Airing Sundays at 10 p.m., Cutthroat Kitchen , the unlikely Food Network hit hosted by Alton Brown, is a wild and crazy mix of high-dollar bidding, dirty tricks, and evil sabotages that the chefs must navigate to create winning dishes.
This Sunday, the newest episode features chef Adam Hayes of Barnsley Resort . Earlier this week, Hayes called to say he couldn't say much of anything about the show, except it was a whole lot of fun to shoot.
“There’s a 25 page confidentiality agreement about the shoot,” Hayes said. “I skimmed through it and signed so I’m not really going to be able to say a whole lot. But people should watch it because it’s gonna be hysterical. The show wasn’t exactly at the top of my list of things to watch. I got a new respect for it after doing it, though.”
Hayes, who hails from North Carolina, was chef of Asheville’s Red Stag Grill at the Grand Bohemian Hotel in Biltmore Village before coming to Georgia in April to take over as executive chef at Barnsley. Shortly after that, he flew to Los Angeles to tape two days of Cutthroat Kitchen.
“It’s been a long time to keep my mouth shut,” Hayes said, laughing. “My mother wants to kill me right now She’s overly supportive and she wants to know if I won. And I really like to talk about stuff. But I can’t.”
Hayes said that on Sunday night, he’ll be at home near Cartersville, drinking a beer and watching the show with his family, who are coming down from High Point, North Carolina.
After a bit more prodding, but still keeping to his confidentiality agreement, Hayes finally did have a little something to say about Cutthroat Kitchen in general.
“It is kind of mean,” he allowed. “But from my perspective, it really is kind of like our business. You never know what curve ball is gonna get thrown at you. You never know when the cooler is gonna go down. You never know when people are gonna call in sick. You just have to keep pushing on and be relentless.
“Watching the show, and watching the sabotages, you start thinking about how you’d get through it. But when you’re on the show, it’s all coming at you, just like it would in a restaurant.”
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