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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 Frankie and I'm a winner of "Cutthroat Kitchen."
Last time, I had to make my own bread.
I had no utensils.
I got processed turkey breast.
You're first on the list now.
So, now I'm going up against three former winners.
I'm psyched, I'm excited.
I'm the type of person that lives by the challenge.
I really want another victory.
Hi, my name is Chef Charles.
Last time on "Cutthroat Kitchen,"
I was strategizing and sabotaging
better than everybody.
This is what I've been waiting for all day.
ALTON: $7,500 will be the winning bid, Chef.
I'll just have you know that I'm the best.
Don't break your arm patting yourself on the back.
I'm excited because I'm competing
with the best of the best of the cutthroats.
I know I'm supposed to win this.
That's what I'm here for.
It's just what I do.
I'm Chef Gwen, and you might remember me from the sabotage
when I made everything out of aluminum foil.
[ Laughs ]
Wow, what's it like to have a pot?
Come on.
Hope you're here to foil the competition, aren't you?
[ Laughs ] Here to foil lots of things actually.
I think it takes a unique talent to win "Cutthroat Kitchen."
And I plan to do more than last time
because I'm an overachiever.
[ Laughs ]
I'm Chef Brian.
This is my second time on "Cutthroat Kitchen."
I annihilated my competition because I love being evil.
WOMAN: I look over at Chef Brian, and he's grabbed all the bread.
[ Laughs ]
CHEF BRIAN: I'm confident, I'm creative,
and when I cook, I stay true to what the dish is.
I gave the most sabotages in my episodes.
I hit the most curveballs, and still came out on top.
Well, when you're built like Babe Ruth, it should help you out.
[ Laughter ]
Chefs, welcome back to Cutthroat Kitchen.
I've invited you all here today
not only because you were victorious
on your previous visits,
but because I noted in you
a certain evil-iciousness that amused me.
Now, you've all won before
but only one of you can be cutthroat enough to win again.
At the beginning of the each round, I will assign a dish.
You'll have 60 seconds to shop for that dish.
You will cook the dish.
Your dish will be judged, and one of you will be eliminated.
This will be repeated until one of you is left standing.
And that person is known as [Squeals] the winner.
You will be allowed to bid on some devilish devices that,
should you win, you could use to sabotage your opponents.
Of course, you're gonna need some cash, and I have some.
$100,000, right?
Each of you will get $25,000.
It's yours to spend throughout the competition.
But you only walk out with the money you have remaining.
Chef Frankie, two bundles.
CHEF FRANKIE: I'm gonna use my money
to make sure that there's a stumbling block
in front of anybody who's in my way.
Chef Charles, two. Thank you, ma'am. Chef Gwen.
It feels pretty good having $25,000 in your hand once again.
Pleasure. Thank you.
The pleasure was all yours, I'm sure.
Now, let's get down to business.
I'm gonna give you half an hour
to prepare a cocktail and an hors d'oeuvre.
[ Chuckles ]
Now, this is normally when I would just give you
your 60 seconds of pantry time.
But I've got a special item to auction off.
Now, if you've been in a bar
and, by the looks of all of you, I think you probably have.
You know that there's top-shelf liquor
and bottom-shelf liquor -- what we call "the well."
Now, I have gone to the trouble of creating a bottom shelf
in the old Cutthroat Kitchen pantry,
where there are things like aerosol cheese and pork rinds.
If you win this auction, you could force one opponent
to shop for their food
exclusively from the bottom shelf.
Have $500.
$1,000.
$1,200, Chef Frankie.
This is something I'm really interested in.
If I can get it cheap, I'm gonna take it.
ALTON: $1,500 now. The high bid is Chef Gwen. Who wants to go $1,600?
Any good chef should be able to make something out of anything.
I think I should be okay.
ALTON: $2,000 is now the high bid.
Going once for $2,000. Going twice for $2,000.
Sold to Chef Frankie for $2,000.
You remember the drill, sir. Bring me my money.
What you've got to decide now is,
which one of these fine opponents are gonna be shopping
exclusively from the bottom shelf.
Who's the lucky devil?
Chef Charles.
So, Chef Charles,
I'm afraid that bottom shelf there is for you, ma'am.
He knows who is competition is.
I'm coming for you when I come up out this pantry.
So, the rest of you have had plenty of time
to think about your cocktail and your hors d'oeuvre.
So, let's just say that that 60 seconds of shopping time
begins...now!
I can only shop on the bottom shelf.
There's things like canned mackerel.
Eww. Eww.
Excuse me.
So, the drink I'm making is *** tonic.
Something that can withstand all the salt content
that's going on in this canned shelf.
You've got 30 seconds remaining.
I grab shrimp and duck breast, goat cheese, brown sugar.
I have my Grand Marnier, tequila, and pizza dough.
5, 4, 3, 2, 1.
All right, time to move on with our auction.
Drinks come in all types, right?
Some are blended, some are on the rocks,
and some even come flaming.
Win this auction, you could force your opponents
to cook exclusively with either this blender,
on these Japanese hot rocks,
or with this bottle of alcohol to create their heat source.
But don't worry, the blender actually has a heating element in it.
Who will give me $500 for this opportunity?
I do not want to be limited to how I can cook.
ALTON: I have a $1,000 bid from Chef Brian.
$2,600.
$4,000.
$4,200 I have.
$5,000.
Once the bid starts escalating past $5,000,
I'm like, "Ooh, this is getting a little steep."
$6,000.
When I see how enthusiastic Chef Brian is,
I'm gonna just keep pumping it up
till I don't think I can get him to go any higher.
$7,500.
$8,000. You want to go $8,100, sir?
$8,100?
Sold to Chef Brian for $8,000.
Please bring me my money.
One at a time, you will distribute these items.
Chef Frankie, the hot rocks.
CHEF BRIAN: So, I don't think Frankie the Bull
has done anything so fine and delicate on a Japanese hot rock.
Aww, thank you.
[ Chuckles ]
Chef Charles has the worst ingredients
so let's give her the worst heat source.
And the 151, of course. Chef, all you.
And the last time Chef Gwen was on "Cutthroat Kitchen,"
she went above and beyond at all cost.
She's gonna be limited.
So, a cocktail and an hors d'oeuvre.
You have 30 minutes, and that time begins now!
So, I'm cooking with the 151-proof alcohol
that Chef Brian gave me.
Just for the record, I'm never talking to you again.
I can use a cast-iron skillet right on the work table,
fill it with 151-proof, light it up,
and I'm ready to cook.
Your appetizers working over there, Chef?
Actually, I wanted extra credit, Chef Brian.
So, I'm doing three.
You're doing three?
I did a trio the first time around here
on "Cutthroat Kitchen."
I need to keep my reputation.
I score the skin of the duck breast,
I season it heavily with salt and pepper.
And I'm off to a good start.
Maple-glazed duck on the way.
Next, brown sugar, smoky, grilled shrimp.
And I look down at the pizza dough, and I think,
"I never met anybody that didn't like grilled pizza."
How are you doing, Chef Charles?
I'm hanging in there.
Oh, if I see Chef Brian in the parking lot,
I'm gonna bing him right in the back of the knees
for having made me cook with this blender thing.
A pretty sophisticated blender, apparently,
'cause it blends and heats.
Woo-hoo! Yay!
But now there's nothing pretty and sophisticated
to put in there.
Thank you, Chef Frankie, for all my lovely canned items.
I'm a giver. I've been a giver all my life.
I see that.
What am I gonna do? I'm freaking out.
I don't have all the ingredients
to actually make hot soup or anything like that.
You know, I could make some kind of dip
since I have these pork rinds.
I have garbanzo beans here.
Humus is made from garbanzo beans.
Little olive oil, some salt and pepper,
blend 'em up, add some liquid cheese stuff...
and maybe some sweet potatoes in there.
It's not that bad.
I see Chef Charles use the blender.
But did she even use the heat function?
It looks like she just pureed up some beans.
CHEF GWEN: Can I have time, please?
Thank you.
I'm going to make a calzone stuffed with sausage,
fresh mozzarella, and a little Gruyere cheese.
And olive tapenade to go with it.
I stretch out the pizza dough, cut it into small rounds,
dice up the cheese, but I didn't get basil, didn't get thyme,
didn't get anything reminiscent of Italian,
except for sausage and olives.
I might be an idiot.
None of us has started drinking yet. This is the worst.
Yeah?
CHEF BRIAN: You want some bourbon? I got it over here.
You cannot bribe me, sir.
At least not with the amount of money you have.
CHEF FRANKIE: Chef Brian gives me these hot rocks.
I just have to put them on the stove,
get flame underneath them.
They take about five, seven minutes to heat up, and they're good to go.
[ Laughs ]
If it comes from the ocean, I know about it.
So, I've got a filet of smoked salmon and Maine lobsters.
So, the first thing I do is I take the tail meat out
and get the tail meat on the hot rocks
with a little bit of olive oil.
I mean, lobsters and I are really familiar.
Some people had a puppy.
My dad brought me home live fish.
Chefs, if I could have your attention, please.
Chef Brian gave me a fantastic idea.
He said somebody should be having a cocktail.
I think it's me.
So, here's the deal.
You get to bid on who stops what they're doing
to come up here to make three cocktails.
CHEF GWEN: I'm making my three dishes, and my cocktail.
So, I certainly can't take any time away from what I'm doing.
And just to make it more interesting,
whoever has to come up here to make the cocktails
will wear these special goggles,
which have been designed for law enforcement
to be able to show people what it's like
to be thoroughly inebriated.
CHEF BRIAN: I've been in these drunk goggles before as a joke.
I don't want anything to do with this.
I got to tell you, it's a pretty wild trip in here.
Karma's in a form of beer goggles.
Whew!
So, who'll give me $500 -- Whew! --
for the bar and for the goggles,
which almost made me fall down. How much?
$1,000.
$1,000. Chef Gwen does not want to come over here.
$3,500.
CHEF FRANKIE: I'm just gonna raise the bidding price --
better that they spend more money.
$4,000.
$4,200.
CHEF BRIAN: Drunk goggles?
I don't want anything to do with this,
but I have a lot time.
So if it's handed to me, this is gonna be easy.
Going once to Chef Gwen. Going twice.
Sold for $4,200 to Chef Gwen.
All right, Chef, who's gonna come over here
and make me three cocktails and wear these funky glasses?
I have such a fire in my heart for Chef Brian.
So, Chef Brian, stop everything you're doing
and come on over to my bar.
Bring it. Let's do it.
I want a dark and stormy, I want an old fashioned,
And I want a margarita on the rocks.
Cheers, Brian!
ALTON: Now, slap on these bad boys
and relive your college years.
With these beer goggles on, nothing makes sense.
My depth perception is gone.
Dark and stormy.
It's totally disorienting.
Worst thing ever.
I'm a chef, not a bartender.
I'm a bartender. [ Laughs ]
CHEF CHARLES: I am a licensed bartender, and so, I think the challenges
of making a cocktail and an hors d'oeuvre
are making sure the two go together well.
The drink I'm making -- *** tonic.
I remembered I'd grabbed some cardamom bitters,
that could possibly work.
I'm making a blood orange rum fizz.
When I think of a seafood dish that's citrusy and fresh,
I want to have a drink that balances that out.
It's all about balancing flavors.
I wanted to make toast points,
so I spread some cheese over the bread
and toast them off on the hot rocks.
It goes back to the art of war.
The winner of the art of war pays attention to detail.
Old fashioned.
This is taking a lot more time than it should.
Yes, sir.
No salt on the rim, thank you.
I'm honestly getting worried
that I'm gonna not have enough time to make my own cocktail.
Margarita on the rocks.
Wait, wait.
You may go.
So, the first thing I do, I stuff the calzone
and I throw it right into a 450-degree convection oven.
How are those cocktails coming over there, guys?
This is my fourth one of the day.
So, I'm gonna make a sparkling bourbon lemonade.
I'm looking at the cocktail that Chef Brian is putting together.
It's got lemonade in it, it's got bourbon.
But the main flavors going on with his food
is actually, like, sausage and olives.
I don't think those things go together very well.
But I could be wrong.
Three.
I wanted extra credit.
You're not gonna get extra credit.
What if the judge hates your third thing?
Grilled pizza?
[ Chuckles ]
But somebody might hate your grilled pizza.
So, I start to assemble the plate.
I have the maple-glazed duck breast,
the smoky brown sugar shrimp, and my grilled pizza.
Are you putting bacon fat on the rim of a martini glass?
Okay.
I'm gonna make a tequila greyhound with a salted rim,
a little bit of Grand Marnier in a shaker,
and then finish it with pink grapefruit soda.
Chefs, cocktails and hors d'oeuvre in two minutes.
I put a smear of olive tapenade on the plate,
and I know mustard is gonna go really well
with the flavors in the calzone. Gorgeous.
CHEF CHARLES: I'm tasting my dip one last time.
So, I decide it doesn't have enough salt.
So I remembered I have this dried beef.
I put that on top,
so he has, like, something with different texture on there.
ALTON: 5, 4, 3, 2, 1.
Time is up, challenge is over. Back away from the board.
Hands off the food.
How's it going, Alton? It's good to see you.
Chefs, allow me to introduce Chef Jet Tila.
He is a restaurateur, he's an executive chef,
he's got his own line of frozen food for goodness sake.
How you doing, chefs? It's good to see everybody.
You're in luck, sir, because it's a cocktail and an hors d'oeuvre.
Party on.
Now, keep in mind, Jet doesn't know what you've been through.
He only cares about three things. Tell them.
Taste, appearance,
and it better be a great cocktail and appetizer.
I'm ready.
We've never met.
Very nice to meet you.
So, please tell Jet about your cocktail and your hors d'oeuvre.
My cocktail is a blood orange rum Chambord fizz.
and a tri-citrus smoked salmon and lobster carpaccio
over pepper greens.
Plain lobster is a really bold move,
but you're lobster's cooked through.
I wish you gave me a little more toast.
Actually, if you just flipped it over.
That's the side I want to see.
I want it all caramelized just like that.
Understood.
I like your cocktail.
But the overwhelming flavor of the cocktail is sweet.
And I wish the cocktail gave me a little more acid.
Okay.
Thank you.
Have you met Chef Charles?
Hi. Nice to meet you.
Please, tell Jet about your cocktail and your dish.
Okay.
...with a little bit of cardamom bitters,
and I have a streetside chip and dip --
pork rinds with pureed garbanzo beans, sweet potatoes,
and there's a little cheese in there also
with chopped dried beef and some chilies.
Okay.
Mm-hmm. Mm-hmm. Mm-hmm.
The flavors of your dip are good.
They're clean, there's good salt there,
Mm-hmm.
It feels like I've got beef jerky shreds
on top of bean dip.
If you don't put your A-game in round one, you're gonna go home.
CHEF TILA: [ Clears throat ]
Together there's nothing that this dish
had to do with this cocktail.
I wish they played together.
Thank you, Chef. Let's move on down the line.
Maybe I kept it too simple,
but I think *** tonic was the best choice.
Chef, will you tell Jet about your dish?
So, the dish is smoky grilled shrimp,
maple-glazed duck breast,
and grilled pizzas with goat cheese and bacon lardon.
And the cocktail is a twist on a greyhound.
Overall, the cocktail's nice, maybe a little too sweet.
The perception here is a lot's happening,
and that's a good thing.
Breaking it down, the shrimp is well-cooked.
I appreciate that.
Duck -- maybe a slight bit of caramelization happening.
But I have to talk about the pizza.
It was the one that worked the least for me.
Your flatbread is definitely charred.
You might have done a little too much.
Thank you, Chef.
Let's move on down the line.
[ Chuckles ]
Jet, this is Chef Brian.
Chef, pleasure to meet you.
Please, fill Jet in on what you have made.
The dish that I'm serving
is a sausage-and-cheese-stuffed calzone
with olive tapenade and a sparkling bourbon lemonade.
I'm gonna start with the bourbon lemonade.
It's not too frilly, it's not too serious.
It's a good cocktail.
And I like the appearance of this plate,
but it kind of tastes like a hot dog.
Yep.
Which further talks to me about hot dogs.
It's a fun pair.
But I feel like I have an adult cocktail
and a kiddie appetizer.
Thank you very much, Chef. Jet, let's step over this way.
I really don't want to go home for making a hot-dog calzone.
There's bean dip down the other end.
That's way worse.
So, Jet, one of these fine individuals
need to be escorted from the lot, if you know what I mean.
All righty. I have to eliminate...
ALTON: So, Jet, it's up to you to decide.
Well, I have to eliminate the chef
whose dish was just a little less sophisticated
than the others.
So, for that reason, I have to eliminate Chef...
...Charles. I'm sorry, Chef.
Oh, Chef Charles, I'm afraid I'm gonna need all $25,000 back.
I'm sorry to see you go so soon, ma'am.
Thank you.
Pleasure.
That bottom shelf that Chef Frankie
decided to present me with was horrible.
I am disappointed.
Winners don't like to lose,
and this whole losing bit is for somebody else.
Chefs, congratulations on surviving the first round
here in Cutthroat Kitchen.
For you, the culinary shenanigans continue right now.
So, I'm gonna give you half an hour
to make a perfect breakfast burrito.
I like the way it sounds and I like the way it tastes. I bet you do, too.
You've got 60 full seconds
to shop for all of your ingredients.
And since it's a simple dish,
let's just say that time starts now!
CHEF GWEN: A breakfast burrito?
Seems a little pedestrian.
So, I'm gonna take the breakfast burrito to a whole new level.
I pick up my tortillas, eggs, couple of tomatoes.
And then, I'll pair it with a morning fruit shake.
I grab a mango, a banana, and I'm off to a good start.
Chefs, you've got 30 seconds.
CHEF FRANKIE: I get my eggs.
I also need the fresh herbs -- spinach, garlic, and onions.
5, 4, 3, 2, 1.
Ah.
Almost.
Ah [bleep] [bleep]
I get out of the pantry and I realize
I didn't grab a single egg.
No eggs. Rookie move, Brian.
Things are about to get a whole lot more interesting
as we go into the auction.
So, let us take a look at our first item for this round.
[ Exhales ]
Allow me to present to you a vertical egg cooker.
CHEF GWEN: What is that?
Is it from the future?
Win this auction and you can force one of your opponents
to do all their cooking in this device.
There's no way I can cook with an egg cooker
when I have no eggs.
$3,000.
CHEF FRANKIE: I look at Chef Brian's basket and he doesn't have any eggs.
ALTON: I'm getting $4,000.
This is a perfect opportunity.
Raise the bidding price. I'm just playing a game.
$6,000. Anybody want to go to 6,100?
$6,000 going once. $6,000 going twice.
Sold to Chef Brian for $6,000.
Come on over here, sir.
Thank you.
There's no need to take time.
Chef Frankie, enjoy.
This thing was made to cook eggs.
So, I should be okay.
There's more.
The second item up for bid in this round.
[ Knocks on wood ]
A white, fluffy, comfy pillow.
[ Squeals ]
It's just so cuddly that I can't stand it.
We're about to give a whole new meaning to breakfast in bed.
All right, guys. Bring it in. Bring it in.
[ Bleep ]
Oh, you're kidding.
Huh?
Win this auction, and you can force one of your opponents
to do all of their cooking...
in bed.
That's it.
Just cooking in bed.
Really?
CHEF GWEN: I see an induction burner, a few utensils,
and a sauté pan or two.
I am never gonna be able to pull off my dish with that.
$2,100, yeah.
CHEF FRANKIE: This is some good stuff, right here.
This is worth its weight in gold.
$2,500.
$4,000.
$4,000, right here.
$4,100.
$5,000.
$6,100.
$6,200.
$7,000.
$7,000. Who wants to go for $7,100?
$7,000's the high bid. Going once. Going twice.
Sold to Chef Frankie for $7,000.
And I have to say, I'm really happy to see you win,
because I didn't want to watch you cook in bed. No offense.
All right, so, Chef, I would suggest you decide
who you think should spend the entire round in bed, cooking.
I have no eggs, and now I might have to cook in this bed.
Curse my thrifty nature.
Tell me what you want to see happen here.
So, Chef, I would suggest you decide
who you think should spend the entire round in bed, cooking.
I think Chef Brian should cook in bed.
Oh.
That's my answer.
That's a top-quality induction burner right there.
And you can use the bedside table and the drawers.
All right, Chefs. Breakfast burrito, half an hour.
And you know what? It starts now.
CHEF GWEN: Oh, my. Culinary antics, huh?
CHEF BRIAN: Thanks to Chef Frankie, I have to cook breakfast in bed.
Thanks to myself, I have no eggs.
I'm going to make a breakfast burrito
that has sausage and vegetables and potatoes in it.
So, I immediately shred my potatoes.
Then I make a ragout of bell peppers,
red kidney beans, black beans, spinach,
a little bit of adobo sauce.
Brian, can I get a couple over medium?
That would be impossible.
No huevos today.
I know I can reinvent the breakfast burrito.
I think I'm gonna do a tortilla stack, layered.
The sweet Italian sausage goes into the pan,
some red pepper flakes for heat, seasoned salt, and pepper.
The sausage is cooking up quickly and beautifully,
and I'm feeling pretty good
about my deconstructed breakfast burrito.
How long do you think I should sauté my shallots?
Well, I could tell you that my Educated Eggdicator over here
is gonna be able to do my shallots just fine.
I bet.
Last time on "Cutthroat Kitchen,"
I took the most sabotages.
But the egg-cooker from Chef Brian
is something I've never heard of.
So, I start off with my spinach and garlic.
I'm thinking that if I cook everything separately,
that's probably the best way to go.
Surprisingly, this thing works really well.
I get perfect sautéed spinach.
I pour the eggs in, and I say a silent prayer.
[ Laughs ]
I decided to come over and read you a bedtime story.
[ Laughs ]
Out of all the sausages that you can use for a breakfast burrito,
I think chorizo is your first-round draft pick.
So, I sauté it off first.
Put a little salt and pepper on them.
And this is in whole new meaning to being bedridden.
Can you guys quiet down over there, please.
I'm sleeping.
Oh, my god.
CHEF FRANKIE: So, when you put the eggs inside.
After a certain amount of time,
a taquito of eggs pops up out of this thing.
[ Frankie laughs ]
Out of the mist, rises the eggs.
And it's awesome. [ Laughs ]
And then I realized,
"How am I supposed to warm my tortillas up in an egg-cooker."
I mean, tortillas are pliable but this could pose a problem.
I'm imagining the deconstructed burrito in a muffin pan,
lined with a crispy tortilla.
So, I take the tortillas, I cut them down a little bit,
and stick each tortilla, like a tulip,
into the pan to create a cup.
So, I start to layer -- spicy sausage on the bottom,
shredded extra-sharp cheddar cheese,
and then I break an egg on top and take the pan to the oven.
Those are in.
With a couple minutes left, I'm thinking fruit smoothie.
I cut up the mango, I throw in some blackberries,
I blend it up, and it tastes pretty good.
Mm.
ALTON: Chefs, you got two minutes.
Two minutes.
CHEF BRIAN: The tortillas are toasted.
I put the bean chipotle ragout on top, fold it nicely.
It is a really good egg-less breakfast burrito.
CHEF FRANKIE: My decision is to not warm my tortilla.
Hopefully the heat from all my ingredients bleed through
and soften it up.
All right, guys. Let's get in here. Get that bed out of here.
Come on, come on, come on.
5, 4, 3, 2, 1.
Time's up! Step away from your board.
Challenge is over.
How's it going?
Good to be back.
These folks have been hard at work,
preparing you breakfast burritos.
[ Laughs ]
Now, keep in mind, Chef Tila here
doesn't really care to know about the sabotages.
He only cares about three things.
Flavor, your appearance -- of the plate, of course --
and will this represent a breakfast burrito?
Pretty cut and dry.
Yes, sir.
Time to taste.
Chef Frankie, tell your tale, sir.
So, what I have prepared is an Italian breakfast burrito
with eggs, ricotta cheese, sautéed spinach and garlic.
Clearly, this is a breakfast burrito.
I like that there's eggs in it.
The issue I have with the burrito itself
is you did not cook your tortillas.
It's always nice to hit that tortilla on a hot surface,
get that thing caramelized,
get it almost, like, ready to receive everything.
But overall, the appearance meets the expectation.
Thank you, Chef.
Let's move on down the line.
Chef Gwen, please tell Jet
Certainly.
So, I'm serving up
a tortilla-tulip breakfast burrito,
filled with pork and a baked egg on top
with a morning fruit smoothie alongside.
Your components in here, they all work together.
Thank you.
You know, I'm not really sure what your exterior is.
It almost kind of feels like phyllo
but, you know, it's --- I don't get it.
Because if the challenge was a burrito,
I usually think about an envelope-folded roll
that I can pick up.
I walk away now,
really wondering if this is a breakfast burrito.
Thank you very much.
CHEF GWEN: Why wrap a bunch of ingredients in a soft tortilla?
Come on, Chef. Think outside the box.
Chef Brian, please tell Jet
about your take on the breakfast burrito.
So, I have a breakfast burrito here
that is a chorizo-and-bean burrito
with a potato hash and a spicy ketchup.
All right, the look of this dish is of a burrito.
I'm a little torn about,
is it gonna be breakfast burrito or not?
Overall, your flavors are decent, but I'm craving eggs.
Thank you.
Thank you, Chef. Jet, step this way.
Ah, man.
And I really don't want to go home
for an egg-less breakfast burrito.
Chefs, I've been here a long time.
And this is the toughest decision
I have made in Cutthroat Kitchen.
That being said,
the chef that's going to be eliminated is...
The chef that's going to be eliminated is...
...Chef Gwen.
I'm sorry. It just was not a breakfast burrito.
Chef Gwen, sorry, ma'am.
I'm afraid I'm gonna need that $20,800
back in the old case here.
CHEF TILA: Sorry, Chef.
You know, I'm not sure that just making a traditional burrito
is my style.
Being eliminated from "Cutthroat Kitchen"
is not gonna stop me from taking on any other challenges.
And, by the way, I'm not changing my breakfast burrito.
So, Chefs, you have survived to the third and final round here on "Cutthroat Kitchen."
One of you guys is gonna go home with some money.
One of you won't. That's just the way it is.
CHEF FRANKIE: Going up against former winners,
the further I go, the better I feel.
I have to just get through one more person.
I'm gonna take home the win.
ALTON: Now, cooking.
Half an hour.
Bread pudding.
[ Laughing ] Good.
CHEF BRIAN: Here it is.
Frankie the Bull versus me -- who's the most cutthroat?
Gentlemen, remember, your shopping time
will be immediately followed by your cooking time.
I'm excited. That 60 seconds begins now.
I plan on making a s'more bread pudding.
I get bread, chocolate.
I remember the eggs this time,
butter, and I'm set -- ready to go.
ALTON: 30 seconds.
I'm going to do a cinnamon apple whiskey bread pudding.
There's only bottle of whiskey. I have to commandeer that.
ALTON: 15 seconds.
Then I go for the staples -- I get my eggs, I get my butter.
4, 3, 2, 1.
And your cooking time begins now.
I got eggs today. Let's do it.
Chefs, I think we all know
that bread pudding is one of those dishes
you can just throw anything into.
Win this auction and you can force your opponent
to give up all of their ingredients
for the contents of this refrigerator drawer.
We got some eggs and some bread,
a little bit of sugar and some honey.
Who'll give me $500 for the refrigerator drawer?
If these fridge leftovers are anything like
the leftovers that are in my fridge,
I do not want these whatsoever.
Let's go an even, cool $3,000.
Why not go $3,000?
$4,100. Do I hear $4,200?
$5,000. Do I get $5,100?
I'm adaptable. I can fight through this one.
I'm done.
You're done. very well.
Sold to Chef Brian for $5,000.
Enjoy, my friend. Enjoy.
Believe me, there's only one chef competing
that can beat me, and he's standing in my shoes.
CHEF FRANKIE: So, take all the wonderful things
that I had in my basket and throw them out.
Now, I get an overripe banana,
some questionable sliced bread, only two eggs.
This is gonna take all my skill. [ Laughs ]
Crack my eggs, blend it with my milk,
get my bread cut up, soaked in my custard.
I have no spices at all.
So, I make a judgment call on flavors.
I'm going with the banana and the chocolate.
So, this is kind of like
a one-shot deal for me there, Brian.
'Cause --
If you burn your bread, you're literally toast?
That would be the word I was looking for.
CHEF BRIAN: At this point, I'm making a homemade marshmallow.
So I immediately put molasses, sugar, amaretto,
all in a pot with a candy thermometer.
I take some dry sheets of gelatin,
bloom them in cold water, throw that in a standing mixer.
And once the sugar comes to temperature,
I throw this in the standing mixer,
crank up the speed, and let it whip. It's done.
ALTON: Okay, I love marshmallows as much as the next scout,
but marshmallows need to really, really sit for a long time
to set up.
So, I'm afraid that Chef Brian is just gonna end up
with a tarry mess.
Brian.
Yeah?
Sautéed bread pudding?
I think I'm gonna deep-fry it.
You know, I am from the South.
There are other ways to cook bread pudding.
So, I'm making a really great bread-pudding fritter.
So, I put about six in the fryer, and as we all know,
s'more is not a s'more without chocolate.
So, I heat cream up, pour it over the chocolate,
whisk it, throw a *** of butter in there.
I now have a really good chocolate ganache.
How's your bread pudding coming?
Is it in the oven and getting all nice and toasty?
Oui.
[ Chuckles ]
So, generally, when I make bread pudding,
I like to add another layer of flavor.
Pickings are pretty slim
as far as ingredients from the leftover drawer.
There's a good amount of yogurt
so I'm gonna do a frozen-yogurt ice cream.
I've never made frozen yogurt before.
But before my first daughter, I had never made children before,
so I'm gonna take a shot.
Yo, Brian. What are you smoking over there?
I'm smoking some wood chips
to give that some campfire-feel for my s'more bread pudding.
So, I'm laying down the marshmallow.
It's not quite working for me.
Then I realized I put too much gelatin, and it has seized up.
Trying to do what I can.
I put the marshmallow down on the plate,
I toast it with the hand torch, too,
to help soften this up a little.
What?
You got two minutes.
Oh, my.
CHEF FRANKIE: You know, I pull my bread pudding out.
It's stiff to the touch.
I get my ice cream out of the ice cream maker.
That's looking good. It tastes great.
ALTON: 10, 9, 8, 7...
6, 5, 4...
3, 2, 1.
Step away, gentlemen. Time is up. Hands off the food.
CHEF FRANKIE: I'm psyched. I'm excited.
I made pretty good bread pudding.
CHEF BRIAN: I'm really impressed by Chef Frankie.
He's very cutthroat, but he's not me.
CHEF TILA: How's it going?
Very, very well, sir.
How do you feel about bread pudding?
I love bread pudding.
[ Laughs ]
Gentlemen, please, if you will,
bring your plates up and then back away
and give this man room to work.
My s'more bread pudding is on-point, period.
Chef Frankie's, it's like a bull in a China shop.
Hence why he's Frankie the Bull.
Jet, it is, of course, your choice where you start.
I'll start with my right.
Chef Frankie, please,
tell Jet about your take on bread pudding.
So, what I've made for you today
is a banana, chocolate bread pudding
with a raspberry, blueberry yogurt ice cream.
CHEF TILA: You know, what I love about a bread pudding
is when you can get that custard in.
It's seasoned well, it's flavored,
and then you've kind of hit it with chocolate chips.
The bananas, also a really fun dimension.
Technically, your bread pudding is about 70% cooked.
There's still spots in here where it's semi-eggy,
a little soft.
The outside, though,
where you get nice caramelization on the pan,
does work.
And your ice cream has nice flavor development.
Thank you.
Chef Brian, why don't you tell Jet about your take on bread pudding?
So, Chef Jet, my favorite thing is s'mores.
So, what I have done is a bread fritter
with homemade molasses marshmallow, chocolate ganache.
And of course, you can't do anything without the campfire smell,
so there's a little smoke if you want to open it and then start to eat.
Yeah, exactly.
CHEF FRANKIE: "Open the jar and smell the campfire smoke."
Oh, geez.
Okay. S'mores fritter.
[ Laughs ]
It's still going.
This is tough for me, man.
Like, it's one thing to have a nice,
kind of, melted marshmallow.
But it's almost like spider webs.
It seized up,
and it was just really difficult to eat.
That being said, the fritter's really nice.
It's crispy on the outside,
it's warm and soft on the inside
and it's got a nice flavor all the way through.
Your chocolate sauce actually held together nice, too.
So, overall...
a good fritter.
I liked some components, but that marshmallow
might be a tough one to overcome.
Thank you, Chef.
CHEF FRANKIE: Chef Brian's marshmallow sauce
makes my dish look not so bad.
Right, well, you have had your dessert.
It is now time for you to decide
which of these fine individuals
walks out of here with money in hand
and which one does not.
After making it through six rounds of "Cutthroat Kitchen,"
I need to win to prove to everyone
that I am the most cutthroat of them all.
Thanks, Chefs. It was hard-fought today.
I had two good bread puddings.
Chef Frankie, the issue for you was doneness, right?
Chef Brian, your issue was that marshmallow.
It kind of went against you and turned into this kind of stringy weirdness.
So, I have to go with the bread pudding
that had the better flavors.
Based on that, the winner is Chef...
...Brian.
[ Claps hands ]
ALTON: Chef Brian, congratulations.
I'm afraid, Chef Frankie, that means that that cash
is going to need to come back in the case.
I'm sorry, sir.
It's okay. Thank you very much.
Thank you, sir.
I pulled my bread pudding out a little bit too soon,
and I feel disappointed in myself.
I'm the type of person that lives by the challenge.
I live to grow, to learn, to adapt.
I guess I'm a challenge junkie.
Bring it on.
So, Chef Brian, $6,000, man. That's not bad at all.
What this proves is I am a force to be reckoned with again.
He's the first two-time winner.
On "Cutthroat Kitchen," he has now won two.
Yeah.
Sometimes you have to be bad to be good.
I'm the best. I'm the most cutthroat.
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