So, full disclosure: I’m something of a cooking show addict, so we’re continuing with that thing where I do some armchair analysis of a cooking related show, because I’m definitely one of those people sitting in my pajamas saying “I could totally take them!” This time, we’re going after “Cutthroat Kitchen,” so strap in, get that little basket of money you’re not going to take home ready, and let’s go!
So for the uninitiated, Cutthroat Kitchen is a show where the contestants are given $25 grand and given free reign to bid on “sabotages” that replace their opponent’s ingredients, cooking utensils, or otherwise impede them. That’s where we’ll start with the analysis:
- Don’t bid on everything, and don’t wait until the end. There are some players who insist on bidding on every little thing, and others that try to wait, while the rest dip their toes in and out of the bidding pool. All three are problematic. Burning through too much money up front is a problem unto itself, as you become an easy target in the end, while waiting it out makes you a target for that reason. Basically, if you see a sabotage coming that you can take, take it. But if someone is getting loaded up, crush them with more sabotages or back off entirely. Going halfway infuriates your opponents and wastes your money.
- Double up on ingredients as much as you can. Well, no. Pick your core ingredients, and then do yourself a favor and pick out some related ones too. It’s a common tactic to have a sabotage be something like “take away all of someone’s pasta” when the dish is something like mac and cheese. If you grab potatoes or rice or something else that can be ostensibly substituted without being directly called whatever you are supposed to get, you’ll be safer.
- For the love of all things bright and beautiful, decide up front if winning or getting the money is important to you. Both of them lead towards fairly consistent spending round to round, but it seems that a number of contestants end up burning through money up front, only to be outbid by default, and others hold onto all their money only to get straight up outclassed on a cooking level.
Other fellow armchair cooking show judges, do you agree?