Tonight on "Cutthroat Kitchen,"
we're gonna shake things up a little bit.
I have $100,000 of cold hard cash.
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...
Get out the way!
...and each other.
-$500. -$10,000.
ALTON: It's a game we like to call...
It's alive!
..."Cutthroat Kitchen."
I don't really consider you guys as competition.
I opened my own restaurant.
I serve over 500 people for lunch and dinner.
One time in third grade, I drew a picture of a bird
that got me two gold stars.
It's all good, man. Don't worry about it.
Thanks. Your permission means everything to me.
That was good!
I love the smell
of "Cutthroat Kitchen" in the morning.
Smells like fear mixed with desperation.
Hi, chefs. -Hi.
-Hey. -Hi.
-Welcome to my rec room. -Thank you.
-Thank you.
I assume that you know how this game works.
But let's review just in case.
I have here a small case
containing $100,000 of cold hard cash.
I'm gonna give each of you 25,000
of these dollars, yours to use as you choose.
But you're only gonna walk out of here
with the money you have remaining.
Do you understand? -Yes.
Excellent. So, chefs, take your cash,
two bundles apiece, please.
Chef Kathy, two bundles.
I'm Chef Kathy.
I'm coming in all dolled up, but don't let this fool you.
I got skills in the kitchen.
Chef Saul, another two for you.
Thank you. I'm Chef Saul.
Once I picked up the knife at the age of 19,
I've never looked back. I have the heart.
So I am gonna win no matter what.
-Chef Raz, two bundles. -I'm Chef Raz,
and I own a catering company in Atlanta, Georgia.
My parents had 12 children.
So I'm used to making something out of anything.
I'm ready for this. -And you would be Chef Kenneth.
Yes, sir. I am Chef Kenneth.
Everyone that knows me calls me "Red Bear"
'cause I'm around 6'6"
and I've got a big, red beard on me.
I was in the Army. I was in Iraq and Afghanistan.
I'm gonna have no problem with "Cutthroat Kitchen."
ALTON: So, chefs, enjoy that cash
while you have it 'cause, believe me,
most of you will be losing it during the course of the day.
Let's get on to our first course.
I'm gonna give you 30 minutes to make your very best...
duck a l'orange.
It is of course a French classic --
roasted duck, orange sauce.
You know it. You love it.
Duck a l'orange, that's actually the first dish
I made at the French bistro I started washing dishes at.
This is too easy.
Can you shop for it in 60 seconds?
Let's find out. Go.
Welcome to the pantry, kids.
CHEF KATHY: First, I grab the duck. Second, I grab the orange.
And third, orange liqueur to just oomph up that sauce.
I've got it. I'm Chinese.
Duck's like chicken to us.
Chefs, you've only got 30 seconds
to fill those baskets.
CHEF RAZ: I have an idea... Ouch.
...about the sauce. I know I have to grab a duck.
Um, but I'm thinking about the sabotages,
and I'm just panicked.
10, 9...
CHEF RAZ: And I can vaguely hear Alton.
But he's not saying numbers to me.
He's saying, "Wah, wah."
He's Charlie Brown in my ear, really.
-3, 2, 1. -Sugar! [Bleep]
No! Ah!
-Hi, Chef. -Oh, no, no, no!
-Yes! -We haven't even started yet,
and I sabotage myself.
-Now, you have to deal with me. -No, I know!
Oh! Oh! It's terrible.
Have mercy on me, please!
Have mercy on you?
Have mercy on me, little old me, please!
I'm going to take this garlic powder.
-Okay. -It would've ruined you anyway.
You're so wonderful.
You're a wonderful guy, and I appreciate it.
It's true.
I can do without it. I have fresh garlic.
So let's make things a little bit more interesting
by moving into the auction phase.
Let's have a look.
Deep breaths!
A lone rubber ducky!
He needs some friends.
Bobs!
-Oh, man. -What?
CHEF KENNETH: Look, I love rubber duckies.
Nothing makes my bubble bath better.
However, in a kitchen?
Win this auction, and two of your opponents
will find themselves prepping their dishes
on this flock of rubber duckies.
I wonder if this is all it's quacked up to be.
Oh, hell no.
$500. -Chef Kathy's in for $500.
Do I hear $600? -$1,000.
-Chef Raz is in for $1,000. -2 grand.
$2,000 to Chef Saul.
-$3,000. -$3,000.
-$3,100. -$3,100 to Chef Kenneth.
I'm actually not ready to spend yet.
I want to lay low and just keep quiet.
-$4,000. -$4,000.
-$4,100. -Chef Kenneth's in for $4,100.
Do I hear $4,200? -$4,200.
$4,200 to Chef Kathy. Do I hear $4,300?
It is difficult, but it is manageable.
And depending who's going against me,
I just got to do it better than they do.
I have a bid of $4,200. Do I hear $4,300?
Chef Kathy has my back.
She's gonna give it to the guys. Girl power.
We're gonna take these guys down.
Sold to Chef Kathy for $4,200.
Bring me some money, ma'am.
Now the fun part.
Hmm.
Looks like a lot of chopping to do in there.
So, uh...
No! Ladies! What about ladies?
To think that, because we're girls,
we would help each other out, that's just foolish.
Like, why would she help me?
Thank you so much.
We don't know each other!
-For my teddy bear. -Oh.
-You get a duck. -Well, thank you very much.
CHEF KENNETH: I could not be more ecstatic
because I think Chef Raz is the weakest link.
I know she's gonna crack under pressure.
This is gonna be all right.
Chefs, let's have a look at my second fantastic item
up for bid.
Behold -- a tray of orange foods.
I've got some cantaloupe, obviously orange on the inside.
Carrot, I think we can all agree that that's orange.
I've got some cheesy, poufy, uh, types of things,
some apricots, sweet potatoes,
orange on the inside, and of course,
uh, everyone's favorite, canned pumpkin pie filling.
All the color orange.
You'll notice that there is no actual orange here
nor anything that tastes like orange.
Win this auction, and you can confiscate
one opponent's oranges and orange-flavored ingredients
and force them to use these orange-colored foods instead.
This isn't duck a l'orange-colored food
or whatever.
That's a one-way ticket home. It's not gonna happen.
$500. -Chef Kenneth said $500.
-$2,000. -$2,000 to Chef Raz.
-$2,100. -$5,000.
-$5,100. -$5,100 to Chef Kenneth.
Do I hear $5,200? -$5,700.
-$6,000. -$6,000 to Chef Raz.
I'm thinking I can actually utilize that apricot
to make the orange-infused sauce.
-$6,100. -Chef Kenneth, thank you.
CHEF RAZ: I'm 100% certain
that Chef Kenneth is gonna get her back.
I know he's gonna give it to her.
Sold to Chef Kenneth for $6,100.
Bring me my money.
I can't be wrong twice.
I suppose you deserve this more than anyone here.
-Thank you. -Absolutely.
I'm not worried about this. I got it.
ALTON: Everything orange or orange-flavored.
[ Laughs evilly ]
ALTON: So, chefs, duck a l'orange is the mission.
30 minutes is the time.
And that time begins now.
Ken, how's it going prepping over there?
I'm just floating along over here.
I'm making duck a l'orange
with a little arugula side salad.
But now I've got to prep my duck on this floating cutting board.
It's like cooking on a boat, minus the boat.
You don't say.
First of all, I remove the breast from the duck,
and it is difficult.
Kathy got me good with this one.
Everything you try to cut's pushing back
against you or moving,
and your board keeps trying to get flooded with water.
And you keep losing ingredients in the duck water.
Oh, no. If you think this is easy,
go to your bathtub, fill it up,
put a cutting board in there and cook something to eat.
[ Duck squeaking ]
I removed the duck breast, score it, put it in my pan
to start searing it off.
Okay. I got to get started on my sauce.
So I get my oranges, julienne 'em up.
The hydration is the difficult factor of it.
Put a little juice in the pan with it,
just a little bit of liqueur, and I start sautéing it down.
Just trying to make that nice and thick.
It's definitely complicated.
This isn't the worst thing I could've gotten.
Without a doubt, Kathy's basket is much worse than mine is.
Maybe you just don't realize how bad things actually are.
Embrace the suck.
You have no real choice.
My original plan was to actually use my wonderful oranges
and Grand Marnier to make my sauce.
But now I'm gonna use my apricots.
I want to start on the sauce first because it's crucial
for me to extract as much flavor
out of the apricots as possible.
And hopefully, it'll make you think of oranges.
Throw that into the pan with some bacon 'cause bacon
always makes things taste better.
And then, I add beef stock.
So because I'm missing my orange element,
I need acidity and sweetness.
Now, the apricot has sweetness,
so the balsamic is gonna help
with the acid and help balance that out.
Hopefully, it'll work out. I'm sure it will.
[ Duck squeaks ]
-Aw, my duck is crying! -Aw!
CHEF RAZ: So I'm trying to cut a duck
on top of a duck in water.
-Thanks, Chef Kathy. -Thank you so much!
-You're welcome! -I finally get the breast
off of the duck and get that searing.
But now I have to go back to this pond
and find all of my components for the sauce.
I'm just trying to figure out how
I'm gonna find all my ingredients down there.
But I can only see what's on the surface, which are ducks.
Where are our ingredients?
My plan is just to get this duck roasted with,
uh, green beans and orange sauce.
I couldn't even mess this dish up if I wanted to.
I've done it so many times.
So I break down my duck, score it properly,
salt and pepper, skin side down
and render out the fat.
I didn't get any chicken stock,
so I'm gonna make some duck stock really quick.
I take the wings.
Uh, I sear 'em as fast as I can,
put it in a pot with water.
I get my duck in the oven.
And now, I'm gonna make, like, a orange gastrique.
I put orange juice, a little garlic,
a little honey, a little vinegar,
get it on the stove
and make sure it tastes good.
ALTON: Hey, chefs! I'm feeding my duck.
His name's L'orange.
He likes bread crumbs. Win this auction,
and you can force one of your opponents
to stop what they're doing
and feed all of these bread crumbs to L'orange.
CHEF RAZ: I have a pond of ducks.
I don't want to feed ducks also.
Like, seriously, I don't need any more ducks.
ALTON: Who's gonna feed my duck?
[ Duck quacks ]
You're gonna have to feed these bread crumbs to my duck.
His name's L'orange. You've got to feed
all of these bread crumbs if you are chosen.
-$6,000! -I got a $6,000 bid.
I'm bidding on this, and I am going to buy it.
-$8,000. -$8,000!
-$10,000. -$10,000!
-$11,000! -$11,000.
-$11,200! -$11,200 to Chef Raz.
-$11,300. -$11,300.
CHEF KENNETH: All my food
is pretty much where I need it to be.
I'm not worried.
-$11,400 for the duck feed... -$11,500!
ALTON: $11,500 to Chef Raz.
CHEF SAUL: If you're willing to spend this much money,
you can have it.
Going once at $11,500. Twice for $11,500.
Sold to Chef Raz for $11,500.
Who's gonna feed my duck?
I'm gonna give it to Chef Saul.
You've been having way too breezy of a day.
You may remove your food from the heat if you so desire.
Enjoy feeding the ducks. -All right.
So I'm sprinkling these bread crumbs.
ALTON: Oh, no.
This duck doesn't want to eat it.
You haven't spent much time with ducks in the wild,
have you?
No -- no, not -- not this particular one.
But I'm thinking, "My duck is resting.
My sauce is cool."
I think I'll be okay.
That duck looks very hungry!
Come on, stupid duck.
Oh, you're splashing now? That's what we're doing?
I'm sorry. Excuse me.
So I'm trying to make a classic duck a l'orange.
But I'm stuck with this duck-pond prepping station.
Did you take my orange? -Sure didn't.
Now I have to find all of my components
for the sauce.
Oh! I have it.
It's so frustrating.
So I just squeeze some fresh orange juice
with a little bit of sugar.
Our ingredients are sinking. Oh, oh, oh.
I've got my marmalade and then add the honey
and the ginger just to give it a little kick of my own flavor.
ALTON: 13 1/2 minutes, chefs.
Hi, Alton. How are you doing?
Is everything coming up orange today?
Yes, it is.
Chef Kenneth removes all of my orange-flavored ingredients.
And now I have all this orange-colored food
to work with.
Have you been thinking about
how you're gonna present this to the judge?
I'm still thinking about that.
If nothing else, I sure hope it's delicious.
And I hope it's at least orange in color.
Oh, it will.
I'm using the apricots...
Definitely need more of these.
...along with some bacon
to create that duck a l'orange sauce.
All right. So I score the duck skin.
Then, I salt the hell out of it.
I'm trying to get this duck at a perfect medium rare.
I'm grabbing the pumpkin puree.
I add cream, mascarpone,
a little bit of beef stock.
That's gonna be the side with my duck a l'orange.
See, it's duck and orange. That's way off.
You worry about your duckies.
CHEF KENNETH: So thanks to Chef Kathy,
I've got to prep inside of a duck pond.
Usually, when you cook, you're used to one thing --
stability underneath your knife.
And here, you just don't have it.
I'm constantly losing everything on my board into the water.
Then, you find it.
It's horrible, but you got to keep going.
I got my orange sauce cooking.
I got my duck prepared.
Now I've got to think about a side dish.
And I look in the pan. And I see beautiful
duck fat in there. I'm like, "Okay.
We're just gonna do a small arugula salad
with duck-fat vinaigrette."
I then add a little bit of soy sauce,
fresh arugula, some cranberries.
This is gonna be perfect with my duck.
My legs hurt. Feeding this duck is...
Come on, man. ...a pain.
If you'd spent a little more money,
you could've avoided this.
I know. I was thinking that right now.
I'm trying to get it to go around.
Come on. Come on.
I just need this little area right here.
Tapping it...
Ah! Wrong way.
Go this way. There you go.
L'orange, can you eat the bread crumbs?
All right, Chef Saul. That's good enough.
Back to your station.
Eight minutes! Eight minutes, chefs.
I get back to my station. Duck is good.
So I blanch my green beans, throw it in the water.
I put a little bit of the duck broth
in my orange sauce.
I get the green beans out of the water,
throw 'em in the sauce.
And I take a little plum sauce and throw it in there.
I'm trying to get it thick,
but I need more time.
And hopefully, I can make it work.
ALTON: Five minutes, chefs! Five minutes!
CHEF RAZ: So I check my duck.
And I wish I would've turned this oven down.
It may have overcooked.
And then, I taste my sauce...
It's like syrup. And it's super sweet.
So I add water.
But now, it's basically soup.
I'm really gonna have to sell this one.
ALTON: Two minutes!
Hopefully, I've got enough of that infused orange flavor
into my duck sauce.
I don't have any orange in there.
But I've got a solid duck dish.
It looks like you don't have enough time over there.
CHEF KENNETH: I completely forgot that my duck is just still
sitting in the pan... -You gonna make it?
...and it's just slightly overcooked.
Oh, man. I just hope
that someone drops the ball.
Is that soup? -kind of.
Just as usual,
super bomb-looking duck, nice and juicy.
I got my duck perfectly cooked.
But I still don't have that thick sauce
that I really wanted to do.
But I got to serve it.
ALTON: 6, 5, 4, 3,
2, 1.
Time is up. Hands off the food.
Thank you very much.
ALTON: Ladies and gentlemen,
this is Mr. Jet Tila.
He is an accomplished chef and restaurateur.
How do you feel about duck a l'orange?
Ooh! Crispy duck, orange sauce...
It's a lot of technique here. Let's see what happens.
All right. Chefs, this man
has been locked away in a soundproof chamber.
He knows nothing about the horrors
you may have dosed out and endured,
and does not care one bit.
He only cares about three things.
Tell 'em. -Flavor, your presentation
and if that tasty dish reminds me of duck a l'orange.
-Let's find out if they do. -All right.
Chef Kathy, please tell Jet
about your take on duck a l'orange.
I call this my grandmother's duck a l'orange
because, just like any Asian kid,
their grandma's always the one cooking all their meals.
And she had a fresh apricot tree.
And so she would utilize that.
So here is my grandmother's version with the faux duck
a l'orange sauce using apricots
and then pureed pumpkin as well.
Played the grandma card on me.
Hey, I thought the grandma story was a good one.
Mm-hmm. A good sear on the duck.
It's got a nice crispness, good seasoning.
It's cooked well. It's tender.
Pumpkin, it's really tinny-tasting.
Like, you know when you don't cook things from scratch
and grab the tin?
The key of this dish is -- is the duck.
And I think you've done that well.
I think your temperature's really nice.
Your duck is really nice.
The one thing I'm really missing is just that essence of orange.
-Thank you. -Thank you, Chef.
CHEF KENNETH: Nice story, Kathy. I'm glad your family's
been cooking a dish wrong for generations now.
But it's still wrong.
Chef Saul, tell your tale.
Duck a l'orange, one of the dishes
that I first learned how to make at a French bistro
that I started washing dishes at.
-Uh-huh. -This one
I prepared a little bit light.
I did it with just vinegar, orange and some Blue Lake beans.
See, the grandma thing may work on you.
But the dishwasher thing works on me...
-Works on all of us. -Yeah.
'Cause we've been there. We've all been there.
Well, you have a good sear and a good cook on your duck.
All right. The duck's nice and tender.
The flavors are nice. Uh, it's a big punch of orange,
a nice sweetness there, and the acid kind of plays well.
The texture of the classic duck a l'orange sauce
would be like a glaze.
This just looks like a vinaigrette.
And it's missing that ooey-gooeyness
I like of duck a l'orange.
-Thank you, Chef. -Thank you, Chef.
Let's move on down the line.
Chef Raz, what you got?
I have a duck a l'orange in a honey sugar broth.
And I've topped it with some fresh oranges
and some fresh zest. Enjoy.
It's a pretty plate, and the duck is seared well.
You have good seasoning on it.
It has good flavor but overcooked in the middle.
I mean, I do have to pick on the sauce a little bit.
You did call it a broth.
Traditionally, I like it a little thicker.
And I want that duck a l'orange sauce,
that glaze. -Thank you so much.
I can't believe that he's happy with my flavors.
I definitely deserve to make it to the next round.
-Chef Kenneth, what you got? -All right.
This was my great-grandmother's duck a l'orange recipe,
who was a dishwasher.
Uh, so you -- so you have a --
a duck a l'orange with arugula,
a little bit of cranberry and duck-fat gastrique on top.
Totally BS, but you get the points...
-Fair enough. -...for a good sell.
A good sell, man.
Look. You have a pretty plate.
Um, but the primary problem
with your sauce is the note is sweet.
It needed a little salt. It needed some umami.
-Mm-hmm. -You know, the duck itself,
you've got a good sear on the exterior.
The problem is you just overcooked it.
-Thank you, Chef. -Thank you very much.
I can't be sent home for not having a thick sauce
when the other ducks weren't cooked properly.
I sense that at least one of these ducks
was not up to snuff for you.
So time to do your job.
You know, I don't think any one of you
really nailed this dish.
I have to eliminate one of you.
The chef that's going home this round
is Chef...
CHEF TILA: I don't think any one of you
really nailed this dish.
I have to eliminate one of you.
The chef that's going home this round
is Chef...
...Raz.
-Oh, my goodness. -I'm so sorry, Chef.
You just overcooked it. -Oh, sorry, Chef Raz.
That means I'm gonna need that cash back in this case.
They don't teach us...
-Sorry, ma'am. -Appreciate it.
...how to cook on rubber duckies or,
much less, in a pond. -Here.
Please accept this small duck as a consolation.
-Aw. -Thank you so much.
I hope I never see a rubber ducky again.
Well, congratulations, chefs.
You've survived to the second round of "Cutthroat Kitchen."
Let's get down to business.
I'm gonna give you half an hour to make glazed salmon.
I'm a bear. Bears love salmon.
I got this. -Your 1-minute shop starts now.
Welcome back to the pantry.
My glaze is gonna be Asian-inspired.
I grab my salmon, my honey.
I got my soy sauce, cauliflower,
Brussels sprouts. Keep it simple.
Gate's gonna close in 30 seconds.
CHEF KATHY: I want to make a glazed salmon
with a refreshing slaw or salad.
And I see sriracha.
And I'm a spicy gal.
So that's gonna go into my glaze.
7, 6...1.
Let's dig into our auction.
Tiny, little fish bowls.
Definitely not the kind of vessels
that one would want to use.
But win this particular auction,
and one of your opponents will find themselves
forfeiting all of their mixing and cooking vessels
and using only these little fish molds
for the entire challenge.
CHEF SAUL: The other two now know I can cook.
So I'm gonna have to spend some money
because I don't want anything to do with that.
$2,000. -$2,000.
Chef Saul's not messing around here.
-$2,100. -Looking for $2,200.
-$2,200. -Chef Kathy's in for $2,200.
-3 grand. -$3,000.
You know what? I'm confident I can work this out.
-$3,500. -$3,500 to Chef Kenneth.
$3,600? $3,600? $3,500 once.
-4 grand. -$4,000, Chef Saul.
Man, $4,000.
That's a lot of money for little fish molds.
$4,000 once. $4,000 twice.
Sold to Chef Saul for $4,000.
I got pudgy fingers over here.
Or I can give it to my biggest competition, Chef Kathy.
Here you go. I'm sorry.
Don't be sorry.
ALTON: Let's take a look at our second item.
And rest assured, I have saved the best for second.
A rubber fish!
Oh, look. There's something inside it --
ingredients. Look.
Got like, a busted-up fortune cookie and a mushroom.
Isn't that a funny thing?
You know who else really loves these things?
Bears. Bob!
Oh, my God.
Bears love fish,
especially fish full of ingredients.
Win this auction, you can force both of your opponents
to forfeit all of their ingredients
and bob for new ingredients in my salmon stream.
CHEF SAUL: I'm not going to trade
what's inside the stuffed salmon for my basket.
No way. 2 grand.
$2,000, Chef Saul in the middle.
-$2,400. -$2,400 now to our lady.
-$3,000. -$3,000, Chef Kenneth.
-$4,500. -$5,000.
-$5,000, Chef Kenneth. -$6,600.
$6,600 to the lady on the end.
-$7,000. -$7,000.
-$8,500. -He's just not gonna stop.
But I think I'm gonna keep going with this.
$10,000. -$13,000.
-$13,500. -14 grand.
$14,200. If you want to keep bidding,
bring it on. -$14,300.
-$14,500. -$15,000.
$15,000 now the bid for this fantastic sabotage.
There is no way I am going to wear the bear suit
or go bob for fish.
$15,100.
$15,000 now the bid for this fantastic sabotage.
-$15,100. -Do I hear $15,200?
-$15,300. -$15,300.
Looking for $15,400. -This is too much, bro.
-$15,400. -$15,500.
$15,500.
CHEF KATHY: I can't blow all my money on this.
I'm just gonna take the risk.
Sold to Chef Saul for $15,500.
CHEF SAUL: I'm here to win this competition.
I'll walk out with $1 if I have to.
This one will be going to you.
You already look half of this. But here you go, bro.
Thanks. It'll match my eyes.
Saul, I get through this challenge,
I'm coming for you.
ALTON: All right, chefs.
I'm expecting glazed salmon in 30 minutes.
Your time starts now.
I can't bear to watch.
Have fun fishing!
CHEF KATHY: Not only do I have to cook
out of these tiny, little fish bowls.
I also have to go bobbing for my ingredients
with giant Kenneth.
-Rah! -Ah!
CHEF KATHY: And he's gobbling half of the fish.
I've got this little mouth.
I, like, can barely get ahold of this fish.
Oh! They're all, like, huge.
Some of them are, like, soft.
Some of them are hard. Oh, God.
At least I look cute in this little bear hat.
The seaweed is sticking to my face.
It's going in my mouth. That's disgusting.
I thought you were a bear, bro.
CHEF KENNETH: Chef Kathy, I would hate for you
to mess up your eye makeup, so please be careful.
Spending as much as I spent, it was worth every penny.
They look cute in their bear suits --
big papa bear and little baby bear.
I'm making glazed salmon, Brussels sprouts and,
uh, shaved cauliflower and manzanilla olives.
I'm not even gonna cook my glaze.
I just take my soy, my honey,
my vinegar and oil, mix it in a bowl.
I shave the cauliflower raw,
add a little lemon juice, throw in the olives
and then salt and pepper. All right.
I blanch the Brussels sprouts in the water, take it out
and straight into the pan with water and butter.
Oh, man.
You haven't started cooking yet, huh?
I think I'm good. I'm good.
I'm finding all these little packets of things.
Brussels sprouts, some seasoning.
A lime, three mushrooms.
I got honey. Honey's good for glaze.
Canned salmon. Oh, are you kidding me?
That completely changes my plan.
How am I supposed to glaze canned salmon?
It's like mush.
Saul, you're dead next one.
Sorry but not sorry.
I prep the Brussels sprouts, the mushroom, the green onions.
And then, I work on my glaze.
I have honey chili curry,
some lime, lots of sugar.
I am gonna try to make a salmon cake.
I got to put in some eggs
and some bread crumbs as my binder
so that I can at least try to form some form of patty
out of this mushed-up mess.
These pans really suck.
There's not much you can do with these things.
I know that it looks like Chef Kathy's gotten
completely thrown under the bus.
But I would make a salmon creme caramel,
a caramel glaze in the bottom.
And then, I would have made, like, a mousseline with the,
uh, canned salmon and then,
uh, cooked it and then turned it over.
And it would be fantastic.
CHEF KATHY: I'm frying the salmon cakes.
And I'm trying to fry a little Brussels sprouts to go with it.
She's not gonna do that.
I think it's working.
How you doing over there, Kenneth?
I got some couscous. I got some white rice.
Looks like some pink canned salmon.
I'm going through.
And I find a couple packets of soy sauce.
Brown sugar.
Oh, duck sauce.
I've got some stuff to make a good glaze.
An empty fish, some asparagus, onion.
And then, all of a sudden, I find it.
Real salmon. Score.
Kathy, you want to compare salmons?
I bet mine looks a little better than yours.
You need to shut your mouth, man.
Damn.
CHEF KATHY: I can't believe Kenneth got the real salmon
and I got this canned crap.
I'm making glazed salmon with asparagus.
So I'm looking at these ingredients.
I can mix the duck sauce, the mayonnaise,
the soy sauce, a little bit of mustard
and some brown sugar.
And that could be a nice glaze.
I get my salmon in the pan with a little bit of oil,
pop it onto a sheet pan, put a little bit of glaze
on there, throw it in the oven for a little bit.
I got my asparagus
and my mushroom medley right there.
Add a little salt, a little pepper.
Game winner. All right.
Chefs, you got 10 minutes remaining.
Let's glaze the real salmon.
Glaze it up.
Put it in the oven.
Take it out. Glaze it some more.
And to get the glaze nice and sticky, sticky,
torch the fish.
You can never be too glazed.
CHEF KATHY: Your salmon's looking kind of big, man.
You sure that thing's cooked all the way through?
This will be a perfectly cooked salmon.
That sounds lovely.
Let's see you do this in a fish pan.
I am not happy about my glaze.
It's just not thick enough.
It's not sweet enough. More sugar.
But I can't put too much in it
because the little container
can't even hold more than one or two sugar cubes.
All right.
At least I have a nice, crisp top to my salmon cakes.
And I actually managed to get the salmon cake
out to at least resemble the shape of real fish.
Dude, that looks like a chicken nugget.
CHEF KATHY: So annoying.
The only shame is they can't smell that.
Get your butt out of here.
-60 seconds. -You are watching, right?
'Cause class is in session. -Oh, is it?
CHEF KENNETH: Hopefully, this round,
I did not overcook my salmon.
If I do, I'm probably gonna go home.
ALTON: Chefs, you have 5, 4, 3, 2, 1.
Time is up. Challenge over.
Have a nice day.
Hi, Jet. -How's it going?
-Glazed salmon. -Ooh.
So hopefully a perfectly cooked
and seasoned piece of fish
and some type of thick, beautiful glaze
on there. -Something glossy.
Yeah. Flavorful, hopefully
a little sweet would be good.
Well, let's just go see.
All right.
Hello again, Chef Kathy. Tell Jet about your dish.
I call this the glazed salmon cake for kids.
I glazed it with some honey, brown sugar, lime juice.
I made it to look like a little piece of fish
so that kids would actually want to try salmon.
And then, I paired it with a little bit
of sautéed mushrooms and Brussels sprouts.
CHEF TILA: Texturally, it's kind of mealy.
But it's got really good flavor.
And I like how you reformed it back into a piece of salmon.
I like the vegetables.
But, man, it's sweet.
But if I run my finger over it, nothing's sticking to it.
So it tastes like there's a glaze.
But I definitely don't see it. Thank you very much, Chef.
Thank you, ma'am. Let's move on down the line.
That was money well spent.
Hello again, Chef Saul. Please describe your dish.
CHEF SAUL: This is my honey-glazed salmon
with Brussels sprouts,
shaved cauliflower and green olives.
-This is a very pretty plate. -Thank you.
Maybe one of the prettiest plates I've ever seen
in "Cutthroat Kitchen."
Well, thank you.
The salmon's got a nice sear on it.
But your temperature might be just a little under,
just a tiny bit.
Good cook on the veggies.
Good seasoning on the veggies. And you know what?
This is a glaze. It sticks to my finger.
It's shiny. It's sweet.
-Okay. -Thanks, Chef.
Thank you, Chef. One to go.
Hello, Chef Kenneth.
Please describe your take on,
uh, glazed salmon to the man. -I did a glazed salmon.
The glaze has a little bit of duck sauce,
some brown sugar and soy in it,
some sautéed asparagus and some mushroom.
Issues are seasoning. Right?
I think the glaze is a little sour.
Okay.
And you didn't get enough seasoning on the veggies.
Salmon is cooked decently.
It's actually pulling apart.
But it's missing that kind of sear,
that kind of browning that it needs.
But you hid it well with your sauce.
-Thank you, Chef. -Thank you, Chef.
He seemed to have given Chef Kathy
a lot more props than he gave me.
I could be going home on this round.
All right, Jet. Time to glaze over
somebody's, uh, dreams
of winning here in "Cutthroat Kitchen."
I know. It's a reach.
It's the best I could do.
CHEF TILA: Oh, no. That was actually pretty good.
It just makes me feel worse that I have to cut somebody.
Uh, chefs, thank you very much.
Um, for me, this dish comes down
to the actual glazed salmon.
For that reason, I have to eliminate Chef...
You know, you all delivered some tasty dishes.
But for me, this dish comes down to the actual glazed salmon.
For that reason, I have to eliminate Chef...
...Kathy. I'm sorry, Chef.
There was just no glaze on that plate.
ALTON: Chef Kathy, sorry, ma'am.
That means I'm gonna need that cash back in the old case.
Sorry to see you go, ma'am.
CHEF KATHY: I got canned food in the first round,
canned food in the second round.
And now I'm just canned.
Ugh!
Well, oh, well, gentlemen,
congratulations on surviving to the final round.
CHEF KENNETH: Red Bear hates losing.
No way it's gonna happen.
CHEF SAUL: I know it's gonna be a challenge to win.
But coming up from washing dishes
to where I am now, it's a big thing.
I'm gonna give you 30 minutes to make your very best...
coffee dessert.
CHEF SAUL: I do drink coffee.
But I don't make desserts.
So I'm really screwed.
Your 60-second shop begins now.
Welcome, gentlemen. Shop smart.
CHEF KENNETH: The first thing I grab is obviously coffee.
That's the challenge. That's what you need.
And then, I grab some chocolates.
Chocolates are great in desserts.
I don't know if you know that.
And then, I grab some heavy cream.
And I got pretty much everything I need.
30 seconds, gentlemen.
I'm thinking of making coffee custard
with some type of crumble.
Pastry isn't my strong suit.
So I got to keep it simple and straight to the point.
5, 4, 3, 2, 1.
And your half-hour cook begins right now.
Hey, chefs. I don't know about you,
but when my prep table drinks too much coffee,
oh, gosh, look, it gets the jitters.
But hey, win this auction,
and you can force your opponent to prep their entire dish
on my jittery prep table.
Stop that!
Switch to decaf!
CHEF KENNETH: No, you can't have that.
You'll spill everything everywhere.
It has one person's name on it -- Chef Saul.
$1,000. -I don't want to get that.
But at the same time, I don't have much money.
$1,500. -2 grand.
-$2,000. -$2,500.
Saul, I've got over $13,000 more than you do.
We're not gonna play this game.
$3,000. -I got $3,000 from Chef Kenneth.
Can you give me $3,000? -No.
$3,000 going once, twice. Sold to Chef Kenneth for $3,000.
Do me a favor, Chef. Pack up all your stuff.
So when you're baking, you want to measure stuff.
You want things to be stable so you can mix it properly.
I can't trust that table.
Damn, dude.
This is like "your big brother waking you up
in the morning on your bed" type of shaking.
Money's everywhere. My tools are out.
And I'm, like, losing all my products.
Oh, man.
It's like my unstable girlfriend.
It does whatever it wants whenever it wants.
It's hard to concentrate with all that noise, bro.
Well, I'm trying to make coffee custard.
But the eggs are cracking in my hand.
I can't even get it into the bowl properly.
Now I got egg on my shoes.
I infuse my milk with the coffee beans,
throw it into my double boiler,
mix it with the egg yolks and my sugar
and more coffee beans for good measure.
Chef Saul is kind of soaking some coffee beans
in his custard mixture.
If I were him, I would grind that coffee coarsely
and use a French press to kind of drain that custard
through the broken beans because remember,
they don't have that much real flavor
until they're cracked open and ground a bit.
How you doing, brother?
-Shut up, dude. -Mind over matter.
Wax on. Wax off.
I'm gonna do the coffee crème brûlée
and the chocolate-covered coffee beans.
First thing I got to do is throw my coffee beans on a pan,
get them roasting in the oven.
Time to start on my crème brûlée.
It's gonna take the longest.
So I get my egg yolks and my sugar.
I get my heavy cream and my coffee
in a separate bowl, mix them,
put it into the ramekins,
inside of a water bath, throw it in the oven
so it can start cooking.
Dude, you don't even got no sabotages.
So look at you. -I know.
It's like walking in the park, man.
Hey, chefs.
Check out my coffee-can feet.
Win this auction, and you can force your opponent
to wear these cans on their feet
for the remainder of the challenge.
When it comes to sabotage, I clearly have no filter.
And it keeps on getting worse and worse.
$500. -$2,000.
-$3,000.
I've got extra money. Enjoy this one, brother.
Let's cut to it. $5,500.
Going once.
Twice. -[Bleep]
Sold. It's really quite simple. You just need to keep
a lot of tension on the -- on the ropes.
So this is why they tell you not to spend all your money.
Oh.
Chef Kenneth, you really did get me on this one.
There you go, Chef. -A little faster.
You're not gonna make it up with that time.
I can't!
I think I'm actually helping you out
with these coffee cans right now.
You can actually look into your bowl
as opposed to just the side of it.
You're almost at the right height to do this.
Not about the size, homie.
Oh, yeah? Well, that's a lie.
ALTON: Gentlemen, you've got 7 1/2 minutes.
So now I've got to figure out how to freeze this custard.
Ah!
So I turn around.
I see the anti-griddle.
I've never worked with it before.
Come on. A couple more.
The stupid [bleep] stilt.
I just completely pour the cream all over the whole thing.
Hope I'm using that right.
Ugh. Now I got to make my crumble.
Hey, hey, hey. Table, table.
Easy, easy. I take the butter, the flour,
the sugar, oats, hazelnuts,
coffee beans.
And then, I mix it and throw it in the oven.
Thanks, Kenneth. -You're welcome.
CHEF KENNETH: I'm doing chocolate-covered coffee beans right now.
Semisweet chocolates, just a little bit
of cream and coffee liqueur in there.
Nice.
I get my roasted coffee beans
and just poured chocolate on top.
That's a wrap, Jack.
Two minutes, chefs! You've got two minutes.
Oh. So let's see how I'm gonna carry this.
The hardest part walking on the coffee cans
is you don't have another hand to carry anything with.
That's a good calf workout, bro.
I have never focused so hard on walking in my life.
I'm trying to get this custard thick.
And that's when I see the liquid nitrogen
that I've never used before. All right.
But I've seen many people use it.
So hey.
Careful with that, brother.
Mad scientist. -And it worked.
Just like on TV.
I'm actually surprising myself right now.
But we'll see.
Chefs, you've got 1 minute, 60 seconds.
I'm kind of regretting doing a crème brûlée right now,
to be honest with you. You think it's an easy process.
But it takes time.
30 seconds.
You better wish that that sets in 30 seconds.
You know that that's gelatinous in the center.
As long as this is set, I've got to game winner right here.
All right. That's it.
CHEF SAUL: Table, table. Take it easy. Take it easy.
ALTON: 15 seconds.
I might not have enough coffee flavor.
So I'm gonna add a little coffee liqueur
and grate some coffee
just to get that coffee-punch flavor through.
5, 4, 3, 2, 1.
Time is up. Challenge is over.
Hands off the board and the food.
Hey, dude.
Jet, I know, after a long day
of snoozing in your soundproof pod,
you like to have a little bit of dessert.
So I have asked these, uh, gentlemen
to make you a coffee-based dessert today.
-Coffee should be the star. -Yes.
-Better be. -Coffee's the star.
Let's see if that is indeed the case.
Gentlemen, bring 'em forward.
CHEF SAUL: So this plate really didn't have the color
and the presentation that I want it to have.
But it's still good.
I just really want to bring this one home.
CHEF KENNETH: My dessert looks like a real dessert.
His looks like a car wreck.
And I think you're looking at the next
"Cutthroat Kitchen" champion at this point.
Chef Saul, begin describing your dish, please.
CHEF SAUL: So this is a frozen coffee custard
with a hazelnut crumble, a little coffee liqueur
and some grated coffee.
Well, Chef, I like the play on textures.
You have that crumble.
And you've got that melt-y ice cream taste.
So it all works.
But I don't think you put enough coffee in this.
I just wish there was more of it.
And I wish there was coffee flavor inside the ice cream.
Thank you very much. -Thank you, Chef.
CHEF KENNETH: Saul's coffee dessert didn't taste like coffee.
Sweet. Gotcha, sucker.
Thanks for playing. -Chef Kenneth...
-Yes, sir? -What's this?
CHEF KENNETH: I have a chocolate crème brûlée
with dark chocolate coffee beans on top,
just a little bit to play with, a little textural difference.
You have the brûlée. I don't know
how well you did on the crème.
Unfortunately, your custard didn't set.
So it's definitely soupy.
If this custard would have set,
this would really hit the mark perfectly.
But I tell you what,
There's really good coffee flavor here.
-Thank you, Chef. -Thank you very much, Chef.
I deserve this win, definitely,
considering what I had to walk on and prep on.
I even impressed myself.
ALTON: As you know, Jet, the price of dessert
here on "Cutthroat Kitchen"
is deciding who walks out with cash
and who just walks out.
This is really close.
I had one dessert that was a delicious dessert,
but it was definitely light on coffee.
I had another dessert that was big coffee flavor
but had some technical issues.
This is basically coming down to which dessert
I want another bite of.
The winner of "Cutthroat Kitchen" today
is Chef...
...Saul.
Oh [bleep] dude.
$5,500, Chef Saul. Congratulations.
I just won "Cutthroat Kitchen."
Damn. Nothing tops this right now.
Like, I'm speechless.
ALTON: Hungry for more "Cutthroat Kitchen"? Go to...