"It's entertainment and education" — Cutthroat Kitchen: Knives Out host Brian Malarkey shares how sabotage challenges teach real cooking skills

Cutthroat Kitchen: Knives Out premiered on May 13, 2025, with Brian Malarkey as host and is now on its fifth episode. In an interview with Food Network, he was asked what viewers can expect and how sabotage challenges offer more than just drama.

"The most unexpected thing is you’re going to learn. It's entertainment and education," he explained.

The competition incorporates real-life cooking scenarios that require adaptability, and Malarkey emphasized that the show blends chaos with lessons chefs can apply outside of the studio. The series presents a mix of strategy, improvisation, and technical skills under pressure.

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How Cutthroat Kitchen: Knives Out blends strategy and real-world cooking skills

Sabotage scenarios mirror real-life cooking conditions

Brian Malarkey outlined how the sabotage challenges are modeled after possible real-world kitchen experiences.

“Chefs will have to navigate situations that could happen in real life, like cooking only with frozen foods in a building that lost all of its power or cooking only with a campfire in the woods,” he said.

He explained that these setups are not only designed for entertainment but also to reveal how chefs adapt and maintain food quality under unexpected constraints. In one episode, chefs must cook in freezing mountain conditions after the heater fails.

“We’ve all been at home thinking we need time to thaw something, but this challenge shows you that, hey, you actually can cook from frozen,” the Cutthroat Kitchen: Knives Out host explained.

Another scenario places contestants in a shack or by the bay, where they must use unconventional heat sources, such as a blowtorch or Bunsen burner, to complete their dishes. Brian mentioned that these situations test both the practical skill sets and the problem-solving abilities of each chef.

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Bidding for sabotage is part of the strategic learning curve

Each competitor begins with $25,000 and must decide how much to spend on sabotages or advantages.

“You have to know when to spend some money. You have to realize that this is the game,” Malarkey said.

The Cutthroat Kitchen: Knives Out host noted that strategic decision-making is necessary, as relying solely on cooking talent may not be enough to succeed. He noted that many contestants struggle because they are not prepared to be cutthroat, even though this element is built into the competition’s structure.

Brian added that many chefs enter the competition with a friendly approach and are "not cutthroat enough" to thrive in the format. The show encourages participants to balance spending, sabotage, and skill. Malarkey interacts directly with the contestants and explains his perspective on their choices.

“You get my personal opinions on what’s a great purchase or whether a competitor should’ve done something another way instead,” he noted.

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Challenges highlight the importance of adaptability and simplicity

Malarkey underscored that flexibility is a crucial trait for any contestant. He explained that competitors must quickly shift gears and adjust their original plans while maintaining core cooking fundamentals.

“A sabotage might have you start with this dish, then you have to do this dish over here. People who are set in their ways won’t survive,” he stated.

When it comes to judging, simplicity often outweighs complexity. The Cutthroat Kitchen: Knives Out host said,

“Some of the younger chefs who haven’t competed before forget the only thing a judge gets is the dish card, so you have to make sure you highlight those elements.”

Brian emphasized the importance of focusing on flavor and meeting the dish’s core requirements instead of trying to do too much. Based on his experience as both a competitor and a judge, he explained that success often comes down to "simplicity" and maintaining strong flavors.

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Catch Cutthroat Kitchen: Knives Out every Tuesday on Food Network.