The new season of Worst Cooks in America doesn’t premiere until Sunday, but if contestant Timmy Thok doesn’t make it to the finale, he very well is a frontrunner for the Worst Cook in New York City.

 

When the 30-year-old bartender/underwear model ventures into the kitchen, it’s a health hazard as he’s sent both his boyfriend and his roommate to the hospital after feeding them spoiled meat — which he got at a dollar store — and uncooked chicken.

 

“Now, I just don’t even bother. I’m not sending anybody else to the hospital!” Thok said. “They both told all my friends, so when we have potluck dinners, everybody says, ‘Timmy, you just bring drinks!’”

 

Unfortunately for Thok, he won’t be able to bring or sling any drinks on season 14 of Worst Cooks in America, which airs at 9 p.m. Sunday on Food Network. This season’s seven episodes will be a rematch between chefs Anne Burrell and Robert Irvine, who last went head-to-head in season two in 2011. 

 

How did Timmy Thok end up on Worst Cooks in America?

New Yorker Timmy Thok, who sent two people to the hospital because of his cooking, very well could be the worst cook to ever appear on Worst Cooks in America. (Food Network)

 

So how did Thok, who said he has "zero confidence" in the kitchen, wind up on Worst Cooks in America, which is a boot-camp style competition that aims to help contestants improve their cooking skills?

“I never signed up for the show, my boyfriend nominated me,” he said with a laugh. “I’m super-excited, but embarrassed that I’m here.”

Throughout season 14 of Worst Cooks in America, Thok and the other competitors are tasked with making surf and turf, hibachi, chicken, fresh squid ink pasta, duck and a tiered cake before the final two face off with a three-course meal in the Sept. 23 finale. The winner of that blind taste test nabs $25,000.

“The most intimidating part is you go into this multi-million dollar kitchen that you’ve never seen before, you only see on TV, and there’s all these chef’s knives that are hundreds of dollars, cameras everywhere, the timer is clicking, the chefs are yelling at you,” Thok said. “That’s not normal, but it was something else!”