A Gongaza Prep grad appears in this weekend’s episode of Food Network’s reality competition show “Cutthroat Kitchen,” hosted by Alton Brown.
Brooke E. Egger, who grew up in Colville and now owns private chef and catering businesses in Santa Barbara, Calif., is one of four competitors in the “SoupsyDaisy” episode, which airs at 10 p.m. Sunday on the cable channel.
She can’t tell Too Many Cooks what happens or who wins.
But according to an online plot synopsis, one chef is forced to use only a 500-watt light to cook chicken soup on a cookie sheet. Another must use a bait bucket to supply a fish fry.
The show, which premiered last August, pits four chefs against each other in three rounds of kitchen challenges, shenanigans and sabotage.
Chefs have 60 seconds to gather ingredients, then bid on culinary curveballs with money from a $25,000 pot of cash given to each at the start of the show.
The winner keeps whatever cash is left.
“You’re going into it blind,” said Egger, 35. “Things are breaking. People are pushing each other. It’s definitely a battle. We were all throwing elbows, for sure.”
The 1997 Gonzaga Prep grad said she was contacted by Food Network to participate in the show, which was filmed last fall.
She owns Brooke E. Degustations and Brooke E. Catering in Santa Barbara.
“It’s pretty crazy,” Egger said of the experience, adding, “I can’t wait to do it again.”