1
00:00:01,310 --> 00:00:02,344
It's an all-out waffle war

2
00:00:02,448 --> 00:00:03,758
tonight on
"Cutthroat Kitchen."

3
00:00:03,862 --> 00:00:05,896
Syrup will be spilled.

4
00:00:07,482 --> 00:00:09,620
I have $100,000

5
00:00:09,724 --> 00:00:11,724
of cold hard cash in this case.

6
00:00:11,827 --> 00:00:14,827
4 chefs get $25,000 each.

7
00:00:14,931 --> 00:00:16,724
If they want
to leave this kitchen

8
00:00:16,827 --> 00:00:17,896
with any of the cash,

9
00:00:18,000 --> 00:00:21,482
they have to survive
three culinary challenges

10
00:00:21,586 --> 00:00:22,517
and each other.

11
00:00:22,620 --> 00:00:23,586
Don't hate the player.
Hate the game.

12
00:00:23,689 --> 00:00:24,827
Watch yourself.

13
00:00:24,931 --> 00:00:27,862
In a game where sabotage
is not only encouraged...

14
00:00:27,965 --> 00:00:29,068
...forcing them
to do their cooking

15
00:00:29,172 --> 00:00:31,034
in the smallest cast-iron
skillet I could find.

16
00:00:31,137 --> 00:00:32,206
Oh, sh--No way.

17
00:00:32,310 --> 00:00:34,034
...it's for sale.

18
00:00:34,137 --> 00:00:35,448
$3,000.$7,700.

19
00:00:35,551 --> 00:00:37,448
$8,000.ALTON:
It's a game we like to call...

20
00:00:37,551 --> 00:00:38,827
[ Gasps ][ Laughs ]

21
00:00:38,931 --> 00:00:40,448
..."Cutthroat Kitchen."

22
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I'm Chef Irie from Jamaica,

23
00:00:48,793 --> 00:00:50,931
so I'm an island boy
from the Caribbean.

24
00:00:51,034 --> 00:00:55,896
Being a Caribbean chef,
it's all about love.

25
00:00:56,000 --> 00:01:00,413
The love -- That is
what makes our food sing.

26
00:01:00,517 --> 00:01:03,137
I'm Chef Cindy
from Marlborough, Connecticut.

27
00:01:03,241 --> 00:01:05,448
I am a home chef
and cookbook author.

28
00:01:05,551 --> 00:01:07,482
I am coming
to "Cutthroat Kitchen" today

29
00:01:07,586 --> 00:01:09,965
after leaving corporate America
for 20 years

30
00:01:10,068 --> 00:01:11,827
and now becoming
a cookbook author.

31
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I want to prove
that I made the right choice.

32
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Where are you from?

33
00:01:16,000 --> 00:01:17,241
I'm from Jamaica.

34
00:01:17,344 --> 00:01:18,448
So you like to be
a little spicy?

35
00:01:18,551 --> 00:01:19,620
I am spicy.

36
00:01:19,724 --> 00:01:20,793
Oh, we'll see.Yeah.

37
00:01:20,896 --> 00:01:23,310
I'm Chef David
from Austin, Texas.

38
00:01:23,413 --> 00:01:25,448
I'm here
to make my grandmother proud.

39
00:01:25,551 --> 00:01:26,758
My grandmother's
my inspiration.

40
00:01:26,862 --> 00:01:28,241
For me to win a show like this

41
00:01:28,344 --> 00:01:31,655
and for her to be able to show
off to her friends, that's it.

42
00:01:31,758 --> 00:01:33,241
There's nothing better
in life.

43
00:01:33,344 --> 00:01:36,655
I'm Chef Dean
from Atlantic City, New Jersey.

44
00:01:36,758 --> 00:01:38,275
I've won some
really difficult competitions.

45
00:01:38,379 --> 00:01:39,448
This should be a no-brainer.

46
00:01:39,551 --> 00:01:41,137
I can't wait
to kick everybody's butt.

47
00:01:41,241 --> 00:01:42,482
Yeah, I've won
a couple big competitions.

48
00:01:42,586 --> 00:01:44,310
People I've won against were,
quite frankly,

49
00:01:44,413 --> 00:01:45,724
much better than you,
probably,

50
00:01:45,827 --> 00:01:47,275
so this gonna be
a walk in the park.

51
00:01:47,379 --> 00:01:49,241
It's gonna be
a walk in the park.That's good.

52
00:01:49,344 --> 00:01:51,172
Was that your best shot?I'm saving that
for when I cook.

53
00:01:51,275 --> 00:01:52,310
Oh, geez.

54
00:01:58,103 --> 00:01:59,137
Hi, chefs.

55
00:01:59,241 --> 00:02:00,413
Hey!
How you doing?

56
00:02:00,517 --> 00:02:02,379
Welcome to
the culinary fun house

57
00:02:02,482 --> 00:02:04,068
that I call "Cutthroat Kitchen."

58
00:02:04,172 --> 00:02:05,379
Thank you.

59
00:02:05,482 --> 00:02:06,517
Oh, you won't be
thanking me.

60
00:02:06,620 --> 00:02:08,137
[ Laughs ]

61
00:02:08,241 --> 00:02:09,517
You're about to take part
in a culinary competition

62
00:02:09,620 --> 00:02:10,896
composed of three rounds.

63
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At the end of each round,
one of you will be eliminated.

64
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Sorry. That's just the way
the game is played.

65
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At the beginning of each round,

66
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I will announce a dish
that you will prepare.

67
00:02:18,931 --> 00:02:20,448
You will then have
60 nice long seconds

68
00:02:20,551 --> 00:02:22,896
to shop for every ingredient
you might need for said dish

69
00:02:23,000 --> 00:02:24,896
in the
"Cutthroat Kitchen" pantry.

70
00:02:25,000 --> 00:02:27,551
After that, we're going to have
ourselves a little auction.

71
00:02:27,655 --> 00:02:29,862
If you're gonna
be in an auction,
you're gonna need some money.

72
00:02:29,965 --> 00:02:33,413
I happen to have here $100,000
cold hard cash.

73
00:02:33,517 --> 00:02:37,379
Each of you will receive 25,000
of said dollars,

74
00:02:37,482 --> 00:02:39,137
yours to use as you wish
in the auctions.

75
00:02:39,241 --> 00:02:41,827
But, please, listen.
Keep this in mind, chefs.

76
00:02:41,931 --> 00:02:43,034
At the end of the day,

77
00:02:43,137 --> 00:02:44,793
one of you will
walk out of here victorious,

78
00:02:44,896 --> 00:02:45,965
but you will only walk out

79
00:02:46,068 --> 00:02:47,862
with the money
you have remaining.

80
00:02:47,965 --> 00:02:50,965
Chefs, take your money.
Two bundles equals $25,000.

81
00:02:51,068 --> 00:02:53,206
Chef Irie, two bundles,
if you will, sir.

82
00:02:54,379 --> 00:02:55,413
[ Grunts ]

83
00:02:55,517 --> 00:02:57,793
CHEF IRIE:
I never seen $25,000 before.

84
00:02:57,896 --> 00:02:59,137
Not that close, anyway.

85
00:02:59,241 --> 00:03:03,275
It was just screaming,
"Jump into my pocket!"

86
00:03:03,379 --> 00:03:06,068
And, Chef Dean,
the final two are yours.

87
00:03:06,172 --> 00:03:06,896
Come to daddy.

88
00:03:07,000 --> 00:03:08,344
Feel it, caress it, smell it.

89
00:03:08,448 --> 00:03:10,206
Heck, you can taste it
if you want.

90
00:03:10,310 --> 00:03:11,586
But don't get
too used to having it.

91
00:03:11,689 --> 00:03:13,413
Before the end of the day,

92
00:03:13,517 --> 00:03:15,896
most of that money will be
returning to this case.

93
00:03:16,000 --> 00:03:18,275
Now, let's get down to business,
shall we?

94
00:03:18,379 --> 00:03:23,068
I'm gonna give you 30 minutes
to make me a delicious, tasty...

95
00:03:23,172 --> 00:03:24,793
waffle breakfast.

96
00:03:24,896 --> 00:03:25,758
Awesome.

97
00:03:25,862 --> 00:03:26,965
Elementary stuff.

98
00:03:27,068 --> 00:03:28,586
You've done it
thousands of times, I'm sure.

99
00:03:28,689 --> 00:03:30,137
You don't need to
think about it.

100
00:03:30,241 --> 00:03:31,724
So let's get down to
the shopping.

101
00:03:31,827 --> 00:03:33,482
Your 60 seconds begins now.

102
00:03:36,862 --> 00:03:39,551
CHEF DEAN:
I really wanted to make it
a real Mexican-style breakfast,

103
00:03:39,655 --> 00:03:40,724
so I wanted to get some chorizo.

104
00:03:40,827 --> 00:03:42,965
I got some serrano chili,
some eggs.

105
00:03:43,068 --> 00:03:43,965
Where are eggs?
Where are eggs?

106
00:03:44,068 --> 00:03:45,620
Cumin, some smoked paprika.

107
00:03:45,724 --> 00:03:47,931
These gates will close abruptly
and without mercy

108
00:03:48,034 --> 00:03:50,931
in exactly 30 seconds.

109
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Sorry.

110
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CHEF DAVID: I'm grabbing
flour, sugar, eggs.

111
00:03:55,172 --> 00:03:56,034
Come on, come on, come on.

112
00:03:56,137 --> 00:03:57,103
It's just wild.

113
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Uhh!

114
00:03:58,034 --> 00:04:03,206
5, 4, 3, 2, 1.

115
00:04:06,000 --> 00:04:08,379
So let's see if we can't
shake things up a little bit

116
00:04:08,482 --> 00:04:09,586
with our auction.

117
00:04:09,689 --> 00:04:11,206
Here we go.

118
00:04:13,241 --> 00:04:16,586
Ah.
What do we have here?

119
00:04:18,000 --> 00:04:20,896
Well, actually,
what we have here is bad news.

120
00:04:21,000 --> 00:04:25,896
See, there's only one waffle
maker in the kitchen -- one.

121
00:04:26,000 --> 00:04:29,172
The good news is, is I have
provided some replacements.

122
00:04:29,275 --> 00:04:33,275
We've got an ice-cube tray,
a meat tenderizer,

123
00:04:33,379 --> 00:04:36,068
and a waffle-fry cutter.

124
00:04:36,172 --> 00:04:39,931
Win this auction, and you can
assign one of these options

125
00:04:40,034 --> 00:04:41,758
to each of your opponents

126
00:04:41,862 --> 00:04:45,103
as their only device
to cook their waffles with.

127
00:04:45,206 --> 00:04:46,206
Let's go $5,000.

128
00:04:46,310 --> 00:04:47,965
$5,000.
Do I hear $5,100?

129
00:04:48,068 --> 00:04:49,034
$5,100.

130
00:04:49,137 --> 00:04:50,758
I have no idea
how I would make a waffle

131
00:04:50,862 --> 00:04:52,379
in any one of those items.

132
00:04:52,482 --> 00:04:53,413
I need to win this.

133
00:04:53,517 --> 00:04:55,000
Do I hear $5,200?
These guys are out.

134
00:04:55,103 --> 00:04:57,137
If I get them,
I can work with it.

135
00:04:57,241 --> 00:04:58,379
$6,100.

136
00:04:58,482 --> 00:04:59,655
I have $6,100.
Do I hear $6,200?

137
00:04:59,758 --> 00:05:01,344
$6,200.Do I hear $6,300?

138
00:05:01,448 --> 00:05:03,551
$6,700.$7,300.

139
00:05:03,655 --> 00:05:04,862
How about $7,400?$7,400.

140
00:05:04,965 --> 00:05:06,517
$7,500?
Looking for $7,500.

141
00:05:06,620 --> 00:05:08,241
$7,500.$8,000.

142
00:05:08,344 --> 00:05:09,551
Let her have it.

143
00:05:09,655 --> 00:05:11,862
I don't see her as a threat.
Give her the waffle iron.

144
00:05:11,965 --> 00:05:14,344
$8,100?
Going once. Going twice.

145
00:05:14,448 --> 00:05:15,896
Sold to Chef Cindy
for $8,000.

146
00:05:16,000 --> 00:05:17,068
Ma'am, bring me my money.

147
00:05:18,137 --> 00:05:18,862
Right here.

148
00:05:18,965 --> 00:05:20,000
Make her spend her money.

149
00:05:20,103 --> 00:05:22,172
Now I'm gonna
make your change.

150
00:05:22,275 --> 00:05:26,724
Take this tray and slowly,
thoughtfully deliver the doom.

151
00:05:26,827 --> 00:05:30,482
Girl, you know you like me.
You know you like me.

152
00:05:30,586 --> 00:05:31,931
Don't give me that
waffle-fry cutter.

153
00:05:34,448 --> 00:05:36,068
I know
you can do this.

154
00:05:36,172 --> 00:05:39,034
CHEF CINDY: I give Dean
the waffle-fry cutter.

155
00:05:39,137 --> 00:05:41,655
He's my biggest
competition today.

156
00:05:41,758 --> 00:05:43,275
So, so nice.

157
00:05:43,379 --> 00:05:45,000
I give Chef David
the meat mallet

158
00:05:45,103 --> 00:05:47,655
'cause I don't even think
he knows what a meat mallet is.

159
00:05:49,482 --> 00:05:50,827
For you.Thank you.

160
00:05:50,931 --> 00:05:54,137
I get this ice-cube tray,
but this is cool.

161
00:05:54,241 --> 00:05:55,413
All right.
We can roll with this.

162
00:05:55,517 --> 00:05:56,931
Good choice, Chef.
Good choice.

163
00:05:57,034 --> 00:05:59,310
Let's see
what our second item is.

164
00:06:00,517 --> 00:06:04,758
Oh, wonderful and delicious
waffle cones.

165
00:06:04,862 --> 00:06:07,620
You know,
these are really perfect

166
00:06:07,724 --> 00:06:09,620
for holding scoops of ice cream

167
00:06:09,724 --> 00:06:12,620
but not so perfect to use
as culinary vessels.

168
00:06:12,724 --> 00:06:15,206
Win this auction,
and you can force one opponent

169
00:06:15,310 --> 00:06:18,827
to do all of their mixing
in these waffle cones.

170
00:06:18,931 --> 00:06:22,206
The cone may crumble [Gasps]
and so might the competitor.

171
00:06:22,310 --> 00:06:23,413
Oh, don't worry.

172
00:06:23,517 --> 00:06:24,620
There are plenty more
where these came from.

173
00:06:24,724 --> 00:06:26,068
CHEF DAVID:
I've already got this mallet.

174
00:06:26,172 --> 00:06:28,724
I'm not gonna take
these cones too.

175
00:06:28,827 --> 00:06:29,965
$5,000.

176
00:06:30,068 --> 00:06:31,310
ALTON:
$5,000 from Chef David.

177
00:06:31,413 --> 00:06:32,758
$5,500.Do I hear $5,600?

178
00:06:32,862 --> 00:06:34,379
$6,400.

179
00:06:34,482 --> 00:06:35,586
$6,400.

180
00:06:35,689 --> 00:06:37,689
CHEF CINDY:
I am not bidding on this.

181
00:06:37,793 --> 00:06:40,137
It's a sabotage
that I believe I can handle.

182
00:06:40,241 --> 00:06:41,344
$6,700.ALTON: $6,700.

183
00:06:41,448 --> 00:06:42,931
And now the high bid
goes back to Chef Irie.

184
00:06:43,034 --> 00:06:44,965
Who will give me the big 7-0?
$7,000?

185
00:06:45,068 --> 00:06:46,103
Chef David's in for $7,000.

186
00:06:46,206 --> 00:06:47,310
$7,200!

187
00:06:47,413 --> 00:06:49,551
$7,200, current high bid.
$7,300?

188
00:06:49,655 --> 00:06:51,413
I got a $7,300 bid
from Chef David.Oh, my God.

189
00:06:51,517 --> 00:06:53,965
CHEF DEAN: There is no way
this sabotage is coming my way.

190
00:06:54,068 --> 00:06:55,827
Give it to Cindy,
even the playing field.

191
00:06:55,931 --> 00:06:59,172
Going twice.
Sold to Chef David for $7,300.

192
00:06:59,275 --> 00:07:01,206
Bring me some money.Let's do this.

193
00:07:01,310 --> 00:07:03,310
There you go.
I will make the change.

194
00:07:03,413 --> 00:07:05,793
Go ahead and take that
and very slowly and deliberately

195
00:07:05,896 --> 00:07:07,172
think through your decision.

196
00:07:07,275 --> 00:07:09,620
CHEF DAVID: This is totally
gonna ruin somebody's day.

197
00:07:09,724 --> 00:07:10,689
This is gonna be great.

198
00:07:10,793 --> 00:07:13,137
You did give me
that little...

199
00:07:13,241 --> 00:07:15,310
I did....meat tenderizer.

200
00:07:15,413 --> 00:07:16,310
But it's going
over here instead.

201
00:07:16,413 --> 00:07:17,344
No!

202
00:07:17,448 --> 00:07:19,827
This is for you, señor.No! No! No!

203
00:07:19,931 --> 00:07:22,379
Chef Dean got
the little waffle-fry cutter.

204
00:07:22,482 --> 00:07:24,206
I'm giving him
these waffle cones

205
00:07:24,310 --> 00:07:26,103
to really just screw him over.

206
00:07:26,206 --> 00:07:29,827
You have half an hour to make
a magnificent waffle breakfast.

207
00:07:29,931 --> 00:07:34,000
That 30 minutes begins,
let's say, now.

208
00:07:34,103 --> 00:07:35,344
All right, all right,
all right.

209
00:07:38,172 --> 00:07:39,482
Hey, guys,
I get the waffle maker.

210
00:07:39,586 --> 00:07:40,862
CHEF DAVID:
Oh, that's cute.

211
00:07:40,965 --> 00:07:43,206
That better be the best
damn waffle you ever put out.

212
00:07:43,310 --> 00:07:44,758
CHEF CINDY:
I am loving the fact

213
00:07:44,862 --> 00:07:46,689
that I am running through
Cutthroat Kitchen

214
00:07:46,793 --> 00:07:48,000
with the only waffle iron.

215
00:07:48,103 --> 00:07:49,482
I make waffles every Sunday,

216
00:07:49,586 --> 00:07:51,965
and I have a special
Italian recipe that I use.

217
00:07:52,068 --> 00:07:55,689
For my waffle batter,
I add my flour, my eggs,

218
00:07:55,793 --> 00:07:58,344
my ricotta cheese,
my herbs, some salt.

219
00:07:58,448 --> 00:08:01,517
Next, I chop up my pancetta,
and I get that cooking

220
00:08:01,620 --> 00:08:03,103
'cause I need to get that
nice and crispy

221
00:08:03,206 --> 00:08:04,206
to put into the batter.

222
00:08:04,310 --> 00:08:06,482
I am going to make
the perfect waffle.

223
00:08:06,586 --> 00:08:08,413
What's going on down there,
baby?

224
00:08:08,517 --> 00:08:09,965
Everything irie.
Everything irie.

225
00:08:10,068 --> 00:08:12,172
Everything irie?
Yes, sir.

226
00:08:12,275 --> 00:08:16,482
So I got this ice-cube tray,
and I'm just gonna rock it out.

227
00:08:16,586 --> 00:08:18,241
Chef Cindy took away
my waffle iron

228
00:08:18,344 --> 00:08:20,586
and gave me
this metal ice-cube tray,

229
00:08:20,689 --> 00:08:23,000
so I'm thinking I'm gonna make
a savory chicken and waffle.

230
00:08:23,103 --> 00:08:24,344
So the batter --

231
00:08:24,448 --> 00:08:27,379
flour, a little baking powder,
a little baking soda.

232
00:08:27,482 --> 00:08:30,137
Grab my eggs and then grab
my milk, pour that in.

233
00:08:30,241 --> 00:08:31,758
I'm not really
thinking conventional.

234
00:08:31,862 --> 00:08:34,620
So I add a little black pepper
to make a savory waffle.

235
00:08:34,724 --> 00:08:37,620
Then I start to make
fried chicken.

236
00:08:37,724 --> 00:08:38,931
So I save some of the flour,

237
00:08:39,034 --> 00:08:41,137
and I'm gonna roll
the chicken cutlets in it,

238
00:08:41,241 --> 00:08:42,413
and I'm gonna fry those up.

239
00:08:44,862 --> 00:08:48,620
I've got the little screw-over
that Chef Cindy gave me.

240
00:08:48,724 --> 00:08:51,310
I got this damn mallet,
and I got to adapt.

241
00:08:51,413 --> 00:08:52,551
Throw it on my range.

242
00:08:52,655 --> 00:08:53,655
Crank up the heat.

243
00:08:53,758 --> 00:08:55,241
Hopefully it heats up in time.

244
00:08:55,344 --> 00:08:57,482
Okay, got to
get this batter made.

245
00:08:57,586 --> 00:08:59,931
Sugar, milk, eggs,
baking powder, flour,

246
00:09:00,034 --> 00:09:02,689
and a little bit of salt,
and hope for the best.

247
00:09:02,793 --> 00:09:05,137
So you got a waffle-fry cutter
and you've got waffle cones.

248
00:09:05,241 --> 00:09:06,689
So you're
pretty much doomed.

249
00:09:06,793 --> 00:09:08,517
Yeah, I'm in big trouble.Okay.

250
00:09:08,620 --> 00:09:11,517
To make my waffle batter,
I broke my egg in the waffle,

251
00:09:11,620 --> 00:09:13,000
whisked that together,

252
00:09:13,103 --> 00:09:14,793
and realized the waffle cone
doesn't hold much of anything.

253
00:09:14,896 --> 00:09:17,068
So I put a little tiny bit
of everything.

254
00:09:17,172 --> 00:09:20,206
And as I'm making it, it's
absorbing into the waffle cone.

255
00:09:20,310 --> 00:09:22,551
What else is possibly
gonna go wrong at this point?

256
00:09:22,655 --> 00:09:26,000
Hey, chefs, who's ready to
mix things up a little bit?

257
00:09:26,103 --> 00:09:26,827
Let's do it.

258
00:09:26,931 --> 00:09:28,034
Win this auction item

259
00:09:28,137 --> 00:09:29,448
and you can force
two of your opponents

260
00:09:29,551 --> 00:09:33,310
to immediately stop what
they're doing, switch stations,

261
00:09:33,413 --> 00:09:35,310
and complete that dish
as their own.

262
00:09:35,413 --> 00:09:38,620
And here's the cool thing --
Sabotages stay with the station,

263
00:09:38,724 --> 00:09:40,551
which means that if you want to
swap yourself out of

264
00:09:40,655 --> 00:09:44,103
your current predicament,
it's perfectly fine by me.

265
00:09:44,206 --> 00:09:46,275
That's my chance to really make
things better for myself.

266
00:09:46,379 --> 00:09:49,000
Switch out two people.
This is crazy.

267
00:09:49,103 --> 00:09:51,000
CHEF DAVID: "Oh, hey, guys,
by the way --

268
00:09:51,103 --> 00:09:53,413
You're about to be
screwed over again."

269
00:09:53,517 --> 00:09:55,103
Whoo!

270
00:10:05,172 --> 00:10:06,379
Win this auction item

271
00:10:06,482 --> 00:10:08,620
and you can force
two of your opponents

272
00:10:08,724 --> 00:10:10,758
to immediately
stop what they're doing,

273
00:10:10,862 --> 00:10:13,896
switch stations, and complete
that dish as their own.

274
00:10:14,000 --> 00:10:17,310
And here's the cool thing --
Sabotages stay with the station.

275
00:10:17,413 --> 00:10:19,379
Who's gonna give me $500?$3,000.

276
00:10:19,482 --> 00:10:21,068
$3,000 -- current high bid.
Looking for $3,100.

277
00:10:21,172 --> 00:10:22,965
$3,600.Now the high bid
is Chef David.

278
00:10:23,068 --> 00:10:25,758
$3,700.And the high bid
goes back to Chef Dean,

279
00:10:25,862 --> 00:10:26,896
who wants it bad.

280
00:10:27,000 --> 00:10:28,310
CHEF DEAN:
I feel like this is my chance

281
00:10:28,413 --> 00:10:30,034
to get out of the predicament
that I'm in.

282
00:10:30,137 --> 00:10:31,586
Looking for $3,800.Let's go.

283
00:10:31,689 --> 00:10:32,586
$3,800.
Who's gonna go?

284
00:10:32,689 --> 00:10:34,448
$3,800.$4,100.

285
00:10:34,551 --> 00:10:36,103
CHEF CINDY: I already paid
for the waffle iron.

286
00:10:36,206 --> 00:10:37,655
I didn't want to pay
for the swap.

287
00:10:37,758 --> 00:10:39,448
Why would I want to
pay for something twice?

288
00:10:39,551 --> 00:10:40,793
$4,200.ALTON: I have $4,200 bid.

289
00:10:40,896 --> 00:10:43,586
$5,000.$5,000 to Chef Dean.

290
00:10:43,689 --> 00:10:44,724
$6,100.

291
00:10:44,827 --> 00:10:46,344
I want to stick
with my fried chicken.

292
00:10:46,448 --> 00:10:47,551
I don't want to move.

293
00:10:47,655 --> 00:10:49,620
$7,100.$7,100 to Chef David.

294
00:10:49,724 --> 00:10:51,275
$8,000.$8,000, Chef Irie.

295
00:10:51,379 --> 00:10:53,620
Who wants to go 8-1?
Looking for $8,100.

296
00:10:53,724 --> 00:10:56,275
As I'm bidding, I realize
that there's a possibility

297
00:10:56,379 --> 00:10:58,448
that somebody else
is gonna switch my stuff

298
00:10:58,551 --> 00:10:59,620
with someone else's.

299
00:10:59,724 --> 00:11:00,965
So I decided to give up.

300
00:11:01,068 --> 00:11:02,517
ALTON: Looking for $8,900.$8,900.

301
00:11:02,620 --> 00:11:03,965
$9,000.$8,900.

302
00:11:04,068 --> 00:11:05,275
Then $9,000 to Chef Irie.

303
00:11:05,379 --> 00:11:06,965
I have a current high bid.
I'm going once at $9,000.

304
00:11:07,068 --> 00:11:09,241
I stopped bidding because
it was just going too high.

305
00:11:09,344 --> 00:11:10,379
Going twice at $9,000.

306
00:11:10,482 --> 00:11:11,965
I can't blow it all
in this first round.

307
00:11:12,068 --> 00:11:14,827
Sold to Chef Irie for $9,000.
Who switches, sir?

308
00:11:14,931 --> 00:11:15,965
CHEF IRIE: Yes!

309
00:11:16,068 --> 00:11:17,862
So I'm thinking, "Switch Cindy

310
00:11:17,965 --> 00:11:19,793
'cause she's just having it
too easy right now."

311
00:11:19,896 --> 00:11:20,862
Chef Cindy,

312
00:11:20,965 --> 00:11:24,379
um, and, uh, Chef David.

313
00:11:24,482 --> 00:11:26,103
Right now, switch.

314
00:11:26,206 --> 00:11:28,379
Remember, the sabotages
stay with the station.

315
00:11:28,482 --> 00:11:30,172
You must complete that dish
as your own.

316
00:11:30,275 --> 00:11:31,655
Hey, thank you, Chef Irie.

317
00:11:31,758 --> 00:11:33,551
That was probably
the perfect thing to do.

318
00:11:33,655 --> 00:11:36,137
Free waffle iron.
I am all about it.

319
00:11:36,241 --> 00:11:39,517
Chef Cindy's got some, like,
rustic potatoes going.

320
00:11:39,620 --> 00:11:42,551
I do really like this ricotta
mixture you have here for me.

321
00:11:42,655 --> 00:11:44,620
She's already got
her little batter mixed up.

322
00:11:44,724 --> 00:11:46,034
Had a little bit of blueberry.

323
00:11:46,137 --> 00:11:48,517
I spun that down with
a little immersion blender.

324
00:11:48,620 --> 00:11:49,931
Now we have
a nice blueberry maple syrup

325
00:11:50,034 --> 00:11:51,482
to go down
on the bottom of the plate.

326
00:11:51,586 --> 00:11:52,896
Got the first round in the bag.

327
00:11:53,000 --> 00:11:54,931
Chef Cindy, how you liking
everything I got you over there?

328
00:11:55,034 --> 00:11:56,103
I'm not liking it
so much.

329
00:11:56,206 --> 00:11:58,551
I get to Chef David's station.
He has a batter.

330
00:11:58,655 --> 00:12:00,620
I have no idea
what he put in the batter.

331
00:12:00,724 --> 00:12:03,620
I am hoping and praying
that his batter is decent.

332
00:12:03,724 --> 00:12:06,862
Then he had bacon.
I get that sautéing.

333
00:12:06,965 --> 00:12:08,931
Now I am in deep trouble.

334
00:12:09,034 --> 00:12:11,724
How am I going to use a meat
tenderizer to make a waffle?

335
00:12:11,827 --> 00:12:12,724
Really?

336
00:12:12,827 --> 00:12:15,379
I'm [Laughs] not prepared
for this.

337
00:12:15,482 --> 00:12:19,620
I oil the tenderizer, and I add
his batter on top of it.

338
00:12:19,724 --> 00:12:23,758
This challenge went from
"waffle" to "awful" really fast.

339
00:12:23,862 --> 00:12:26,172
Mr. Dean, are you feeling
comfortable over there?

340
00:12:26,275 --> 00:12:28,724
No, I'm not one bit.
This is terrible.

341
00:12:28,827 --> 00:12:30,068
So I'm in a bad situation here.

342
00:12:30,172 --> 00:12:32,379
The waffle --
I can't get it to be a waffle.

343
00:12:32,482 --> 00:12:33,896
It's burning.

344
00:12:34,000 --> 00:12:36,034
I'm trying to blow-torch the top
to kind of get it just to cook.

345
00:12:36,137 --> 00:12:37,413
I know at this point
I'm not gonna get

346
00:12:37,517 --> 00:12:39,517
a crispy, delicious,
light waffle.

347
00:12:39,620 --> 00:12:41,068
I know that for a fact.

348
00:12:41,172 --> 00:12:44,413
So I'm gonna try to make up for
that with my chorizo scramble.

349
00:12:44,517 --> 00:12:47,482
So I dice up some chorizo.
I brown it up nice.

350
00:12:47,586 --> 00:12:49,551
Some serrano chili
for some heat.

351
00:12:49,655 --> 00:12:50,862
All mixed in
with a scrambled egg.

352
00:12:50,965 --> 00:12:51,758
It's gonna be delicious.

353
00:12:51,862 --> 00:12:54,241
ALTON: Five minutes.

354
00:12:54,344 --> 00:12:55,103
I heard.

355
00:12:55,206 --> 00:12:56,413
So I get the ice-cube tray.

356
00:12:56,517 --> 00:12:59,413
I pour the batter in, and I just
fling it in the oven.

357
00:12:59,517 --> 00:13:01,655
For whatever reason,
I'm thinking I need a fried egg.

358
00:13:01,758 --> 00:13:03,448
And so now I'm frying my eggs.

359
00:13:03,551 --> 00:13:04,965
Right now
I'm not thinking logically.

360
00:13:05,068 --> 00:13:06,103
Agh!

361
00:13:06,206 --> 00:13:08,655
I'm just thinking,
"It's there. Use it."

362
00:13:08,758 --> 00:13:09,793
Fruit compote --

363
00:13:09,896 --> 00:13:11,931
strawberries, raspberries,
a little butter,

364
00:13:12,034 --> 00:13:14,000
and just let it simmer
on the stove.

365
00:13:14,103 --> 00:13:16,137
ALTON: Chefs, you now have
60 seconds.

366
00:13:16,241 --> 00:13:19,482
Mr. Dean, what's going on with
your waffle situation there?

367
00:13:19,586 --> 00:13:20,517
Hey, don't talk to me,
man.

368
00:13:20,620 --> 00:13:21,655
Don't talk to you?
Oh!

369
00:13:21,758 --> 00:13:23,482
Me and you aren't buddies
right now.

370
00:13:23,586 --> 00:13:24,931
CHEF DEAN:
My waffles are small,

371
00:13:25,034 --> 00:13:27,172
so I'm gonna put a little bit
of everything else on there

372
00:13:27,275 --> 00:13:29,275
so the waffles don't seem
so small.

373
00:13:29,379 --> 00:13:31,793
Then I decide I'm gonna make,
like, a little pile

374
00:13:31,896 --> 00:13:33,137
of my chorizo scramble.

375
00:13:33,241 --> 00:13:35,793
And then I do a little fan
of some apple for garnish,

376
00:13:35,896 --> 00:13:37,689
and I do the syrup
drizzled around.

377
00:13:37,793 --> 00:13:39,448
A little bit of crema
on top of that.

378
00:13:39,551 --> 00:13:41,931
Those little waffles
are karma right there.

379
00:13:42,034 --> 00:13:44,724
My waffle is looking
crispy on one side

380
00:13:44,827 --> 00:13:47,517
and not so crispy
in the inside.

381
00:13:47,620 --> 00:13:48,827
But it looks like a waffle cup.

382
00:13:48,931 --> 00:13:51,241
So I put my poached egg
on the waffle

383
00:13:51,344 --> 00:13:53,413
and add the arugula
onto the eggs

384
00:13:53,517 --> 00:13:55,137
and then sprinkle the bacon.

385
00:13:55,241 --> 00:13:56,517
I have a really nice plate,

386
00:13:56,620 --> 00:13:59,517
so I'm hoping that gets me
through this round.

387
00:13:59,620 --> 00:14:00,655
Oh, my God.

388
00:14:00,758 --> 00:14:02,137
So I start
putting the plate together.

389
00:14:02,241 --> 00:14:04,655
I put the chicken on.
I put the egg on.

390
00:14:04,758 --> 00:14:06,068
Then I start to pop

391
00:14:06,172 --> 00:14:08,689
these squares
out of the ice-cube tray.

392
00:14:08,793 --> 00:14:11,862
That's what I got, and that's
what I'm going with.

393
00:14:11,965 --> 00:14:13,448
We got waffle cubes.

394
00:14:13,551 --> 00:14:18,724
5, 4, 3, 2, 1.

395
00:14:18,827 --> 00:14:21,000
Time is up.
The challenge is over.

396
00:14:21,103 --> 00:14:22,206
Back away from the board.

397
00:14:22,310 --> 00:14:23,241
Hi, Antonia.Hi, Alton.

398
00:14:23,344 --> 00:14:24,551
How are you?Good. How are you?

399
00:14:24,655 --> 00:14:26,344
Chefs, listen up.
This is your judge for the day.

400
00:14:26,448 --> 00:14:28,862
You may know her
from one of her L.A. eateries,

401
00:14:28,965 --> 00:14:30,206
such as Scopa Italian Roots
in Venice Beach.

402
00:14:30,310 --> 00:14:31,137
Yes.

403
00:14:31,241 --> 00:14:32,896
So, Antonia,
first challenge --

404
00:14:33,000 --> 00:14:34,172
waffle breakfast.

405
00:14:34,275 --> 00:14:36,551
Okay, well, I believe
that waffles are great

406
00:14:36,655 --> 00:14:39,551
any time of day,
but breakfast especially.

407
00:14:39,655 --> 00:14:40,793
Most important meal
of the day.Yes.

408
00:14:40,896 --> 00:14:41,965
Keep in mind,
Antonia's been locked away

409
00:14:42,068 --> 00:14:43,137
in a soundproof chamber.

410
00:14:43,241 --> 00:14:45,034
She doesn't know anything
about the sabotages

411
00:14:45,137 --> 00:14:47,344
you may or may not have endured,
and she does not care.

412
00:14:47,448 --> 00:14:49,172
In fact, she only cares
about three things.

413
00:14:49,275 --> 00:14:50,068
Tell them.

414
00:14:50,172 --> 00:14:51,344
First and foremost,
taste.

415
00:14:51,448 --> 00:14:53,137
Second would be
presentation.

416
00:14:53,241 --> 00:14:55,965
And third, does it remind me
of a waffle breakfast?

417
00:14:56,068 --> 00:14:58,103
Well, let's find out
if these do.

418
00:14:58,206 --> 00:14:59,034
Come on.

419
00:15:00,758 --> 00:15:03,448
Antonia, please say hello
to Chef Irie.

420
00:15:03,551 --> 00:15:04,482
Hi, Chef.
How are you?

421
00:15:04,586 --> 00:15:05,655
Chef, good to meet you.

422
00:15:05,758 --> 00:15:07,379
Tell Antonia here
about your take

423
00:15:07,482 --> 00:15:09,206
on the waffle breakfast.

424
00:15:09,310 --> 00:15:11,655
So I have savory chicken
and waffles

425
00:15:11,758 --> 00:15:13,172
with a nice fried egg,

426
00:15:13,275 --> 00:15:16,344
and we have a little
fruit compote on the side.

427
00:15:20,034 --> 00:15:21,793
I love the idea
that you have here.

428
00:15:21,896 --> 00:15:24,724
One of my favorite breakfast
meals are chicken and waffles.

429
00:15:24,827 --> 00:15:27,689
The chicken --
There's a nice softness to it.

430
00:15:27,793 --> 00:15:29,413
It's really seasoned well.

431
00:15:29,517 --> 00:15:31,310
But I don't think
this is a waffle.

432
00:15:31,413 --> 00:15:33,206
It's definitely
more of a biscuit.

433
00:15:33,310 --> 00:15:34,620
But I do actually like
the idea

434
00:15:34,724 --> 00:15:36,689
of using a little black pepper
in the waffle,

435
00:15:36,793 --> 00:15:38,793
giving that kind of
savory aspect.

436
00:15:38,896 --> 00:15:39,931
Thank you, Chef.Thank you.

437
00:15:40,034 --> 00:15:42,551
Antonia, let's move on
down the line.

438
00:15:42,655 --> 00:15:45,965
Chef David, please tell Antonia
about your waffle breakfast.

439
00:15:46,068 --> 00:15:48,586
CHEF DAVID: I've got
a nice Italian ricotta waffle

440
00:15:48,689 --> 00:15:50,655
with some blueberry-infused
maple syrup,

441
00:15:50,758 --> 00:15:53,068
a little crisp pancetta,
a little egg yolk,

442
00:15:53,172 --> 00:15:55,068
and some
nice country potatoes.

443
00:15:57,137 --> 00:15:58,206
I really love all the flavors

444
00:15:58,310 --> 00:15:59,724
that you have going on
in the dish.

445
00:15:59,827 --> 00:16:04,000
I love how the egg yolk just
broke perfectly over the waffle.

446
00:16:04,103 --> 00:16:06,275
I love that the waffle
has a little bit

447
00:16:06,379 --> 00:16:07,724
of salt and fresh herbs.

448
00:16:07,827 --> 00:16:10,000
It's all the beautiful elements
of a breakfast.

449
00:16:10,103 --> 00:16:11,448
Cool. Thanks.

450
00:16:11,551 --> 00:16:12,689
Thank you, Chef.

451
00:16:12,793 --> 00:16:14,137
CHEF CINDY:
He's taking all the credit

452
00:16:14,241 --> 00:16:15,172
for this waffle.

453
00:16:15,275 --> 00:16:17,310
I wanted to
scratch his eyes out.

454
00:16:17,413 --> 00:16:18,689
That's my waffle!

455
00:16:18,793 --> 00:16:20,724
Chef Cindy,
tell your tale.

456
00:16:20,827 --> 00:16:23,931
CHEF CINDY: So I made mini
waffle cups and a poached egg.

457
00:16:24,034 --> 00:16:25,862
And then to give it
some green,

458
00:16:25,965 --> 00:16:28,172
some arugula
with some crispy bacon.

459
00:16:31,758 --> 00:16:33,034
The eggs and bacon
are delicious.

460
00:16:33,137 --> 00:16:36,000
A little bit of the herb
in the syrup,

461
00:16:36,103 --> 00:16:38,344
so that kind of
makes me happy.

462
00:16:38,448 --> 00:16:39,896
But I'm judging this
on waffle,

463
00:16:40,000 --> 00:16:43,793
and the waffle is just very flat
and very spongy

464
00:16:43,896 --> 00:16:45,172
and not very good.

465
00:16:45,275 --> 00:16:47,655
Thank you, Chef. Let's move on
down the line, shall we?

466
00:16:47,758 --> 00:16:50,586
I felt
absolutely no guilt at all.

467
00:16:50,689 --> 00:16:51,827
This is "Cutthroat Kitchen."

468
00:16:51,931 --> 00:16:53,965
Chef Dean, please explain
your food to Chef Antonia.

469
00:16:54,068 --> 00:16:55,034
CHEF DEAN: I shall.

470
00:16:55,137 --> 00:16:58,000
Today I made
a Mexican-style waffle breakfast

471
00:16:58,103 --> 00:17:00,448
with a spicy chorizo
scrambled egg.

472
00:17:00,551 --> 00:17:02,310
I'm gonna mix
everything together.

473
00:17:06,620 --> 00:17:08,068
It tastes delicious.

474
00:17:08,172 --> 00:17:11,172
I love the use of the chorizo,
the apple.

475
00:17:11,275 --> 00:17:13,068
There's something spicy
and something sweet.

476
00:17:13,172 --> 00:17:14,689
Definitely not resembling
a waffle,

477
00:17:14,793 --> 00:17:16,172
but I guess there are
some fragments

478
00:17:16,275 --> 00:17:18,275
of waffle pieces in there.

479
00:17:18,379 --> 00:17:21,551
But, honestly, I think all the
other elements are delicious.

480
00:17:21,655 --> 00:17:22,448
Thank you, Chef.Thank you.

481
00:17:22,551 --> 00:17:23,724
Antonia, come with me.

482
00:17:23,827 --> 00:17:26,931
Against, all odds,
she actually likes my dish.

483
00:17:27,034 --> 00:17:29,034
There might be
a little bit of hope for me

484
00:17:29,137 --> 00:17:30,413
to not go home at this point.

485
00:17:30,517 --> 00:17:33,827
Antonia, I know that you are
familiar with my dilemma.

486
00:17:33,931 --> 00:17:34,931
I can only take three

487
00:17:35,034 --> 00:17:37,241
of these fine individuals
into the next round,

488
00:17:37,344 --> 00:17:39,034
so you have to decide
whose waffle

489
00:17:39,137 --> 00:17:40,620
did not quite
make the grade.

490
00:17:40,724 --> 00:17:42,137
CHEF LOFASO: Yes.

491
00:17:42,241 --> 00:17:44,413
So, Alton, two chiefs just had
a couple of elements missing.

492
00:17:44,517 --> 00:17:46,931
I need to stay.
I have so much more to prove.

493
00:17:47,034 --> 00:17:48,482
I can't go home right now.

494
00:17:50,034 --> 00:17:54,310
I need to eliminate...
Chef...

495
00:18:09,448 --> 00:18:12,793
Antonia, I know that you are
familiar with my dilemma.

496
00:18:12,896 --> 00:18:16,068
I can only take three
of these fine individuals
into the next round,

497
00:18:16,172 --> 00:18:17,620
so you have to decide
whose waffle

498
00:18:17,724 --> 00:18:18,931
did not quite
make the grade.

499
00:18:19,034 --> 00:18:22,448
In the end,
I need to eliminate...

500
00:18:25,896 --> 00:18:27,931
Chef Cindy.

501
00:18:28,034 --> 00:18:31,000
I'm sorry.
The waffle was a complete miss.

502
00:18:31,103 --> 00:18:33,241
Oh, Chef Cindy,
sorry to see you go, ma'am,

503
00:18:33,344 --> 00:18:37,172
but I'm afraid I'm gonna need
that money back in this case.

504
00:18:37,275 --> 00:18:38,551
Thank you.Thank you.

505
00:18:42,344 --> 00:18:43,586
I just got eliminated,

506
00:18:43,689 --> 00:18:46,068
and I know it's because I had to
switch with Chef David.

507
00:18:46,172 --> 00:18:47,379
And he got the credit,

508
00:18:47,482 --> 00:18:49,655
and he got to the next round
because of my batter.

509
00:18:49,758 --> 00:18:50,758
As far as I'm concerned,

510
00:18:50,862 --> 00:18:52,448
my waffle made it
to the next round.

511
00:18:57,517 --> 00:18:59,241
Congratulations on surviving
to this,

512
00:18:59,344 --> 00:19:01,275
the second round
of "Cutthroat Kitchen."

513
00:19:01,379 --> 00:19:04,896
For you, the competition
continues immediately.

514
00:19:05,000 --> 00:19:06,896
For this round,
I'm gonna give you

515
00:19:07,000 --> 00:19:10,482
45 nice long, juicy minutes
to prepare

516
00:19:10,586 --> 00:19:12,827
a perfect empanada.

517
00:19:12,931 --> 00:19:15,517
This, of course,
is a Latin hand pie

518
00:19:15,620 --> 00:19:17,206
stuffed with
a savory filling.

519
00:19:17,310 --> 00:19:18,827
Don't look like you've
never heard of it before.

520
00:19:18,931 --> 00:19:21,034
All right, here we go,
gentlemen.

521
00:19:21,137 --> 00:19:23,965
You've got 60 seconds to shop,
and that time begins now.

522
00:19:26,862 --> 00:19:29,793
An empanada is a savory turnover
or pastry

523
00:19:29,896 --> 00:19:32,241
that's filled, usually, with
meat and cheese or vegetables.

524
00:19:32,344 --> 00:19:33,310
It's either fried or baked.

525
00:19:33,413 --> 00:19:34,862
Chefs, you have 30 seconds.

526
00:19:34,965 --> 00:19:37,586
My empanada is gonna have

527
00:19:37,689 --> 00:19:40,551
some onions, some peppers,
some shallots, some chorizo.

528
00:19:40,655 --> 00:19:42,724
And then I'm gonna make
curried sauce,

529
00:19:42,827 --> 00:19:45,379
and I'm gonna put a little bit
of Caribbean flair

530
00:19:45,482 --> 00:19:46,379
into this dish.

531
00:19:46,482 --> 00:19:49,172
8, 7, 6,

532
00:19:49,275 --> 00:19:53,758
5, 4, 3, 2, 1.

533
00:19:55,689 --> 00:19:58,413
Let us see what
we have in store, shall we?

534
00:20:03,413 --> 00:20:07,724
Ah, it's my infamous "Cutthroat
Kitchen" sabotage notebook.

535
00:20:07,827 --> 00:20:09,034
Yeah. You know what?

536
00:20:09,137 --> 00:20:11,172
I think I'm gonna bring back
a "Cutthroat" classic

537
00:20:11,275 --> 00:20:13,586
that just keeps people crying
no matter what.

538
00:20:13,689 --> 00:20:15,068
It's this little item
right here,

539
00:20:15,172 --> 00:20:17,206
and I think you'll understand
its significance in a moment.

540
00:20:17,310 --> 00:20:20,103
Bring it on in, boys.
This is a good one.

541
00:20:22,448 --> 00:20:23,413
Oh, my God.

542
00:20:23,517 --> 00:20:25,517
Thank you, gentlemen,
very, very much.

543
00:20:25,620 --> 00:20:27,586
It is my stuffed station.

544
00:20:27,689 --> 00:20:31,103
Win this auction, and you can
force both of your opponents

545
00:20:31,206 --> 00:20:34,241
to prep and cook
the entire challenge

546
00:20:34,344 --> 00:20:37,034
stuffed into
this little kitchen.

547
00:20:37,137 --> 00:20:38,517
Stuffed, like an empanada.
Get it?

548
00:20:38,620 --> 00:20:39,620
$5,000.

549
00:20:39,724 --> 00:20:41,034
ALTON: Chef David
just jumps to 5 large.

550
00:20:41,137 --> 00:20:43,206
I don't want to be dancing
with no big dude.

551
00:20:43,310 --> 00:20:44,206
$6,800.$6,800.

552
00:20:44,310 --> 00:20:45,137
What's that?$6,800.

553
00:20:45,241 --> 00:20:46,206
$6,800.

554
00:20:46,310 --> 00:20:47,793
Let's go 10 grand.ALTON: 10 grand.

555
00:20:47,896 --> 00:20:50,310
Chef David's not messing around.
$10,000 is current high bid.

556
00:20:50,413 --> 00:20:52,689
No matter what -- you could tie
one hand behind my leg,

557
00:20:52,793 --> 00:20:54,448
I could hop the whole time,
whatever --

558
00:20:54,551 --> 00:20:56,517
I'm gonna make a great empanada
no matter what.

559
00:20:56,620 --> 00:20:57,862
$10,100.ALTON: $10,100.

560
00:20:57,965 --> 00:20:58,896
$10,200.

561
00:20:59,000 --> 00:21:00,000
ALTON: $10,200.

562
00:21:00,103 --> 00:21:01,586
Money doesn't matter
at this point.

563
00:21:01,689 --> 00:21:03,103
I'm not going
into that little cage.

564
00:21:03,206 --> 00:21:04,482
$10,200 is the current
high bid.

565
00:21:04,586 --> 00:21:06,000
Going once at $10,200.
Going twice.

566
00:21:06,103 --> 00:21:08,827
I stopped bidding 'cause I
figure if I get this challenge,

567
00:21:08,931 --> 00:21:10,034
I can make it work.

568
00:21:10,137 --> 00:21:11,862
Sold for $10,200 to Chef David.

569
00:21:11,965 --> 00:21:13,896
Bring me my money, sir.Yes, sir.

570
00:21:14,000 --> 00:21:15,862
What?

571
00:21:15,965 --> 00:21:17,275
Me and you in that thing?

572
00:21:17,379 --> 00:21:18,655
We're gonna be
bosom buddies.

573
00:21:18,758 --> 00:21:19,965
I'll make your change here.

574
00:21:20,068 --> 00:21:21,655
Oh, gentlemen,
could you come in

575
00:21:21,758 --> 00:21:23,482
and help out Chef Irie
and Chef Dean

576
00:21:23,586 --> 00:21:25,896
with their new station.

577
00:21:26,000 --> 00:21:27,068
[ Chuckles ]

578
00:21:27,172 --> 00:21:28,965
Killing two birds
with one stone.

579
00:21:29,068 --> 00:21:31,137
That's awesome.

580
00:21:31,241 --> 00:21:33,448
Gentlemen, I have
one more item up for bid.

581
00:21:33,551 --> 00:21:35,310
Let's have a look.

582
00:21:36,379 --> 00:21:38,931
One last item.

583
00:21:39,034 --> 00:21:42,620
Why, look, it's a giant jar
of stuffed olives.

584
00:21:42,724 --> 00:21:45,034
I was up all night

585
00:21:45,137 --> 00:21:49,793
stuffing these olives
with various ingredients.

586
00:21:49,896 --> 00:21:51,413
Look, we've got all kinds
of stuff in here.

587
00:21:51,517 --> 00:21:53,551
There's chicken.
There's ground meat.

588
00:21:53,655 --> 00:21:55,275
I see some pie dough

589
00:21:55,379 --> 00:21:57,724
that I've actually shoved
into some of these.

590
00:21:57,827 --> 00:21:59,034
Some red peppers.

591
00:21:59,137 --> 00:22:00,965
There's herbs, spices,
all kinds of things in here.

592
00:22:01,068 --> 00:22:02,448
Win this auction item,

593
00:22:02,551 --> 00:22:05,068
and you can force one opponent
to give up their entire basket

594
00:22:05,172 --> 00:22:11,137
and use whatever they can find
stuffed inside my olives.

595
00:22:11,241 --> 00:22:12,137
CHEF DEAN: You know what?

596
00:22:12,241 --> 00:22:13,482
If I have to, like, go through

597
00:22:13,586 --> 00:22:15,620
and pull all the ingredients
out of these olives,

598
00:22:15,724 --> 00:22:16,965
it's just gonna make me crazy,

599
00:22:17,068 --> 00:22:18,620
and there's no way
I can feel like

600
00:22:18,724 --> 00:22:20,206
I'm gonna do a good job
with that.

601
00:22:20,310 --> 00:22:21,379
Evil.
That's just evil.

602
00:22:21,482 --> 00:22:24,310
CHEF IRIE: All caution
goes out the window.

603
00:22:24,413 --> 00:22:27,103
Whatever it is, I'm bidding.

604
00:22:27,206 --> 00:22:28,655
I have to.

605
00:22:43,241 --> 00:22:44,689
Win this auction item,

606
00:22:44,793 --> 00:22:47,448
and you can force one opponent
to give up their entire basket

607
00:22:47,551 --> 00:22:52,448
and use whatever they can find
stuffed inside my olives.

608
00:22:52,551 --> 00:22:53,758
$7,000.$7,000.

609
00:22:53,862 --> 00:22:54,793
I will go $8,000.

610
00:22:54,896 --> 00:22:56,172
$8,000 -- current high bid.$8,100.

611
00:22:56,275 --> 00:22:58,034
$10,000.$10,000.

612
00:22:58,137 --> 00:23:00,000
$10,100.How about $10,200,
Chef Irie?

613
00:23:00,103 --> 00:23:02,413
I don't know.
Maybe I don't have to win this.

614
00:23:02,517 --> 00:23:04,689
Going once at $10,100.
Going twice.

615
00:23:04,793 --> 00:23:06,137
Sold at $10,100.

616
00:23:06,241 --> 00:23:09,206
Bring me a bunch of money.

617
00:23:09,310 --> 00:23:11,586
What in the hell
was I thinking?

618
00:23:11,689 --> 00:23:13,758
Whoever you give this to
will have to harvest

619
00:23:13,862 --> 00:23:16,103
everything they cook with
for this entire challenge

620
00:23:16,206 --> 00:23:18,034
from this jar.

621
00:23:18,137 --> 00:23:19,448
Go on your way.

622
00:23:19,551 --> 00:23:21,862
Well, well, well, huh?

623
00:23:21,965 --> 00:23:24,793
Chef David --
I don't feel very confident

624
00:23:24,896 --> 00:23:26,379
in his ability
to make a great empanada.

625
00:23:26,482 --> 00:23:29,379
So Chef Irie is going to get
the jar of olives.

626
00:23:29,482 --> 00:23:31,379
Money well spent, I think.

627
00:23:31,482 --> 00:23:32,620
There you go.

628
00:23:32,724 --> 00:23:33,931
[ Groans ]

629
00:23:34,034 --> 00:23:35,379
There it is.

630
00:23:35,482 --> 00:23:36,758
Oh, I think
that's gonna make things

631
00:23:36,862 --> 00:23:38,103
just a little bit
more interesting.

632
00:23:38,206 --> 00:23:39,482
It was really too simple,
wasn't it?

633
00:23:39,586 --> 00:23:41,448
Empanadas, 45 minutes.

634
00:23:41,551 --> 00:23:44,034
Make it good, make it fast,
make it now.

635
00:23:47,103 --> 00:23:48,965
CHEF DEAN: So despite the fact
that I'm crammed

636
00:23:49,068 --> 00:23:53,413
in this tiny little kitchen with
another grown man by Chef David,

637
00:23:53,517 --> 00:23:55,482
I still
am following my plan.

638
00:23:55,586 --> 00:23:57,000
I'm gonna do my crust.

639
00:23:57,103 --> 00:24:00,586
I take flour and salt, oil,
and then ice water, that's it.

640
00:24:00,689 --> 00:24:02,068
I'm not sure I'm gonna work
like this.

641
00:24:02,172 --> 00:24:03,551
I should have lost weight
before I came.

642
00:24:03,655 --> 00:24:05,103
Yeah, you should have, man.
You should have.

643
00:24:05,206 --> 00:24:06,482
My one and only plan --

644
00:24:06,586 --> 00:24:09,655
Get olives,
just start cutting them open.

645
00:24:10,586 --> 00:24:11,827
I got a little pepper.

646
00:24:11,931 --> 00:24:14,103
I think I found a little meat --
whatever that meat is.

647
00:24:14,206 --> 00:24:14,931
What the hell is this?

648
00:24:15,034 --> 00:24:16,586
These are teeny-weeny, man.

649
00:24:16,689 --> 00:24:20,000
And I got big hands, and it's
cumbersome, so it was crazy.

650
00:24:20,103 --> 00:24:21,275
How am I gonna get this done?

651
00:24:21,379 --> 00:24:22,137
Eh!

652
00:24:22,241 --> 00:24:24,931
So Chef Irie may be irate

653
00:24:25,034 --> 00:24:26,448
about being stuck
with those stuffed olives.

654
00:24:26,551 --> 00:24:28,275
But the truth is,
is we made sure

655
00:24:28,379 --> 00:24:30,275
there was everything
in those olives

656
00:24:30,379 --> 00:24:32,517
to actually successfully make
an empanada.

657
00:24:32,620 --> 00:24:34,655
Just got to have the patience
to harvest it.

658
00:24:34,758 --> 00:24:36,103
He's got to have fast fingers.

659
00:24:36,206 --> 00:24:38,000
This just blows.

660
00:24:38,103 --> 00:24:39,586
Wow, that's a beautiful sight
over there, gents.

661
00:24:39,689 --> 00:24:43,000
I am free right now.
This is great.

662
00:24:43,103 --> 00:24:45,448
You see this wonderful
vast amount of space

663
00:24:45,551 --> 00:24:46,689
that I have over here?

664
00:24:46,793 --> 00:24:48,793
Step 1
is to get the pie dough made.

665
00:24:48,896 --> 00:24:52,517
Little bit of ice water,
some A.P. flour, and some lard.

666
00:24:52,620 --> 00:24:54,275
Then I got to make my filling.

667
00:24:54,379 --> 00:24:56,517
It's gonna be ground beef,
dried chili,

668
00:24:56,620 --> 00:24:57,896
a little bit
of sweated-down kale,

669
00:24:58,000 --> 00:24:59,931
and then
some charred kale stems.

670
00:25:00,034 --> 00:25:03,068
Chef Irie,
he's trying to unstuff olives.

671
00:25:03,172 --> 00:25:04,862
Wow.
This is insane.

672
00:25:04,965 --> 00:25:08,000
Chef Dean's battling
for cutting-board space.

673
00:25:08,103 --> 00:25:10,000
I'm a little claustrophobic,
but I'm gonna work through it.

674
00:25:10,103 --> 00:25:13,482
They just look like sardines
in a crushed tin box.

675
00:25:13,586 --> 00:25:15,517
ALTON: 30 minutes.
30 minutes remaining, gentlemen.

676
00:25:15,620 --> 00:25:17,551
CHEF DEAN: You know, obviously,
with limited space,

677
00:25:17,655 --> 00:25:20,241
you have to kind of make do and
kind of improvise a little bit,

678
00:25:20,344 --> 00:25:21,482
'cause I haven't
cut anything yet.

679
00:25:21,586 --> 00:25:23,241
Can I get over there soon?Oh, my God.

680
00:25:23,344 --> 00:25:24,586
How much time you need
over there?

681
00:25:24,689 --> 00:25:26,724
He had to do a little chopping.
I had to do a little cooking.

682
00:25:26,827 --> 00:25:29,172
So I actually had some sausage
that was raw,

683
00:25:29,275 --> 00:25:31,034
and I cooked it down
with some crema

684
00:25:31,137 --> 00:25:34,379
and some Monterey Jack cheese
and some chipotle puree.

685
00:25:34,482 --> 00:25:35,448
Bring it all together.

686
00:25:35,551 --> 00:25:36,517
I rendered off,
dumped the fat off,

687
00:25:36,620 --> 00:25:38,034
added the seasonings
and all of that,

688
00:25:38,137 --> 00:25:40,344
and it actually tastes
really, really good.

689
00:25:40,448 --> 00:25:42,965
Chef Irie, how you feeling
with your product over there?

690
00:25:43,068 --> 00:25:45,034
I'm feeling swell, buddy.

691
00:25:45,137 --> 00:25:46,206
Are you?What do you think?

692
00:25:46,310 --> 00:25:47,413
I don't think
I believe you.

693
00:25:47,517 --> 00:25:49,896
The filling
is really simple.

694
00:25:50,000 --> 00:25:51,103
Why simple?

695
00:25:51,206 --> 00:25:52,689
'Cause I can only use
what I have --

696
00:25:52,793 --> 00:25:55,310
olives, pimentón,

697
00:25:55,413 --> 00:25:58,793
and whatever meat source
I found in the olives.

698
00:25:58,896 --> 00:25:59,931
Are you ready?I think so.

699
00:26:00,034 --> 00:26:01,206
Let's go, let's go,
let's go.

700
00:26:01,310 --> 00:26:04,655
I finally make it
over to the cook top.

701
00:26:04,758 --> 00:26:06,689
I started to sauté.
I just put everything in there.

702
00:26:06,793 --> 00:26:09,137
And I just season it up
as best I could.

703
00:26:09,241 --> 00:26:12,620
This is the most tiny,

704
00:26:12,724 --> 00:26:14,655
ridiculous kitchen
I've ever been in.

705
00:26:14,758 --> 00:26:16,724
ALTON:
Chefs, you've got 19 minutes.

706
00:26:16,827 --> 00:26:17,931
19 minutes remaining.

707
00:26:18,034 --> 00:26:21,103
So as I'm putting together
these empanadas,

708
00:26:21,206 --> 00:26:24,965
the dough is just --
It's cracking in certain places.

709
00:26:25,068 --> 00:26:27,551
And once I get those empanadas
in the fryer,

710
00:26:27,655 --> 00:26:31,758
they quite literally just start
deteriorating before my eyes.

711
00:26:31,862 --> 00:26:35,448
And I think, okay, now it's time
to deconstruct this thing,

712
00:26:35,551 --> 00:26:37,172
roll all
the remaining dough out,

713
00:26:37,275 --> 00:26:38,551
and get it into a sauté pan,

714
00:26:38,655 --> 00:26:41,724
get a somewhat
golden crust going.

715
00:26:41,827 --> 00:26:44,758
And this was
my absolute last resort.

716
00:26:44,862 --> 00:26:46,896
You enjoying your time
over there together?

717
00:26:47,000 --> 00:26:48,000
Oh, yeah, it's great.

718
00:26:48,103 --> 00:26:49,620
You're gonna need
to shut up.

719
00:26:49,724 --> 00:26:50,827
CHEF DEAN:
I cut my dough out.

720
00:26:50,931 --> 00:26:53,103
I put the filling inside,
and I crimp the edges.

721
00:26:53,206 --> 00:26:55,448
Now I get my empanadas
to the cooking area.

722
00:26:55,551 --> 00:26:56,965
Ehh, go.

723
00:26:57,068 --> 00:26:59,379
Squeeze me, baby.
Squeeze me.

724
00:26:59,482 --> 00:27:01,137
CHEF DEAN:
I drop them in the fryer.

725
00:27:01,241 --> 00:27:02,379
I'm gonna do a little sauce.

726
00:27:02,482 --> 00:27:03,793
I roasted up the corn
in the pan.

727
00:27:03,896 --> 00:27:04,965
in a little bit of oil.

728
00:27:05,068 --> 00:27:07,137
I tossed it with some mayonnaise
with avocado.

729
00:27:07,241 --> 00:27:08,137
It's gonna be great.

730
00:27:08,241 --> 00:27:09,517
All right.
Go ahead.

731
00:27:09,620 --> 00:27:11,413
Okay.Five minutes, chefs.

732
00:27:11,517 --> 00:27:13,000
You have five minutes
to get it on the plate,

733
00:27:13,103 --> 00:27:14,379
sauced, garnished, ready to go.

734
00:27:14,482 --> 00:27:17,034
CHEF IRIE: Time's running,
and I'm looking at a dough.

735
00:27:17,137 --> 00:27:18,137
This is all the dough I have,

736
00:27:18,241 --> 00:27:20,482
and I'm gonna make it work
for me.

737
00:27:20,586 --> 00:27:23,724
I started to spoon the filling
in the empanada.

738
00:27:23,827 --> 00:27:27,620
Start to form it over
and then try to form it

739
00:27:27,724 --> 00:27:29,655
into an empanada style.

740
00:27:29,758 --> 00:27:31,137
Go, go, go, go.

741
00:27:31,241 --> 00:27:32,896
I fry the empanadas up.

742
00:27:33,000 --> 00:27:34,310
No muss, no fuss.

743
00:27:34,413 --> 00:27:37,068
ALTON: 6, 5, 4,

744
00:27:37,172 --> 00:27:40,724
3, 2, 1.

745
00:27:40,827 --> 00:27:42,000
Put it down.
Back away from the board.

746
00:27:42,103 --> 00:27:44,068
Thank you very much.
Challenge is over.

747
00:27:44,172 --> 00:27:46,275
Antonia,
nice to see you again.Alton.

748
00:27:46,379 --> 00:27:47,965
So, empanadas.

749
00:27:48,068 --> 00:27:50,275
I actually recently
just made about 300 of them

750
00:27:50,379 --> 00:27:51,344
for a premiere party.

751
00:27:51,448 --> 00:27:52,482
Were they delicious?

752
00:27:52,586 --> 00:27:53,931
They were delicious,

753
00:27:54,034 --> 00:27:57,000
but I have to say it is very
easy to make them not delicious.

754
00:27:57,103 --> 00:28:00,137
Well, hopefully,
they'll all be delicious here.

755
00:28:00,241 --> 00:28:01,896
Let's go try.Okay.

756
00:28:03,758 --> 00:28:07,068
Antonia, you remember Chef Irie.
Chef, tell your tale.

757
00:28:07,172 --> 00:28:11,931
CHEF IRIE: Here we have tapas
empanada with olive emulsion

758
00:28:12,034 --> 00:28:14,551
Is there a protein
in there?There's some protein.

759
00:28:14,655 --> 00:28:15,793
There's a little bacon,

760
00:28:15,896 --> 00:28:18,862
and I think there's some,
probably, chicken.

761
00:28:18,965 --> 00:28:20,103
He said, "I think."

762
00:28:20,206 --> 00:28:22,448
"I think there may be
some protein in there."

763
00:28:22,551 --> 00:28:25,275
I just grab. I just don't
remember what I was making.

764
00:28:25,379 --> 00:28:27,862
Are you laughing at him,
Chef Dean?No. No.

765
00:28:27,965 --> 00:28:32,448
There's a kind of really nice
buttery flakiness to it,

766
00:28:32,551 --> 00:28:33,586
but it's not really filled.

767
00:28:33,689 --> 00:28:35,344
That's what I love
about the empanada.

768
00:28:35,448 --> 00:28:37,655
You bite into it, and it's
the surprise of a filling.

769
00:28:37,758 --> 00:28:38,655
Exactly.

770
00:28:38,758 --> 00:28:41,137
I think the olives
are really nice.

771
00:28:41,241 --> 00:28:44,344
I think, actually, this would
have been most successful

772
00:28:44,448 --> 00:28:46,827
had you taken the olives
and the proteins

773
00:28:46,931 --> 00:28:48,517
and actually just
stuffed it in there

774
00:28:48,620 --> 00:28:50,620
and made, like, a traditional
empanada that way.

775
00:28:50,724 --> 00:28:52,310
But the flavors
are really nice,

776
00:28:52,413 --> 00:28:55,206
and I do like the texture
of the outside of the dough.

777
00:28:55,310 --> 00:28:56,379
Appreciate it.

778
00:28:56,482 --> 00:28:57,827
Thank you, Chef.Thanks.

779
00:28:57,931 --> 00:28:59,931
CHEF DAVID:
Irie's dish is comical.

780
00:29:00,034 --> 00:29:02,965
I'm feeling actually like
I might go to the next round.

781
00:29:03,068 --> 00:29:04,724
Antonia, Chef Dean,
you remember.

782
00:29:04,827 --> 00:29:06,586
I remember.Tell your tale.

783
00:29:06,689 --> 00:29:09,344
So this is a straightforward
sausage-and-cheese empanada.

784
00:29:09,448 --> 00:29:12,586
On top is like an elote
roasted corn with mayonnaise,

785
00:29:12,689 --> 00:29:14,655
lime juice, of course,
and a little crushed avocado.

786
00:29:18,344 --> 00:29:22,137
My favorite part about this dish
is the filling.

787
00:29:22,241 --> 00:29:24,413
I think it has
a really nice flavor.

788
00:29:24,517 --> 00:29:26,379
I think
it's really nicely seasoned.

789
00:29:26,482 --> 00:29:28,793
I love the creaminess
of the cheese.

790
00:29:28,896 --> 00:29:32,586
My biggest complaint
is going to be the actual dough.

791
00:29:32,689 --> 00:29:34,379
It's just not cooked
all the way.

792
00:29:34,482 --> 00:29:35,862
It's a little thick.

793
00:29:35,965 --> 00:29:37,827
Thank you.Thank you very much, Chef.
Let's move on down the line.

794
00:29:37,931 --> 00:29:40,206
CHEF DEAN: I was stuck
in this little tiny kitchen.

795
00:29:40,310 --> 00:29:42,586
I make great empanadas.
I make no excuses for them.

796
00:29:42,689 --> 00:29:44,620
Chef David,
what you got going on?

797
00:29:44,724 --> 00:29:46,862
CHEF DAVID: It's a little
deconstructed beef empanada

798
00:29:46,965 --> 00:29:49,206
with a little bit of plantain
and some charred tomatillo.

799
00:29:49,310 --> 00:29:51,275
A little bit of kale
and some charred kale stems,

800
00:29:51,379 --> 00:29:54,000
along with a little
chipotle and cilantro puree

801
00:29:54,103 --> 00:29:55,620
down on the bottom.

802
00:29:55,724 --> 00:29:59,103
I think
there's a nice kind of mixture

803
00:29:59,206 --> 00:30:00,517
of what would have been
the filling.

804
00:30:00,620 --> 00:30:02,896
The smoky flavor of the chipotle
is really, really nice.

805
00:30:03,000 --> 00:30:04,413
The ground beef is nice.

806
00:30:04,517 --> 00:30:06,551
There's kind of a nice little
caramelization and crisp to it.

807
00:30:06,655 --> 00:30:07,758
A lot of really good flavor.

808
00:30:07,862 --> 00:30:11,310
The crust is a failure.

809
00:30:11,413 --> 00:30:13,827
I don't know
if there's any fat in it.

810
00:30:13,931 --> 00:30:16,379
It's really just
kind of crumbling,

811
00:30:16,482 --> 00:30:19,068
like it's almost
just flour and water.

812
00:30:19,172 --> 00:30:20,482
Thank you, Chef.
Thanks.

813
00:30:20,586 --> 00:30:23,000
Thank you very much, Chef.
Antonia, walk this way.

814
00:30:23,103 --> 00:30:26,620
The challenge
was to make an empanada.

815
00:30:26,724 --> 00:30:29,793
He didn't make an empanada.
Pbbt!

816
00:30:29,896 --> 00:30:33,172
Antonia, one of these chefs has
got to move on down the line.

817
00:30:33,275 --> 00:30:35,413
I've only got room for two
in the final.

818
00:30:35,517 --> 00:30:37,103
Who's it gonna be?

819
00:30:37,206 --> 00:30:40,482
The chef
I'm going to eliminate is...

820
00:30:55,931 --> 00:30:58,586
The chef
I'm going to eliminate is...

821
00:30:59,655 --> 00:31:01,931
Chef...

822
00:31:02,034 --> 00:31:03,068
Irie.

823
00:31:03,172 --> 00:31:04,206
I'm sorry.

824
00:31:04,310 --> 00:31:07,068
The filling
was just really uninspired.

825
00:31:07,172 --> 00:31:08,241
ALTON:
Chef Irie, sorry, sir.

826
00:31:08,344 --> 00:31:09,827
That means I'm gonna need
that bundle of cash

827
00:31:09,931 --> 00:31:11,275
back in this case.

828
00:31:11,379 --> 00:31:12,896
CHEF IRIE: Appreciate it.
It was a pleasure
meeting you guys.

829
00:31:13,000 --> 00:31:14,068
You worked hard
for the money.

830
00:31:14,172 --> 00:31:17,241
Thank you, sir.
Pleasure meeting you.

831
00:31:17,344 --> 00:31:20,275
I will leave here with a smile
and I'm not gonna cry

832
00:31:20,379 --> 00:31:25,000
because I put something on
the plate, and that's damn good.

833
00:31:31,310 --> 00:31:33,862
Gentlemen, congratulations
on surviving to this,

834
00:31:33,965 --> 00:31:36,068
the final round
of "Cutthroat Kitchen."

835
00:31:36,172 --> 00:31:38,931
Me and Chef David --
mano y mano.

836
00:31:39,034 --> 00:31:41,655
I knew it was gonna happen.
Let's dance, baby, me and you.

837
00:31:41,758 --> 00:31:43,931
CHEF DAVID: The only person
that can defeat me now is me.

838
00:31:44,034 --> 00:31:45,896
I just got to make sure
that that doesn't happen.

839
00:31:46,000 --> 00:31:47,793
I got to take this home.

840
00:31:47,896 --> 00:31:50,655
ALTON:
So for this final round,

841
00:31:50,758 --> 00:31:53,620
I'm gonna give you
30 minutes

842
00:31:53,724 --> 00:31:56,137
to make lemon meringue pie.

843
00:31:56,241 --> 00:31:57,931
CHEF DEAN: Yeah!
I love doing pastries.

844
00:31:58,034 --> 00:31:59,586
As soon as he announced
the lemon meringue pie,

845
00:31:59,689 --> 00:32:00,827
I got the win.

846
00:32:00,931 --> 00:32:02,586
I'm sure you've made it
thousands of times.

847
00:32:02,689 --> 00:32:05,034
The recipe's
already clear in your head,

848
00:32:05,137 --> 00:32:06,758
so let's get to business.

849
00:32:06,862 --> 00:32:09,793
Your 60-second shopping time
begins...now.

850
00:32:11,482 --> 00:32:13,241
CHEF DEAN: There's certain
things I have to get.

851
00:32:13,344 --> 00:32:14,862
Lemons.
I have butter.

852
00:32:14,965 --> 00:32:16,344
I picked up some dairy
just in case.

853
00:32:16,448 --> 00:32:17,724
I'm getting pie crust.

854
00:32:17,827 --> 00:32:20,310
Everything I need
to make a delicious,

855
00:32:20,413 --> 00:32:22,206
supergood lemon meringue pie.

856
00:32:22,310 --> 00:32:23,862
ALTON:
You have 30 seconds remaining.

857
00:32:23,965 --> 00:32:25,413
30 seconds.

858
00:32:25,517 --> 00:32:26,793
I don't want to do anything
too traditional.

859
00:32:26,896 --> 00:32:28,965
That's not who I am.
I want to deconstruct it.

860
00:32:29,068 --> 00:32:31,482
Grabbing lemons, eggs, sugar,
pie dough.

861
00:32:31,586 --> 00:32:33,827
I'm thinking
I can make this all work.

862
00:32:33,931 --> 00:32:36,448
ALTON: 6, 5, 4,

863
00:32:36,551 --> 00:32:39,137
3, 2, 1.

864
00:32:39,241 --> 00:32:41,965
And your cooking time
begins now.

865
00:32:42,068 --> 00:32:43,379
CHEF DEAN:
So instead of making the pie,

866
00:32:43,482 --> 00:32:45,827
I felt like the best strategy
for me was to have

867
00:32:45,931 --> 00:32:49,241
maybe an updated version
of the lemon meringue pie.

868
00:32:49,344 --> 00:32:51,655
So, for me, I'm gonna
cut the dough smaller.

869
00:32:51,758 --> 00:32:53,206
I want to have
differing textures.

870
00:32:53,310 --> 00:32:55,896
So I put one half in the fryer
and one half in the oven.

871
00:32:56,000 --> 00:32:58,034
I can just set it and forget it,
you know?

872
00:32:58,137 --> 00:32:59,965
You get a plan yet
over there?

873
00:33:00,068 --> 00:33:01,068
Oh, yeah.

874
00:33:01,172 --> 00:33:03,103
I think I'm gonna do
a little lemon sorbet.

875
00:33:03,206 --> 00:33:05,793
I'm gonna do a more progressive
spin on lemon meringue pie.

876
00:33:05,896 --> 00:33:07,344
I got to get
the pie crust working,

877
00:33:07,448 --> 00:33:08,931
so I'm gonna toss that
in the oven.

878
00:33:09,034 --> 00:33:11,586
So instead of a lemon curd,
I'm gonna do a lemon sorbet.

879
00:33:11,689 --> 00:33:13,379
So I've got water and sugar

880
00:33:13,482 --> 00:33:16,206
and a little bit of lemon juice
in the pot.

881
00:33:16,310 --> 00:33:18,862
Just making sure
that that sugar dissolves.

882
00:33:18,965 --> 00:33:22,275
And then I'm gonna get that over
into the ice-cream maker.

883
00:33:22,379 --> 00:33:25,586
Chefs, although you know
I try to watch my figure,

884
00:33:25,689 --> 00:33:27,655
I also really love dessert.

885
00:33:27,758 --> 00:33:30,551
So let me show you
my latest invention --

886
00:33:30,655 --> 00:33:32,379
my weighted workout whisk.

887
00:33:32,482 --> 00:33:34,689
Win this auction,
your opponent will have to do

888
00:33:34,793 --> 00:33:38,034
all of their whisking
with this.

889
00:33:38,137 --> 00:33:39,413
Oh, my God.

890
00:33:39,517 --> 00:33:42,275
The perfect lemon meringue pie
has to be fluffy.

891
00:33:42,379 --> 00:33:44,206
You have to add air
to those egg whites.

892
00:33:44,310 --> 00:33:46,862
You can't do that whisking slow.
That's not the way it works.

893
00:33:46,965 --> 00:33:48,413
Who wants to give me $500?

894
00:33:48,517 --> 00:33:50,034
Let's go!
$1,500.$1,500.

895
00:33:50,137 --> 00:33:51,241
How much
does that thing weigh?

896
00:33:51,344 --> 00:33:52,482
I'm not gonna tell you.$2,200.

897
00:33:52,586 --> 00:33:53,793
$2,200.
How about $2,300?

898
00:33:53,896 --> 00:33:55,034
Let's go $2,300.

899
00:33:55,137 --> 00:33:56,482
I can handle this.

900
00:33:56,586 --> 00:33:59,137
Let's just jack up that price
so he wastes all his money.

901
00:33:59,241 --> 00:34:01,379
$3,000.ALTON: $3,000 even.
How about $3,100?

902
00:34:01,482 --> 00:34:03,310
$3,100.Looking for $3,200.

903
00:34:03,413 --> 00:34:05,758
$3,200.The high bid goes back
to Chef Dean at $3,200.

904
00:34:05,862 --> 00:34:06,689
Yeah, let him have it.

905
00:34:06,793 --> 00:34:09,137
Sold to Chef Dean
for $3,200.

906
00:34:09,241 --> 00:34:10,206
I'll let you give it to him.

907
00:34:10,310 --> 00:34:11,827
All right.Thank you.

908
00:34:11,931 --> 00:34:14,000
All whisking
must be done with that.

909
00:34:14,103 --> 00:34:16,448
Wow.
That is gonna be a workout.

910
00:34:16,551 --> 00:34:19,275
Well, you know, I'msweating.
Why shouldn't you be?

911
00:34:19,379 --> 00:34:21,931
Hey, whatever.
Still not gonna change anything.

912
00:34:22,034 --> 00:34:23,206
In order to make a meringue,

913
00:34:23,310 --> 00:34:25,000
you have to beat egg whites
really, really fast.

914
00:34:25,103 --> 00:34:29,517
I've got my giant
dumbbell-whisk contraption

915
00:34:29,620 --> 00:34:31,448
and just beating these eggs.

916
00:34:31,551 --> 00:34:34,379
I am just pushing
as hard as I can.

917
00:34:36,206 --> 00:34:37,000
[ Grunting ]

918
00:34:37,103 --> 00:34:38,206
How is that going?

919
00:34:38,310 --> 00:34:39,862
I needed to get a little workout
this morning anyway.

920
00:34:39,965 --> 00:34:43,068
Chef David is making
these crazy noises.

921
00:34:43,172 --> 00:34:45,103
He sounded like Monica Seles
when she played tennis.

922
00:34:45,206 --> 00:34:47,000
[ Grunting ]
Come on!

923
00:34:47,103 --> 00:34:49,482
It was awful and disturbing.

924
00:34:49,586 --> 00:34:51,413
I thought I was watching
some sort of, like,

925
00:34:51,517 --> 00:34:53,000
X-rated movie at that point.

926
00:34:53,103 --> 00:34:55,034
[ Grunts ]

927
00:34:55,137 --> 00:34:56,724
ALTON:
Chefs, you have 15 minutes.

928
00:34:56,827 --> 00:34:58,620
So I make
my lemon curd filling.

929
00:34:58,724 --> 00:35:00,310
It's, you know, fairly classic.

930
00:35:00,413 --> 00:35:03,896
It's water, sugar, cornstarch
all whisked together.

931
00:35:04,000 --> 00:35:05,655
It makes like a thick gel.

932
00:35:05,758 --> 00:35:07,206
And then fresh lemon juice
and butter,

933
00:35:07,310 --> 00:35:08,862
a little pinch of salt,
and I chill it.

934
00:35:08,965 --> 00:35:11,862
For my meringue toping,
I add egg whites.

935
00:35:11,965 --> 00:35:13,965
I put a little bit
of cream of tartar in the eggs,

936
00:35:14,068 --> 00:35:16,793
which helps them fluff
and maintain their texture.

937
00:35:16,896 --> 00:35:20,103
I whisked those together
really nicely, and it was done.

938
00:35:20,206 --> 00:35:22,931
Chefs! Can I have
your attention, please?

939
00:35:23,034 --> 00:35:24,862
You know, you want the meringue

940
00:35:24,965 --> 00:35:27,137
the exact right stiffness
of peaks.

941
00:35:27,241 --> 00:35:28,724
Peaks are very important.

942
00:35:28,827 --> 00:35:30,931
And what better way
can you conquer peaks

943
00:35:31,034 --> 00:35:34,344
than when you're wearing
quality ski boots.

944
00:35:34,448 --> 00:35:35,413
[ Groans ]

945
00:35:35,517 --> 00:35:36,896
Win this auction,

946
00:35:37,000 --> 00:35:38,793
and you can force your opponent
to wear these boots

947
00:35:38,896 --> 00:35:40,241
for the remainder
of the challenge.

948
00:35:40,344 --> 00:35:42,517
Oh, my God!
These things are awesome.

949
00:35:42,620 --> 00:35:44,103
I'm totally gonna win these

950
00:35:44,206 --> 00:35:46,827
and strap these
onto big boy Mr. Dean over here.

951
00:35:46,931 --> 00:35:47,931
Let's go a grand on that,
Alton.

952
00:35:48,034 --> 00:35:49,620
I got a grand on that
because you don't want to

953
00:35:49,724 --> 00:35:51,034
have to wear those
and do that, do you?

954
00:35:51,137 --> 00:35:53,172
$1,000 bid for the ski boots.
$1,100 for the ski boots?

955
00:35:53,275 --> 00:35:55,034
It doesn't matter what he's
gonna do to me at this point.

956
00:35:55,137 --> 00:35:56,724
I'm going to be able
to put together a pie.

957
00:35:56,827 --> 00:36:00,965
No? Fine.
Sold to Chef David for $1,000.

958
00:36:01,068 --> 00:36:02,344
Chef Dean,
come on over here.

959
00:36:02,448 --> 00:36:04,068
Have a seat
and strap these bad boys on.

960
00:36:04,172 --> 00:36:05,793
This is gonna be fun.

961
00:36:05,896 --> 00:36:07,034
Yeah, it's gonna be fun
watching you.

962
00:36:07,137 --> 00:36:08,344
Ever put on ski boots?No.

963
00:36:08,448 --> 00:36:09,862
Then it's gonna take even longer
than you would think.

964
00:36:09,965 --> 00:36:12,172
CHEF DEAN: I have no idea
how a ski boot works.

965
00:36:12,275 --> 00:36:15,137
So there's, you know,
25 clasps and belts

966
00:36:15,241 --> 00:36:17,241
and Velcro things all over it,

967
00:36:17,344 --> 00:36:18,965
and it's like
you can't move your ankle.

968
00:36:19,068 --> 00:36:20,724
It's like you're
just kind of stuck there.

969
00:36:20,827 --> 00:36:21,896
You can't make any movement.

970
00:36:22,000 --> 00:36:26,000
So here I am.
I'm clumping around the kitchen.

971
00:36:30,379 --> 00:36:31,689
Jesus [bleep]

972
00:36:33,793 --> 00:36:35,413
How you liking those boots,
Mr. Dean?

973
00:36:35,517 --> 00:36:36,896
Oh, you know what?

974
00:36:37,000 --> 00:36:39,241
It's all part of the "Cutthroat
Kitchen" workout program.

975
00:36:39,344 --> 00:36:40,896
Yeah, I know all about
that workout program.

976
00:36:41,000 --> 00:36:42,206
I'm doing it
right now with you.

977
00:36:42,310 --> 00:36:44,448
[ Grunts ]

978
00:36:45,862 --> 00:36:48,068
[ Grunting ]

979
00:36:48,172 --> 00:36:49,448
You can say that again,
brother.

980
00:36:49,551 --> 00:36:52,275
10 minutes
to get it on the plate.

981
00:36:52,379 --> 00:36:53,482
Let's go.

982
00:36:53,586 --> 00:36:55,413
CHEF DAVID: I toasted up
a little bit of cardamom,

983
00:36:55,517 --> 00:36:57,068
and I'm introducing that
into my meringue.

984
00:36:57,172 --> 00:36:59,379
And I've got to get these
onto the sheet pan

985
00:36:59,482 --> 00:37:00,655
and into the oven fast.

986
00:37:00,758 --> 00:37:03,344
Crank up the heat.
Hopefully it heats up in time.

987
00:37:03,448 --> 00:37:06,000
Got my sorbet
out of the machine.

988
00:37:06,103 --> 00:37:08,137
Flavor's on point. It's there.
Texture's there.

989
00:37:08,241 --> 00:37:10,379
I throw my blueberries
in a sauté pan

990
00:37:10,482 --> 00:37:12,206
with a little bit of olive oil,
salt, and some sugar

991
00:37:12,310 --> 00:37:14,413
just to give it
another dimension.

992
00:37:14,517 --> 00:37:16,068
ALTON: Five minutes!

993
00:37:16,172 --> 00:37:19,310
I got a little
lemon cream on the bottom,

994
00:37:19,413 --> 00:37:22,172
a little napoleon,
and away we go.

995
00:37:22,275 --> 00:37:24,862
I like your 1980s fried
phyllo-looking dough [bleep]

996
00:37:24,965 --> 00:37:26,172
You like that?Yeah.

997
00:37:26,275 --> 00:37:27,379
CHEF DEAN:
I'm done with my dish.

998
00:37:27,482 --> 00:37:29,000
It's traditional
but not too traditional.

999
00:37:29,103 --> 00:37:30,344
It doesn't look like
a wedge of pie.

1000
00:37:30,448 --> 00:37:31,827
It's kind of stacked
and layered.

1001
00:37:31,931 --> 00:37:35,793
But it has the elements of a
traditional lemon meringue pie,

1002
00:37:35,896 --> 00:37:36,793
and I feel awesome.

1003
00:37:36,896 --> 00:37:38,137
Where you going there?

1004
00:37:38,241 --> 00:37:39,896
I don't see any lemon
on that thing yet?

1005
00:37:40,000 --> 00:37:41,482
You know,
the lemon is coming, sir.

1006
00:37:41,586 --> 00:37:43,758
You don't worry about
what's going in my station.

1007
00:37:43,862 --> 00:37:46,034
I don't understand
how you're done early.

1008
00:37:46,137 --> 00:37:47,241
I gave you ski boots.

1009
00:37:47,344 --> 00:37:49,482
I'm still flying
all over this kitchen,

1010
00:37:49,586 --> 00:37:51,724
and you're just leaning
on your counter.

1011
00:37:51,827 --> 00:37:53,413
[Bleep] [Bleep]

1012
00:37:53,517 --> 00:37:54,896
You are never happy.

1013
00:37:55,000 --> 00:37:56,413
Chef David was sweating
like crazy.

1014
00:37:56,517 --> 00:37:57,482
He's running crazy.

1015
00:37:57,586 --> 00:37:58,655
Come on.
[Bleep]

1016
00:37:58,758 --> 00:38:00,620
Still no lemon meringue
over there.

1017
00:38:00,724 --> 00:38:02,586
I don't see any meringue
or lemon.

1018
00:38:02,689 --> 00:38:04,034
That's like
one of those magazine dishes

1019
00:38:04,137 --> 00:38:05,758
that looks beautiful
but doesn't taste very good.

1020
00:38:05,862 --> 00:38:07,896
ALTON: You have 30 seconds
to wrap this up.

1021
00:38:08,000 --> 00:38:10,034
Plate, Chef.I'm plating, Chef.

1022
00:38:10,137 --> 00:38:11,896
Better get on the plate.
I don't want to win by default.

1023
00:38:12,000 --> 00:38:13,793
5, 4...Got to get it on there.

1024
00:38:13,896 --> 00:38:16,931
...3, 2, 1.I don't know
if you're gonna make it.

1025
00:38:17,034 --> 00:38:18,448
Time is up.
Challenge is over.

1026
00:38:18,551 --> 00:38:21,241
Please back away
from the board.

1027
00:38:32,172 --> 00:38:34,482
Are you ready
for dessert?I am.

1028
00:38:34,586 --> 00:38:35,724
I don't make any apologies

1029
00:38:35,827 --> 00:38:37,275
for loving dessert
here on "Cutthroat Kitchen."

1030
00:38:37,379 --> 00:38:39,000
How about
lemon meringue pie?

1031
00:38:39,103 --> 00:38:40,689
Okay.
One of my favorites.

1032
00:38:40,793 --> 00:38:43,103
Gentlemen,
bring it forward.

1033
00:38:43,206 --> 00:38:45,793
CHEF DAVID: At this point,
it's two chefs.

1034
00:38:45,896 --> 00:38:47,586
Both have
completely different styles.

1035
00:38:47,689 --> 00:38:51,275
But it's kind of
anybody's game.

1036
00:38:51,379 --> 00:38:53,724
My sabotage for him
paid off tenfold.

1037
00:38:53,827 --> 00:38:58,620
He has almost no meringue on
that dish, so joke's on him.

1038
00:38:58,724 --> 00:39:00,172
Chef, I'll start
with what's in front of me.

1039
00:39:00,275 --> 00:39:02,034
Fine. Chef David,
please explain your dish.

1040
00:39:02,137 --> 00:39:03,586
CHEF DAVID:
We got some lemon sorbet

1041
00:39:03,689 --> 00:39:05,862
with some pie crust crumble
with toasted cardamom meringue,

1042
00:39:05,965 --> 00:39:07,103
fresh blueberries.

1043
00:39:07,206 --> 00:39:09,724
Top everything off,
has a little micro-basil.

1044
00:39:14,172 --> 00:39:17,103
It's a deconstruction
that I'm not mad at at all,

1045
00:39:17,206 --> 00:39:18,413
so congratulations.

1046
00:39:18,517 --> 00:39:21,448
All the elements of
a lemon meringue pie are here.

1047
00:39:21,551 --> 00:39:24,241
The blueberries are a really
nice addition.

1048
00:39:24,344 --> 00:39:28,206
Kind of mellows out the lemon so
that it's not too overpowering.

1049
00:39:28,310 --> 00:39:32,241
I got excited at first
about having basil.

1050
00:39:32,344 --> 00:39:34,758
I just think micro-basil
can be very strong,

1051
00:39:34,862 --> 00:39:38,034
and I got a lot of large pieces
in my mouth all at once.

1052
00:39:38,137 --> 00:39:39,862
It was a very strong
basil flavor.

1053
00:39:39,965 --> 00:39:41,344
Thank you, Chef,
very much.

1054
00:39:41,448 --> 00:39:44,103
I took a risk
doing the whole composed,

1055
00:39:44,206 --> 00:39:48,862
deconstructed lemon sorbet,
but, hey, I pulled it off.

1056
00:39:48,965 --> 00:39:50,655
Chef Dean,
please tell Antonia

1057
00:39:50,758 --> 00:39:53,344
about your take
on lemon meringue pie.

1058
00:39:53,448 --> 00:39:55,034
CHEF DEAN:
Mine is more traditional

1059
00:39:55,137 --> 00:39:57,034
in that it's pastry,
lemon curd, meringue,

1060
00:39:57,137 --> 00:39:59,206
a little lemon cream
on the bottom, lemon zest.

1061
00:39:59,310 --> 00:40:00,862
Awesome.
Lemon all day long.

1062
00:40:00,965 --> 00:40:02,655
Lemon all day long.
All lemon, all the time.

1063
00:40:09,103 --> 00:40:11,034
Bravo.
You did a really nice job.Thank you.

1064
00:40:11,137 --> 00:40:13,206
I love that you bruléed
the top of the meringue.

1065
00:40:13,310 --> 00:40:15,931
I almost wish
that there was more meringue.

1066
00:40:16,034 --> 00:40:18,344
There's a lot of curd.

1067
00:40:18,448 --> 00:40:19,862
But it's such
a small complaint.

1068
00:40:19,965 --> 00:40:23,655
I feel 90% confident
I'm gonna win this.

1069
00:40:23,758 --> 00:40:26,241
Oh, my God.
I'm like right there.

1070
00:40:26,344 --> 00:40:27,724
This is mine! Mine!

1071
00:40:27,827 --> 00:40:29,241
Antonia, it's time
for you to decide

1072
00:40:29,344 --> 00:40:30,793
which one of these
fine individuals

1073
00:40:30,896 --> 00:40:32,172
marches out of here
with some money

1074
00:40:32,275 --> 00:40:33,724
and who just, you know,
marches out.

1075
00:40:33,827 --> 00:40:37,862
I have to say, this is really
the hardest decision

1076
00:40:37,965 --> 00:40:39,931
I have ever made
in "Cutthroat Kitchen."

1077
00:40:40,034 --> 00:40:44,482
There was just one thing
about one of the dishes

1078
00:40:44,586 --> 00:40:47,448
that just took it
over the top for me.

1079
00:40:47,551 --> 00:40:49,793
So the winner is...

1080
00:40:49,896 --> 00:40:51,724
Chef...

1081
00:40:53,620 --> 00:40:54,655
David.

1082
00:40:54,758 --> 00:40:55,862
[ Growls ]

1083
00:40:55,965 --> 00:40:57,137
Oh, my God.

1084
00:40:57,241 --> 00:40:59,206
It was the blueberries
with the lemon

1085
00:40:59,310 --> 00:41:01,482
that just really worked
so well.

1086
00:41:01,586 --> 00:41:02,724
Nice job.

1087
00:41:02,827 --> 00:41:04,172
And, honestly, that was
the deciding factor.

1088
00:41:04,275 --> 00:41:06,758
Unfortunately, Chef Dean,
that means I'm gonna need

1089
00:41:06,862 --> 00:41:08,965
the rest of that cash
back in this case.

1090
00:41:10,275 --> 00:41:11,896
Thank you.

1091
00:41:12,000 --> 00:41:13,137
You fought well, sir.
Thank you very much.

1092
00:41:13,241 --> 00:41:14,206
Thanks very much.It was beautiful.

1093
00:41:14,310 --> 00:41:15,413
How much does David win?

1094
00:41:15,517 --> 00:41:17,655
It was disappointing
to have it be so close.

1095
00:41:17,758 --> 00:41:19,275
If I had to redo it again,

1096
00:41:19,379 --> 00:41:21,551
maybe I'd put a little more
twist on it, a little spin,

1097
00:41:21,655 --> 00:41:24,758
but, you know,
hindsight's 20/20.

1098
00:41:24,862 --> 00:41:27,758
Well, Chef David, that means
you walk out of here with,

1099
00:41:27,862 --> 00:41:29,241
if my math is correct,
$6,500.

1100
00:41:29,344 --> 00:41:31,310
That's not the biggest
"Cutthroat Kitchen" win

1101
00:41:31,413 --> 00:41:33,172
of all time,
but it is very respectable.

1102
00:41:33,275 --> 00:41:37,551
And you certainly worked
very, very hard for it.

1103
00:41:37,655 --> 00:41:39,758
I just won "Cutthroat Kitchen"!

1104
00:41:39,862 --> 00:41:42,931
Grandma, you're my inspiration.
This win is for you.

1105
00:41:43,034 --> 00:41:44,241
I came here,

1106
00:41:44,344 --> 00:41:47,551
this was mine to win,
and I brought it home, baby.

1107
00:41:47,655 --> 00:41:51,344
I just won "Cutthroat Kitchen"!
Yes!

1108
00:41:51,448 --> 00:41:52,793
Yes!

1109
00:41:52,896 --> 00:41:56,344
Now it is time
for Antonia to find out about

1110
00:41:56,448 --> 00:41:58,482
all the evilicious sabotages

1111
00:41:58,586 --> 00:42:00,758
that went into
making today's dishes.

1112
00:42:00,862 --> 00:42:02,310
Check out my aftershow

1113
00:42:02,413 --> 00:42:04,931
at foodnetwork.com/cutthroat
right now

1114
00:42:05,034 --> 00:42:06,758
because I'm about to tell her.