Judge Jet's "Tip to the Chefs" — Alton's After-Show

Find out Jet's key piece of advice to Cutthroat Kitchen competitors.
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Cutthroat After-Show: Cristo 05:00

Alton reveals the sabotages for Monte Cristo, ratatouille and rocky road.

Cook the assigned dishes and win the game — that's all there is to Cutthroat Kitchen, right? Yes, but of course there are those tricky sabotages to contend with as well. But even in the midst of daunting challenges, many competitors make the rounds harder on themselves by going far beyond what's asked of them. After tonight's brand-new episode, judge Jet Tila and Alton Brown sat down on the host's After-Show to dish about how one chef's determination to do more and put more on the plate ultimately cost her the competition.

In the first round's Monte Cristo assignment, Chef Jourdan was saddled with working with bread from a French onion soup to make her sandwich. While Jet suggested ideas for making the sabotage work, Alton noted that Chef Jourdan did not pursue them. Perhaps that was because, as Alton said, she was "too busy making soup and a tomato salad," neither of which is a required element of a classic Monte Cristo. "A tip to the chefs: Don't ever do more dishes than what is required," Jet told Alton as the judge pondered Chef Jourdan's elimination, and Alton agreed. "Do the required one correctly," the host added. For Chef Jourdan, no matter the seemingly superfluous items on her plate, her sandwich wasn't a win either, as Jet found it to be "beefy" on account of the soup sabotage.

Click the play button on the video above to hear more from Alton and Jet, and watch as they try their hands inside the ratatouille lab-station worktop.

Tune in to Cutthroat Kitchen on Sundays at 10|9c.
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