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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.
Don't hate the player. Hate the game.
Watch yourself.
In a game where sabotage is not only encouraged...
...forcing them to do their cooking
on 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 Whitney.
I've been in the restaurant industry for 30 years.
I am a fierce competitor. I do not like to lose.
People sometimes think that I'm from New York
because I'm so crazy in the kitchen,
but I'm really just a relaxed California dude.
I think.
I'm Chef Kat from Las Vegas, Nevada.
I was trained in classical French cuisine,
but I want to play the game,
and the name of this game is to bring other people down.
I might sound sweet, but I'm a lot tougher than I look.
So, what do you do?
Cooking my whole life, sweetie.
It's here already.
I'm Chef Tim from Chicago, Illinois.
I'm 24 years old, and recently,
Zagat rated me one of the top 30 chefs under the age of 30.
I'm always looking to be the best, be the fastest.
So, Chef Timmy, did your mama sign your release for you?
I may be young.
I'm just gonna be running circles around you all day.
You got to be kidding me.
I'm Chef Dominique, and I'm a celebrity chef,
and I've cooked for the top of the top.
I'm a creative artist. I do not cook conventionally.
I have raw talent, so I don't have any limitations.
You all ready for this?
Oh, we're ready. You ready?
Better bring it. You better bring it.
Hi, chefs.
[ Laughter ]
Welcome to "Cutthroat Kitchen."
So, you're going to take part
in a culinary competition composed of three rounds.
At the end of each round, one of you will be eliminated.
It's sad, but it's a game, and that's how it gets played.
At the beginning of the rounds, I will assign a dish.
You will then have 60 seconds
to shop for every single ingredient you need
in our cutthroat pantry.
Then the fun part -- a little auction,
where I will offer up
some devilishly wonderful devices that, should you win,
you could employ to the disadvantage
of your opponent, if you get my drift.
Of course, if there's going to be an auction,
you're going to need some cash,
and I just happen to have here $100,000.
Nice.
Each of you will receive $25,000,
yours to use throughout the competition.
One of you will walk out of here victorious,
but you're only gonna walk out
with the money you've got remaining.
Yes, sir.
Excellent. Chefs, take two bundles apiece.
Chef Whitney, two bundles, if you will, sir.
CHEF DOMINIQUE: Nervous?
Just -- there you go. You kind of made a mess there.
Chef Kat, I hope you can be a little bit more genteel.
CHEF TIM: There's more thousands in my hand right now
than years I've been on this earth.
ALTON: Don't get too used to it
because most of that money will be returning to this case
during the course of this competition.
Now let's get down to business.
The first round, I'm going to give you 30 minutes
to make your very best, most delicious breakfast scramble.
Breakfast scramble? I can do that.
I do that every day.
You know what it is.
It's a big old plate with scrambled eggs
and a lot of stuff mixed in, but it better be delicious.
Your 60-second shopping period begins now!
CHEF TIM: I know exactly what I want to do.
I'm getting my basics. I need eggs, so I grab those.
I need something delicious to go inside of it.
Chorizo is great, bacon even better.
Great start,
now I can definitely make anything out of this.
Chefs, you have 30 seconds. Play nice.
CHEF DOMINIQUE: It is very chaotic in the pantry.
You can't really think.
You're just, like, "Aah, aah, what's happening?"
Okay, grab, grab, grab, grab.
I'm grabbing all the vegetables I can find.
It's just gonna be this amazing dish,
one thing that Alton and the judge never seen coming.
5, 4, 3, 2, 1.
What'd you get there?
I got stuff to make a breakfast scramble.
[ Laughter ]
Oh [bleep]
[ Screams ]
Oh, crap, I don't have eggs. [ Sighs ]
Well, it looks like most of you
had successful shopping ventures.
Interesting.
Let's see if we can't shake things up a little bit
with our auction.
Let's see what we have up first.
You know, my home-shopping addiction
is kind of getting out of control.
I think I may have a problem. I just can't help myself.
CHEF WHITNEY: Oh, my God, what's in there?
What is that?
Now, you may remember my vertical egg cooker
and my breakfast-sandwich maker,
and I've got an exciting new addition.
It's an egg cooker incubator thingy.
CHEF KAT: I have never even seen one of those before.
I'm getting a little nervous now.
Win this auction, and you can assign one of these contraptions
to each of your opponents to do all of their cooking.
CHEF WHITNEY: Wow.
So if I win this, I get to sabotage all the other chefs.
I am definitely getting this one.
6 grand!
Chef Whitney's gonna throw in 6 large.
$6,100.
The high bid $6,100, and the high bid goes to Chef Kat.
$6,500!
$6,500, do I hear $6,600?
$6,600? $6,600?
CHEF TIM: I mean, they all cook eggs.
I can deal with that,
and Chef Dominique, she doesn't even have eggs.
Going once at $6,500, twice at $6,500.
Sold to Chef Whitney for $6,500.
Sir, please bring me my money, right here.
CHEF WHITNEY: I paid good money for this sabotage,
so I want to make sure I give the right people the right tool
to sabotage the most.
So, there you go, Chef Tim.
You got it. You got it.
What the hell is this thing? It's gonna be a nightmare.
Since you don't have any eggs, Chef Dominique,
I think you might be able
to stir fry a little something on this.
Thank you.
And I don't even know what the heck this is,
but here you go.
There you go, chef.
No!
If any of you
are feeling a little bitter towards Chef Whitney
for his gift-giving policy,
you might be interested in this next auction.
Oh, no.
A spool of wire.
Unless you're building a chicken coop,
I really don't have a clue what you would do with this.
Fortunately, not my problem.
Win this auction, and you could force one chef
to forfeit all their knives and hand tools
and replace with this spool of wire.
CHEF KAT: I am not gonna waste my time
trying to fashion tools out of wire.
$1,000.
$3,000.
$5,000.
$7,000.
$7,500 to Chef Kat.
$7,600! [ Laughs ]
I want them to spend all of their money.
Keep it going, keep it going.
$10,000!
$10,000 to Chef Whitney for the wire.
$10,100.
$10,100? Do I hear $10,200?
$11,000.
$11,000. $11,100? $11,100?
CHEF KAT: I'm not gonna spend all of my money in the first round.
I'm just praying he doesn't give it to me.
Sold to Chef Whitney for $11,000.
Come on up, sir.
CHEF WHITNEY: I don't mind
if I have to spend every last drop of the money.
I want to watch those chefs struggle.
There's the wire. Here's some nice gloves
so nobody gets poked and some wire cutters.
Go on, I'll make your change.
[ Laughs ]
CHEF WHITNEY: Okay. [ Sighs ]
Oh, no, man.
I got to do it.
CHEF TIM: I'm flattered that he keeps trying to sabotage me
'cause that means he thinks I'm the best cook there.
That was all kinds of fun,
and I cannot wait to watch you guys
cook your way out of this one.
You have 30 minutes to make your very best breakfast scramble.
Make it delicious, make it fast, and make it now.
Go!
I can't believe that I forgot my eggs.
I'm making a vegetarian breakfast scramble stack.
Chef Whitney, he took away my heat sources.
The hardest part about cooking on this breakfast-sandwich maker
is that I'm a little limited.
So the portabello mushrooms, I just chop 'em up,
throw 'em in.
I add a little salt and a little pepper.
Chop up the eggplant, put it in the blender,
add a little olive oil.
That eggplant is gonna act as my eggs.
Doesn't this look nice and eggy?
I think it's genius
because who would think of eggplant for eggs?
They have that eggy texture.
There's nothing eggy about an eggplant.
But if you can sell it --
I think I can.
I think I can.
You know, the last time I saw a guy in "Cutthroat Kitchen"
try to show off by showing he can cut
without looking at what he was doing,
[ Laughs ]
It's a breakfast scramble, and it's a pretty easy thing,
but trying to get it to look nice on the plate,
that might be a little hard, so I'm thinking, make some layers,
make it look cool.
If everything turns out the way it's supposed to,
it'll have a little --
nice little layered Napoleon with cheese crisps,
bacon, and the breakfast scramble.
I get the bacon in the oven with a rack on top of it
so it'll bake nice and flat.
I take the shishito peppers and the green beans,
put 'em in the pan and get those going.
Grate up some of the cheese, asiago, yellow cheddar,
and lay it down on a sheet pan.
I'm feeling pretty special
'cause I'm the only one using an oven.
Awesome.
It's a gigantic slinky. [Bleep]
Chef Whitney took away all of my utensils.
It's just ridiculous.
Am I gonna get electrocuted if I do this?
Give it a try, see what happens.
Yeah, I'd rather not.
I'm gonna throw the proteins
into this vertical egg cooker first.
With the chorizo, take the skin off of it, pick it apart.
With the bacon, I'm gonna snip some wire and try and use that
as, like, a cheese-wire knife sort of thing.
It's not really cutting it at all.
It's sort of smushing it.
But it's better than nothing.
I'm feeling for you, Timmy.
I think we have a little rivalry going right now.
Chef Whitney keeps calling me Chef Timmy, and you know what?
Don't call me Timmy. My name's Tim.
Chef Tim.
ALTON: Coming up on 20 minutes remaining.
CHEF KAT: My plan for this dish is to do
a southwest breakfast scramble with some bacon,
some bell peppers and jalapeños, some potatoes, an onion.
Chef Whitney took away my heat and gave me this egg incubator.
I'm trying to figure out how this thing works.
Stack this.
I can't afford to lose much time right now
trying to figure out this egg incubator,
and the clock is ticking.
It's a little -- little bit of a challenge.
[ Laughs ]
Well, I've gotten some water in this egg incubator,
which I've never seen before,
and it seems to be steaming okay.
So, this thing's definitely hot.
I know that I can cook in the bottom of the egg incubator.
I'm thinking I'm gonna try
to put some potatoes in this boiling water
in the bottom of this
so that I can cook two things at one time.
Then I take the little hot plate that goes on top,
and I put in my bacon and my vegetables,
and hopefully it'll sauté 'em up for me a little bit.
Figuring it out. I can still make my dish.
It's gonna have my southwestern flair,
and it's gonna be delicious.
CHEF DOMINIQUE: Oh, now we're cooking.
I can work with this. It's like a little mini griddle.
It has, like, three compartments
so I can cook three different items.
So, I cut up the zucchini.
I shave my potatoes so it's nice and thin.
I slam those in there.
Got some eggplant,
so I'm gonna use that as an egg substitute.
Has that nice, eggy texture.
That is very funny.
Scrambled eggplant instead of scrambled eggs.
Maybe if the judge was blindfolded or something.
CHEF TIM: This thing is hilarious.
So I whisk some eggs, throw 'em in this vertical egg cooker
and see what happened.
That thing is awesome.
You want it?
No. No, thanks. [ Laughs ]
Out of the corner of my eye, I see this egg tube just rise,
and I'm just thinking, "What the hell is that?"
It's like an alien.
This is -- okay, whatever.
I'm just happy that this thing actually cooked an egg.
ALTON: 7 1/2 minutes!
Rocking and a-rolling.
So I get my raw eggs together, whip 'em up in a bowl,
add a little bit of gorgonzola, and throw 'em into the pan
with the shishito peppers and the green beans.
I am going to attempt a homemade tater tot.
I smash 'em up, season 'em up,
and form 'em into bullet-shaped tater tots
and get 'em into the deep fryer.
CHEF KAT: I got my potatoes.
I got my bacon and my vegetables.
All I got to do is my eggs and a little garnish.
I've already whisked them,
so I pour them into the little container of egg incubator.
Now, I also have to warm these tortillas,
so I stick 'em on top of the eggs and pray.
[ Laughs ] I don't know.
How's that eggless scramble coming, Chef Dominique?
Easy money, baby. Easy money.
I'm in my zone. I'm, like, just going for it.
I take the vegetables, put it on the plate.
The only thing I'm worried about
is if everything is cooked through thoroughly.
I enjoy my potatoes to be al dente.
I'm just not sure if the judge is gonna go with that.
ALTON: Two minutes, chefs. Two minutes.
My eggs are done now, and it's freaking me out.
[ Laughs ]
That's probably the scariest thing I've ever actually cooked.
I'm not even gonna lie.
I can't serve a tube of egg.
I mean, that's pretty gnarly.
My plan is to mix all of those egg-tube scrambles together
and fold in a little bit of goat cheese
to make it nice and creamy again.
CHEF WHITNEY: Got the Napoleon stack looking good.
My tater tots might have been a little bit salty.
Better little bit more, maybe, than a little less on this one.
CHEF KAT: And those tortillas are hot,
but my eggs are not quite done.
Please, egg incubator, cook these eggs!
Waiting on these eggs as long as I can.
9, 8, 7, 6, 5, 4, 3, 2, 1.
Time's up.
Step away from the board. Challenge is over.
Simon.
How are you?
Always good to be back.
This is Simon Majumdar, our judge for the day.
He is a food expert and author,
a veteran of many food competitions,
so he knows his stuff.
The subject today is a breakfast scramble.
Egg-cellent, one could say.
Oh! Nicely done.
Chefs, please keep in mind
that Simon has been sequestered in a soundproof chamber.
He knows nothing of the sabotages
you have dosed out or endured, nor does he care.
He cares about three things. Tell 'em.
Does it taste great? Does it look great?
And does it remind me of a breakfast scramble?
Excellent. Let's find out.
Simon, this is Chef Whitney.
Chef.
Chef Whitney, please tell Simon
about your take on the breakfast scramble.
Well, this is a breakfast scramble Napoleon.
The layers would be the cheese crisp, a nice crisp bacon,
fingerling potatoes, and I spiced up the ketchup
with an Asian chili sauce.
Chef, I like the idea of doing it in layers.
I think you do get lots of flavor
as you work your way through them.
Unfortunately, I'm also getting a huge amount of salt.
I would also like to see my potatoes incorporated.
It's called a scramble for a reason,
so when you kind of deconstruct it,
it doesn't become the scramble.
Thank you, Chef.
Thank you.
What the heck? Chef Whitney, you have no excuse
not to season your food properly.
Simon, this is Chef Kat.
CHEF MAJUMDAR: Chef, good to meet you.
Please tell Simon about your take on the breakfast scramble.
What I have prepared for you
is a southwestern breakfast scramble taco
with a little bacon, jalapeño, bell peppers,
and some fresh arugula.
I'm not keen on these raw peppers.
I think they needed cooking.
Otherwise, I just think
they add a really unpleasant tang to them.
But, Chef, I think it's a very pretty plate.
I like tacos. I like breakfast,
so I think combining the two works very, very well.
Thank you.
Thank you very much, Chef. Let's move on down the line.
Chef Tim.
Good to meet you.
Chef Tim, please tell Simon
about your take on the breakfast scramble.
So this is a bacon and chorizo breakfast scramble.
There's a little bit of goat cheese mixed into everything.
This plate gives me everything
that I'd expect from a breakfast scramble,
but I do think your portion is a little bit small.
This is breakfast, after all.
You know, it's the best meal of the day.
Of course, of course.
And you don't want to be serving a sorry old portion,
particularly not to a judge like me who looks like this, okay?
Sorry I couldn't cook more egg tubes, man.
Simon, this is Chef Dominique.
Thank you.
Chef Dominique, tell your tale, ma'am.
I've created for you
a vegetarian breakfast scramble stack.
There are no eggs in this breakfast stack.
To substitute for the eggs, it's the eggplant.
Chef, it's not a bad dish, but it's not a breakfast scramble.
It's actually -- there's some good flavors going on in there.
I do like using the eggplant,
and I do like the texture and flavor of them.
I've always liked them.
The potatoes are raw.
You needed to have some real heat going through those.
Thank you, Chef.
Thank you.
Thank you, Chef. Let's step over here.
CHEF WHITNEY: Who likes a raw potato?
It's one of the nastiest things there is.
All right, Simon.
I know you like your breakfast scrambles
as much as the next guy,
but one of the four offerings here
you didn't like quite as much.
Chefs, I had four pretty good breakfasts,
but I have to eliminate someone,
and I'm going to eliminate Chef...
CHEF MAJUMDAR: I had four pretty good breakfasts,
but I have to eliminate someone,
and I'm going to eliminate Chef...
...Dominique.
Are you kidding me?
...I could excuse an absence of eggs,
but I can't excuse raw potatoes.
I'm sorry.
ALTON: Chef Dominique, I'm so sorry, ma'am.
I'm gonna need that cash back in this case.
I'm sorry.
Thank you.
I didn't even trip up
once I found out that I didn't have eggs.
I was like, "Okay, I got this under control."
I can handle anything thrown at me.
It was just the potatoes.
It was literally the potatoes. Those potatoes.
Chefs, congratulations on surviving the first round
here in "Cutthroat Kitchen."
For you, the competition continues immediately.
CHEF KAT: I have $25,000 going into Round 2.
It's payback time.
ALTON: I'm going to give you 30 minutes
to create your very best... lobster roll.
Yes!
CHEF WHITNEY: I can make a lobster roll
with my eyes closed.
This is kid stuff.
Simple, but not so simple to do correctly,
so your 60-second shopping time begins now.
CHEF WHITNEY: I've worked with so many lobsters over the years.
This is gonna be a piece of cake.
I see some nice French rolls.
I grab mayonnaise, a couple lobsters,
and I'm thinking a little fruit
to go sort of a tropical, California-style.
I've got everything I need to put down a dynamite roll.
These gates will close in 30 seconds.
So, lobster roll. It's delicious.
I open the fridge, grab some lobsters.
I picked up a lot of onions and shallots and garlic
because all of those flavors,
you know, they're the base of everything.
7, 6, 5, 4, 3, 2, 1.
Well, it looks like everybody
had a successful shopping venture.
Now let's see if we can't shake some things up
with a little auction.
[ Laughs ] Two gigantic lobster claws.
They're ridiculous. They're annoying.
They're hysterical.
Pick your adjective. It doesn't matter.
What does matter is, if you win this auction,
you can force one of your opponents
to wear these lobster claws for the entire challenge.
It's time to bring these boys to their knees.
$2,500.
ALTON: $2,500. $2,500 is the current high bid.
Who wants to wear these? Nobody.
$3,000.
$3,000 from Chef Tim.
Who wants to go to $3,100?
$3,100.
CHEF TIM: Chef Kat has so much money,
so I'm just gonna drive this price up
so she can spend a lot of money.
$4,000.
$4,000. The high bid goes to Chef Tim.
$5,000.
We're just going in the thousands now.
Nobody wants these, guys.
CHEF WHITNEY: As clumsy as those look,
I can still cook and chop lobster and get it into a roll.
$5,000 once, $5,000 twice, sold to Chef Kat for $5,000.
Come on up, ma'am.
Here you go.
I can't count money with these,
so I'm just gonna let you pull those right off.
Nice. These are nice.
Who's going to be wearing those throughout the challenge?
Chef Whitney, I hope you enjoy your gloves.
You're welcome.
Yes, I always wanted a pair.
Pinchy, pinchy, pinchy.
You got to be kidding me. Oh, well. Game on.
Lobster claws and all.
Let's see what we have as our final item up for bid.
[ Knocking ]
A pair of fisherman's gloves.
You know, these are exactly the kind that you would use
to reach into a lobster tank to pick the perfect crustacean,
but I've got a better idea.
Bring it on out, boys.
I think you're gonna like this. [ Laughs ]
No.
Thank you, gentlemen.
Behold, a bread tank full of rolls just ready to be selected.
You can almost hear them saying, "Pick me, pick me."
Can you hear them?
No? I guess it's just me.
Win this auction, and you can force one of your opponents
to forfeit their perfect bread and reach into this tank
to select one rather, well, soggy, water-logged roll.
So deal with those instead.
CHEF WHITNEY: How are you gonna make a lobster roll
with soggy bread?
It's just not gonna work.
$1,000, okay.
Chef Whitney wakes up. We got $1,000.
CHEF KAT: I've already bought the first sabotage this round.
Why stop now?
$3,500.
$3,600.
$4,000.
I got $4,000. Do I got $4,100?
CHEF TIM: I don't want this bread
any more than anyone else does,
but I think Chef Kat sees Chef Whitney
as the biggest threat, so I think that Chef Kat
is gonna give that soggy bread to Chef Whitney.
$4,000 going once, twice, sold to Chef Kat for $4,000.
Now, you got a big decision to make.
Somebody's gonna have to deal with this bread.
Every second that bread is under water,
the air is escaping from the bread, and water's replacing it.
If I get stuck with this, I'm done for.
I choose...
Now, you got a big decision to make.
Somebody is gonna have to deal with this bread.
Ah, let's see.
I choose...
...Chef Tim. Congratulations.
I just feel this overwhelming urge to just cry right now.
Chef, pick one, and pick wisely.
Mm, mm.
I wouldn't spend a whole lot of time.
[ Laughs ]
Let's go with this guy.
Ah, yeah, delicious.
Excellent choice, chef.
Excellent choice.
CHEF KAT: This round is mine.
I may have just spent half my money,
but it was money well spent.
I want to see 'em go down in flames.
30 minutes, lobster roll. That time begins now.
Those look like fun.
[ Chef Whitney laughs ]
These are a pain in the ***.
That's great, I'm glad.
Glad I could help.
CHEF WHITNEY: I'm gonna go with a classic lobster roll,
some fruit, sort of a tropical style.
Decided not to throw my lobsters in whole.
I want 'em to cook as quick as they can.
These work pretty good. I don't need to have a mitt.
Look at that.
First thing I need to do is get my lobsters going,
so I put 'em in the boiling water.
I'm chopping up my chives.
I'm gonna make some nice chips to go with my lobster roll.
I slice up my potato really thin and go over to the deep fryer.
Gonna fry up some nice potato chips.
Delicious!
First thing I really need to do
is get these lobsters cooking in some boiling water.
How you doing over there, Chef Tim, with your soggy buns?
My soggy buns are -- well, they've been better,
let me just put it that way.
CHEF TIM: So, I'm looking down at this soggy French roll.
I got to take out some of that moisture somehow.
Oh, yeah, that looks delicious.
So I'm just gonna try and sop it up
as much as I can with my side towel.
♪ Soggy buns, soggy buns ♪
CHEF WHITNEY: I start on the ingredients
for the lobster salad.
A little apple, a little mango salad on the side,
a little bit inside the roll.
And I start slicing on the mandoline.
Aah!
And they're falling all out of my hand.
I can't hold onto 'em with this darned lobster claw.
[ Laughs ] This is ridiculous.
Every two seconds, they're just popping out of my hand.
These claws suck.
This is a big nightmare.
ALTON: Coming up on 20 minutes remaining.
Mm, delicious lobster.
I have my lobsters cooked.
Get 'em blanched in ice water, cut the tail meat up.
I'm gonna wrap the lobster tails with the bread
and have, like, a little deep-fried action going on.
I'm really, really concerned
about Chef Tim and this frying plan.
That bread should have been being dried out
from the moment he got it, which he could have done in the oven.
He could have done it, quite frankly, in the microwave,
if he was gonna fry it.
By the time that goes into the fryer,
and all that moisture cooks out, doom.
Do I have payback coming for you, baby.
We'll see what happens, huh?
So my lobster's done.
He's bright red and perfectly cooked.
My lobster looks great.
I go over to the fryer and check out my potato chips.
I take 'em out, season 'em
with a little salt, pepper, and chives.
At this point, I'm feeling really good.
Chefs, listen up!
This is an anchor.
Win this auction,
and you can chain this anchor
to one of your opponents for the remainder of the challenge.
$800!
$800 from lobster-claw boy.
Do I hear $900?
I have a 2-year-old daughter,
and I'm used to cooking with her on my hip.
I can carry around an anchor.
Sold!
To Chef "lobster hand boy" Whitney for $800.
You just tell me who you want this on.
Chef Kat.
Here I come.
All right.
That thing's bigger than her.
It's definitely gonna slow her down.
Bon voyage.
Anchors aweigh.
The only thing left I have to do is toast my bread
and grab some plates, so how hard can it be?
Oh, man. [ Laughs ]
This thing's gonna weigh me down just a little bit.
This anchor is definitely a bigger inconvenience
than I thought it was gonna be.
[ Grunts ]
So I take my buns over to the broiler.
I get the buns toasting, and I go to get my plates.
This is ridiculous.
This is brilliant.
I'm taking the lobster meat out of the tails.
I'm just trying to get the lobster meat out of here.
It's not so easy.
Yeah, that can't be too easy with those gloves on.
[ Grunts ]
These babies are hard as a rock, so it's taking me forever,
especially with these freakin' lobster claws.
[ Grunts ]
And it's starting to get down towards the end of time,
and I'm not done yet.
Do you find that the lack of manual dexterity
is a problem?
I didn't think it was gonna be this hard, Alton.
Oh, you didn't think that Round 2
would actually step it up from Round 1?
Well, I just never expected something like this.
Nobody ever expects the lobster claws!
[ Laughs ]
So I finally get the meat out, I dice it up.
Holy crap.
Hit it with a little different mustards,
mayonnaise, lemon juice.
It's good to go.
Chef Tim, how the hell
did we get screwed so hard by Vegas girl?
Why? Because she saved all of her money.
Next round, me and you can duke it out.
I have my lobsters cooked, put it on the inside of this bread
with some of the herb mayonnaise that I made, rolled it up.
Here goes nothing.
And I drop them in the fryer.
While all of that's frying, I want to make
a very nice, light, and refreshing lobster salad,
so I harvest all of my claws,
and I mix 'em with my lemon, herb, and shallot dressing.
It's pretty delicious, I'm not gonna lie.
Two minutes!
I start to plate my dish, and, oh, my God, my bread!
Oh [bleep]
I was so concentrated on having this anchor
that I forgot about my buns.
They're black. They're crispy.
They're burnt.
At least they're better than soggy buns.
Burnt's burnt, no matter what you do with it.
ALTON: 7, 6, 5, 4, 3, 2, 1.
Time's up. Challenge is over.
Back away from the board.
Thank you very much.
You've done a fair amount of traveling
around this country.
I imagine along the way, you had some lobster rolls.
I'd rather fancy one now.
Step this way.
Chef Whitney, tell your story.
This is a tropical lobster roll.
Without putting too much mayonnaise in it,
by having that little bit of mango and apple,
cut back the calories and hit you with flavor.
I like the use of the fruit.
I do think that juiciness adds to the lobster,
but your lobster's overcooked.
It's actually gotten a tiny bit stringy.
I'm not sure quite how you got there, but it is too chewy.
Chef, thank you very much.
Let's move on down the line.
CHEF TIM: Come on, man. How long have you been cooking now?
50, 60 years, something like that?
Chef Kat, talk your roll.
What you have here is a lobster roll
with a little herb and lemon butter sauce,
served with some potato chips for you.
The lobster is cooked beautifully.
It has good flavor.
I can absolutely taste lobster here.
Unfortunately, burnt buns are never a good thing,
and this is almost incinerated.
Thank you, chef. Let's move on down the line.
CHEF WHITNEY: I mean, nothing's worse than burnt toast
when you're on "Cutthroat Kitchen."
[ Laughs ]
Chef Tim, please tell Simon
about your take on the lobster roll.
This is a duo of lobsters.
We have the lobster tail, and then the lobster claw.
Tail is wrapped in a brioche bread and then deep-fried,
and then off to the side, you have a lobster claw salad,
dressed in a little bit of olive oil, lemon, and herbs.
Chef, it doesn't look like a lobster roll.
Having said that, I think in both of the dishes,
the lobster is cooked perfectly.
The flavors are really there.
The brioche bread is very doughy,
and that doesn't really work
as a delivery system for the lobster.
Thanks, chef.
Thank you very much. Simon, let's step over this way.
All right, Simon, I'm guessing
that there was one lobster roll here
that you did not love as much as the others.
Chefs, all three lobster rolls
had high points and some low points,
and I'm gonna have to eliminate Chef...
Chefs, all three lobster rolls
had high points and some low points,
and I'm gonna have to eliminate Chef...
...Kat.
Your lobster was cooked perfectly,
but I'm afraid the bitterness of the bread
just totally overpowered the dish.
Chef Kat, I'm sorry.
I'm afraid I'm gonna need that cash back in this case.
So sorry, ma'am.
Thank you so much.
Thank you, chef.
Thank you.
CHEF KAT: I just can't believe it.
Burnt buns lose out to soggy buns?
How is this possible?
I made one bad decision. I did not retoast my buns.
That is the only mistake that I made.
Things don't go exactly the way that you planned
in "Cutthroat Kitchen."
I should have bought that anchor.
Gentlemen, congratulations on surviving to this,
the final round of "Cutthroat Kitchen."
CHEF WHITNEY: It's down to me and Chef Timmy.
He's half my age.
He's not even half the chef I am.
It's time to go home, kid.
For you, the competition continues immediately.
CHEF TIM: I'm super excited going into the finals.
I've been waiting to take out this cocky, old fart all day.
45 minutes.
Chocolate cake.
Ooh, yes, baby.
CHEF WHITNEY: I started in this business
making pastry at the Ritz-Carlton.
I've got chocolate cake
coming out of every pocket you can imagine.
I'm sure you already have the grocery list
firmly in your head.
Remember, you will go directly into the cooking
at the end of this 60 seconds, which begins now!
So, the first thing I get is, of course, chocolate.
White chocolate, milk chocolate, dark chocolate block.
Grab marshmallow fluff.
I want to make a dark chocolate cake,
simple, and just looks nice.
Chefs, you have 30 seconds remaining.
CHEF WHITNEY: I swoop up the cocoa powder,
chocolate morsels, some fruit, some rum.
I've got a great chocolate-cake recipe I can have
in and out of the oven in 20 minutes.
3, 2, 1, and 45 minutes and counting from right now.
CHEF TIM: The first thing I'm gonna do is,
I need to melt my chocolate for my cake and my ganache.
So, I set up a bunch of double boilers.
I'm going to make a chocolate cake tower.
So I take a little boiling water
and actually mix that into some milk chocolate,
and this is gonna be the start of my chocolate-cake base.
It's game on right now.
Chefs! Chefs! What's that smell? What is that?
Is that shrimp I smell?
It actually is.
I have here a platter of chocolate-covered treats.
Win this auction, and you can force your opponent
to forfeit all of their delicious chocolate
and instead harvest their chocolate from this platter
of rather weird chocolate-covered stuff.
We've got shrimp. We've got onions.
We've got some lettuce.
We've got some, like, chicken planks
and, of course, Brussels sprouts.
CHEF TIM: So, what was that, chocolate-covered shrimp?
Nuh-uh.
How much money you -- yeah, you want all my money?
Take it, I'm not using that crap.
$1,000.
$1,000 bid from Chef Tim.
Who will give me $1,100?
$2,000.
$3,000.
Will you go $3,100, sir?
I'll take it.
Give it to me.
CHEF WHITNEY: Knowing that Chef Timmy's got more money than me,
I'm thinking these things are coming my way, anyway,
just give me the friggin' shrimps
and get me started on getting my chocolate cake in the oven.
So, I am gonna make a classic chocolate cake
with a little shrimp flavor.
[ Laughs ]
That sounds absolutely magnificent, chef.
So I have this big platter of nasty product.
The first thing I'm gonna try is just to scrape it off.
Look at this.
I'm getting plenty of chocolate off of here.
Do you see this?
This is chocolate heaven over here, my man.
Yeah, and it tastes like shrimp.
[ Laughs ]
I think that if I was Chef Whitney,
I probably would try to put everything into dairy,
like milk, and then heat it up
and see if I can just kind of melt all of that chocolate off
instead of scraping it.
I think in the long run,
it's gonna not give him enough chocolate.
[ Laughs ] Delicious!
Chefs!
I was cleaning out my attic last night
and look what I found.
It's my daughter's little kiddie mixer.
If you win this auction, you can force your opponent
to do all of their mixing in this charming little toy
that means so much to me emotionally.
CHEF TIM: I don't want to mess around.
I'm not getting any more sabotages.
$500.
Chef Tim will give me $500. Will you give me $600, sir?
$600 to not have to use this?
$600 to not have to use this?
My cake is so simple.
You just dump everything together and whisk it around.
Let him lose some money and throw it my way.
Sold, $500, fine. There you go.
I think you'll find you don't need that bowl anymore.
Boom, best 500 bucks ever spent.
I know what I'm doing here.
Yeah, you're losing.
[ Laughs ]
CHEF WHITNEY: I take the chocolate that I have scraped off
and melt that down in a little bit of milk.
I get the ingredients of the cake together.
Flour, the sugar, the olive oil, baking powder, baking soda,
and I throw that in the machine.
That's not doing anything.
My kiddie machine with the chocolate
that's melted in the milk, and let me tell you,
it was not so easy to make that thing go around.
Ai-yi-yi.
I'm trying to negotiate this little kiddie toy,
and it's just not working.
It doesn't sit still. I can't get the lumps out.
CHEF TIM: Chef Whitney is just slowly breaking down.
It's looking like
it's the battle of the ages right now.
I think the spring chickens are winning.
I mean, this thing is becoming more of a pain in my butt
than I realized.
This thing sucks!
You shouldn't have called me Timmy.
So, the milk chocolate is completely melted now,
so I'm going to take some butter and eggs,
and I have some cake flour and baking soda and baking powder.
I'm just gonna whisk all that stuff together,
and I have a real whisk this time.
Oh, yeah.
My cake batter is made,
and now I just need to get it into the oven.
As I'm struggling to mix my cake, I finally get it mixed,
fill the molds, into the oven.
Knowing that my chocolate cake only takes 20 minutes to bake,
I start working on my ice cream.
Add a little cream, a little of the rum, a little sugar.
[ Groans ]
Yeah, just fine. [ Laughs ]
And then I break out the liquid nitrogen.
This is the best way to do it.
CHEF TIM: Oh, I wrote the book on liquid nitrogen.
Are you kidding me?
And that ice cream comes out perfect.
Oh, baby.
I'm the liquid nitrogen king.
Delicious!
Everything's looking good.
Now I just need to assemble my chocolate cake.
There's going to be that marshmallow and orange fluff.
I'm sort of a sucker for marshmallow,
especially marshmallow fluff.
Another piece of cake, dark-chocolate ganache,
and then I'm just gonna cover everything with chocolate sauce.
Just really make it super chocolatey.
Okay, youngster.
CHEF WHITNEY: I check on my cakes.
They're good to go,
so I put the mini chocolate Bundt cake on the plate,
add a little ganache.
I cut up the strawberries,
mix it with the raspberry, blueberry,
hit it with a little bit of the rum.
Even if my dish does have a little tint of shrimp flavor...
Pulling out a little lettuce.
...it's definitely gonna look good.
ALTON: 5, 4, 3, 2, 1.
Set it down and walk away. The challenge is over.
Wow.
That's cake, I guess.
Thank you very much.
So, how do you feel about chocolate cake?
A nice slice of cake? Bring it on.
Gentlemen, bring forth the cake.
CHEF TIM: I'm really confident in my dish.
It's like chocolate on chocolate on chocolate.
It's great. It's delicious.
CHEF WHITNEY: I am so happy with myself.
I overcame crazy obstacles.
I mean, come on. No chocolate for chocolate cake?
Chef Tim, please describe your dish to Simon.
CHEF TIM: This is a chocolate tower cake that is stacked
with an orange marshmallow fluff,
dark-chocolate ganache,
and topped with a dark-chocolate sauce.
Chef, I like the idea of a cake tower.
Absolutely.
The consistency of your cake is off.
It's a little bit too dense, but the flavors are sensational.
I think you're delivering a fantastic hit of chocolate.
Thank you very much, chef.
I mean, come on, this guy had no sabotages,
and his cake is too dense.
I'm thinking maybe I've got this one.
Chef Whitney, please tell Simon
about your take on chocolate cake.
CHEF WHITNEY: This is a classic chocolate cake
with rum ice cream.
Nothing too over-the-edge crazy in one way or another.
Just straight cake, ice cream. Enjoy.
Whoa.
Your cake has perfect consistency, well done.
I mean, to do that in "Cutthroat Kitchen,"
I think it's really remarkable.
The only thing I would say about your cake,
you're missing that kind of mind-blowing hit of chocolate
that I'm really looking for.
But I think your ice cream consistency is perfect, too.
Thank you, chef.
How does he not taste the shrimp or the onion
or whatever else is in that chocolate?
It really seems like
we're actually pretty neck-and-neck on this one.
So, Simon, you have had your dessert.
It is now time for you to do your duty
and decide which of these fine individuals
walks out of here cash in hand,
and who just walks out going, "Why?"
Well, chefs, these were two of the best desserts
that have ever been put forward in "Cutthroat Kitchen,"
and if either one of them had been up on their own
against something else, you'd both be winners.
But you can't be, so one dish just --
just slightly edges out the other.
I'm gonna have to give the win to Chef...
...Tim.
Chef Whitney, a little bit of chocolate,
we'd be having a different conversation.
So, Chef Whitney, I'm sorry, but I'm afraid
I'm gonna need the rest of that cash
right here in this case from whence it came.
[ Sighs ] I can taste it.
I'm sorry, chef. A valiant effort.
A real pleasure watching you
overcome some pretty miserable things.
Thank you very much.
Thanks, bud.
I was the best chef out there, by far.
Let's face it. It looked the best.
The consistency of the cake was the best.
The consistency of the ice cream was the best.
All it needed was that little bit of extra chocolate.
I was this close to winning "Cutthroat Kitchen."
[ Laughs ]
Chef Tim, you walk out of here with $21,500.
Good job.
I just won "Cutthroat Kitchen,"
and it feels amazing.
My suggestion, spend all that
in one place on something frivolous.
Whitney always ragging on me
about me being a little youngster, but I mean,
I told him I was gonna run circles around him all day.
Ooh, money, money, money. Whoo-hoo!
And I came out on top.
I love me some money! Whoo-hoo!
This money smells delicious. I love it.
I won "Cutthroat Kitchen"! Yeah!
I told him not to call me Timmy.
Master of delicious, right here.
Own the world.
Now I got to go pick up all this cash.
ALTON: Hungry for more "Cutthroat Kitchen"? Go to...