grilled.

397
00:14:08,379 --> 00:14:11,206
Now it's time to call
General Jenny over.

398
00:14:11,310 --> 00:14:13,896
I'm about to cut
on your back.Go.

399
00:14:14,000 --> 00:14:15,551
And try to have her stand still

400
00:14:15,655 --> 00:14:17,620
so I can plate
these lovely burgers.

401
00:14:17,724 --> 00:14:19,517
Turn around. I need to get
behind you right now.

402
00:14:19,620 --> 00:14:21,517
Hold on,
hold on, hold on.No. I need --

403
00:14:21,620 --> 00:14:23,172
Let's go both.

404
00:14:23,275 --> 00:14:25,413
What? We both got to go.

405
00:14:25,517 --> 00:14:26,965
I need yours, too.

406
00:14:27,068 --> 00:14:29,758
You --

407
00:14:29,862 --> 00:14:32,379
Turn around. Dude.

408
00:14:32,482 --> 00:14:34,068
There you go.

409
00:14:37,275 --> 00:14:38,724
I think you dropped something
right there.

410
00:14:38,827 --> 00:14:40,620
I'm all done.

411
00:14:43,379 --> 00:14:44,862
CHEF KEVIN: What's going on?

412
00:14:44,965 --> 00:14:48,586
My sliders were totally done,
and now I'm looking at them

413
00:14:48,689 --> 00:14:52,482
smashed all over
the kitchen floor.

414
00:14:52,586 --> 00:14:53,724
Good thing I made extra.

415
00:14:53,827 --> 00:14:56,103
ALTON:
Chefs, you got 60 seconds.

416
00:14:56,206 --> 00:14:58,482
CHEF JENNY: The only patty
I have left right now

417
00:14:58,586 --> 00:15:00,586
is a patty that fell apart
in the moments

418
00:15:00,689 --> 00:15:02,137
when Yaku was running
around the kitchen.

419
00:15:02,241 --> 00:15:04,310
I can't toast my buns
how I had them.

420
00:15:04,413 --> 00:15:05,931
Right now, I just have to pray

421
00:15:06,034 --> 00:15:08,275
that somebody else
made a bigger mistake.

422
00:15:08,379 --> 00:15:09,965
Thanks, Yaku.
Appreciate it, buddy.

423
00:15:10,068 --> 00:15:12,379
ALTON:
10, 9, 8, 7,

424
00:15:12,482 --> 00:15:18,413
6, 5, 4, 3, 2, 1.

425
00:15:18,517 --> 00:15:19,862
[ Whistle blows ]

426
00:15:19,965 --> 00:15:20,896
Challenge is over.

427
00:15:21,000 --> 00:15:22,586
Time's up.
Step away from the food.

428
00:15:22,689 --> 00:15:24,275
ALTON: All right, chefs.

429
00:15:24,379 --> 00:15:26,758
This is our judge for the day,
Antonia Lofaso.

430
00:15:26,862 --> 00:15:28,620
She's a restaurateur
and executive chef

431
00:15:28,724 --> 00:15:30,586
here in Los Angeles,
California.

432
00:15:30,689 --> 00:15:33,310
What's more important is she
is a veteran of this place

433
00:15:33,413 --> 00:15:35,103
and has served on both sides
of the counter.

434
00:15:35,206 --> 00:15:37,310
So, this round -- sliders.

435
00:15:37,413 --> 00:15:39,310
CHEF LOFASO:
Perfect for game day.

436
00:15:39,413 --> 00:15:40,551
I think that they are

437
00:15:40,655 --> 00:15:42,862
on every American,
like, sports-bar menu.

438
00:15:42,965 --> 00:15:44,827
So, we'll see
who's got "game."

439
00:15:44,931 --> 00:15:45,931
She knows nothing

440
00:15:46,034 --> 00:15:48,310
of the sabotages
you may have dosed out

441
00:15:48,413 --> 00:15:49,931
or endured,
and she does not care.

442
00:15:50,034 --> 00:15:51,931
She only cares, in fact,
about three things.

443
00:15:52,034 --> 00:15:53,275
Tell them.First -- taste.

444
00:15:53,379 --> 00:15:54,827
Second -- presentation.

445
00:15:54,931 --> 00:15:57,758
And third -- it better
remind me of a slider.

446
00:15:57,862 --> 00:15:59,275
Let's find out if they do.

447
00:16:01,068 --> 00:16:02,275
Antonia,
this is Chef Yaku.

448
00:16:02,379 --> 00:16:03,413
Hello, Chef.

449
00:16:03,517 --> 00:16:05,413
Chef Yaku, tell her
all about your slider.

450
00:16:05,517 --> 00:16:08,034
So, Chef, what I have for you
is an Asian-themed slider,

451
00:16:08,137 --> 00:16:09,448
perfect for the big game.

452
00:16:09,551 --> 00:16:13,241
We have grilled jalapeños
with tomato on a grilled bun.

453
00:16:15,206 --> 00:16:16,896
If I got this on game day,
I'd be very happy.

454
00:16:17,000 --> 00:16:22,724
I think the ratio of bun to meat
to topping is perfect.

455
00:16:22,827 --> 00:16:25,965
I think the heat is perfect, and
I love the choice of the bun.

456
00:16:26,068 --> 00:16:28,034
I love the kind of sweet,
soft bun.

457
00:16:28,137 --> 00:16:30,827
Little bit of crispness
on the outside, so well done.

458
00:16:30,931 --> 00:16:31,896
Thank you, Chef.

459
00:16:32,000 --> 00:16:33,724
We're gonna move on
down the line.

460
00:16:33,827 --> 00:16:36,448
Chef Kevin, please tell
Antonia about your slider.

461
00:16:36,551 --> 00:16:39,034
CHEF KEVIN:
Today, I made a lamb slider

462
00:16:39,137 --> 00:16:42,000
topped with a balsamic aioli,
portobello mushroom,

463
00:16:42,103 --> 00:16:43,310
and brioche bun.

464
00:16:43,413 --> 00:16:47,241
I do love all the flavors
that you have going on here.

465
00:16:47,344 --> 00:16:50,000
Um, I really feel like the lamb

466
00:16:50,103 --> 00:16:52,068
is a really beautiful thought
in here.

467
00:16:52,172 --> 00:16:54,827
There's a nice kind of
caramelization on the outside.

468
00:16:54,931 --> 00:16:56,068
So, I think
it's all really nice.

469
00:16:56,172 --> 00:16:57,068
Thank you, Chef.

470
00:16:57,172 --> 00:16:58,655
CHEF YAKU:
He was able to produce

471
00:16:58,758 --> 00:17:02,655
a perfectly cooked lamb slider
on that grill?

472
00:17:02,758 --> 00:17:04,724
I'd give him a high five
if he could reach it.

473
00:17:04,827 --> 00:17:06,482
Antonia,
this is Chef Luigi.

474
00:17:06,586 --> 00:17:08,310
Pleasure.CHEF LOFASO: Pleasure.

475
00:17:08,413 --> 00:17:10,034
Chef Luigi,
please tell Antonia

476
00:17:10,137 --> 00:17:11,724
about your take
on the slider.

477
00:17:11,827 --> 00:17:13,620
Yes. Today,
I have prepared for you

478
00:17:13,724 --> 00:17:15,344
a two-bite
Italian-style slider

479
00:17:15,448 --> 00:17:17,931
made with veal,
ricotta spread,

480
00:17:18,034 --> 00:17:19,517
and giardiniera
on the side.

481
00:17:21,655 --> 00:17:23,689
Um, so it is a slider challenge,

482
00:17:23,793 --> 00:17:26,448
and I really feel
like the meat here

483
00:17:26,551 --> 00:17:29,448
reminds me more of, like,
a meatball or a meatloaf.

484
00:17:32,758 --> 00:17:34,758
It's, like, the perfect amount
of pickling.

485
00:17:34,862 --> 00:17:38,310
I just wish that you had put
the giardiniera vegetable

486
00:17:38,413 --> 00:17:40,275
onto the burger itself.

487
00:17:40,379 --> 00:17:41,448
Thank you, Chef.

488
00:17:41,551 --> 00:17:44,000
Let's move on down
to, uh, number four, please.

489
00:17:46,241 --> 00:17:47,482
Chef Jenny,
tell your tale.

490
00:17:47,586 --> 00:17:49,482
CHEF JENNY:
So, we have a pork slider.

491
00:17:49,586 --> 00:17:51,689
Put a little bit of jalapeño
for that heat,

492
00:17:51,793 --> 00:17:54,034
and then put a little bit
of corn on top of it,

493
00:17:54,137 --> 00:17:55,379
and with Manchego cheese

494
00:17:55,482 --> 00:17:56,724
to give it that creaminess feel
in your mouth.

495
00:17:56,827 --> 00:17:58,482
Uh, it's kind of falling apart.

496
00:17:58,586 --> 00:18:01,172
It's not really holding up
all that well.

497
00:18:04,103 --> 00:18:05,482
Mm.

498
00:18:05,586 --> 00:18:08,000
I think your biggest problem
here, obviously -- you can see.

499
00:18:08,103 --> 00:18:09,344
It's just kind of falling apart.

500
00:18:09,448 --> 00:18:11,965
But on a positive note,
I really do like the meat.

501
00:18:12,068 --> 00:18:13,551
I think there's a nice flavor.

502
00:18:13,655 --> 00:18:15,482
I just kind of wish
it all held together.

503
00:18:15,586 --> 00:18:17,448
Thank you, Chef.
Antonia, step over here.

504
00:18:17,551 --> 00:18:19,137
CHEF JENNY:
I want to tell her

505
00:18:19,241 --> 00:18:21,034
that the fabulous slider
she would have tried

506
00:18:21,137 --> 00:18:23,103
was smeared across the floor.

507
00:18:23,206 --> 00:18:24,896
It's under Chef Yaku's foot.

508
00:18:26,758 --> 00:18:29,517
All right, Antonia,
it's time for you to decide

509
00:18:29,620 --> 00:18:32,793
which one of these chefs
is gonna slide on out of here.

510
00:18:32,896 --> 00:18:36,689
So, we had two chefs whose
sliders I thoroughly enjoyed.

511
00:18:36,793 --> 00:18:39,379
And I had two chefs that had
issues with their sliders.

512
00:18:39,482 --> 00:18:43,448
Chef Luigi, your slider meat
was more like a meatball.

513
00:18:43,551 --> 00:18:46,000
Chef Jenny,
there was an issue

514
00:18:46,103 --> 00:18:48,068
with the structure
of your slider.

515
00:18:48,172 --> 00:18:50,448
In the end, I need
to eliminate Chef...

516
00:19:01,275 --> 00:19:03,448
[ Whistle blows ]

517
00:19:03,551 --> 00:19:06,862
So, we had two chefs whose
sliders I thoroughly enjoyed.

518
00:19:06,965 --> 00:19:10,482
And I had two chefs that had
issues with their sliders.

519
00:19:10,586 --> 00:19:12,517
In the end, I need
to eliminate Chef...

520
00:19:16,275 --> 00:19:17,379
...Luigi.

521
00:19:17,482 --> 00:19:18,275
I'm sorry.

522
00:19:18,379 --> 00:19:19,862
At the end of the day,

523
00:19:19,965 --> 00:19:21,586
the meat is the most important
part of the slider,

524
00:19:21,689 --> 00:19:23,758
and your meat
wasn't there.

525
00:19:23,862 --> 00:19:25,379
Chef Luigi, sorry
to see you go, sir,

526
00:19:25,482 --> 00:19:27,758
but that means I'm gonna need
that cash back in this case.

527
00:19:27,862 --> 00:19:29,931
Thank you very much.

528
00:19:30,034 --> 00:19:32,620
Thank you.
Thank you.

529
00:19:34,379 --> 00:19:36,000
CHEF LUIGI: I don't agree.

530
00:19:36,103 --> 00:19:38,689
I don't think she judge it
the right way,

531
00:19:38,793 --> 00:19:40,448
but she was the judge, so...

532
00:19:40,551 --> 00:19:42,241
I can't really compete
with that.

533
00:19:42,344 --> 00:19:45,793
Enough with this big game.
I'm going back to soccer.

534
00:19:50,620 --> 00:19:52,827
Well, chefs, congratulations
on surviving to this,

535
00:19:52,931 --> 00:19:55,206
the second round
of "Cutthroat Kitchen."

536
00:19:55,310 --> 00:19:57,965
For you, the competition
continues immediately.

537
00:19:58,068 --> 00:20:01,620
I'm feeling like I could win
this, go on to further rounds,

538
00:20:01,724 --> 00:20:03,448
and take this money home now.

539
00:20:03,551 --> 00:20:05,068
ALTON: We're gonna switch gears
a little bit,

540
00:20:05,172 --> 00:20:07,448
but we're gonna stay
game friendly.

541
00:20:07,551 --> 00:20:11,241
I'm gonna give you 30 minutes
to make your best chicken wings.

542
00:20:11,344 --> 00:20:12,551
Yes.

543
00:20:12,655 --> 00:20:13,724
Classic American stuff,
especially on game day.

544
00:20:13,827 --> 00:20:15,655
We're talking about,
you know, some wings.

545
00:20:15,758 --> 00:20:18,000
Nice and crispy and wonderful
in some kind of sauce,

546
00:20:18,103 --> 00:20:19,137
put together.

547
00:20:19,241 --> 00:20:21,068
It couldn't be any more simple.

548
00:20:21,172 --> 00:20:24,517
But the 60-second shopping time
starts now.

549
00:20:27,586 --> 00:20:29,965
CHEF KEVIN:
If I could take a chicken wing

550
00:20:30,068 --> 00:20:31,586
and elevate it to being
a fancy chicken wing,

551
00:20:31,689 --> 00:20:33,137
then I'd be happy with that.

552
00:20:33,241 --> 00:20:36,965
My idea for a chicken wing is a
nice buttery vinegar hot sauce

553
00:20:37,068 --> 00:20:39,620
glazed on top of a crispy
chicken wing.

554
00:20:39,724 --> 00:20:42,241
Chefs, these gates will close
in 30 seconds.

555
00:20:42,344 --> 00:20:44,310
Behind, behind, behind, behind.

556
00:20:44,413 --> 00:20:48,103
The boys are kind of pinning me
up against the meat locker,

557
00:20:48,206 --> 00:20:49,482
so I had to duck and roll

558
00:20:49,586 --> 00:20:51,862
and kind of get the rest
of my ingredients.

559
00:20:51,965 --> 00:20:54,586
I know I want to make
a harissa sauce, so I grab that.

560
00:20:54,689 --> 00:20:55,827
I've got to get onion.

561
00:20:55,931 --> 00:20:57,896
I got to get my garlic
and some spices

562
00:20:58,000 --> 00:21:00,068
so the flavors infuse deep
into the meat.

563
00:21:00,172 --> 00:21:03,827
5, 4, 3, 2, 1.

564
00:21:04,724 --> 00:21:05,896
All right, chefs.

565
00:21:06,000 --> 00:21:07,965
It looks like everybody's
got a firm plan in mind.

566
00:21:08,068 --> 00:21:10,137
Excellent. I'll see
if I can't mess that up.

567
00:21:10,241 --> 00:21:11,896
Let's see what our first item
is, shall we?

568
00:21:16,551 --> 00:21:20,758
Look!
It's tickets to the big game!

569
00:21:20,862 --> 00:21:22,827
[ Chuckles ] Hey! I wonder
where you'll be sitting.

570
00:21:22,931 --> 00:21:26,689
[ Laughs ]

571
00:21:26,793 --> 00:21:28,758
What is this?

572
00:21:28,862 --> 00:21:31,379
What do they expect us
to do with this?

573
00:21:31,482 --> 00:21:33,310
[ Chuckles ]

574
00:21:33,413 --> 00:21:36,206
So, you win this auction, you
can force both of your opponents

575
00:21:36,310 --> 00:21:38,758
to prep and cook their entire
dish on these bleachers.

576
00:21:38,862 --> 00:21:40,103
And to make matters worse,

577
00:21:40,206 --> 00:21:42,551
they'll have to give up
everything in their baskets,

578
00:21:42,655 --> 00:21:44,103
except for their chicken wings,

579
00:21:44,206 --> 00:21:46,965
and they'll have to use the
ingredients they find up here.

580
00:21:47,068 --> 00:21:49,482
CHEF KEVIN: There's cotton candy
crumpled up.

581
00:21:49,586 --> 00:21:50,586
There's a cold hot dog.

582
00:21:50,689 --> 00:21:53,034
These are not
Michelin-star bleachers.

583
00:21:53,137 --> 00:21:54,551
$500.

584
00:21:54,655 --> 00:21:55,896
Chef Yaku's in for $500.
Do I hear $600?

585
00:21:56,000 --> 00:21:57,482
$2,500.$2,500 to Chef Jenny.

586
00:21:57,586 --> 00:21:59,206
$3,000.
$6,000.

587
00:21:59,310 --> 00:22:00,758
$10,000.

588
00:22:00,862 --> 00:22:02,034
$10,000.
Chef Yaku's in for 10 large.

589
00:22:02,137 --> 00:22:04,034
CHEF KEVIN: It gets crazy
with the bidding war.

590
00:22:04,137 --> 00:22:06,310
I know I can make
a soda reduction.

591
00:22:06,413 --> 00:22:08,827
There's some kettle corn
that maybe, if I grind up,

592
00:22:08,931 --> 00:22:10,413
I can make a nice little
crust of sorts.

593
00:22:10,517 --> 00:22:11,586
It's doable.

594
00:22:11,689 --> 00:22:13,965
$10,100? $10,100?
Chef Jenny says, "Yes."

595
00:22:14,068 --> 00:22:15,379
Going once.$10,200.

596
00:22:15,482 --> 00:22:17,413
At $10,200.
Who wants to go $10,300?

597
00:22:17,517 --> 00:22:18,689
$10,300.

598
00:22:18,793 --> 00:22:20,413
Got the $10,300 from Chef Jenny.

599
00:22:20,517 --> 00:22:22,965
Chef Jenny is down to spend
whatever she needs

600
00:22:23,068 --> 00:22:24,586
to give this sabotage to us.

601
00:22:24,689 --> 00:22:25,965
I might as well embrace it.

602
00:22:26,068 --> 00:22:27,586
ALTON: Going once.
Going twice.

603
00:22:27,689 --> 00:22:30,586
Sold at $10,300 to Chef Jenny.

604
00:22:30,689 --> 00:22:33,724
Come here, ma'am.
Bring me some money.

605
00:22:33,827 --> 00:22:35,931
[ Chuckles ]

606
00:22:37,896 --> 00:22:38,793
Spectacular.

607
00:22:38,896 --> 00:22:39,793
[ Laughs ]

608
00:22:39,896 --> 00:22:41,413
Gentlemen,
in case you're feeling

609
00:22:41,517 --> 00:22:42,758
a little bit, uh, blitzed

610
00:22:42,862 --> 00:22:44,655
by Chef Jenny there,
don't worry.

611
00:22:44,758 --> 00:22:46,448
There's good stuff a-comin'.

612
00:22:49,517 --> 00:22:54,172
Ah. It is a beer helmet.

613
00:22:54,275 --> 00:22:57,068
The ultimate protection
from alcohol depravation.

614
00:22:57,172 --> 00:22:59,724
Win this auction,
and you can force one chef

615
00:22:59,827 --> 00:23:01,689
to wear this handsome helmet

616
00:23:01,793 --> 00:23:05,379
and do all of their mixing
in these attached containers.

617
00:23:05,482 --> 00:23:07,034
Who will give me $500?

618
00:23:07,137 --> 00:23:09,034
Yeah, daddy wants this one.

619
00:23:09,137 --> 00:23:10,103
$500.

620
00:23:10,206 --> 00:23:11,862
$500.
Chef Yaku's in for $500.

621
00:23:11,965 --> 00:23:13,931
Do I hear $600?CHEF KEVIN:
I'm not gonna bid on this.

622
00:23:14,034 --> 00:23:15,241
What am I gonna mix with?

623
00:23:15,344 --> 00:23:17,827
I see a soda on the ground
and I see some ketchup.

624
00:23:17,931 --> 00:23:19,379
Not too much mixing to be had.

625
00:23:19,482 --> 00:23:21,827
Looking for $600.
Do I hear $600? Nobody?

626
00:23:21,931 --> 00:23:24,655
CHEF JENNY: I just spent
a pretty good chunk of change.

627
00:23:24,758 --> 00:23:27,620
I'm thinking that this is a
sabotage I can probably handle.

628
00:23:27,724 --> 00:23:30,965
Going once. Going twice.
Sold for $500.

629
00:23:31,068 --> 00:23:33,034
Come on up, Chef Yaku.

630
00:23:33,137 --> 00:23:35,275
Did I not explain this thing
correctly, Chef Yaku?

631
00:23:35,379 --> 00:23:37,620
Do they understand that
they're gonna have to wear it

632
00:23:37,724 --> 00:23:40,000
and do all their mixing in it
while they're wearing it?

633
00:23:40,103 --> 00:23:41,689
They will soon.They will soon.

634
00:23:41,793 --> 00:23:43,034
Take your time.

635
00:23:43,137 --> 00:23:44,275
Decide which one
of these fine individuals

636
00:23:44,379 --> 00:23:45,448
is gonna get this.

637
00:23:45,551 --> 00:23:47,896
CHEF KEVIN:
So, Chef Yaku gets the helmet.

638
00:23:48,000 --> 00:23:51,103
He's walking around
between me and Jenny.

639
00:23:51,206 --> 00:23:53,482
It's got me thinking,
"You know what?

640
00:23:53,586 --> 00:23:55,137
This could be harder
than I thought it would be."

641
00:23:55,241 --> 00:23:57,965
So now I'm at this fork
in the road.

642
00:23:58,068 --> 00:24:02,586
Give Chef Kevin more sabotages
and maybe send him home

643
00:24:02,689 --> 00:24:05,448
or to slay the dragon
and get Chef Jenny out of here.

644
00:24:17,137 --> 00:24:19,379
[ Whistle blows ]

645
00:24:20,620 --> 00:24:22,344
Chef Jenny
is really enjoying the fact

646
00:24:22,448 --> 00:24:24,172
that she put us
on the bleachers,

647
00:24:24,275 --> 00:24:26,448
so now it's about get back
at this point.

648
00:24:27,482 --> 00:24:28,448
Thank you, baby.

649
00:24:28,551 --> 00:24:29,827
There you go, friend.

650
00:24:29,931 --> 00:24:32,310
I would take a beer helmet
any day of the week

651
00:24:32,413 --> 00:24:34,655
versus the bleachers.

652
00:24:34,758 --> 00:24:36,827
The subject is chicken wings.

653
00:24:36,931 --> 00:24:39,931
The time is 30 minutes.
It starts now.

654
00:24:43,172 --> 00:24:46,034
CHEF KEVIN: So, Jenny sabotages
me and Chef Yaku

655
00:24:46,137 --> 00:24:47,310
with the bleachers.

656
00:24:47,413 --> 00:24:49,344
I have only 30 minutes
to salvage ingredients

657
00:24:49,448 --> 00:24:51,310
from any of these items
on these bleachers.

658
00:24:51,413 --> 00:24:53,793
Finding some nachos here.

659
00:24:53,896 --> 00:24:55,724
Citrus.
This is crazy.

660
00:24:55,827 --> 00:24:57,620
i see a half of a burger.

661
00:24:57,724 --> 00:24:59,482
I pull the bacon off of that.

662
00:24:59,586 --> 00:25:00,758
I see a chow mein salad.

663
00:25:00,862 --> 00:25:03,310
I take the soy sauce and
the duck sauce out of that.

664
00:25:04,482 --> 00:25:06,551
So, for the second round
in a row,

665
00:25:06,655 --> 00:25:08,275
I'm working without a station.

666
00:25:08,379 --> 00:25:10,137
And it's all thanks to Chef who?

667
00:25:10,241 --> 00:25:11,379
Yeah? Loving it?

668
00:25:11,482 --> 00:25:13,275
Um, I'm gonna use this popcorn,

669
00:25:13,379 --> 00:25:15,896
'cause I think
it'll be a great breading.

670
00:25:16,000 --> 00:25:18,551
I'm thinking sweet and sour
popcorn chicken.

671
00:25:18,655 --> 00:25:19,758
It sounds good.

672
00:25:19,862 --> 00:25:23,310
So, I start to collect popcorn
and caramel corn

673
00:25:23,413 --> 00:25:25,034
and a empty hot-dog bun.

674
00:25:25,137 --> 00:25:26,896
Started to mix that all up

675
00:25:27,000 --> 00:25:29,241
so I can make some kind of
breading for my chicken wings.

676
00:25:29,344 --> 00:25:33,103
But then the little kid in me
saw some cotton candy and said,

677
00:25:33,206 --> 00:25:36,241
"Hey, let's throw that in, too,
and get a little sweet."

678
00:25:36,344 --> 00:25:38,379
Kevin, how you doing
over there, bro?

679
00:25:38,482 --> 00:25:39,517
I'm literally winging it.

680
00:25:42,241 --> 00:25:45,655
Starting this cook,
have my killer new headgear.

681
00:25:45,758 --> 00:25:48,137
It's different than a tiara,
but it works.

682
00:25:48,241 --> 00:25:49,482
Totally love it.
Thank you, Chef Yaku.

683
00:25:49,586 --> 00:25:52,551
I am making
pressure-cooked wings.

684
00:25:52,655 --> 00:25:55,827
So, right now,
I'm chopping up jalapeño.

685
00:25:55,931 --> 00:25:59,275
I've got peppers.
I've got smashed garlic.

686
00:25:59,379 --> 00:26:00,620
I have harissa sauce.

687
00:26:00,724 --> 00:26:03,172
I have an ear of corn
for a little bit of sweetness.

688
00:26:03,275 --> 00:26:05,862
I just have to wait for that
pressure pot to finish up,

689
00:26:05,965 --> 00:26:08,172
and I know exactly
which direction I'm gonna go.

690
00:26:08,275 --> 00:26:10,344
ALTON:
Chefs, you have 22 minutes.

691
00:26:10,448 --> 00:26:12,413
How you doing over
in that grease there?

692
00:26:12,517 --> 00:26:14,448
I'm five minutes out for you
to get in.

693
00:26:14,551 --> 00:26:16,379
Five minutes out.
Appreciate it, bro.

694
00:26:16,482 --> 00:26:19,275
So, me and Kevin decided that
he'll have fryer duty first

695
00:26:19,379 --> 00:26:20,517
while I go ahead

696
00:26:20,620 --> 00:26:22,310
and get the mise en place ready
for my sauce.

697
00:26:22,413 --> 00:26:26,068
So, I grab some of the onions
and peppers off of the sausage,

698
00:26:26,172 --> 00:26:29,000
add them to my pot,
add a little bit of cola,

699
00:26:29,103 --> 00:26:31,379
'cause who don't like cola
for the big game?

700
00:26:31,482 --> 00:26:33,310
While Kevin was hogging
the fryer,

701
00:26:33,413 --> 00:26:35,137
I was coming up
with a nice sauce.

702
00:26:35,241 --> 00:26:37,655
Ooh.

703
00:26:37,758 --> 00:26:40,689
See, you won't find this at
those five-star Michelin places

704
00:26:40,793 --> 00:26:43,620
that Kevin's used to, so he's
a fish out of water over here.

705
00:26:43,724 --> 00:26:45,344
Coming up, coming up,
coming up.

706
00:26:45,448 --> 00:26:48,137
Trying to make a nice dish on
these bleachers is hard enough.

707
00:26:48,241 --> 00:26:49,827
Enjoy that long line.

708
00:26:49,931 --> 00:26:53,655
The plan is to make a bacon
glaze out of soda and jalapeños,

709
00:26:53,758 --> 00:26:56,862
some soy sauce, some orange
sauce from a chow mein packet.

710
00:26:56,965 --> 00:26:59,137
I'm gonna put
some orange in here.

711
00:26:59,241 --> 00:27:01,793
And then toss my crispy wings
in it and then coat them

712
00:27:01,896 --> 00:27:03,793
with a little bit
of caramelized popcorn.

713
00:27:03,896 --> 00:27:05,000
Come on.
Give me a prize.

714
00:27:05,103 --> 00:27:06,034
Give me a prize!

715
00:27:06,137 --> 00:27:08,000
But working around
this big guy...

716
00:27:08,103 --> 00:27:10,206
I-I'm on standby,
huh, Chef?

717
00:27:10,310 --> 00:27:12,206
Chef Yaku is this huge giant.

718
00:27:12,310 --> 00:27:14,379
What else you got over there,
Chef Kevin?

719
00:27:14,482 --> 00:27:15,413
And then,
to make things worse...

720
00:27:15,517 --> 00:27:16,724
What's up, guys?

721
00:27:16,827 --> 00:27:19,068
Do you want to do the wave?
Let's do the wave.

722
00:27:19,172 --> 00:27:20,758
Killing me.

723
00:27:20,862 --> 00:27:22,862
Whoo!Whoo!

724
00:27:22,965 --> 00:27:24,655
Oh, hell.

725
00:27:24,758 --> 00:27:26,448
12 minutes remaining, chefs.

726
00:27:26,551 --> 00:27:28,862
CHEF JENNY:
I've dried off my wings.

727
00:27:28,965 --> 00:27:31,655
I'm blindly, hopefully,
coating my wings

728
00:27:31,758 --> 00:27:33,896
to get them into the deep fryer.

729
00:27:34,965 --> 00:27:36,379
Come on. Go on there,
you little bugger.

730
00:27:36,482 --> 00:27:38,758
So, I'm just gonna whip together
a little sauce here.

731
00:27:38,862 --> 00:27:41,206
I'm taking a little bit
of chicken stock

732
00:27:41,310 --> 00:27:43,586
and the flavoring
from my pressure pot.

733
00:27:43,689 --> 00:27:45,068
And then I add my flour.

734
00:27:45,172 --> 00:27:47,448
I'm gonna make a little bit
of a roux.

735
00:27:47,551 --> 00:27:50,068
It's starting out real thick,
but I know that I have to add

736
00:27:50,172 --> 00:27:53,172
more of the liquid
from the pressure pot.

737
00:27:53,275 --> 00:27:55,689
I've got my sauce,
which is screaming hot,

738
00:27:55,793 --> 00:27:58,034
that I'm mixing
on the side of my head,

739
00:27:58,137 --> 00:28:01,344
basically burning my ear
as it's slopping out the sides.

740
00:28:03,000 --> 00:28:04,482
I don't think I ever want
to drink wing sauce

741
00:28:04,586 --> 00:28:05,931
out of a straw again.

742
00:28:06,034 --> 00:28:08,482
Holy...poo-poo.

743
00:28:08,586 --> 00:28:10,896
CHEF YAKU: I'll poke
a couple holes in my chicken

744
00:28:11,000 --> 00:28:12,310
to cut the frying time down.

745
00:28:12,413 --> 00:28:14,758
As I start to pull the chicken
wings out of the batter,

746
00:28:14,862 --> 00:28:17,310
I notice that
they're coated perfectly.

747
00:28:17,413 --> 00:28:19,896
So, I drop them in the grease,
and I start moving on

748
00:28:20,000 --> 00:28:22,413
to see what other components
I can add to my plate.

749
00:28:22,517 --> 00:28:23,620
You're doing a salad?!

750
00:28:23,724 --> 00:28:25,931
With wings?!

751
00:28:26,034 --> 00:28:27,275
A salad?!

752
00:28:27,379 --> 00:28:28,655
It's taking place
of the crudité.

753
00:28:28,758 --> 00:28:30,827
Oh, my gosh.
You said "crudité."

754
00:28:30,931 --> 00:28:32,517
I can't believe it.

755
00:28:32,620 --> 00:28:34,068
We're up here in the bleachers,

756
00:28:34,172 --> 00:28:36,620
game-day chicken wings,
and you're making cru-ditty.

757
00:28:36,724 --> 00:28:38,103
60 seconds.

758
00:28:38,206 --> 00:28:39,413
Oh, my touchdown dance.

759
00:28:39,517 --> 00:28:42,137
First I spike it, then
I give it a moonwalk, right?

760
00:28:42,241 --> 00:28:44,620
Then, after the moonwalk,
show them the mike,

761
00:28:44,724 --> 00:28:46,965
then I wave to my mama.

762
00:28:47,068 --> 00:28:47,931
Oh!

763
00:28:48,034 --> 00:28:49,586
That's a Herky for you,
baby.

764
00:28:49,689 --> 00:28:53,620
10, 9, 8, 7,

765
00:28:53,724 --> 00:28:59,413
6, 5, 4, 3, 2, 1.

766
00:28:59,517 --> 00:29:01,379
[ Whistle blows ]

767
00:29:01,482 --> 00:29:04,034
I keep forgetting
about the whistle.

768
00:29:04,137 --> 00:29:05,551
ALTON: Well, it's game day.
Come on.

769
00:29:05,655 --> 00:29:07,172
I know, I know.
All right.

770
00:29:07,275 --> 00:29:09,448
Antonia, the challenge --
chicken wings.

771
00:29:09,551 --> 00:29:12,068
You know that I make the best
chicken wings in town.

772
00:29:12,172 --> 00:29:13,689
Do you now?Yes, I do.

773
00:29:13,793 --> 00:29:15,206
How do you know that?
Somebody told you that.

774
00:29:15,310 --> 00:29:16,689
Many have told me,
actually.
Have they?

775
00:29:16,793 --> 00:29:19,482
Well, keep in mind, chefs,

776
00:29:19,586 --> 00:29:21,517
that Chef Antonia here
has no idea

777
00:29:21,620 --> 00:29:22,965
what you have endured here,
and she doesn't care.

778
00:29:23,068 --> 00:29:24,620
Come on, Chef.Okay.

779
00:29:26,758 --> 00:29:28,551
Chef Jenny,
tell your tale.

780
00:29:28,655 --> 00:29:29,689
CHEF JENNY: My dish

781
00:29:29,793 --> 00:29:31,689
is a traditional
spicy chicken wing

782
00:29:31,793 --> 00:29:33,517
and a harissa
dipping sauce.

783
00:29:39,862 --> 00:29:41,482
CHEF LOFASO: Let me start
with the chicken wing.

784
00:29:41,586 --> 00:29:43,724
I think that there's a really
beautiful spice to them.

785
00:29:43,827 --> 00:29:44,862
They're seasoned really well.

786
00:29:44,965 --> 00:29:47,172
The inside is nice and moist.

787
00:29:47,275 --> 00:29:50,000
But I'm a little confused
by the sauce.

788
00:29:50,103 --> 00:29:53,517
It comes off more as a soup.

789
00:29:53,620 --> 00:29:55,896
Okay, thank you, Chef.
Let's move on down the line.

790
00:29:56,000 --> 00:29:58,724
CHEF YAKU: Did I not hear
we had to make a soup

791
00:29:58,827 --> 00:30:00,689
or did she not hear
we had to make a sauce?

792
00:30:02,241 --> 00:30:03,586
Yaku, tell your tale.

793
00:30:03,689 --> 00:30:06,448
Um, so, basically,
this is my interpretation

794
00:30:06,551 --> 00:30:08,931
of not missing
any part of the game.

795
00:30:09,034 --> 00:30:11,689
I breaded the chicken
with garlic bread, popcorn,

796
00:30:11,793 --> 00:30:14,655
and it's also tossed with
sweet cola fiery hot sauce,

797
00:30:14,758 --> 00:30:17,862
and hopefully the blue cheese
from the salad on the bottom

798
00:30:17,965 --> 00:30:19,517
gives you something
to cut the spice with.

799
00:30:21,620 --> 00:30:23,034
CHEF LOFASO: Let me start
with the chicken wing.

800
00:30:23,137 --> 00:30:25,655
Really beautiful crispness
to the outside,

801
00:30:25,758 --> 00:30:27,965
but I'm not feeling
the crispiness in my mouth.

802
00:30:28,068 --> 00:30:31,344
Surprisingly, I like the salad.
[ Chuckles ]

803
00:30:31,448 --> 00:30:34,206
Thank you, Chef Yaku.
Let's move on down the line.

804
00:30:34,310 --> 00:30:37,206
Chef Kevin, please tell
Antonia about your wings.

805
00:30:37,310 --> 00:30:40,068
So, what I did was I have
a crispy chicken lollipop

806
00:30:40,172 --> 00:30:42,206
with a bit
of a cola bacon glaze.

807
00:30:46,758 --> 00:30:49,586
I really do like the flavors.
The chicken's well-cooked.

808
00:30:49,689 --> 00:30:53,379
But the glaze seems to have
a very strong flavor of orange.

809
00:30:53,482 --> 00:30:54,586
It's a little overwhelming.

810
00:30:54,689 --> 00:30:57,068
Thank you, Chef Kevin.
Antonia, let's step over here.

811
00:30:57,172 --> 00:30:58,517
This was crazy.

812
00:30:58,620 --> 00:31:01,689
People out there watching,
they think it's not that hard.

813
00:31:01,793 --> 00:31:03,655
It is hard.All right, Antonia.

814
00:31:03,758 --> 00:31:05,724
I hope you have enjoyed
your wings.

815
00:31:05,827 --> 00:31:07,758
Time now
for someone to fly away.

816
00:31:07,862 --> 00:31:09,172
[ Chef Lofaso chuckles ]

817
00:31:09,275 --> 00:31:11,551
Um, I have to say
all three of you guys

818
00:31:11,655 --> 00:31:13,034
gave me really nice wings.

819
00:31:13,137 --> 00:31:15,551
So, I'm basing
this decision

820
00:31:15,655 --> 00:31:18,586
on the overall composition
of the dish.

821
00:31:18,689 --> 00:31:22,379
So, for that reason,
I need to eliminate Chef...

822
00:31:30,137 --> 00:31:33,068
[ Whistle blows ]

823
00:31:33,172 --> 00:31:35,103
I need
to eliminate Chef...

824
00:31:38,172 --> 00:31:39,379
...Jenny.

825
00:31:39,482 --> 00:31:40,965
I'm sorry.

826
00:31:41,068 --> 00:31:44,344
It was really crispy chicken
wings and a side of soup.

827
00:31:44,448 --> 00:31:45,724
ALTON: Chef Jenny, ma'am,

828
00:31:45,827 --> 00:31:47,620
that means I'm gonna need
that money back in my case.

829
00:31:47,724 --> 00:31:49,482
Sorry to see you go.

830
00:31:49,586 --> 00:31:51,206
CHEF JENNY:
I definitely think

831
00:31:51,310 --> 00:31:53,448
I thinned out my sauce
a little too much.

832
00:31:53,551 --> 00:31:55,137
Pleasure meeting you.Nice to meet you.

833
00:31:55,241 --> 00:31:57,517
CHEF JENNY:
It's really disappointing
to make such a silly mistake.

834
00:31:57,620 --> 00:32:00,724
Little sad, but proud
of what I've created.

835
00:32:06,724 --> 00:32:08,758
Chefs, congratulations
on surviving to this,

836
00:32:08,862 --> 00:32:10,724
the final round
of "Cutthroat Kitchen."

837
00:32:10,827 --> 00:32:13,206
One of you is gonna walk out
of here with some money.

838
00:32:13,310 --> 00:32:14,689
CHEF YAKU:
This is the big game.

839
00:32:14,793 --> 00:32:16,000
Everything else was preseason.

840
00:32:16,103 --> 00:32:17,379
It's what I knew it would be --

841
00:32:17,482 --> 00:32:21,034
me versus Chef Kevin,
mano a mano, for all the chips.

842
00:32:21,137 --> 00:32:24,724
Fight to the death.
The big showdown.

843
00:32:24,827 --> 00:32:27,241
The rumble in the jungle.
The Thrilla in Manila.

844
00:32:27,344 --> 00:32:28,724
This is for all the marbles.

845
00:32:28,827 --> 00:32:32,137
I'm gonna take this little
stone-faced guy out.

846
00:32:32,241 --> 00:32:34,482
Now, what to cook?

847
00:32:36,241 --> 00:32:39,689
I'm gonna give you 30 minutes
to make brownies.

848
00:32:39,793 --> 00:32:41,724
Don't look too stunned, Chef.

849
00:32:43,344 --> 00:32:44,551
They're square
and kind of flattish,

850
00:32:44,655 --> 00:32:45,586
dark brown, chocolaty usually.

851
00:32:45,689 --> 00:32:47,413
I know them, I know them.Okay, good.

852
00:32:47,517 --> 00:32:49,241
'Cause you -- you looked kind
of scared there for a second.

853
00:32:49,344 --> 00:32:51,965
I was a chubby kid.
I love brownies.

854
00:32:52,068 --> 00:32:53,551
You don't need
to think about it,

855
00:32:53,655 --> 00:32:55,620
so your 60-second shopping time
begins now!

856
00:32:57,068 --> 00:32:58,896
CHEF KEVIN:
I want to take this home.

857
00:32:59,000 --> 00:33:01,206
I figured by making
a restaurant-quality dish,

858
00:33:01,310 --> 00:33:02,862
that'd be the key to my success.

859
00:33:02,965 --> 00:33:05,896
I grab sugar, I grab butter,
I grab eggs,

860
00:33:06,000 --> 00:33:08,275
I get some tapioca maltodextrin.

861
00:33:09,206 --> 00:33:11,551
30 seconds.

862
00:33:11,655 --> 00:33:12,965
I knew off the bat

863
00:33:13,068 --> 00:33:16,413
Chef Kevin's gonna go
with this white-tablecloth,

864
00:33:16,517 --> 00:33:19,206
so I wanted to keep it
more basic and simple.

865
00:33:19,310 --> 00:33:20,448
What's the perfect brownie?

866
00:33:20,551 --> 00:33:25,137
Fudgy, gooey,
not some cake-like substance.

867
00:33:25,241 --> 00:33:27,689
And honestly,
what would you guys want?

868
00:33:27,793 --> 00:33:31,724
4, 3, 2, 1.

869
00:33:31,827 --> 00:33:34,413
And your 30-minute cooking time
begins now.

870
00:33:34,517 --> 00:33:35,965
CHEF KEVIN:
I get back to my station.

871
00:33:36,068 --> 00:33:37,482
I have 30 minutes
to make a brownie.

872
00:33:37,586 --> 00:33:40,000
A brownie takes about 20,
25 minutes to cook, cool,

873
00:33:40,103 --> 00:33:42,620
and cut out, so I need to put it
in the oven in five minutes.

874
00:33:42,724 --> 00:33:44,448
Chefs, look what I have here.

875
00:33:44,551 --> 00:33:47,448
This is just a plain,
ordinary brown lunch bag.

876
00:33:47,551 --> 00:33:50,586
Win this auction, and you can
force your opponent to mix

877
00:33:50,689 --> 00:33:56,551
and cook their brownies
in brown paper lunch bags.

878
00:33:56,655 --> 00:33:57,689
No!

879
00:33:57,793 --> 00:33:59,586
ALTON:
So, who's gonna give me $500...

880
00:33:59,689 --> 00:34:01,206
[ Pops ]...for the brown bag, him?

881
00:34:01,310 --> 00:34:04,137
If I had to cook in a brown bag,
I would fail so hard.

882
00:34:04,241 --> 00:34:05,206
$1,500.

883
00:34:05,310 --> 00:34:07,379
I'd rather see
Chef Yaku try it out.

884
00:34:07,482 --> 00:34:08,896
[ High-pitched ]
Will you give me $2,100?

885
00:34:09,000 --> 00:34:10,344
CHEF YAKU: $2,100.[ Normal voice ] $2,100.

886
00:34:10,448 --> 00:34:11,689
$2,500.[ High-pitched ] $2,500.

887
00:34:11,793 --> 00:34:13,862
[ Normal voice ] I got $2,500.
Do I get $2,600? $2,600?

888
00:34:13,965 --> 00:34:15,172
CHEF YAKU:
So, I'm bidding on this item.

889
00:34:15,275 --> 00:34:16,310
I'll go $3,000.

890
00:34:16,413 --> 00:34:18,551
But I didn't necessarily
want to win the auction.

891
00:34:18,655 --> 00:34:20,517
I just wanted to make him
spend some money.

892
00:34:20,620 --> 00:34:22,137
$8,000.ALTON: $8,000.

893
00:34:22,241 --> 00:34:26,103
Once, twice, sold
to Chef Kevin for $8,000.

894
00:34:26,206 --> 00:34:28,103
All your mixing will be
done in these bags.
I'll bring you more.

895
00:34:28,206 --> 00:34:29,655
How bad could this be?

896
00:34:29,758 --> 00:34:32,172
Oh, and your baking
as well.

897
00:34:32,275 --> 00:34:35,517
So after I get my chocolate
and my butter in the microwave,

898
00:34:35,620 --> 00:34:39,379
I have the task of mixing eggs,
sugar, and salt

899
00:34:39,482 --> 00:34:44,172
with a touch of orange essence
in a paper bag.

900
00:34:44,275 --> 00:34:46,379
And off top, there's a problem.

901
00:34:46,482 --> 00:34:49,517
I have egg dripping
out of the bag,

902
00:34:49,620 --> 00:34:52,931
so I'm constantly adding paper
bags to the bottom of my bag,

903
00:34:53,034 --> 00:34:54,103
because I'm leaking product.

904
00:34:54,206 --> 00:34:55,896
CHEF YAKU: Thank you
so much, Chef Kevin.

905
00:34:56,000 --> 00:34:57,172
I really appreciate this.

906
00:34:57,275 --> 00:34:58,620
That's what you get.

907
00:34:58,724 --> 00:35:01,448
To make my brownie,
I first melt some butter,

908
00:35:01,551 --> 00:35:04,068
I whip up some eggs
and some sugar,

909
00:35:04,172 --> 00:35:07,206
I add my flour and my cocoa
powder and my baking powder.

910
00:35:07,310 --> 00:35:10,689
I sift it all, and then
I slowly mix it all together.

911
00:35:10,793 --> 00:35:14,655
Then I spread it out on a baking
pan, and I put them in the oven.

912
00:35:15,689 --> 00:35:17,482
ALTON: 25 minutes.

913
00:35:19,206 --> 00:35:21,482
Yaku, I'm in the oven
with my brownies already, buddy.

914
00:35:21,586 --> 00:35:22,724
Oh, that's cool.

915
00:35:22,827 --> 00:35:24,655
So, Chef Kevin's over there
talking smack.

916
00:35:24,758 --> 00:35:25,862
Ha!

917
00:35:25,965 --> 00:35:28,586
The last thing I want
to hear from Alton is...

918
00:35:28,689 --> 00:35:32,275
Chefs, you are making brownies.

919
00:35:32,379 --> 00:35:35,689
Brown knees.
Get it? See?

920
00:35:35,793 --> 00:35:37,655
"Bag" your pardon?
[ Chuckles ]

921
00:35:37,758 --> 00:35:38,896
You win this auction,

922
00:35:39,000 --> 00:35:41,620
and your opponent will be
working on their knees

923
00:35:41,724 --> 00:35:44,103
for the remainder
of the challenge.
No!

924
00:35:44,206 --> 00:35:45,310
[ Laughs ]

925
00:35:45,413 --> 00:35:47,137
Talk about knocking somebody
down to size.

926
00:35:47,241 --> 00:35:49,068
$500!All right.
Chef Kevin's in for $500.

927
00:35:49,172 --> 00:35:50,517
Do I hear $600?
How about you, Chef?

928
00:35:50,620 --> 00:35:52,517
Won't bother you at all, because
you can do this on your knees

929
00:35:52,620 --> 00:35:54,586
and still be taller
than everybody else.I'll be the same height
as him.

930
00:35:54,689 --> 00:35:55,793
I don't even need
to bid on this.

931
00:35:55,896 --> 00:35:58,068
I'm gonna keep my cash
right where it needs to be.

932
00:35:58,172 --> 00:35:59,758
Fine. Sold to Chef Kevin
for $500.

933
00:35:59,862 --> 00:36:01,517
Here you go, sir.

934
00:36:01,620 --> 00:36:04,172
You may have to adjust
the, uh, straps a little bit

935
00:36:04,275 --> 00:36:05,344
considering your legs

936
00:36:05,448 --> 00:36:07,551
are three times larger
around than mine.

937
00:36:07,655 --> 00:36:10,586
Not that that makes me
feel inadequate.

938
00:36:10,689 --> 00:36:12,620
Me having to be on my knees
in the kitchen

939
00:36:12,724 --> 00:36:14,655
just brought me down
to Chef Kevin's height.

940
00:36:14,758 --> 00:36:16,137
And he's still taller
than me.

941
00:36:16,241 --> 00:36:18,724
We were actually able to look
eye to eye at this point.

942
00:36:22,000 --> 00:36:23,689
What a sight to be seen.

943
00:36:24,931 --> 00:36:26,241
I can run, too.

944
00:36:26,344 --> 00:36:28,137
My sabotage
is totally paying off.

945
00:36:29,275 --> 00:36:30,551
Good luck, big guy.

946
00:36:30,655 --> 00:36:33,517
CHEF YAKU: So, my egg mixture's
now into my chocolate.

947
00:36:33,620 --> 00:36:35,310
So, now I got my flour mixed in,

948
00:36:35,413 --> 00:36:37,551
hoping that everything
gets smooth.

949
00:36:37,655 --> 00:36:38,793
I peek into the bag.

950
00:36:38,896 --> 00:36:40,275
It's all coming together,

951
00:36:40,379 --> 00:36:42,655
but it's all leaking out
at the same time.

952
00:36:44,448 --> 00:36:46,965
So I got to cut down
the ends of these bags

953
00:36:47,068 --> 00:36:50,482
and hope for the best
when they go into the oven.

954
00:36:50,586 --> 00:36:52,379
Work with me.

955
00:36:54,724 --> 00:36:57,137
ALTON: Gentlemen, you have 15
minutes. 15 minutes remaining.

956
00:36:57,241 --> 00:36:58,344
I got sauces.

957
00:36:58,448 --> 00:37:00,793
I got some, uh, Chantilly going.

958
00:37:00,896 --> 00:37:03,206
I whip up some cream,
I toast some peanuts off,

959
00:37:03,310 --> 00:37:04,551
I take some caramels,

960
00:37:04,655 --> 00:37:06,862
and I melt them down
to make a caramel sauce.

961
00:37:06,965 --> 00:37:08,206
I make a chocolate sauce.

962
00:37:08,310 --> 00:37:09,689
I'm gonna make
a peanut butter soil.

963
00:37:09,793 --> 00:37:11,275
I got a little peanut butter
in here.

964
00:37:11,379 --> 00:37:12,827
I got a little
tapioca maltodextrin.

965
00:37:12,931 --> 00:37:15,034
See? You're adding
too much already, brother.

966
00:37:15,137 --> 00:37:16,310
Okay.I want brownies.

967
00:37:16,413 --> 00:37:18,172
When I eat brownies,
I want brownies.

968
00:37:18,275 --> 00:37:19,827
I don't want [mockingly]
Chantilly cream

969
00:37:19,931 --> 00:37:21,241
and blah, blah, blah.

970
00:37:21,344 --> 00:37:24,275
So, Chef Kevin's using this
method of solidifying a fat

971
00:37:24,379 --> 00:37:26,793
using something called
tapioca maltodextrin,

972
00:37:26,896 --> 00:37:29,241
which literally allows you
to turn a fat --

973
00:37:29,344 --> 00:37:31,896
in this case, peanut butter --
into powder.

974
00:37:32,862 --> 00:37:35,827
CHEF YAKU: So, now I decided
to make a little caramel,

975
00:37:35,931 --> 00:37:38,344
so I whisk together,
in my brown paper bag,

976
00:37:38,448 --> 00:37:41,344
some brown sugar
and melted butter,

977
00:37:41,448 --> 00:37:44,034
and I'm thinking mint
is gonna add a great flavor

978
00:37:44,137 --> 00:37:46,275
but also give
a little bit more texture

979
00:37:46,379 --> 00:37:48,000
to the richness of the brownies.

980
00:37:48,103 --> 00:37:50,000
ALTON: Two minutes.

981
00:37:51,965 --> 00:37:53,931
I take my brownie out.
I'm worried.

982
00:37:54,034 --> 00:37:56,827
It's looking more like
a chocolate cake than a brownie.

983
00:37:56,931 --> 00:37:58,344
But I need to go with this.

984
00:37:58,448 --> 00:38:00,793
I put a little chocolate sauce
on the plate.

985
00:38:00,896 --> 00:38:02,862
I take my brownie, I put
a little powdered sugar on it.

986
00:38:02,965 --> 00:38:04,896
I make a quenelle
of Chantilly cream.

987
00:38:05,000 --> 00:38:07,103
I put a little
peanut butter dust on it.

988
00:38:07,206 --> 00:38:09,689
My dish is coming together.
It looks like a piece of art.

989
00:38:09,793 --> 00:38:11,241
I'm gonna go.

990
00:38:11,344 --> 00:38:13,275
So, I get
these beautiful ramekins,

991
00:38:13,379 --> 00:38:15,482
and I'm filling it
with my spoonful of caramel

992
00:38:15,586 --> 00:38:17,965
and a little bit
of the chiffonade mint.

993
00:38:18,068 --> 00:38:19,482
I'm pulling the brownies out.

994
00:38:19,586 --> 00:38:21,206
It tastes absolutely wonderful.

995
00:38:21,310 --> 00:38:24,965
It has an orange essence to it.
It's brownie fudge.

996
00:38:25,068 --> 00:38:27,724
In this showdown,
my brownie got to win.

997
00:38:27,827 --> 00:38:29,689
It's the all-American brownie.

998
00:38:29,793 --> 00:38:33,275
ALTON: 4, 3, 2, 1.

999
00:38:33,379 --> 00:38:35,689
[ Whistle blows ]

1000
00:38:38,068 --> 00:38:39,655
CHEF KEVIN:
My dish is a touchdown.

1001
00:38:39,758 --> 00:38:46,413
I'm going the whole...
10 yards...into the end zone.

1002
00:38:55,172 --> 00:38:57,137
[ Whistle blows ]

1003
00:38:57,241 --> 00:38:58,275
At the end of a long day,

1004
00:38:58,379 --> 00:38:59,689
I always like you to have
a little dessert.

1005
00:38:59,793 --> 00:39:01,137
Yay.

1006
00:39:01,241 --> 00:39:03,172
So, um...brownies.

1007
00:39:03,275 --> 00:39:04,448
Okay.
You know,

1008
00:39:04,551 --> 00:39:06,172
there's a lot of different
opinions on brownies.

1009
00:39:06,275 --> 00:39:07,896
Some people like them
a little fudgier,

1010
00:39:08,000 --> 00:39:09,448
someone likes it
a little cakier.

1011
00:39:09,551 --> 00:39:11,000
I just like them.
[ Chuckles ]

1012
00:39:11,103 --> 00:39:13,034
Chefs, please bring
your brownies forward.

1013
00:39:13,137 --> 00:39:14,206
Place them here and here

1014
00:39:14,310 --> 00:39:15,517
and then back away
to a safe distance,

1015
00:39:15,620 --> 00:39:16,862
'cause she likes room
to work.

1016
00:39:16,965 --> 00:39:21,172
So, I knew off bat
Chef Kevin's gonna go with this

1017
00:39:21,275 --> 00:39:24,965
"I'm gonna use a paint brush
and Chantilly cream."

1018
00:39:25,068 --> 00:39:27,275
But this is gonna come down
to flavor,

1019
00:39:27,379 --> 00:39:30,206
and I know I got the flavor.

1020
00:39:30,310 --> 00:39:32,827
Chef Kevin, please tell
Antonia about your brownies.

1021
00:39:32,931 --> 00:39:34,724
CHEF KEVIN:
Today, I made brownies

1022
00:39:34,827 --> 00:39:36,655
with a little Chantilly
with vanilla

1023
00:39:36,758 --> 00:39:38,068
and a peanut butter soil.

1024
00:39:45,758 --> 00:39:49,482
Chef, I have to say, I love
the layering of flavor here.

1025
00:39:49,586 --> 00:39:51,724
The chocolate is nice
and pronounced.

1026
00:39:51,827 --> 00:39:54,275
There is a really beautiful
sense of peanut.

1027
00:39:54,379 --> 00:39:56,689
The thing
I have to ding you on

1028
00:39:56,793 --> 00:39:59,275
is that it is
a brownie challenge,

1029
00:39:59,379 --> 00:40:01,793
and this is definitely a little
bit more like a cake

1030
00:40:01,896 --> 00:40:03,000
than it is a brownie.

1031
00:40:04,620 --> 00:40:07,724
You don't eat a brownie
like that out of this big plate

1032
00:40:07,827 --> 00:40:10,517
with salted caramel
and all this other stuff.

1033
00:40:10,620 --> 00:40:13,655
I want a fudgy brownie.
He puts out a piece of cake.

1034
00:40:13,758 --> 00:40:17,137
Chef Yaku, please tell
Antonia about your brownie.

1035
00:40:17,241 --> 00:40:20,379
CHEF YAKU: What I have for you
is chocolate brownie fudge

1036
00:40:20,482 --> 00:40:23,551
with orange essence also served
with a raw caramel sauce

1037
00:40:23,655 --> 00:40:25,068
and chiffonade of mint.

1038
00:40:31,241 --> 00:40:32,965
I love the flavors here.

1039
00:40:33,068 --> 00:40:34,862
The orange and the chocolate
and the caramel --

1040
00:40:34,965 --> 00:40:36,344
They all work
really well together.

1041
00:40:36,448 --> 00:40:40,034
The batter itself, though,
is just a little undercooked.

1042
00:40:40,137 --> 00:40:42,620
But I do love the flavors
of the caramel

1043
00:40:42,724 --> 00:40:44,000
and the chocolate
and the orange.

1044
00:40:45,724 --> 00:40:46,965
CHEF KEVIN: I'm not worried.

1045
00:40:47,068 --> 00:40:51,172
How can I lose
to this cup of batter?

1046
00:40:51,275 --> 00:40:53,137
Antonia,
you've had your dessert.

1047
00:40:53,241 --> 00:40:55,448
You must decide
which one of these chefs

1048
00:40:55,551 --> 00:40:58,482
is gonna march out of here
with a big ol' stack of cash,

1049
00:40:58,586 --> 00:40:59,896
'cause they both have
quite a bit.

1050
00:41:00,000 --> 00:41:01,034
I want this money.

1051
00:41:01,137 --> 00:41:02,275
I'm trying to open up
a restaurant,

1052
00:41:02,379 --> 00:41:03,793
and I just want to represent
fine-dining chefs.

1053
00:41:03,896 --> 00:41:08,068
This is the moment right here --
underdog, one by one,

1054
00:41:08,172 --> 00:41:12,862
knocks off these great chefs and
stands victorious at the end.

1055
00:41:12,965 --> 00:41:16,344
Like, honestly,
who would you guys rather see

1056
00:41:16,448 --> 00:41:19,448
do a victory dance --
me or Chef Kevin?

1057
00:41:19,551 --> 00:41:22,172
Well, chefs,
you guys both gave me

1058
00:41:22,275 --> 00:41:23,758
very delicious brownies,

1059
00:41:23,862 --> 00:41:26,206
and today, I am
basing this decision

1060
00:41:26,310 --> 00:41:27,793
on just the brownie

1061
00:41:27,896 --> 00:41:30,931
that I'd want to go back
and eat again.

1062
00:41:31,034 --> 00:41:35,413
So the win today
goes to Chef...

1063
00:41:39,448 --> 00:41:40,655
...Kevin.

1064
00:41:40,758 --> 00:41:42,103
Congratulations.Yes!

1065
00:41:42,206 --> 00:41:44,275
It was just
a beautiful plate.Thank you.

1066
00:41:44,379 --> 00:41:46,862
I tried the Hail Mary pass
to win it all,

1067
00:41:46,965 --> 00:41:48,827
and I just couldn't connect
with it.

1068
00:41:48,931 --> 00:41:51,413
I just won
"Cutthroat Kitchen!" Yes!

1069
00:41:51,517 --> 00:41:53,655
Trying to make fine-dining food
in "Cutthroat Kitchen"

1070
00:41:53,758 --> 00:41:55,034
was a little hard,

1071
00:41:55,137 --> 00:41:56,517
but I think the fine-dining
chefs put their hours in

1072
00:41:56,620 --> 00:41:57,758
and they have the chops,

1073
00:41:57,862 --> 00:42:00,379
and I did this today
for the Michelin stars.

1074
00:42:00,482 --> 00:42:01,758
Whoo!

1075
00:42:01,862 --> 00:42:03,931
ALTON: Hungry for more
"Cutthroat Kitchen"? Go to...