Local chef Gary Uwanawich debuted on Food Network’s "Cutthroat Kitchen" Sept. 20 at 10 p.m..
"Cutthroat Kitchen," one of Food Network’s most successful and competitive television programs, features four chefs weekly in a high-stakes cooking competition. These chefs are each given $25,000, which can be used in auctions to sabotage their competitors or benefit themselves. The winner of the competition leaves with their remaining balance.
Uwanawich, a chef and entrepreneur for over 15 years, was accepted as a contestant for the show, and later won the competition and the prize of $5,000. During the interview, he reminisced on why he became a chef.
“I remember my grandmother cooking for everyone as a child. She was the matriarch of the family,” Uwanawich said. “The proud look on her face when people were eating her food — I always admired it when I was a kid ... this is what I want. It’s not about the food, it’s about the people.”
However, that didn’t stop the difficulties of the food industry from clashing against his resolve.
“The food industry is wonderful, but sometimes doesn’t pay the bills. It’s long hours, little pay, little recognition,” Uwanawich said.
Uwanawich admitted to quitting when he was younger and starting his own business.
“I was doing very well,” he said. “But in my heart, it was never the same.”
Motivated to return to the food industry, he has since found success as a restaurant consultant.
Uwanawich seemed excited to have the opportunity to participate on "Cutthroat Kitchen," saying that he looks forward to the competition aspect of "Cutthroat Kitchen."
“I love competing,” he said. “The show is extremely fun [and] challenging. The stuff they make you go through, there’s no fluff at all. It’s more intense than what you see on TV.”
Though the show often deviates from traditional cooking, Uwanawich was confident in dealing with the high-stress environment — and rightfully so, considering that he beat out three other contestants for the win.
“I’m used to it,” he said. “I’m the kind of guy who works well under pressure.”
However, Uwanawich found considerable difficulty in choosing his ingredients within the 60-second time limit allocated by the show.
“I’m very picky about what goes in my food; I’ll spend hours and hours at the grocery store,” he said. “Once you get shut into the pantry, they don’t let you out. I had to eye everything very quickly and throw it in my basket. That was the hardest part for me. I still have nightmares about it.”
The entire one-hour segment was filmed over the course of three days. Over the filming period, Uwanawich came head to head against a pastry chef from Los Angeles, a caterer from Louisiana and a master sushi chef from Key West, Florida.
However, Uwanawich only had good things to say about his fellow competitors: “They’re all exceptional people,” he said. “Even after the show, we became really good friends.”
To aspiring chefs, Uwanawich had a few final words of advice.
“Really make up your mind if this is a career path you want to take. If done correctly, it's the most rewarding. It’s been a wonderful ride,” he said.