"You smell like cigarettes" — Cutthroat Kitchen: Knives Out host Brian Malarkey shares why he quit smoking

Professional kitchens are generally characterized by a harsh exterior, outdoor breaks, sweat-soaked aprons, and fingers coated with garlic, and, as Cutthroat Kitchen: Knives Out host frankly affirms, "cigarette-smoking pirates" are common there. In addition to celebrating the intense competition, Malarkey, host of Cutthroat Kitchen: Knives Out, welcomes the rough, unvarnished environment that characterizes life behind the kitchen.

However, there were personal difficulties in this setting. In the recent episode of The Harley and Malarkey Podcast, Malarkey talked about how his kids unintentionally challenged his behaviors, resulting in a sea of change at home.

"I would sneak out back of the house and think that when I walked in, I didn’t smell like cigarettes. Yeah. But then the kids were like, what the f*ck do you smell like? They’re like, yeah, you smell like cigarettes."

Cutthroat Kitchen: Knives Out's host says that moment made him decide to quit smoking. The disclosure highlights the personal costs of restaurant life in addition to its chaos and camaraderie.

Cutthroat Kitchen: Knives Out host Brian Malarkey exposes the gritty underbelly of the culinary world

The host of Cutthroat Kitchen: Knives Out, Brian Malarkey, delves into the gritty realities of professional kitchens, where the crackle of fish and garlic is mixed with cigarette smells, grease, and smoke.

The stench of this "dirty, stinky, smelly, garlicky, greasy, fishy, cigarette-smoking, whiskey-drinking" milieu became the norm, he acknowledges, and he relished every second of it. But when his children pointed out the odor, it touched home, and he was inspired to finally give up smoking.

Lifestyle behind the kitchen door

When discussing the ambiance in restaurant backrooms, Malarkey is blunt. Crews are referred to as "whiskey-drinking pirates" by him, who connect over grease and take frequent smoke breaks. Despite its rough edges, he liked the high-octane, rebellious subculture, where fish and garlic smell blended with cigarette smoke.

That insight from his children turned out to be pivotal. Worried about their opinion of him, Malarkey faced his reality and admitted that his bad habits had a negative effect on his home life in addition to his health.

From smoker to role model

Malarkey decided to quit smoking after his kids made candid assessments. At home, the same bold chef who welcomed turbulence in the kitchen decided that enough was enough. His desire to quit was motivated by more than just his own health; it was also an attempt to set a better example for his children.

Brian Malarkey's frank observations highlight the contradiction of appreciating the culinary profession while also recognizing its negative aspects. His journey from smoke-filled stalls to inspiration devoid of smoke shows that personal growth is achievable even amid chaos.

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Watch Brian Malarkey on Cutthroat Kitchen: Knives Out on Food Network.

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