Cutthroat Kitchen Host Alton Recaps the Superstar Sabotage Tournament
Jeremiah Alley, 2014, Television Food Network, G.P. All Rights Reserved.
In true tournament fashion, the final moments were some of the most anticipated in Cutthroat Kitchen's first-ever installment of Superstar Sabotage. Over the course of four weeks, 16 of your favorite A-list culinary masters took their places in the Cutthroat arena for no-holds-barred competition, subjecting themselves to sabotage upon sabotage all in the name of charity. But last night, the final four rivals — Chefs Aarti Sequeira, Eric Greenspan, Fabio Viviani and Marcel Vigneron — went to battle in the last heat, and as fans might have expected, host Alton Brown saved some of his shock-and-awe flashes until the very end. Read on below to hear from Alton as he looks back at a most-memorable finale.
For the first time ever, you doubled chefs' bank accounts and gifted them a total of $50,000 to spend during the finale. Is that allowance a blessing or a curse, and do you think that allowance changed the course of play?
Alton Brown: It's only a blessing or a curse if you're on the receiving end of it at the end of the day. For whatever charity gets the money, then it can be a huge blessing. But really, in the kitchen environment, it's kind of play money in a way. It almost doesn’t matter. It could be millions and it wouldn't matter.
In both of his heats, Chef Eric strategized his bidding by saving all of his money until Round 3, when he could overwhelm his rival with sabotages. Do you think that's a smart way of approaching the game in general, or do you think it could backfire?
AB: Of course it is. If you can save your money until the end and sidestep other sabotages that could take you down, then yeah, it's a great strategy. A lot of people try to save their money until the end, but they very often get caught in a bidding war or something weird happens. But if you can just lay low, be cool, be confident and wait it out, then it's a great strategy. It's the way I would do it.
