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Speaker 1: Live from the Mercedes Benz Interview Lounge.

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Speaker 2: He was here Wednesday, bad news. He remembered the address

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Speaker 2: in his back. It's guy pied is in the house.

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Speaker 2: I haven't.

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Speaker 3: I haven't been here for five seconds, and I've already

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Speaker 3: had I already had the truck back over me.

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Speaker 2: Okay, I got it. I got it. It's great to

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Speaker 2: be home.

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Speaker 4: We love it when you're here. We love it when

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Speaker 4: you're anywhere, and you're everywhere. We've seen you last week.

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Speaker 4: You were at the South Beach Wine Food Festival, in

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Speaker 4: which I didn't I noticed you weren't there this year.

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Speaker 4: Are you still have that restraining order?

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Speaker 3: I mean you're not allowed to come around within five

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Speaker 3: hundred feet. If I'm gonna have that removed, you have

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Speaker 3: the power. We have so much to talk about with you.

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Speaker 3: First of all, a chicken guy right down the street

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Speaker 3: in Times Square is open. We had a tasting of

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Speaker 3: that Wednesday, and you brought somewhere today.

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Speaker 2: Right.

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Speaker 3: I just figured you. I was looking at you, and

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Speaker 3: I'm thinking, you can't even walk out in a heavy wind.

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Speaker 3: Now You're so light. You have to have like lead feet,

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Speaker 3: lead boots like those divers.

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Speaker 2: Had back in the day. If I took my shirt off,

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Speaker 2: I would clear this room. It's not a is that?

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Speaker 2: What is? Okay? Yeah?

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Speaker 4: One thing we love one of the many things we

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Speaker 4: love about chicken guy, the sauces you had with this

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Speaker 4: fried chicken. And no one loves sauce more than Gandhi.

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Speaker 2: I have my flight flight of sauce.

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Speaker 3: She told me there was that we have a flight

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Speaker 3: of sauces. Which sauce are you loving the most?

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Speaker 5: Oh?

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Speaker 2: Okay?

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Speaker 6: So the buffalo is very good, so is the barbecue.

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Speaker 6: I got the special sauce, which is the one I

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Speaker 6: think I like the most.

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Speaker 2: That's funny.

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Speaker 3: That is the number one selling sauce across the country.

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Speaker 3: We're in thirty thousand grocery stores across the country with

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Speaker 3: Flavortown sauces, I mean, flavor toun Sauce is on fire.

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Speaker 3: And it started out as Donkey sauce was the number

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Speaker 3: one sauce, which I still is my favorite sauce.

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Speaker 5: But the.

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Speaker 3: Secret sauce that's more of a kind of what we'd

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Speaker 3: call fry sauce in the Midwest.

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Speaker 2: So it's got a little ketchup's got.

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Speaker 3: A little mustard, got little may I got a little

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Speaker 3: bit of spice got a little seasoning, but that is

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Speaker 3: but that is That's the hot cellar.

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Speaker 2: The other favorite I have over there, you have that

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Speaker 2: National hot honey. Yes, I do. That's my favorite.

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Speaker 3: Wait a second, I brought you to the honey too

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Speaker 3: because you were talking about honey mustard on you ask me.

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Speaker 2: You said everything Dad to have a honey.

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Speaker 4: Speaking of sauce, did you and Kane Brown hook up together?

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Speaker 4: You created a sauce with Cakee? I wish no offense.

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Speaker 4: I love Katee Brown. He's one of our friends. What

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Speaker 4: does he know about sauces?

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Speaker 3: Well, I think that most artists, particularly country artists, have

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Speaker 3: a real passion and appreciation for great food. And when

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Speaker 3: we talked to Caine about it, and Caine had not

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Speaker 3: a recipe but a place that he liked the sauce

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Speaker 3: from a style of sauce. So we worked on it

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Speaker 3: for about six months and kept sending it to him

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Speaker 3: like what do you think?

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Speaker 2: What do you think? What do you think? What do

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Speaker 2: you think?

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Speaker 3: And finally he's like, this is it? And so we

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Speaker 3: came out with this collab together and it just it crushed.

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Speaker 3: We had so much fun. So we're talking now. Of

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Speaker 3: course everybody's comeing along like, hey, you know, I've got

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Speaker 3: this sauce that I was thinking about. Some of them

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Speaker 3: aren't really going to be marketable and it would be

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Speaker 3: on the shelf. But Caine's was Any's such a great guy.

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Speaker 2: I mean, is it a literally a brown sauce? What

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Speaker 2: is it?

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Speaker 3: It's barbecue sauce. Yeah, yeah, no, it's a barbe Yeah,

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Speaker 3: it's a barbie sauce. And not all barbecue sauces are

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Speaker 3: so varied. It's not It's not like Alfredo sauce. Malfreda

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Speaker 3: sauce got a little bit of a window, you know.

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Speaker 3: But when you get into sauces like hot sauce, that

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Speaker 3: that's a huge that's a you know, that's a huge

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Speaker 3: window of challenges or or representations from sweet to heat,

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Speaker 3: the salty to extra spicy to extra vinegar. And so

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Speaker 3: barbecue sauce is kind of along those lines. And we

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Speaker 3: have regions of barbecue. So this is a little bit

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Speaker 3: more on the I would think a little more of

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Speaker 3: the vinegary side, but not not super but not super

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Speaker 3: vinegar and a good little bit of sweetness to it.

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Speaker 2: It's great sauce.

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Speaker 4: There's a sauce I love in the Caribbean. We were

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Speaker 4: just in Turks and Kkos at the Conk Shack, and.

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Speaker 2: I think you're pronouncing it wrong. It is conk. Well,

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Speaker 2: what don't you say conk? Just keep saying it.

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Speaker 4: It's a it's a Caribbean flavored. I think that's the

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Speaker 4: new sauce you should be you should be looking at.

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Speaker 3: I think that you'll try the secret sauce, Special Sauce,

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Speaker 3: Secret Sauce.

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Speaker 2: I think you try that.

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Speaker 3: I think you'll find that similar to maybe not as spicy,

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Speaker 3: but I think it's along those lines.

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Speaker 2: You don't say conch, do you, because that's not right.

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Speaker 3: No, no, no no, But you can't say it and

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Speaker 3: not not smile.

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Speaker 4: So I don't know about you, but if you've been

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Speaker 4: watching Guy as long as we have, we've been watching

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Speaker 4: your son Hunter grow up with you on right shows.

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Speaker 4: And now he's a part of the show. I mean

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Speaker 4: he's he's a major part of your brand. Now he's

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Speaker 4: getting married.

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Speaker 2: Yes he is. So are you? Do you have to

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Speaker 2: cook for your own son's wedding, Believe it or not.

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Speaker 3: I'm not going to cook for it. It is going

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Speaker 3: to be at my ranch or our ranch, or the

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Speaker 3: kids ranch. It's called hunt Ride Ranch. That's where if

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Speaker 3: you used to film Guy's ranch kitchen. So it's it's interesting,

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Speaker 3: h he has so many aunts and uncles, so many

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Speaker 3: of my friends that are great chefs that love him

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Speaker 3: and have seen him grow up just as you have

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Speaker 3: and said, oh, we want to help, we want to help,

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Speaker 3: we want to help. So now how do you get

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Speaker 3: you know, seven or eighty your great friends that are

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Speaker 3: all super chefs, that all want to come in and

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Speaker 3: weigh in on the on the wedding menu, you buy

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Speaker 3: more burners, is what you do. We're going to be

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Speaker 3: buying more of something. I don't know what it is,

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Speaker 3: but you know, it's just a really quaint, so funny.

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Speaker 3: Erica on my publishts said, yeah, you made a quote

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Speaker 3: the other day that it's just going to be kind

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Speaker 3: of like a small, small wedding of three hundred and

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Speaker 3: fifty shows.

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Speaker 2: A small wedding's fifty people. Three hundred and fifty is ridiculous.

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Speaker 3: I said, I think it's ridiculous too, But now it's

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Speaker 3: going to be a yeah, it's what he wants, that's

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Speaker 3: what they want.

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Speaker 4: Look at everything that's happened to you since the first

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Speaker 4: time we met nineteen years ago. Guy Fieri was on

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Speaker 4: our show and you were still interning from high school.

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Speaker 4: And he didn't even he didn't even he wasn't even

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Speaker 4: on a camera then, but he was on the show.

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Speaker 3: We helped the pick the winning with that question. The

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Speaker 3: show was, oh the next few network stars. Yeah, they

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Speaker 3: don't call it, so they don't have anymore. The show's

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Speaker 3: the show's not on there anymore. I have been asking

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Speaker 3: the network to bring it back because I really want

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Speaker 3: to give somebody the opportunity like I, like I had.

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Speaker 3: The way I went through the season that I went through,

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Speaker 3: there was a lot of a lot of tutelage. Yes

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Speaker 3: it was all competition, but you got to learn things.

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Speaker 3: So I got to learn from the best. Rachel Ray

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Speaker 3: was I think one of my greatest teachers. Bobby was

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Speaker 3: a great teacher. There was just so many different people

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Speaker 3: out in Brown waded in about like how to make

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Speaker 3: your show, would make it you? So there were so

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Speaker 3: many It was a much different show season two that

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Speaker 3: I think it evolved to. But I've asked to bring

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Speaker 3: it back and let me see if I can help

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Speaker 3: develop the next uh, you know, the next superstar.

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Speaker 2: Remember that day Chicken parmer Jow.

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Speaker 4: We had I think it was five yep, some of

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Speaker 4: contestants and Guy was one of them, and we asked

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Speaker 4: for chicken parm because that's the official official dish of

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Speaker 4: our show.

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Speaker 3: And so you have an official dish of chicken port

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Speaker 3: Where is the Why is there not a chicken parm mascot?

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Speaker 2: Somebody chancing around as a cutlet they try to eat

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Speaker 2: them right around? I make a video game.

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Speaker 4: Okay, your chicken porn was by far the best, and

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Speaker 4: we knew when you left our show that day that

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Speaker 4: you were the next network star, right Well, I appreciate

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Speaker 4: the support on that, and it has been quite a

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Speaker 4: wild ride, a lot of things going on, but you know,

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Speaker 4: the Network's been awesome to me and the opportunities I have.

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Speaker 4: I produced a bunch of shows now for my my

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Speaker 4: fellow chefs and friends, and Tournament of Champions being one

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Speaker 4: of them. And the whole reason I built that was

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Speaker 4: just make sure that I gave back and recognize where

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Speaker 4: I came from and what how hard of it? You

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Speaker 4: know what you got to You gotta have a great

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Speaker 4: platform to start from, and that's why I tried to

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Speaker 4: create so.

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Speaker 6: When you're looking if you get this show that you

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Speaker 6: want to do. What are you looking for in the

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Speaker 6: next star.

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Speaker 3: I think they got to be able to do it all.

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Speaker 3: I mean, you gotta be able to walk and talk pressure. No,

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Speaker 3: it's you got to be able to walk and talk.

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Speaker 3: You got to really know food. I mean like food

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Speaker 3: has to run in your blood. You have to be

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Speaker 3: food centric. Food first. I've bet a lot of people

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Speaker 3: that are really good on TV don't quite have all

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Speaker 3: the chops and food, so they can't really engage.

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Speaker 2: To the to the depths.

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Speaker 3: And then I've watched people that have really amazing food

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Speaker 3: h knowledge and background and experience, but they can't walk

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Speaker 3: and talk, and there's just a it's it's really that

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Speaker 3: unique blend of the two.

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Speaker 2: But I think that people can be taught. I can't

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Speaker 2: teach you food. Food.

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Speaker 3: You gotta know you got to come in with the

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Speaker 3: food chops. But after that, like learning how to do it.

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Speaker 3: You guys were a great experiences youme around. Dude, I

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Speaker 3: was so nervous. You guys are nationwide and I'm coming

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Speaker 3: in You're gonna have my chicken farm. I'm like, I'm

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Speaker 3: gonna die. But you learned to get through it and

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Speaker 3: not sit there and you know, step all over yourself

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Speaker 3: when you're trying to talk. And you guys gave us

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Speaker 3: great experience. So I think it's that. I think it's

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Speaker 3: let's bring him in with great food experience and let's

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Speaker 3: see if we can train them to be camera and radio.

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Speaker 2: Pretty see.

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Speaker 6: I think this is Elvis's next calling. He needs to

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Speaker 6: be the star of the show.

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Speaker 2: No no, no, yeah, no, no, absolutely no.

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Speaker 6: You know food and you can walk and talk, and

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Speaker 6: you're trying to get rid of us.

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Speaker 2: This will be perfect. She's got a point. You could

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Speaker 2: be the protege. I mean, we could just.

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Speaker 3: Do a coaching you into who knows. I mean he

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Speaker 3: has the right hair from the right hair, the leather jacket.

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Speaker 2: I mean he's got the pack. That would be a

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Speaker 2: great concept, right from the start to finish. How you

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Speaker 2: coach them from the beginning and what they look like

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Speaker 2: at the end.

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Speaker 4: Danielle Stocking a good idea for her show. The network

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Speaker 4: is stealing these. I do want to bring up something.

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Speaker 4: I have to say thank you to you. I have

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Speaker 4: not seen you for a private moment since the pandemic.

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Speaker 2: Pandemic.

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Speaker 4: You worked your ass off to take care of a

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Speaker 4: lot of people, and I know you probably don't want

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Speaker 4: to toot your own horn. You want to talk about

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Speaker 4: what you and your friends did, because you really did

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Speaker 4: a lot.

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Speaker 2: I'll make it. I'll make it a quick story.

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Speaker 3: I got word from friends inside of the California legislation

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Speaker 3: that they were going to be closing restaurants in California.

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Speaker 3: And at that time, I didn't have any restaurants in California.

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Speaker 3: And I'm thinking, oh my gosh, I think it was

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Speaker 3: a Wednesday, and I'm like, I have all my friends

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Speaker 3: are loading up their walk ins right now, getting ready

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Speaker 3: for their weekend. Everybody's looking forward to the restaurantdustry. We

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Speaker 3: look forward weekend. That's when people start really making their money.

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Speaker 3: That's when everything comes, you know. It's kind of you

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Speaker 3: work all through the week and then you really make

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Speaker 3: the bank on your Friday, Saturday Sunday. I'm like, these

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Speaker 3: people are going to be I mean, they're going to

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Speaker 3: be hamstrung on this one. They're going to be the

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Speaker 3: Achilles Heel. So it happens they close their restaurants and

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Speaker 3: that Sunday night, I called my attorney Buddy. I said, hey,

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Speaker 3: I need the names of the fifty biggest most powerful

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Speaker 3: people that are making money off the restaurant industry. So

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Speaker 3: I want Pepsi and Coke and Uber Eats and Amazon

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Speaker 3: and you name it, give me their email.

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Speaker 2: Okay.

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Speaker 3: So he doesn't really understand what it's all about. Long

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Speaker 3: story short, I make individual thirty to ninety second videos saying, hey, Pepsi,

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Speaker 3: you've been a partner with us in the restaurant industry

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Speaker 3: forever and you've been making great money and this has

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Speaker 3: always worked out good. But you know what, we're coming,

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Speaker 3: the pandemics hitting, and I've got all these restaurant workers

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Speaker 3: are going to be out of jobs and they're going

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Speaker 3: to need some money and need money quick. Because we

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Speaker 3: live paycheck to paycheck in this business. I'd really appreciate

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Speaker 3: if you partner with me. I want to raise a

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Speaker 3: bunch of money and I'll make sure everybody knows you're

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Speaker 3: a superstar. And the reason I bring Pepsi up is

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Speaker 3: because the next morning, my manager calls and says, hey,

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Speaker 3: I got Pepsi on the phone, something about a hot

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Speaker 3: message from you. They want to give you a million dollars.

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Speaker 2: I'm almost time.

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Speaker 3: I almost drove off the road, and by the end

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Speaker 3: of that day we are at like six point five million,

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Speaker 3: and every morning I'd get up at four am and

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Speaker 3: do feeds to New York to do live feeds New

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Speaker 3: York talking about this money and raison. We raised twenty

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Speaker 3: six point eight million dollars and we gave over forty

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Speaker 3: five thousand, five hundred dollars grants to restaurant workers. And

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Speaker 3: granted there's one point seven million that were without a job.

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Speaker 3: But it wasn't so much about the money is It

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Speaker 3: was about my industry, the industry. I grew up in

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Speaker 3: the industry I love so much.

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Speaker 2: I was.

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Speaker 3: I was a chef way before I was ever a

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Speaker 3: I was a cook before I was a chef. And

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Speaker 3: it was just showing our industry how much we love them,

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Speaker 3: how much we respect them, how much we appreciate them.

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Speaker 3: And that resonated through the industry, I think, and was

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Speaker 3: a I think it was a pretty vital, vital point

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Speaker 3: at a vital time beyond.

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Speaker 2: The industry, it resonated, and I just want to say

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Speaker 2: thank you for that. Brother.

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Speaker 4: We've had a lot of fun stuff to talk about

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Speaker 4: with Guy Fieri coming up right after this.

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Speaker 1: The Mercedes Benz Interview Lounge.

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Speaker 2: The Master of Me is her new biography. It's Kicky Palmer.

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Speaker 1: Hey, I have a question about the book.

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Speaker 6: If I listen to it on like an audible, are

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Speaker 6: you telling the story?

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Speaker 2: Yes, yes, I lived like an edible. Turn on an audible. Now.

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Speaker 7: At Mercedes Benz, there's a reason they go the extra mile,

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Speaker 7: from testing their vehicles in desert heat and arctic cold

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Speaker 7: to creating AI that can anticipate your needs and preferences

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Speaker 7: on the road. They demand every car is worthy of

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Speaker 7: their star because it's Mercedes Benz.

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Speaker 1: Elvis Duran in the Morning Show. This is Elvis Duran

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Speaker 1: in the Morning Show.

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Speaker 2: Ni Pierry is here in during the during the song, yeah, we.

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Speaker 4: We just ate more chicken. I gotta be honest. I'm

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Speaker 4: all chicken out man. I've had more chicken today and.

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Speaker 2: You have chicken Komo he can be you can go

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Speaker 2: to the kop.

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Speaker 4: We have to talk about what's happening Sunday on the

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Speaker 4: Food Network, Yes, and streaming on Max as well. It's

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Speaker 4: the Tournament of Champions. Don't talk about it because I

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Speaker 4: know this is your baby.

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Speaker 2: This is this is really the baby. I'll say you so.

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Speaker 3: Diner's Driving and Dives been on for seventeen years. Maybe yesterday,

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Speaker 3: but yeah, seems like forever, guys, grocery game ten plus.

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Speaker 3: So every once in a while you have a little epiphany,

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Speaker 3: and this about this tournament champions Iron Chef had gone away,

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Speaker 3: and I was always so bummed about that because all

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Speaker 3: those Iron chefs I'm such a fan of, you know,

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Speaker 3: they're just they're masters, They're just incredible competitors, amazing chefs.

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Speaker 3: And I'm like, we got to do something. We got

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Speaker 3: to bring back this title belt stuff. There's got to

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Speaker 3: bring And I'm a huge MMA fan, big boxing fan,

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Speaker 3: you know, and I'm thinking, I want to make something

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Speaker 3: that will live in perpetuity so they can come and compete.

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Speaker 3: They get name champion, they get the championship belt, they

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Speaker 3: get the championship ring, and forever they will be considered

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Speaker 3: a champion of this competition. Oh so the network I

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Speaker 3: wanted nothing to do with it.

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Speaker 2: I said, no, it's bracket.

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Speaker 3: It's bracket competition, head to head, win one, move on,

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Speaker 3: lose one, You're gone. No, no, no, we don't have

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Speaker 3: people who watch sports that Wie resonated right during the pandemic.

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Speaker 2: Finally, after three years, it actually hit during March. Maadas.

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Speaker 3: They're kind of like, Okay, I guess we have no

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Speaker 3: other choice. We'll do your tournament of whatever, tournament guys warriors.

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Speaker 3: They wanted to call it all these goofy names. They said,

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Speaker 3: do not put my name on it. I want this

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Speaker 3: to live in perpetuity. I want Hunter to be hosting

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Speaker 3: this rider after they fire you, exactly because when I

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Speaker 3: come to work for you and I'm still and I

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Speaker 3: remember I washed cars really good. So anyhow, we make

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Speaker 3: this show up and it starts off with a variety

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Speaker 3: of things. One I said, we're gonna have this wheel

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Speaker 3: that we're going to spin the wheel and it's going

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Speaker 3: to pick the protein in the vegetable. And the style

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Speaker 3: of cooking, and the piece of equipment they must use,

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Speaker 3: and the time they have. They said, well, what is

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Speaker 3: that thing called? Five minutes before the show starts? Five

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Speaker 3: minutes they said, what are you calling that thing over there?

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Speaker 3: The you know, the death wheel or something. You can't

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Speaker 3: call something? What do you call the randomizer? The randomizer? Randomizer?

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Speaker 3: I had five minutes left, and I go, it's random.

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Speaker 3: You know all the random choices, it's the randomizer. Yeah,

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Speaker 3: let's work with that. That's a working title. Quick, get

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Speaker 3: the graphics on the wheel if literally is that. But

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Speaker 3: I'll tell you the biggest argument was, so here's what

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Speaker 3: I want. I want them to come out to opening music.

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Speaker 3: I want them to come out with that title fight. Look,

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Speaker 3: I want them to be the badass that they are.

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Speaker 3: These chefs are the best of the best of the best.

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Speaker 3: I mean, this is an unbelieve I just had all

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Speaker 3: of them come down or a bunch of them come

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Speaker 3: down to South Beach Wide and food, and we did

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Speaker 3: this Tournament of Champions event on Friday night. It was

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Speaker 3: the best food I think I've ever seen in South Beach.

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Speaker 3: But the thing is, we're bringing them in, so I

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Speaker 3: give them their title song. They get to pick the

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Speaker 3: music they want. They have, they have a fight name

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Speaker 3: or a chef name and their nickname, and they do

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Speaker 3: thirty minute battles and it is I'm I mean, I'm

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Speaker 3: there just like it does. I'm on the edge of

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Speaker 3: my seat the entire time. There's no faking the time,

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Speaker 3: there's no oops, somebody dropped something. We're gonna give them

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Speaker 3: another one. We have no games here. And that the

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Speaker 3: big thing was I had to have a live audience.

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Speaker 3: So the last thing came down to I say, they

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Speaker 3: was just gonna be too much to pay for the audience.

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Speaker 3: I said that that's it. I said, great, I'll pay

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Speaker 3: for the audience.

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Speaker 2: There you go. How much is an audience?

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Speaker 3: He was one hundred and fifty thousand. Wow, you know

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Speaker 3: it was you know, it was two weeks of filming.

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Speaker 3: But the reality of it is I didn't to you

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Speaker 3: wanted the energy of the audience.

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Speaker 2: Yeah.

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Speaker 3: My my agent, Jason Hoade, Jason let me pick that

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Speaker 3: up with a shameless drop. But my agent said, you

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Speaker 3: got them to admit that they need an audience.

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Speaker 2: First thing.

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Speaker 3: This is the best day of my first thing. We're

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Speaker 3: walking out of the first competition. We just got done.

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Speaker 3: We just got done filming. The audience was electric to place.

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Speaker 3: She was on fire, really well known chef Alex Warner.

401
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Speaker 3: Shelley had been sent home, and Alex is one of

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Speaker 3: my dearest friends, like a sister. Anyhow, we're walking out

403
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Speaker 3: in the big President Kathleen Finch looks at me and

404
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Speaker 3: she goes, oh God, this show, this is going to

405
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Speaker 3: be massive.

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Speaker 2: I said, yeah, I agree. You know what I like

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Speaker 2: about it the most? I said, no, Kathleen, what She

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Speaker 2: goes the audience.

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Speaker 5: And I'm looking back at all my vps and I'm like, yeah, no, really,

410
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Speaker 5: the audience what an idea, And it really.

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Speaker 3: Is because we know that we all perform at a

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Speaker 3: higher level when you got all these eyes on you

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Speaker 3: and we've got a bunch of people. Now, the audience

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Speaker 3: they come for free. Now they line up in the

415
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Speaker 3: parking lot to get in. But it really the energy

416
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Speaker 3: level inside of the of the arena, next level. I

417
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Speaker 3: have one request because I know an Iron Chef they

418
00:17:02,080 --> 00:17:04,119
Speaker 3: had this. Uh, I don't know if you've used this

419
00:17:04,200 --> 00:17:06,280
Speaker 3: or because you're going into the sixth season and I

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Speaker 3: haven't seen this piece of equipment. You're not using the

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Speaker 3: ice cream machine, are you for what? Okay, So on

422
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Speaker 3: Iron Cheft they always had that soft served ice cream machine.

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Speaker 3: But they would make stupid stuff like tuna ice cream

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Speaker 3: things like that.

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Speaker 2: It was just disgusting. I made Pepto Bismo ice cream

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Speaker 2: one time. Oh I'm not surprised. Yeah it was actually

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Speaker 2: it was actually good.

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Speaker 6: I feel like that's like, you know how a moxie

429
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Speaker 6: zilling when you were taste like bubblegum.

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Speaker 2: I feel like that would be good ice cream.

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Speaker 4: Yeah, what what other over the counter things would make

432
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Speaker 4: great ice cream rob.

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Speaker 2: Put a little tossing on it. You can make your

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Speaker 2: own scissor. Yeah.

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00:17:47,200 --> 00:17:51,240
Speaker 3: Anyhow, so no, we do make the ice cream machine available. Okay,

436
00:17:51,400 --> 00:17:53,000
Speaker 3: so we do have it as a piece of equipment

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Speaker 3: that they can use.

438
00:17:54,160 --> 00:17:54,680
Speaker 2: I try. You know.

439
00:17:54,720 --> 00:17:55,879
Speaker 3: One of the things we do about it is I

440
00:17:55,880 --> 00:17:57,320
Speaker 3: want I always like people on my shows to have

441
00:17:57,400 --> 00:17:59,360
Speaker 3: a takeaway. I want them to be able to watch

442
00:17:59,400 --> 00:18:01,240
Speaker 3: it and kind of like maybe have a little inspiration

443
00:18:01,280 --> 00:18:03,200
Speaker 3: of what they could do with it. So we bring

444
00:18:03,240 --> 00:18:06,199
Speaker 3: in a variety of different types of crazy cooking equipment.

445
00:18:06,240 --> 00:18:08,359
Speaker 3: I mean, we had a microwave popcorn maker that they

446
00:18:08,400 --> 00:18:10,480
Speaker 3: had to use at some point in time. And that

447
00:18:11,280 --> 00:18:13,760
Speaker 3: use of the equipment, believe it or not, is a

448
00:18:13,760 --> 00:18:17,760
Speaker 3: lot of times the Achilles heel of the chef in

449
00:18:17,880 --> 00:18:20,879
Speaker 3: terms of that in the style of cooking. So you know,

450
00:18:20,920 --> 00:18:22,720
Speaker 3: if someone make a really nice, fine dining dish, but

451
00:18:22,760 --> 00:18:25,639
Speaker 3: it's supposed to be a takeout dish, So can you

452
00:18:25,680 --> 00:18:28,960
Speaker 3: really explain that that dish in the way it was presented. Now,

453
00:18:29,000 --> 00:18:31,160
Speaker 3: somebody goes and makes a pretty good dish and they

454
00:18:31,160 --> 00:18:33,159
Speaker 3: put it in a takeout food box.

455
00:18:33,359 --> 00:18:34,800
Speaker 2: It has a whole different piers.

456
00:18:34,840 --> 00:18:36,640
Speaker 3: But the key, oh this was the other big key

457
00:18:36,680 --> 00:18:40,680
Speaker 3: which had never been done before, was blind tasting. So

458
00:18:40,720 --> 00:18:45,120
Speaker 3: the judges were sequestered, are sequestered and are never allowed

459
00:18:45,200 --> 00:18:47,360
Speaker 3: to see who's cooking. Matter of fact, they're not even

460
00:18:47,359 --> 00:18:50,040
Speaker 3: allowed to know who's going to be there competing, and

461
00:18:49,640 --> 00:18:52,280
Speaker 3: the competitors aren't allowed to know who's going to be

462
00:18:52,359 --> 00:18:55,359
Speaker 3: judging this season. So when they look at the food,

463
00:18:55,359 --> 00:18:57,800
Speaker 3: and now the craziest thing for me is when I

464
00:18:57,880 --> 00:19:00,320
Speaker 3: know the relationship between the chef that's competing and the

465
00:19:00,400 --> 00:19:03,120
Speaker 3: chef that's judging, and the chef that's judging, will look

466
00:19:03,119 --> 00:19:05,800
Speaker 3: at it and go, yeah, I don't know that this

467
00:19:05,960 --> 00:19:07,399
Speaker 3: is really a good idea. I don't know what this

468
00:19:07,480 --> 00:19:10,639
Speaker 3: chef was thinking, and that chef just got done working

469
00:19:10,640 --> 00:19:13,960
Speaker 3: for that chef, you know, for some weird little scenario

470
00:19:14,080 --> 00:19:16,480
Speaker 3: like that, or their biggest fan of that chef. You know,

471
00:19:17,040 --> 00:19:19,720
Speaker 3: it's crazy, And I bring in the star studded cast

472
00:19:19,800 --> 00:19:23,000
Speaker 3: of super judges to make it happen. And that's even

473
00:19:23,040 --> 00:19:26,040
Speaker 3: another you know, mind blowing moment, because now you're going

474
00:19:26,119 --> 00:19:29,320
Speaker 3: to watch all these incredible chefs competing, sitting in their

475
00:19:29,359 --> 00:19:33,119
Speaker 3: green room, watching through closed circuit TV, watching the judges

476
00:19:33,200 --> 00:19:34,520
Speaker 3: judge them and they're just.

477
00:19:34,760 --> 00:19:36,880
Speaker 2: Crying on the floor, jumping on the couch.

478
00:19:37,119 --> 00:19:40,600
Speaker 4: We love drama. Wow, yes, tears. Tears are always good.

479
00:19:41,720 --> 00:19:45,880
Speaker 4: So you're rolling into the sixth season. It's happening this Sunday,

480
00:19:46,320 --> 00:19:49,399
Speaker 4: eight pm Eastern Pacific on Food Network and Chris streaming

481
00:19:49,400 --> 00:19:52,879
Speaker 4: on Max the Tournament of Champions with our friend Guy Fieri.

482
00:19:53,359 --> 00:19:55,280
Speaker 4: You know what, congratulations on everything.

483
00:19:55,320 --> 00:19:57,720
Speaker 3: Well, you got some list of notes on it is

484
00:19:57,760 --> 00:20:00,479
Speaker 3: here my police report too, you know what, Fa, One

485
00:20:00,520 --> 00:20:05,600
Speaker 3: of my favorite conversations about Diner's Drivers and dives is

486
00:20:05,680 --> 00:20:09,280
Speaker 3: how it's how the show is put together with duct

487
00:20:09,280 --> 00:20:11,320
Speaker 3: tape and a stick.

488
00:20:11,480 --> 00:20:14,560
Speaker 4: Well, okay, let's talk about your convertible. Does that really

489
00:20:14,600 --> 00:20:15,440
Speaker 4: go all these places?

490
00:20:16,080 --> 00:20:18,520
Speaker 2: Is that? Is it the same convertible everywhere you go?

491
00:20:18,680 --> 00:20:22,680
Speaker 3: Okay, there's two convertibles. Now, ah, there's two convertibles. Uh,

492
00:20:22,720 --> 00:20:25,639
Speaker 3: they are my cars. And we actually did a show

493
00:20:25,720 --> 00:20:28,439
Speaker 3: about making the second convertible because if you listen to

494
00:20:28,480 --> 00:20:31,000
Speaker 3: my sons sit there and argue about who's getting the

495
00:20:31,000 --> 00:20:33,280
Speaker 3: convertible when I'm dead, I'm like, this is morbid.

496
00:20:34,560 --> 00:20:35,000
Speaker 2: Hunters.

497
00:20:35,560 --> 00:20:37,640
Speaker 3: Hey, I was in the car before you were young

498
00:20:37,680 --> 00:20:40,240
Speaker 3: riders like, yeah, I'm a better driver. So anyhow, No,

499
00:20:40,359 --> 00:20:42,600
Speaker 3: The reason that I really built two is because I

500
00:20:42,640 --> 00:20:45,320
Speaker 3: love that car. I love sixty eight Camaros. I'm a

501
00:20:45,320 --> 00:20:48,560
Speaker 3: bow tie guy, and my car is always on the road.

502
00:20:48,560 --> 00:20:51,119
Speaker 3: We have one guy, a great guy named Todd, that

503
00:20:51,240 --> 00:20:53,760
Speaker 3: all he does is drive a truck and a trailer

504
00:20:53,840 --> 00:20:56,680
Speaker 3: around the country with that car. And for to Todd

505
00:20:56,760 --> 00:20:58,440
Speaker 3: is a it's Todd's a hero. But I will tell

506
00:20:58,440 --> 00:20:59,840
Speaker 3: you so. Back in the day we first started the show,

507
00:20:59,840 --> 00:21:02,639
Speaker 3: we had sixty seven Camaro, not in the greatest shape.

508
00:21:02,880 --> 00:21:05,040
Speaker 3: And the reason I built the sixty eight is because

509
00:21:05,080 --> 00:21:06,679
Speaker 3: I needed to make sure that when I started the

510
00:21:06,720 --> 00:21:09,240
Speaker 3: car in front of a couple hundred fans standing in

511
00:21:09,240 --> 00:21:11,040
Speaker 3: front of the restaurant, it didn't just sit there and

512
00:21:11,080 --> 00:21:15,720
Speaker 3: going I'm like, this is embarrassing. We did have one

513
00:21:15,760 --> 00:21:20,720
Speaker 3: time where the top got broken going down. I'm a

514
00:21:20,920 --> 00:21:23,440
Speaker 3: backyard mechanic, not the greatest mechanic, and we were in

515
00:21:24,000 --> 00:21:27,800
Speaker 3: Boulder City, Nevada, and I had to get a cheap

516
00:21:27,880 --> 00:21:31,600
Speaker 3: pair of tools box and wrenches and take the top

517
00:21:31,760 --> 00:21:34,320
Speaker 3: off of the car. If you ever watched the Coffee

518
00:21:34,320 --> 00:21:36,879
Speaker 3: Cup in Boulder in Boulder City, Nevada, if you ever

519
00:21:36,880 --> 00:21:39,400
Speaker 3: watch that episode and you see the car, look at

520
00:21:39,400 --> 00:21:40,280
Speaker 3: the car cover.

521
00:21:40,080 --> 00:21:41,679
Speaker 2: In the back. This is like some inside notunch. I

522
00:21:41,680 --> 00:21:42,480
Speaker 2: never told anybody this.

523
00:21:42,800 --> 00:21:44,679
Speaker 3: Look at the cover because I had to take the

524
00:21:44,840 --> 00:21:48,080
Speaker 3: entire top off the car and then we stuffed produce

525
00:21:48,160 --> 00:21:51,040
Speaker 3: boxes in the back and filled it with towels to

526
00:21:51,080 --> 00:21:53,200
Speaker 3: make the cut that make the biminiats whatever the top

527
00:21:53,240 --> 00:21:53,880
Speaker 3: fit the back of.

528
00:21:53,840 --> 00:21:56,520
Speaker 2: It, and no one would ever know. I've never told

529
00:21:56,560 --> 00:21:57,360
Speaker 2: you about it until now.

530
00:21:57,400 --> 00:21:59,200
Speaker 3: But you know, see how you bring the truth out

531
00:21:59,240 --> 00:22:01,440
Speaker 3: of people except us here something in the air.

532
00:22:02,119 --> 00:22:04,360
Speaker 4: TV's been doing these little tricks for years. There's all

533
00:22:04,359 --> 00:22:08,400
Speaker 4: sorts of stuff going on radio. Never does any of that, never, never, never, never. Look,

534
00:22:08,880 --> 00:22:11,600
Speaker 4: we love you, guy, We've loved you for nineteen years

535
00:22:11,680 --> 00:22:13,560
Speaker 4: and we're gonna love you for at least another two

536
00:22:13,680 --> 00:22:14,240
Speaker 4: or three.

537
00:22:14,680 --> 00:22:18,280
Speaker 5: So you see, you just don't hear the freight train coming.

538
00:22:18,520 --> 00:22:20,439
Speaker 5: You're standing there waving at the crowd, and then the

539
00:22:20,440 --> 00:22:20,840
Speaker 5: thing just.

540
00:22:20,800 --> 00:22:21,320
Speaker 2: Takes you out.

541
00:22:22,240 --> 00:22:24,720
Speaker 4: So do us a favor, not guy, do us a favor.

542
00:22:25,080 --> 00:22:27,720
Speaker 4: Make sure you support supports the sixth season, of course

543
00:22:27,800 --> 00:22:29,800
Speaker 4: of a Tournament of Champions, which is this Sunday night

544
00:22:29,840 --> 00:22:33,880
Speaker 4: at eight o'clock. And make sure you check out Chicken Guy,

545
00:22:34,040 --> 00:22:36,000
Speaker 4: Chicken Guy, No matter where you are, the one in

546
00:22:36,040 --> 00:22:37,160
Speaker 4: Time Square is not the only one.

547
00:22:37,240 --> 00:22:38,760
Speaker 2: No, we got Chicken Guy all over the country. Now

548
00:22:38,800 --> 00:22:41,320
Speaker 2: paramus New Jersey. When's that coming next week?

549
00:22:43,119 --> 00:22:46,680
Speaker 3: We started our first one at Disney Springs where we're

550
00:22:46,680 --> 00:22:47,200
Speaker 3: in Texas.

551
00:22:47,240 --> 00:22:48,560
Speaker 2: Now we're in California.

552
00:22:48,680 --> 00:22:50,240
Speaker 3: The key, I'll tell you what the real key to

553
00:22:50,320 --> 00:22:53,719
Speaker 3: is this Chicken Guy is is great chicken. And then

554
00:22:53,720 --> 00:22:56,159
Speaker 3: we make the chicken by hand. But being the boss

555
00:22:56,160 --> 00:22:58,480
Speaker 3: of the sauce and this Flavor Town sauces, that was

556
00:22:58,480 --> 00:23:00,640
Speaker 3: my biggest things. I'm just like you. I am a

557
00:23:00,680 --> 00:23:05,359
Speaker 3: sauce junkie. I want sauces on everything, and even simple

558
00:23:05,440 --> 00:23:07,560
Speaker 3: foods can be elevated to the next level. So the

559
00:23:07,560 --> 00:23:10,080
Speaker 3: Flavortown sauces was the that was really what kind of

560
00:23:10,119 --> 00:23:11,959
Speaker 3: helped cattile it at work as the catalyst.

561
00:23:12,000 --> 00:23:13,640
Speaker 2: So, by the way, during this interview, you keep hearing

562
00:23:13,640 --> 00:23:16,919
Speaker 2: this noise. Yes, that's not annoying at all. This is

563
00:23:17,080 --> 00:23:19,119
Speaker 2: Jewelry's diamonds.

564
00:23:19,520 --> 00:23:22,960
Speaker 3: Absolutely. Well, look, we love you guy. I really appreciate

565
00:23:22,960 --> 00:23:24,960
Speaker 3: being invited this. I know this is my tenth visit

566
00:23:25,040 --> 00:23:26,960
Speaker 3: and the fact that on my ninth visit you said

567
00:23:27,160 --> 00:23:29,080
Speaker 3: it's the Golden Mic Award so you're going to take

568
00:23:29,080 --> 00:23:31,320
Speaker 3: that golden mic that you have that I don't, and

569
00:23:31,359 --> 00:23:33,240
Speaker 3: I leave with that today and I just want to say,

570
00:23:33,400 --> 00:23:35,280
Speaker 3: you're a man of your word and I appreciate you

571
00:23:35,440 --> 00:23:35,840
Speaker 3: so much.

572
00:23:36,119 --> 00:23:40,000
Speaker 5: It really takes the brotherhood. They're coming together. No no, no,

573
00:23:40,080 --> 00:23:43,320
Speaker 5: that's copper, that's golden. Don't try to sell me the difference.

574
00:23:43,480 --> 00:23:46,800
Speaker 5: We'll find you a golden mirk of you. So everything,

575
00:23:46,800 --> 00:23:48,520
Speaker 5: Guy Fieri, We love you. Guys.

576
00:23:51,080 --> 00:23:53,000
Speaker 2: Who chooses to get up at this? I know?

577
00:23:53,560 --> 00:23:56,720
Speaker 1: Morning Elvis ter Rand in the Morning Show