NICEVILLE — Chef Brian Cartenuto advises viewers of the Food Network’s newest show, “Cutthroat Kitchen,” not to attempt the sabotages you see.
The owner of Tucker Duke’s Lunchbox will appear on the Sept. 8 episode of the show that pits four chefs against each other in challenging circumstances.
“The whole experience is really about being adaptable and playing the game,” said Cartenuto, who lives in Niceville. “It’s a lot like the restaurant industry on a daily and nightly basis — someone could come in who says, ‘I can’t have onions, I’m gluten free and I only like bacon and squirrel.’
“It’s your job to please that customer and bring them back. It’s about being adaptive.”
Cartenuto originally applied for “Top Chef,” but had his casting tape put to the side. A casting director he kept in touch with then asked him to apply for “Cutthroat Kitchen.”
After a month-long casting process, Cartenuto headed to Los Angeles in late June for the taping.
The show, hosted by Food Network star Alton Brown, starts off with contestants getting $25,000 either to keep or spend on “auction items” that put their opponents at a disadvantage.
On the first show, which premièred this week, one contestant had to exchange fresh milk and eggs for powdered. Another was forced to cook without utensils and a third had to bake his bread in just 15 minutes.
There are three rounds, with one chef eliminated each time. The last chef remaining gets to take the remaining money home.
Cartenuto could not divulge how he did on the show, but said he plans to host a public viewing party the night his episode airs. Plans are still in the works.
“It was a lot of fun,” Cartenuto said. “Most people don’t see what happens in the kitchen, but it’s you on your feet. We’re blue collar, running around, sweating, working in the moment.”
Contact Daily News Staff Writer Angel McCurdy at 850-315-4432 or amccurdy@nwfdailynews.com. Follow her on Twitter @AngelMnwfdn.