Season 3 of the popular Food Network cooking competition show Cutthroat Kitchen has been announced the casting directors and show host Alton Brown are now looking for chefs that are interested in competing against each-other. They are looking for professional chefs who are fierce competitors with the talent & personality! This is your chance to win up to $25,000! In the show format the chefs can spend money on themselves or sabotage other chefs in a competition. Cutthroat Kitchen is set to premier on August 11 after the finale of Food Network Star and this is your chance to audition. Do not miss out on this once in a lifetime chance to be on The Food Network.
Cutthroat Kitchen will feature four chefs who are greeted by Alton with a briefcase filled with $100,000 in cash and each contestant receives $25,000 to spend wisely over the course of the game on auction items to help themselves win or to sabotage their competitors. After each cooking challenge is given, the chefs will have 1 minute to gather all of the stuff that they need to get ready for the competition. A chef will be eliminated after each of the three rounds, and the last competitor to survive wins the money they have left in their bank.
The show films in Los Angeles and filming for season 3 is set to begin in December. If you are interested in auditioning please submit your information along with a recent photo and contact information. Please keep checking back often for more castings and as always leave us a comment and let us know what you thought about the previous 2 seasons of the hit television show.
I personally think you should nominate me to be the next chopped champion or even the next Cutthroat Kitchen champion because I know I have what it takes I grew up with nothing I still got nothing I can make something family trained School refined and Industry fast I know I have what it takes on top of that I have a great personality people like me I’m very outgoing very loud if you ain’t going to have a good time doing something you love why do it at all
I want to nominate my boyfriend because he’s a very bubbly personality and he would definitely kill me if he knew I nominated him for something like this ! LOL he watches the show all the time and he works at season 52 as a chef! So it would be awesome to get him on the show against his will!!!!
Hey, my name is Behai Nguyen and I believe that I should be chosen as one of the competitors for Hell’s Kitchen. I have been in the restaurant industry for a little over 10 years. I have an Associate and Bachelor’s in Culinary Arts from Le Cordon Bleu MSP/STPAUL. I have been in love with food ever since I was a child and growing up in a Vietnamese household, I was able to try many different types of food and learn how to use different ingredients to bring together a beautiful dish that has flavor and complexity. I want to show my skills and experience with the world and I believe Hell’s Kitchen is the gateway to do so. I will work hard and continue to outshine others by bringing my own techniques and style of food. My style of cooking is includes turning old comfort dishes such as lasagna into a healthier version by using tofu and nuts to create the a similar texture as Ricotta cheese, which will cut out the unnecessary calories without taking away any of the comfort. I love to innovate and have great dedication to the art of cooking. Winning this competition would mean the world to me and my family. I have not made the best decisions in my life and my parents always had to bail me out and now that I have grown as a person, I want to give back to my parents and show them that I am able to achieve something greater. I am ambitious and driven and I know I will give the other competitors a run for their money.
I’ve been watching the food network since emeril “bam” and it has inspired me to be a better cook. And I believe that I can compete with the best of them…
I have my own. Small food. Truck.I. love too cook and have had no training,other than needing to feed my family. My dream is to compete on one of your. Shows
I love to have any opportunity to show America that Alaskan born chefs can hang with the big boys & girls, and that I would also love to test my own limits in an environment such as this, because there’s nothing that would stop me from achieving ultimate victory.
Been a chef my whole life. going on my 30th year in the food and beverage industry. Im quick on my toes, able to make something out of nothing, and do my best work when im under pressure. I’m an improvisational Chef!!
I am a 26 year old ICU Registered Nurse in Toledo, Ohio. I really didn’t start cooking until I graduated college and moved out on my own in 2011, but it has since become my favorite hobby and something I love to do. On my days off, besides catching up on sleep, I can’t wait to start prepping in the kitchen. Whether I cook for a crowd of friends, my family, or for my boyfriend, it brings me a sense of euphoria to know that they are enjoying what I created. All the compliments I receive from family and friends only fuels my passion to aquire new culinary skills. I would love the opportunity to show how a young and inspiring woman can throw it down in the kitchen!
Contemporary Indigenous Gastronomy
the study of food and culture of the Indigenous North America, with a particular focus on contemporary methods, to create Culinary Art.
Executive Chef Ray Naranjo El Monte Sagrado Living Resort and Spa
With roots from tribes scattered across North America including Tewa (Pueblo), Odawa, and Crow Nations, Executive Chef Ray Naranjo bridges the modern Native American and American food experiences with creative passion and admiration for the life‐giving elements. Ray’s artistic talent was discovered at an early age and includes a range of medians from Native American flute music to clay sculpture and traditional crafts. Ray’s career in Culinary Art’s started as he earned his degree from Le Cordon Bleu in Scottsdale, Arizona. He continued his education at the top resorts in the southwest including the Phoenician in Scottsdale, Arizona and the Eldorado Hotel in Santa Fe, New Mexico. Ray’s passion accelerated him to the top, earning his first chef title at the age of 23, at the now renamed Santa Claran Casino. Ray continued to work his way up in the gaming industry to the title of Food and Beverage Manager, and later moved on to open Buffalo Thunder Resort and Casino as Sous Chef of the main kitchen. Ray’s Contemporary Indigenous Gastronomy style was conceived as he studied at Northern New Mexico College in pursuit of a business degree. Although his business degree remains incomplete, Ray’s educational experience solidified his career, as he became Chef of their student farm program, Sostenga. His experience working in the confinements of producing cuisine from only organic produce grown from a small farm challenged his industry teachings and forced him into a deeper connection to sustainability. While attending college, Ray was asked to take part of a pre‐contact diet later named the Pueblo Food Experience created by Flowering Tree, an indigenous non‐profit based in Santa Clara Pueblo. The simultaneous experiences helped to inspire the concept of Contemporary Indigenous Gastronomy as a style of modern American cuisine. Ray became Sous Chef of the El Monte Sagrado Living Resort and Spa, and 3 months later was promoted to Executive Chef where he currently resides as he continues to develop his Contemporary Indigenous Gastronomy.
I would like to be on the kid cutthroat kitchen it is literly my favorite show you can ask anyone in my family I’m 10 years old
I have had a passion for cooking since I was about 7 and continue in it even with the busy life of college. A few years ago at age 19, I won a Country Women’s Beat the Heat competition receiving $500. I have also received Honorable mention in one of Taste of Home’s summer competitions, and have had recipes published by Taste of Home on three different occasions. I love sharing my gift of cooking with others and it is my dream to compete in a cooking show some day hopefully soon!
You’ve posted the same comment on every single application.
keep up the good work
I’m a lead cook and would love to show my stuff on your show!
and have fun cooking good food !
Good day,My name is Andrew Atkinson and i have being in the marines for 22 years and a professional chef for all this time. Although i am a professional chef, being a Marine have being my first love and i must say thank you all for supporting the Armed services. i love being a chef and when my service is up with the military, culinary will be my fulltime career. I was certified through rthe Culinary Institute of America in New york. I think i’m very verse in the different applicatin of cooking. i was born in the Jamaica and have traveled the country and world and learn a lot about the cultures and culinary aspects of different countries. I would love to display my craft to the national public if given the opportunity to do so. Thank you for reading my post and Semper Fi.
Hi! My name is Alex Kunzmann and I am passionate about food and pleasing other people. I am 26 years old and have been cooking for 11 years. Six of those years have been professional cooking. I am motivated, determined and extremely hard working. I have studied aboard in Italy to better understand the true passion for using simple, fresh ingredients as well as old school cooking methods. My Instagram profile is Kunzy313 should you feel the interest in viewing my dishes. Thank you for your time!
-Alex Kunzmann
Been cooking for 20 years would like to try I am 57 years old why not , I know how to cook.
I’m the best of the best the other guys are wasting there time on here. I’ve cooked for LL COOL J, BLAIR UNDERWOOD, EDGAR WINTERS ,SUGARLAND,ETC. They only cooked at Burger King!!!! lol
I would like to audition.
MY STYLE OF COOKING IS SIMPLE STRAIGHT FOWARD AND GOOD. pLACING MY SKILLS UP AGAINST ANY CHEF
My dishes will want you coming back for more. My style is more like a American Spanish Caribbean flavor that I guarantee you will want 2nd’z. Chef Jan understands how great food can keep a good man….
my flavor is massive it is a total tongue punch your taste buds all food is real natural done in-house done right let me show you how to cook tonight
this is chef David in my flavor is a massive c*** into my cooking them I can cook anything you throw my way I can handle any situation its on my way cuz I’m a true culinary professionals in my passion is on measurable
My passion and is being a Chef , my instagram is lustwar06,very diverse in my food culture,and my techniques,from baking and pastery ,sauces,soups,brining,roasting, etc