Milwaukee patios: Cafe at the Plaza, Lakefront Brewery, The Outsider
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- Milwaukee chef Adam Pawlak, owner of Egg & Flour Pasta Bar, will appear on Food Network’s “Cutthroat Kitchen: Knives Out.”
- Pawlak’s episode premieres at 8 p.m. July 1.
- Pawlak enjoys the competitive aspect of cooking against other chefs and the opportunity for national exposure.
- The show’s sabotage element adds a layer of unpredictability, making strategy and luck as important as culinary skill.
Milwaukee chef Adam Pawlak is returning to Food Network to compete on a cooking show.
Pawlak, the owner of Bay View restaurant Egg & Flour Pasta Bar, 2273 S. Howell Ave., is competing on the current season of a new show, “Cutthroat Kitchen: Knives Out.”
The episode featuring Pawlak will premiere at 8 p.m. July 1. It’ll be available for streaming on Max the next day.
Pawlak has appeared on Fox’s “Hell’s Kitchen,” as well as Food Network’s “Beat Bobby Flay” and “Superchef Grudge Match.”
He announced his upcoming appearance on Instagram.
“See if I have what it takes to take down my competitors with skills, brains, and sabotages,” he wrote.
Pawlak said he was excited about the opportunity to compete in “Cutthroat Kitchen” because he’s watched all the seasons of the original show. “Cutthroat Kitchen: Knives Out” is a new iteration of the previous show, which aired its last episode in 2017.
On “Cutthroat Kitchen: Knives Out,” which is hosted by Brian Malarkey, each of the chefs will be given $25,000 to either help themselves during the challenge or sabotage their competitors. The sabotage component is something that Pawlak considers himself prepared for because he’s worked in smaller kitchens, without all the equipment that might be found in a normal kitchen.
“It’s just pivoting and thinking of new ideas,” he said, “of being creative enough to come up with different things, whether I didn’t have the right ingredients or weird equipment.”
The sabotage component also changes the competition because it’s not entirely skill-based, but rather based on luck and strategy. As a result, Pawlak said this challenge isn’t necessarily one where the best chef wins.
“Any chef that’s on the show has a good chance of winning because of what can come your way,” he said.
Pawlak said he has a different mindset competing on this show — being open-minded and ready for anything.
“It’s just more so about having fun, trying to cook fun and good food while getting sabotaged,” he said.
Being on a clock doesn’t bother him because there are also time constraints in a restaurant, but there are several things that you have to factor in on a cooking show. The shopping, cooking and plating is something Pawlak says he breaks up, while also keeping a close eye on the clock.
“The clock does always go faster when stuff needs to get done, but it’s all about just doing things that you know or you’re familiar with,” he said.
The environment isn’t stressful for Pawlak because he has always loved to cook. While he tries to bring creativity to the challenge, the most important thing for him is to cook food he knows and is comfortable with.
“I don’t really get too stressed out when I do it,” he said. “I get more excited and just energized to do that stuff.”
One of the reasons why Pawlak enjoys competing on Food Network shows like “Cutthroat Kitchen” is because he likes competing against chefs that aren’t in his city.
“I like the competitive factor of it and being able to put my food up against other chefs to be judged by celebrity chefs or really well-known chefs,” he said.
While there is a competitive factor, Pawlak said appearing on national shows gives him the opportunity to meet more people.
“They were happy to have me on (the show) and I was stoked to do it,” he said.
Contact breaking/trending news intern Rose Androwich at [email protected].
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