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I have $100,000
of cold hard cash in this case.
4 chefs get $25,000 each.
If they want to leave this kitchen
with any of the cash,
they have to survive three culinary challenges
and each other.
Watch yourself.
In a game where sabotage is not only encouraged...
Forcing them to do their cooking
in the smallest cast-iron skillet I could find.
No way.
...it's for sale.
$7,700!
$8,000.
ALTON: It's a game we like to call...
[ Laughs ]
..."Cutthroat Kitchen."
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
I'm Chef Millie,
and I'm a private chef for rock-star chefs.
When I was 18, I moved from South America, Colombia,
and I bring what you would call street smarts.
I seek for the weakness of my competitors,
and I punch them straight on those weakness.
I'm Chef Brandon, and I'm from Trinidad and Tobago.
I've worked in all the best restaurants and cities,
like New York, Miami, New Orleans,
all the way to Germany and back.
Throughout my career,
my parents have been very supportive of what I do,
and if I win, I know that I'll make them proud.
Ready to go down?
I am Chef Davina,
and I am a chef from an online how-to video website.
We're teaching people how to cook.
And when we do this, we're using tools and things
that are not always conventional,
because sometimes we have to take shortcuts as home cooks.
So I think this is gonna give me a little bit of an advantage.
I'm ready.
No, you look kind of frightened next to me.
I'm not worried about you.
My name's Chef Johnny.
I do like a challenge,
and I actually challenge myself on the daily.
Highlights of my career
are definitely working for Thomas Keller, Gordon Ramsay,
Nobu Matsuhisa, and then taking over a restaurant
at the age of 24.
How many covers does a website do a night?
[ Chuckles ]
I hope your cooking backs up that sassy mouth.
Aw, a fresh, new batch of dreams ready to be crushed.
I love that.
[ Laughs ]
Chefs, allow me to welcome you to "Cutthroat Kitchen."
You're about to take part in a culinary competition
composed of three individual rounds.
Each round will involve a dish I will assign to you,
and then you're gonna have a full 60 seconds
to shop in the pantry
for everything you'll need for that dish.
You'll cook, you'll be judged, and then one of you
will be eliminated until there's only one left.
That's the person we call the winner.
Now, after your shopping period is over,
you're gonna have an opportunity to bid on some devilish devices
that, should you win, you can use to sabotage your opponents.
Of course, to be in an auction, you got to have some cash.
Luckily, I have here $100,000 of cold hard cash.
Each of you will receive 25,000 of these dollars,
yours to spend through the competition.
But, chefs, spend wisely.
Whoever wins will only walk out of here
with the money they have remaining.
Take your cash.
Chef Millie, go ahead. Two bundles.
Feel it, heft it, smell it, 'cause odds are,
you're not gonna have all of it for very long.
Chef Brandon.
I've never had this much money in my hand all at once...
...legally.
Chef, the final two are for you.
Excellent.
Rest assured, chefs,
most of that money will be returning to this case
during the course of this competition.
Now, let's get down to business.
First round, I'm gonna give you a whopping 30 minutes
to make the perfect...BLT.
Now, we're I'm from, that means bacon, lettuce, tomato sandwich.
I'm sure you've made it a thousand times, maybe more.
Your 60-second shopping time begins now.
I grabbed bacon, lettuce, plumpy tomatoes, and some avocado.
It's a B.L.A.T.
Chefs, you've got 30 seconds remaining.
I'm gonna grab as many different types of meat as possible --
some pork belly, some guanciale, and some prosciutto.
I also grabbed some olive bread and the lettuce and tomato.
3, 2, 1.
Well, it looks like everyone had a successful shopping period,
but things are about to get a whole lot more interesting
as we go into the auction.
Let's see what we've got to start with.
[ Laughs ] I know what you're thinking.
These ingredients don't belong in BLTs.
Well, if you take a closer look,
I think you'll see that there is indeed a method to my madness.
They all start with either the letter "B" --
beets, Brussels sprouts, bologna.
"L" -- litchi, we've got linguini, leeks.
We've got over here for "T" -- tangerines, turnips,
Ugh.
Wouldn't want to leave those out.
So, if you win this auction,
you can walk over to each of your competitors
and swap out either their bacon for the "B" ingredients,
the lettuce for the "L,"
and, of course, the tomatoes for the "T."
And, oh, by the way, when I say bacon,
that also means any kind of cured or smoked pork product.
CHEF DAVINA: Back in the pantry,
I didn't get everything I wanted to get,
so if I get that, that's another thing off my sandwich,
so I have to buy this one.
Who will begin the bidding at $500?
$1,000.
$1,000 bid from Chef Johnny.
I have a bid for $3,200.
$4,400. Onto Chef Johnny.
I'm not bidding, because I think I can get by just fine.
$6,100 the current high bid.
$7,000 now the high bid.
I really feel something bigger is gonna come up.
$7,000. Anybody want to go to $7,100? $7,100?
CHEF JOHNNY: I didn't want to spend all of my money
and make me powerless throughout the whole competition.
Sold to Chef Davina for $7,000.
Come on up, ma'am. Bring me my money.
Yes!
You got this?
Oh, God! Okay.
Right off the bat, I decided to give Chef Johnny "B."
He does a very refined, high-end cuisine,
so I think this will be a little bit of a challenge for him.
You're gonna go with "T."
Thank you very much.
I gave Chef Brandon the "T" basket.
Maybe it will ruffle his feathers a little bit.
This is for you.
Let's see what our second item is.
CHEF DAVINA: Uh-oh.
A normal, everyday, innocent-looking bread box.
Let's see what's inside, shall we?
Bread crumbs!
Win this auction,
and you can swap out one opponent's
entire stash of bread for these crumbs.
Who will give me $500 for this opportunity?
$4,000.
$5,500 current high bid.
Going at $5,600.
I am not making a BLT with no bread.
$8,000 the current high bid.
$10,000. Who wants to go to $10,100?
Going twice for $10,000.
Sold to Chef Millie for $10,000.
Bring me my cash, ma'am.
Let's get this.
Cheap things ain't good, and good things ain't cheap.
[ Sighs ]
Don't give it to me. Please don't give it to me.
Let's take away your bread.
Awesome. Thank you so much.
With his years of experience and his knowledge,
Chef Johnny is my biggest competitor,
so if I get rid of him, it's a smooth ride from there.
Luckily, I have one more item, and that's what we call a doozy.
Miniature, little shovel.
But you know what?
I don't really think that that's interesting.
[ Laughs ]
Win this, and you can force one of your opponents
to do all their cooking on the shovel!
Who's gonna give me $500?
$3,000.
Chef Brandon's not gonna mess around.
I'm tired of getting all the things.
Fine. It's now an $8,000 shovel here.
$8,000 current high bid.
I'm not cooking on a shovel with no bacon and no bread.
No chance.
$8,000 going once.
$8,000 going twice.
Take it, buddy. All yours.
Sold to Chef Johnny for $8,000.
Come on, sir. You know how this works.
There you go.
All right.
CHEF JOHNNY: My biggest threat
is probably gonna be Chef Brandon...
I think Chef Brandon.
...because he has experience in a few good restaurants.
Thanks a lot, buddy.
Your 30 minutes of cooking time begins now.
CHEF JOHNNY: Chef Millie took away my bread
and gave me bread crumbs.
Not having bread when you're making a BLT
is a little bit tricky,
so I'm gonna make a sort of gazpacho
with the flavors of BLT.
I crushed the tomatoes with a stick blender
and strained it with some cheesecloth.
Chef Davina took away my bacon, so I don't have a protein,
so I go straight for the bologna.
And the first thing I do
is figure out how to make bologna taste like bacon,
so I decide to smoke it with some applewood.
Smoking the bologna is working out pretty good.
As you can see, Chef Johnny trying to get some smoke
into the equation, 'cause he's stuck with his bologna.
And I got to tell you right now, it's not gonna work.
That kind of cold emulsion
that's been cooked, like bologna --
He would have to smoke that stuff for about 10 hours
before it would actually take on any flavor.
The best thing he's gonna do is make the room smell smoky.
CHEF JOHNNY: Is your bacon burning?
Not yet.
Is your bacon on?
Wait. You don't have any bacon.
No. That's bologna.
[ Laughs ] It is bologna, isn't it?
This is where all your skills are coming in.
The first thing I'm gonna do is I'm gonna grab this bacon,
and I'm gonna start cooking it.
Chef Davina took all my lettuce,
and she gave me this bowl, a bunch of crap basically.
I'm definitely gonna go ahead and use the leeks
because it could replace the lettuce,
so I'm gonna grill my leeks, and I'm just gonna keep it classic.
ALTON: Chefs, you have 20 minutes.
20 minutes remaining. 10 minutes gone.
Chef Davina kindly took away my tomatoes
and gave me some other "T" items.
I opened the tobiko, which is basically fish eggs,
something like caviar, but the inexpensive version.
It has a little bit of a salt element.
It has a really cool texture.
So I think I'm gonna go with this
to substitute for my tomatoes.
I decided to put the bacon in the Salamander
because I'm afraid the shovel
would have too much of uneven heat on the stove.
I didn't have any sabotages, but I forgot my mayo,
so I need to make something to go on this sandwich
so it's not dry.
Any ideas?
Yes. I know what I would do, and it would work.
[ Chuckles ]
I grab an avocado, and I'll add some fresh herbs,
some salt and pepper, and use that as a spread.
Chefs, I have one more item up for auction.
Win this auction, and you can force one of your opponents
to stop everything they are doing right now
and make by hand enough mayonnaise
to fill all four of these little bottles.
CHEF MILLIE: At this point of a competition,
nobody has time to create mayo from scratch.
He is crazy.
Chefs, win this auction,
and you can force one of your opponents
to stop everything they're doing right now
and make enough mayonnaise
to fill all four of these little bottles.
Oh, and they have to make it by hand.
$500.
CHEF JOHNNY: I'm not gonna bid on this item,
because I got enough challenges already.
I don't think they're gonna give me another one.
$2,000.
Chef Brandon's given you $3,000.
$3,100 to Chef Millie.
$3,700.
Going once. Going twice.
Sold to Chef Brandon for $3,700.
Chef Johnny!
You got some mayo to make. Everything else must stop.
No problem, chef.
Mayo by hand, in those jars, back to me.
Chef Brandon, thank you so much.
Anytime, buddy.
[ Laughs ]
I've already been rained upon with challenges.
My umbrella is already breaking,
and now I have to fill the jars with mayonnaise.
So I get my eggs and oil and Dijon going,
and I'm pissed off with the whole situation that I'm in.
ALTON: 12 minutes remaining.
CHEF MILLIE: I'm gonna start working some aiolis.
I'm gonna do one with avocado and herbs,
and the other one with some cilantro
and salt and pepper to flavor.
To the bread, I just want to highlight the texture of it.
As well, it's gonna give it that grill marks.
It's always nice to look at.
CHEF BRANDON: I want to use the bacon for my sandwich,
but it's just not as crispy as I wanted it to.
So plan "B" is exactly why I got the prosciutto.
I'm able to collect enough bacon fat to toast my bread,
and I put it on the stove.
CHEF BRANDON: Davina, you seem pretty calm over there.
Yeah. The silent killer.
[ Laughs ]
My bacon's great.
It's browning. It's getting crispy.
And I cook my bread in the bacon fat,
and I feel confident about this round.
ALTON: Five minutes.
Mayonnaise is done. We're moving forward.
Alton, you can start a mayonnaise company now.
We're all gravy.
ALTON: All right. That looks good.
Little on the sloppy side.
But no, no. You just cook. I'll take it.
No, thanks.
I basically have like three or four minutes to make something,
so I get my lettuce component and pull the baby hearts.
I start slicing up some tomatoes and decide to use the core
to really give the tomato water a little bit of texture,
but also the appearance of a tomato.
Hmm. This tastes pretty banging.
I am very happy with my BLT.
I know my bacon is super crispy.
CHEF BRANDON: My bread's toasted.
I got my aioli done.
I got my prosciutto ready.
Tobiko seems like it's gonna be a good element,
so I think I'm looking pretty good.
Prosciutto, lettuce, and fish eggs.
I'm not really sure.
We like a lot of bacon.
ALTON: 90 seconds.
Yeah.
Really.
Trying to make the bologna look a little bit pretty,
but it's a lonely piece of bologna.
And I realize I have to use bread crumbs,
so at the last second,
I garnished it with the bread crumbs.
There is actually no ingredients on his station
that really resemble a BLT.
ALTON: 5, 4, 3, 2, 1.
Time's up! Step away from your board.
[ Sighs ]
Good to see you, sir.
Good to see you. Chefs, listen up.
The man standing before you is Simon Majumdar.
He is an author of considerable skill,
and what's most important,
he knows food up one side and down the other.
The course for our first round here, a BLT.
Bacon-y classic. Wonderful.
Now, chefs, he's got no idea what you've had to endure.
He knows about the sabotages.
And guess what? He does not care.
He only cares, in fact, about three things, and they are...
Does it taste good? Does it look good?
And does it remind me of a BLT?
Let's taste.
Simon, this is Chef Millie.
CHEF MUJAMDAR: Chef Millie, good to meet you.
Chef Millie, please tell Simon about your take on the BLT.
This is just a classic, pub, rustic-style BLT.
Chef, it looks good.
It is a tiny bit more "B" than "LT,"
and I would like to see a bit more lettuce in there, if any.
I'm not even sure if that is way down there.
Your bacon is great, though. It's really nice and crisp.
Just what I wanted.
Thank you, chef.
Let's move on. Chef Brandon,
please tell Simon about your take on the BLT.
My take -- I want to go
on a lighter version of the sandwich,
so I actually made a PLT, so it's a prosciutto,
lettuce, and tobiko sandwich.
The sandwich itself tastes really good.
The lettuce is nice and crisp.
I do like the addition of the tobiko.
It just gives it a little saltiness, which I also like.
It's not a BLT to me, though.
While I understand your idea of trying to do a lighter sandwich,
sometimes I really just want a BLT,
and I want that crisp bacon.
Thanks, chef.
Chef Davina, please tell your tale, ma'am.
This is a traditional BLT with an avocado spread.
Chef, it looks like a BLT, so that's a very, very good start.
Yeah.
The flavors are really good. The bacon, again, is crisp.
The bread is nice and crisp.
I do think you probably needed more bread there.
I just think your sandwich is way out of balance.
I'm a little worried because everybody's got BLT sandwiches,
and I have a soup with bologna.
Chef Johnny, I think you must have a story to tell.
I do.
I really wanted to do something other than bacon,
you know, so I applewood-smoked some bologna,
made a little tomato water,
served it with the core and a little Little Gem lettuce.
You really smell it
and get everything in one kind of bite
to get the components of a BLT.
I'm not really getting any smoke at all off that meat.
I do like the idea of what you've done.
Obviously, you've deconstructed it slightly,
and you've gone in a different direction.
I think if you were gonna try and capture
all the elements of a BLT, you needed some crunch in here.
You needed some croutons.
But the flavors are really good.
Thank you, chef.
The challenge was not to make a soup.
Simon, one of these chefs made a BLT
that you didn't like as much as you liked the other BLTs.
CHEF MAJUMDAR: Chefs, you all delivered
different takes on a great BLT,
but one chef gave me something
that really didn't deliver all the flavors I would expect
from a BLT,
and I'm gonna have to eliminate Chef...
Simon, one of these chefs made a BLT
that you didn't like as much as you liked the other BLTs.
So I need you to decide who that is
so that we might send them on home.
CHEF MAJUMDAR: One chef gave me something
that really didn't deliver all the flavors I would expect
from a BLT,
and I'm gonna have to eliminate Chef...
...Brandon.
Well, Chef Brandon, sorry to see you go so soon, sir,
but I'm afraid I'm gonna need that money back in this case.
Sorry, sir.
Unfortunately, somebody has to be the first.
CHEF BRANDON: Thanks.
CHEF BRANDON: My advice to anybody
who will be on "Cutthroat Kitchen" is don't be nice.
This isn't just a cooking show. It's about seeing
how far you can push everybody else's limits.
I came in just to see if I can just compete
in a big forum like this, and I let myself down.
Chefs, congratulations.
For you, the culinary odyssey continues.
You've got half an hour, 30 minutes, to create a perfect,
delicious bowl of ramen noodles.
I lived out of ramen in college.
Actually, I wrote this recipe book
called "100 Recipes Out of Ramen."
Ramen!
Your 60 seconds begins now!
I definitely want to make my own broth, my own dashi.
Right off the bat, I grab kombu and bonito flakes.
I also grab the daikon radish --
everything I need to make a perfect ramen.
30 seconds.
I like to eat ramen.
I just don't like to make ramen.
I'm grabbing everything I can possibly think of
that would go in a ramen dish.
5, 4, 3, 2, 1.
Time for things to get interesting again.
Let's see what we've got up first.
I think you're gonna like this.
[ Laughs ]
Oh. Shh!
ALTON: You know, sometimes, I really outdo myself.
Win this auction, and you can take away
all of your competitors' cooking and mixing vessels
and replace them with either these instant ramen cups --
oh, plus my old dorm electric kettle from college --
or these sexy, metal ramen bowls and a set of chopsticks,
which is all they'll have to use to do all of their cooking.
I am not interested in cooking proteins this way
or flavoring broths this way.
Definitely don't want to do this, so I'm gonna spend.
Who will give me $500 -- $500?
Let's go $2,000.
Chef Johnny wants to go to $2,000.
$10,000.
Chef Millie's in for 10 grand.
That is a lot of money for ramen.
$11,000.
Those noodles better cook themselves, seriously.
Will you go $11,100? $11,100, $11,100?
I have $11,100.
$11,200.
I have $11,200. Will you go $11,300?
$11,300. $11,400?
$11,900.
Just take it.
Let's start this competition.
Sold to Chef Johnny for $11,900.
Bring me my money, sir.
These were a lot cheaper in college, right?
[ Laughs ]
Now, go distribute these items.
Thank you.
Let's see here.
Udon noodles.
I give the bowl to Chef Millie because it's gonna be difficult
to cook udon noodles in that bowl.
And you're gonna get cup of ramen.
Thank you. That's great.
Let's see what our second item up for bid is.
This could be exciting.
A collection of teas.
Not exactly a common item to be found in ramen.
Win this auction,
and you can swap out one of your opponent's stocks or broth
and replace it with this wonderful array of teas.
ALTON: $1,000 bid from Chef Davina for the tea.
Who wants to go for $1,100? $1,100 might just win it.
Chef Millie takes back the high bid.
I have the $1,200, $1,300.
$1,300.
How about $1,400? $1,400?
I stopped bidding on this item
because I think I can cook my way through that.
Going once. $1,300 is the high bid.
Going twice. Sold to Chef Millie for $1,300.
Come on over, ma'am.
I know it's coming to me, which is fine...
Let's see what you make, man.
...'cause I actually kind of wanted it
to provide another layer of flavor in my broth.
I have one final item for auction in this round.
I hope you like it.
Ah. A real classic.
It's my old friend,
the "Cutthroat Kitchen" confiscation basket.
Win this auction item,
and you can walk over to one of your opponents
and confiscate their entire selection of noodles
and force them to figure out an alternate solution.
Who will give me $500 for a basket?
CHEF MILLIE: We're making ramen noodles.
It's not ramen noodles without the noodle part.
[ Chuckles ]
$3,100.
CHEF JOHNNY: So, I'm bidding on this item a little bit
because I don't really want to make my own noodles.
$5,000, current high bid.
Chef Davina. Who wants to go to $5,100?
$5,100.
$6,100.
She goes $6,100. Will you go $6,200?
$6,400. I've got $6,400.
Will you go $6,500?
I think I'm gonna try to hold onto my money until the end,
and then I think I'm gonna try to bring the hammer down.
It's all yours.
Going once. Going twice.
Sold to Chef Millie for $6,400.
[ Laughs ]
So, you know what the deal is with this?
You decide.
One person's going to be doing this noodle-less.
If I get this sabotage, I think I'm not in good shape.
When I hear ramen, I think noodles.
This is a really bad situation.
I'm not looking good right now.
Phew! Noodles, noodles, noodles.
I guess I'll take your noodles.
Let's make this quick and easy.
[ Laughs ]
I'll help you out. [ Laughs ]
CHEF DAVINA: So, Chef Johnny gets his noodles taken away.
And I don't think it's gonna be a problem for him,
because I think if you give that guy a lighter, a paper clip,
and some Scotch tape, he'll make you Thanksgiving dinner.
Ramen, half an hour.
That 30 minutes we were talking about...starts now!
Chef Johnny, how are you gonna do ramen with no noodles?!
I am looking in my basket, and I have a daikon radish.
I can make noodles with that.
I will do something called daikonsuma!
Oh, shh!
What the heck is that?
I'm peeling the daikon radish and then slicing it
and setting it in a bowl of ice water to crisp up,
and it has the same kind of texture as noodles.
It creates a slurping effect when you're eating it,
which is what noodles do.
Whoa!
Millie, those chopsticks are working out?
Are you really getting inspired?
I think I'm gonna cook from here on like this.
So, Chef Johnny took away my pans, my mixing bowls.
No, no.
How am I gonna poach my egg
when I can't put it into boiling water,
because these bowls --
they don't have the same thickness
that an actual pan may present to you.
You getting the recipe off the back of the bag there, chef?
You are.
You're getting the recipe off the back of the bag.
I cannot believe it!
You always got to read your bags no matter what.
How's the instant ramen cups working out for you?
It's going great.
I have to cook my entire dish in the instant ramen containers,
and so I'm basically limited to the microwave.
Right now I'm slicing my pork
because I've actually never tried this,
but I'm going to poach my pork in the microwave.
CHEF JOHNNY: The dish that I'm making
is a green tea dashi with daikon noodles,
six-minute egg, seared pork belly,
and julienned bok choy.
Sweet.
Do you think the green tea flavor
will overwhelm the burned bacon taste?
I think the burnt bacon would be a great flavor to add
if I had some burnt bacon, but --
That's not your burned bacon?
Alton mentioned it looking burnt,
but I have no idea what he was talking about.
It needed that char on the outside.
ALTON: 15 minutes, chefs.
CHEF DAVINA: I want to try to get a broth going,
so I put the pork in one of these cups,
and I'm adding liquid to it.
Like a little spice. We're gonna add a little heat.
CHEF MILLIE: I'm pretty concerned about the shrimp.
I want to make sure that I don't overcook it.
Come on, baby. Boil.
My water is not boiling, but at this point, I say, "'F' it."
I throw those noodles in there.
I'm just gonna let them work their magic by themselves.
Timer!
CHEF JOHNNY: I have my green-tea broth going.
My eggs are looking really great.
I'm feeling pretty good about where I'm at.
Everybody had an egg but me, and since I only have my two bowls,
I throw the egg into another pot of boiling water,
and not even two seconds later...
Oh [bleep]
Whoa!
Whoa!
[ Sighs ]
Yes, it is, chef.
And I'm taking $500 out of your box of money.
CHEF JOHNNY: I feel like judgment is served.
If you're gonna enter a competition,
you should follow the rules.
Millie, Millie, Millie!
ALTON: Two minutes, chef, from right now -- two minutes.
CHEF JOHNNY: So, without the noodles
and with tea packets to use as my soup base,
I feel pretty confident with the dish that I cooked.
CHEF DAVINA: My noodles are pretty good.
I thought they were gonna be raw.
My broth is delicious, but I'm nervous about my pork.
I think it did dry out a little.
CHEF MILLIE: I am blessed
that those noodles are, like, perfectly soaked,
all that broth. It was amazing.
And even though I'm worried about my shrimp,
I'm gonna go for it.
ALTON: 3, 2, 1. And time is up.
Step away from the board. Challenge is over.
The subject is ramen.
One of the favorite dishes I have when I'm in Japan.
Looking forward to it.
Well, I hope it still will be after this.
Let's taste.
Chef Millie, why don't you describe your ramen for Simon?
I did all the umami broths, ramen, and then,
just at the end, I gave it that little Millie Latin touch
with a little bit of cilantro
to give it a little different change.
Chef, I think it looks beautiful.
I like the addition of cilantro,
and I think your noodles are cooked absolutely perfectly.
They just got a tiny bit of a bite to them.
♪ My noodles wasn't undercooked ♪
♪ My noodles wasn't undercooked ♪
But your shrimp are very overcooked,
and they have, because of that, got a little bit tough.
Thank you very much, chef.
Let's move on.
I knew it.
Chef Davina, why don't you
describe your ramen effort there?
I did pork marinated in soy, some ramen noodles,
a soft-poached egg yolk, and the broth
is actually the poaching liquid of the pork.
The meat is very tough,
but I think the flavor of the broth is actually really good.
Got the little bit of heat coming through in there,
which I think is terrific.
I do like the addition of the soft yolk.
I think that adds some creaminess.
Thanks, chef.
Thank you.
On down we go.
Chef Johnny, why don't you go ahead
and tell Simon about your take on ramen?
Well, here we have a green-tea dashi, braised pork belly,
and garnished with a little bit of bok choy.
I wanted to use the daikon radish as noodles.
I feel like they're a great way to carry a broth.
They really suck up all that dashi broth.
I think the broth that you've got with that green tea,
and it works actually very, very well.
But, chef, if you're gonna use something other than noodles,
I would use something other than daikon.
I think you need that starchy quality.
You might have wanted to choose another vegetable.
Thank you, chef.
I think chef's going home.
Simon, I'm curious. Who's going home?
Chefs, you gave me terrific soups,
but one dish really let me down
in terms of the other elements involved in it,
and I'm gonna have to eliminate Chef...
ALTON: Who's going home?
I'm gonna have to eliminate Chef...
...Davina.
The meat was so tough,
it meant I just didn't enjoy the rest of the dish.
CHEF DAVINA: I wanted to grab Simon
and be like, "I made this in a microwave!
Of course it's overcooked!"
Thank you.
Thank you so much.
CHEF DAVINA: I was hoping that the two chefs next to me
would kind of dwindle down in money,
and then I would have more money going into the final round,
but today wasn't my day.
Chefs, congratulations on making it to this final round.
I think it's time to have a little dessert.
I'll give you 30 minutes to make...
...a dessert soufflé.
CHEF MILLIE: The last time I did a soufflé
was in culinary school,
and really have never made one again.
You have to have a solid understanding of basic baking
to pull off a good soufflé, which I do.
Your 60-second shopping time begins...now!
Since it's a dessert one, I want to do a chocolate soufflé,
but, then, I'm going to incorporate some bacon
to contrast the flavor.
Berries, berries, berries.
And a variety of berries to make my nice, fruity sauce.
ALTON: Chefs, you have 30 seconds remaining.
CHEF JOHNNY: After I get a few of the basics,
and because I like savory components on sweet,
I'm gonna do something with bacon and bourbon.
4, 3, 2, 1.
And your cooking period begins now.
CHEF JOHNNY: The tricky thing about soufflés
is it's really about timing and portions --
you know, incorporating your egg whites
so that the soufflé gets a nice rise on it.
CHEF MILLIE: Take a deep breath.
I'm like, "Okay, you got this."
If I don't have no sabotages, I can make this happen,
but I haven't done a soufflé in like four or five years.
So I'm a little nervous right now.
Chefs, you know, sugar is a necessary ingredient
for a dessert soufflé.
Win this auction, and you can swap out
all of your opponents' sugar for this rack of popping candy.
CHEF JOHNNY: I can maybe handle that.
Chef Millie has a little bit more money than me,
but I'm gonna ring up the price so that next item,
she has no choice but to take it.
Go $500.
I have a $500 bid.
$2,500.
CHEF MILLIE: Because this is a dessert soufflé,
you definitely want to have that sugar content in it,
so I'm not getting my sugar taken away.
I have $2,600.
We go $3,500.
Let's go $3,700.
Are we gonna go -- $4,000 with Chef Millie.
Going once for $4,000. Going twice for $4,000.
Sold for $4,000.
I'll just go ahead and give it right to you, sir.
All of your sugar will be replaced
with these fine candies.
And I'll just go ahead and take anything
that looks suspiciously like sugar.
CHEF JOHNNY: In judging the popping candy,
I definitely think
you have to use all one flavor for one thing.
I'm definitely thinking the cherry-flavored popping candy
is gonna be good with the bourbon.
I decided to make spun sugar,
'cause I feel like that would be really cool.
But it wasn't threading properly,
so I decided just ditch it and move on.
Let's figure something else out.
Chefs...
[ Laughs ]
...if you win this auction,
you'll be able to force your opponent
to do the rest of their cooking
in this poofed-up soufflé suit.
No chance am I going to step into that suit in a kitchen.
Who will give me $500 for the poofy soufflé suit?
Who doesn't want to cook in it?
$1,000.
$2,000.
Do I have $2,100? $2,100?
I don't think I have $2,100.
You have $2,800.
Oh, yeah. Then go ahead.
$2,100. Will you go $2,200, sir?
Will you go -- oh, $2,900.
Sold to Chef Johnny for $2,900.
Can I get some help over here, please,
so that we can get poor old Chef Millie
into this soufflé suit?
CHEF MILLIE: So, this outfit is a big outfit.
I'm little. I'm definitely freaking out.
I feel bad now.
The soufflé chef suit...
...I hate it.
I'm carrying stuff.
I'm walking. I'm running.
I even have to change the way you walk.
But I'm staying focused of what I got to do.
Millie, you have never looked this good.
Thank you.
Want to take me out on a date after this?
I start mixing my sugar, my cocoa powder.
In another bowl, I'm putting my wet products.
I separate my egg whites so I can fold it into the batter
after I blend other ingredients first.
At that point, I've lost 10 pounds of liquid already.
Oh, behind you.
I'm not really too happy with my soufflé batter.
It was a little grainy, you could say.
And on top of that, I'm worried
about the soufflé not finishing in time,
so I decide to put it in a water bath
so that it can cook a little bit more consistent and quickly.
I don't understand this, because Chef Johnny
has actually decided to bake his soufflés in a water bath,
which is an insulator.
You do that with a cheesecake
to keep too much heat from moving into the cake.
There's no way he's gonna get any proof out of that,
no matter what he cooks in that.
CHEF MILLIE: My head is totally scrambled with that outfit,
but I know my batter tastes really good.
It has that chocolate flavor.
It's really gonna be pretty banging.
Water? Good?
Sorry.
ALTON: Chefs, you have 12 minutes. 12 minutes remaining.
While my soufflé is cooking,
I start whipping up a nice berry sauce.
CHEF JOHNNY: So, I decided to make a crème anglaise,
and I grabbed the popping candy.
It's bubble gum.
I thought it was blueberry for some reason,
but maybe there's blueberry in it.
It tastes like bubble gum, yeah, but at the end of the day,
if you say it's a blueberry crème anglaise,
your mind will associate blueberries with that.
I'm worried that I'm definitely a lot more puffed
than my soufflé.
I forgot an important part of that,
which is the folding of the egg whites.
She forgot to add egg whites to her soufflé,
which I don't know how that can go over your head,
so she's not looking so good.
It's all right.
ALTON: Chefs, you have 90 seconds.
CHEF JOHNNY: After tasting the soufflé,
I decided to put a generous amount of bourbon...
Oops. ...because it was very bland.
And then I garnished it with the popping candy.
CHEF MILLIE: My soufflé doesn't have a fluff.
It definitely has amazing flavors,
and it has nice components to it.
ALTON: 3, 2, 1.
Time is up. Step away from the board.
Whoa, whoa, whoa!
Go ahead. You all right?
[ Laughs ]
I hate soufflés.
I hate my plate. [ Laughs ]
I hate it a little bit less than yours, though.
Yeah?
Chef Millie's dish is looking
a little like a muffin or a cake -- mini cake.
[ Sighs ]
Chef Johnny's soufflé looks plain.
I look at his plate, and I look at mine,
and I'm like, "I won this."
The dessert course, sir, soufflé.
Wow.
Yeah.
That's tough for any chef,
let alone in "Cutthroat Kitchen."
Chefs, please come forward with your offerings.
CHEF MILLIE: I'm very nervous. I'm anxious.
I've been sweating this soufflé chef outfit.
At this point, I want to see if I took this baby home or not.
CHEF JOHNNY: I feel like I definitely earned winning this
because I feel like I've played the game
and dealt with all of the sabotages that I have been given
in a positive way and intelligent way.
Chef Millie, please tell Simon about your take
on the dessert soufflé, ma'am.
This is a simple bacon, chocolate soufflé
with a berry, berry delicious sauce.
It's a case of a curious soufflé.
It's not quite as light and fluffy
as I would expect from a soufflé,
and not presented in the way
I would expect a soufflé to be presented.
But as a dessert plate, it looks quite pretty.
Thank you.
Thank you.
The chocolate is really delicious.
And those berries -- that is a really, really good sauce.
Thank you, chef.
Not a soufflé as I would expect to see it,
but as a dessert, it works really, really well.
Simon's pretty happy with the flavors of it,
but he does understand that it's not a soufflé,
so I feel pretty good about that.
Chef Johnny, why don't you tell Simon about your offering?
I did a nice, simple, white soufflé
with a blueberry-candy crème anglaise,
so the sauce really is what is sweetening the soufflé.
Chef, you know, it is a soufflé.
It hasn't risen as much as you or I would like, I'm sure.
But it does remind me of a soufflé.
Because your soufflé hasn't risen, it is very grainy.
The sauce has thickened up a little bit too much.
You can see that it's a little bit kind of globby.
But the flavors that you described in the soufflé
are coming through nicely.
It's delicious, in fact.
Thank you.
At this point, we both have amazing flavors.
We both messed up in the texture part.
Which one's gonna win?
Simon, although we'll let you eat dessert,
we will not allow you to desert your duties,
and your duty here is to decide
which one of these fine individuals
walks out of here with a fistful of cash
and who just walks out of here.
Chefs, you both gave me really great desserts,
but you both had issues.
Chef Millie, your sauce is one of the best things I've eaten
in "Cutthroat Kitchen."
It was delicious.
But you gave me a cake, not a soufflé.
Chef Johnny, you gave me a soufflé,
but you had some real problems,
both with the texture of the sauce
and with the texture of the soufflé itself,
which was very grainy.
But I've made my decision, and the win has to go to...
...Chef Johnny.
Thank you.
Chef Johnny, congratulations.
I'm sorry, Chef Millie.
That means unfortunately the rest of that cash
is gonna be going back into this case.
It was a valiant effort, ma'am.
Sorry to see you go.
Thank you, thank you.
Back in it goes. Thank you, ma'am.
CHEF MILLIE: I just got eliminated from "Cutthroat Kitchen."
That damn soufflé-chef outfit.
I barely had my hands to work with.
So I'm actually very proud of myself.
I think I did great
with those 200 extra pounds on top of myself,
and I had a banging sauce.
So, Chef Johnny, you win.
I'm speechless.
Congratulations very much. You cooked well,
and you played the game very well indeed.
It's not as easy as everybody thinks.
I'm really grateful that those challenges did get thrown at me,
because if I wasn't thrown those challenges,
I don't know if my dish would have been as good.
Yeah!
No. I'm just kidding.
ALTON: Hungry for more "Cutthroat Kitchen"?
Go to foodnetwork.com/cutthroat.