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Speaker 1: Oh my god, Guy Fieri's here to clean up this mess.

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Speaker 2: Do you need your own go?

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Speaker 3: You know what?

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Speaker 1: Can we order a gold mic for guys?

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Speaker 3: You know your show is expensive and well produced when

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Speaker 3: you don't have to.

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Speaker 2: Wear headsets anymore.

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Speaker 1: No, guy, it's good to have you here all times.

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Speaker 1: Thank you. Did you know your first visit to our

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Speaker 1: show was April twenty first, two thousand and six.

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Speaker 3: I was just telling my wife about that. I was

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Speaker 3: out every time that we run in each other. He

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Speaker 3: reminds me of how he was the launch pad for

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Speaker 3: my career, which I really appreciate.

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Speaker 2: No, it was. But I did Chicken farmers on.

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Speaker 4: You did, and you picked yours as the winner, and you.

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Speaker 1: Were then chosen as the next big superstars the network.

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Speaker 3: That's the title. That's what they call it. It was

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Speaker 3: called the Next Food Network Star. But I like that

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Speaker 3: title a lot, much much better, more exciting. Well, guy,

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Speaker 3: it's good to see you. We just, of course saw

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Speaker 3: you down in Miami at the South each Wine Food Festival.

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Speaker 2: Right.

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Speaker 1: Do you enjoy doing those things? It's a lot of work.

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Speaker 1: We were just talking about it.

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Speaker 3: Out of all all the activities and events we get

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Speaker 3: invited to, that is still hands down my favorite.

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Speaker 2: It really is.

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Speaker 3: It's a great time to see everybody which went to

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Speaker 3: that big luncheon over it chose. But it's my wife's favorite,

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Speaker 3: all my friends favorite. Everybody loads up, you know, we

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Speaker 3: all come in and now we're you know, we have

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Speaker 3: a house down in Florida, so it gives us a

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Speaker 3: chance to go to the house and do that. But

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Speaker 3: it's a I mean, the weather's great. I think that

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Speaker 3: Lee Schreger and the Southern Glacier team put on a

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Speaker 3: great show and every superstar chef is there. By the way,

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Speaker 3: he just mentioned Lee. Lee's on our show a lot.

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Speaker 3: He's the biggest pay in the ass on this show.

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Speaker 3: He invites himself and insists.

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Speaker 2: Let him in. He is Lee Ryan Shregor but.

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Speaker 1: In or not. But you just said very kind things

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Speaker 1: about Lee, and none of us have ever said one

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Speaker 1: nice thing about him.

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Speaker 3: So I'm on team Lee and that if I want

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Speaker 3: to have my demo, and it's when people are awake,

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Speaker 3: you know, it's it's nice to say take care of

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Speaker 3: the king.

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Speaker 2: Did you have a chance to go to my TOC

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Speaker 2: event on Friday night?

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Speaker 1: I did not. Oh I was not invited.

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Speaker 3: Okay, let's just get this clarified. I think we've said this.

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Speaker 3: I brought gifts.

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Speaker 1: By the way, I think I just lost our gifts

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Speaker 1: Flavor Town Barbecue, Sauce, Hot Ride Wine, and Santo Tequila.

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Speaker 3: If you consume the majority of these throughout our talk today,

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Speaker 3: I promised this, well, we will get super high ratings.

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Speaker 3: But so Tournament of Champions is, you know, the big

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Speaker 3: hot shot show on Sunday for the Food Network. And

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Speaker 3: I made that show because I've got all these brothers

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Speaker 3: and sisters that are super chefs and I wanted to

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Speaker 3: I wanted to give them their UFC of competition.

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Speaker 1: And these are the biggest chefs. These are the ones

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Speaker 1: that are already entering.

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Speaker 3: Some aspiring, some you know, some that are fighting in

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Speaker 3: for their champs what we call the play ins, so

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Speaker 3: they're fighting for a chance to get in. Then there's

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Speaker 3: some really established chefs, and so we've just got this

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Speaker 3: whole mix and it's real cutout. I mean, it's sudden depth,

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Speaker 3: it's one and done. It's that NCAA tournament style. These

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Speaker 3: chefs come in a ton of money on the line

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Speaker 3: and most importantly a title. They get to be a champ,

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Speaker 3: and they're a champ in perpetuity forever.

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Speaker 1: And by the way, Tournament Tournament of Champions this season

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Speaker 1: premiered Sunday. Is it's done, it's out.

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Speaker 3: It's out, it's up, and it's rolling, and there's tears,

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Speaker 3: there's jubilation, there's frustration, there's there's some language. It doesn't

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Speaker 3: get aired, but it's it's blood, sweat and tears. It

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Speaker 3: is everybody'll tell you. I mean, this is really the

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Speaker 3: culmination of everything they've worked for in their careers. If

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Speaker 3: they're competitor chef. Not everybody's a competitive chef, but these

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Speaker 3: folks come in thirty two of the best. So what

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Speaker 3: I said, along with Lee and his team, is why

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Speaker 3: don't we bring these chefs to compete, and why don't

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Speaker 3: we put on at the festival, the big night, the

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Speaker 3: big kickoff the festival.

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Speaker 1: It's hard to do. That is not easy to control

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Speaker 1: production there on a beach.

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Speaker 3: It is cooking on the beach in what is one

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Speaker 3: thing cooking on the beach against thirty two or thirty

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Speaker 3: one other great chefs trying to get the title of

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Speaker 3: who has the best dish out of five thousand people

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Speaker 3: showing up for the gig when there's free booze yeah.

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Speaker 1: No, it's a daunting task. The booze helps. You said something.

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Speaker 1: I want to reach around and go back to what

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Speaker 1: did you just say?

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Speaker 3: This show now we don't have headsets, and all of

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Speaker 3: a sudden we haven't reached get rid of the headsets.

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Speaker 1: There's two more reach arounds. This is what the kids

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Speaker 1: want to hear. You just mentioned a competitive chef. Talk

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Speaker 1: about the difference between a chef and a competitive chef.

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Speaker 1: I mean, it's two different worlds, is it not.

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Speaker 2: Yeah.

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Speaker 3: I think that there's people that go to the gym

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Speaker 3: and do boxing training and shadow boxing, and then there's

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Speaker 3: people that actually get in the ring and go knock

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Speaker 3: the heck out of each other. H No, it's a

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Speaker 3: different group. I mean I've seen some people that I

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Speaker 3: know that are so incredible and have such a bandwidth

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Speaker 3: of knowledge and talent and nobility and all this, and

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Speaker 3: then you put that clock on them, and you put

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Speaker 3: the randomizer, which is this crazy. It's the it's the

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Speaker 3: you know, the wheel of fortune, wheel of pain meets

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Speaker 3: the price is wrong and you know, and you put

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Speaker 3: these different categories of proteins and vegetables and cooking style

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Speaker 3: and time, and you put that on them. You'll watch

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Speaker 3: some people just deer in a headlights. You'll watch some

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Speaker 3: people just pull out, just dig deep and pulled out

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Speaker 3: of nowhere. Yeah, it's it's uh, it's not everybody's competition, right.

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Speaker 1: You could be a fantastic chef at a great restaurant, yeah,

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Speaker 1: and be put on the spot to compete. You're like,

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Speaker 1: uh so, two different worlds.

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Speaker 2: And then you get some chefs that we've never heard.

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Speaker 3: Of that now have become kind of a household name.

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Speaker 3: Then you have your Jet Tila. Everybody's we love jet Tila.

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Speaker 2: We all listen.

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Speaker 1: If you remember seen jet Tila, just do a search

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Speaker 1: and watch him. His his energy is fantastic and it

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Speaker 1: so happens. He just cranks up some really great food.

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Speaker 3: He's not only a phenomenal chef, great dad, great husband ally,

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Speaker 3: but there is no funny business in the way I

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Speaker 3: run competition. I produced the show I started. I created

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Speaker 3: the show along with my buddy Brian Lando. And you know,

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Speaker 3: I just told people, I'm not gonna move the clock.

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Speaker 3: I'm not going to hold time. I'm not gonna sit

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Speaker 3: there and explain it. It's when that clock goes, it's

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Speaker 3: it's you're in it to win it, baby, and if

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Speaker 3: you don't, you go home. And it's sad.

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Speaker 4: So have you ever come in contact with a chef

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Speaker 4: or an up and come chef that was just such

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Speaker 4: an ass or it didn't have what it takes, and

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Speaker 4: you took them aside and said, listen, it ain't gonna

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Speaker 4: happen for you.

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Speaker 3: Not it's not going to happen for you. But I

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Speaker 3: have had to mentor a few chefs and not mentor

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Speaker 3: like I know how to do.

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Speaker 2: It better than anybody else.

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Speaker 3: I'm a host of a show, I'm more importantly first

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Speaker 3: and foremost, I'm a chef. I'm a restaurant owner. I've

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Speaker 3: been doing this a while. Thank you to Elvis and

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Speaker 3: you all for kicking off my career.

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Speaker 2: I get again with.

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Speaker 3: We know, we know where the bedrock is, but the

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Speaker 3: launch pad you know, of course here, But you know,

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Speaker 3: having all that then hosting shows.

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Speaker 2: But when I got into TV, I didn't know anything

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Speaker 2: about TV.

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Speaker 3: And I really can't do anything unless I understand it

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Speaker 3: ondred percent, I shouldn't say know one hundred and ten

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Speaker 3: and so as a producer and as a director and

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Speaker 3: is all these different things. So sometimes I'll watch a

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Speaker 3: chef come in that I think really has promise, but

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Speaker 3: they've got maybe they're quiet, or they're too much, you know,

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Speaker 3: they're really barking at the camera.

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Speaker 2: They're getting you know, too aggressive.

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Speaker 3: And I said, you got to you know, we want

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Speaker 3: to know the story, we want to have great food,

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Speaker 3: and we want to know your character. Engage the audience.

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Speaker 3: Remember this is food television. People are living vicariously through

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Speaker 3: the food that you're making. And that's one of my

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Speaker 3: favorite things about my career is watching all of the

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Speaker 3: opportunities that my team and I have helped these you know,

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Speaker 3: aspiring chefs get to.

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Speaker 1: Well, wait a second, then you pulled someone aside and said,

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Speaker 1: here's my advice. Who pulled you aside? And what do

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Speaker 1: they say to you back in the early days when

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Speaker 1: you were just getting started. Well, it was actually my

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Speaker 1: mentor my coach in life was my dad. I mean,

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Speaker 1: just just the heart and soul, and unfortunately we lost

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Speaker 1: him to pancreatic cancer. But he battled it for six years,

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Speaker 1: which shows the tenacity of the guy. But I remember

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Speaker 1: I was leaving on his birthday to come to New York.

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Speaker 2: I'd never been to New York.

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Speaker 3: My wife Laurie and I were pregnant with our second son,

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Speaker 3: Rider eight months pregnant, and I'm like, I can't go

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Speaker 3: do this show, and she's.

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Speaker 2: Like, you need to go do this show. Actually leave

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Speaker 2: because I'm trying to handle the pregnancy thing and you're mess.

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Speaker 3: So I took off to go do the show. And

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Speaker 3: my dad told me the day I left. He says,

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Speaker 3: I said, what.

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Speaker 2: Am I doing? I go television and I'm gonna get

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Speaker 2: my ass kicked. I don't want to go on TV

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Speaker 2: and get beat.

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Speaker 3: And he's like, just go be you. He says, don't

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Speaker 3: be anybody that you're not. Don't as soon as they

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Speaker 3: ask you to do something that's not you, don't do it.

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Speaker 3: Just stay true to who you are. And so that

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Speaker 3: was always been my mantra. You know, yes, spikey blonde

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Speaker 3: hair and tattoos and jewelry. That was nothing that was

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Speaker 3: on the Food Network when I got there, you know.

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Speaker 3: I remember Bobby Flay said to me one time, he says, so,

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Speaker 3: are you a chep or a jeweler?

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Speaker 2: I mean like, so that was and that's always been

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Speaker 2: my mantra.

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Speaker 3: I've never really gone by anybody else's design or expectation,

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Speaker 3: but I really did have some great people that stepped

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Speaker 3: in way, and I'm listen, I will say this, and

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Speaker 3: most importantly, she sits right there, my wife.

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Speaker 1: There she is, by the way. You told us though

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Speaker 1: all those many years ago, that she doesn't cook at all.

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Speaker 3: She actually, well, when I busted my leg, when I

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Speaker 3: had that big accident, I'm in a wheelchair, and she's

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Speaker 3: in the kitchen and she's she's a way better cooked

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Speaker 3: than she gives herself credit.

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Speaker 2: I think she doesn't cook because I'll cook woman. It's

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Speaker 2: a great combo. I'll do dishes.

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Speaker 1: So that's what you said. Can we go back in time?

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Speaker 1: I mean, people say nothing turns them on better than

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Speaker 1: someone who knows their way around the kitchen. Oh yeah,

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Speaker 1: my wife doesn't cook. Your wife doesn't cook. No, she doesn't.

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Speaker 3: No. She came from all the way Providence, right Island,

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Speaker 3: to California, Long Beach and meets this guy and my nickname,

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Speaker 3: my name's Guy, but my nickname is.

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Speaker 2: Guido, and she goes out. Great, I come from the.

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Speaker 3: Island and I go to California. But she doesn't cook.

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Speaker 3: So now it does pretty well for me.

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Speaker 5: How I told you they save everything.

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Speaker 1: That was was that long, and you see, but you

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Speaker 1: can hear my squeaky little bit. You can hear how

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Speaker 1: your voice has evolved, your energy, your presence has evolved,

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Speaker 1: We've all evolved, evolved.

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Speaker 2: Death that day, I'll.

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Speaker 1: Got more of that.

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Speaker 2: And it was so early in the morning.

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Speaker 3: We had to make all the food in the morning,

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Speaker 3: and I'm like, where are we going? You know what again,

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Speaker 3: I'd never been to New York?

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Speaker 2: What's up?

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Speaker 1: Gandhi?

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Speaker 5: All right? Speaking of scary now, TikTok and food talk.

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Speaker 5: All the trends happen all the time. Are there trends

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Speaker 5: you see and just want to vomit? Like why is

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Speaker 5: somebody doing this.

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Speaker 2: In food or just in general?

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Speaker 1: Because there's some weird out there. Yeah, I'm starting with food.

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Speaker 2: I'm gonna be honest with you. I gotta be I

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Speaker 2: gotta be one hundred percent honest.

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Speaker 3: Yeah, there's some weird stuff that I see going on,

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Speaker 3: Like when they dump everything in and it's homogenized and

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Speaker 3: they cook it off and you don't know where that

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Speaker 3: where it was made and it really looks bad, and

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Speaker 3: then there's some chefs that are talking about it while

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Speaker 3: it's being done and you do want to kind of

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Speaker 3: throw up. There are some of those, but On the

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Speaker 3: other side of it, there is some creative like you

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Speaker 3: shouldn't be doing that, you shouldn't be putting that combo together,

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Speaker 3: or you shouldn't be throwing that into an air fryer

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Speaker 3: that way, and I'm.

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Speaker 2: Looking at it going I think that works.

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Speaker 3: So No, there are some really ingenious, creative, wild moments,

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Speaker 3: and then there's some stuff where you should be locked

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Speaker 3: out of your.

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Speaker 2: Own home and not allowed to cook.

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Speaker 3: Yes, okay, because some of it is really, really, really bad,

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Speaker 3: and they're doing things that like, you don't take dry

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Speaker 3: pasta put it with a bunch of chicken stock, feta cheese,

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Speaker 3: you know, chunks of zucchini, raw chicken, and it reminds me.

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Speaker 2: Oh gosh, I'm gonna get in so much trouble for this.

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Speaker 2: She's gonna kill me. Hopefully she's not listening.

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Speaker 1: She's not.

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Speaker 3: Okay, so he's not a fan. I hate eggs, okay, okay.

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Speaker 3: I like to cook with eggs, like carbonara, I like

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Speaker 3: Caesar dressing. I like you know, anything that does with it,

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Speaker 3: bread and so forth. But an over easy egg not

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Speaker 3: so much. But my aunt had made had made kish

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Speaker 3: one time, and I remember eating the kiche and pulling

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Speaker 3: out this slab of bacon, and I'm like, I think

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Speaker 3: you're supposed to cook the bacon before she goes. No,

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Speaker 3: the keiche cooks, and if it's gonna cook, the bacon

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Speaker 3: will cook. And so it was this flabby bacon. So

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Speaker 3: I hated keishe I hated Keysa a thousand times, right,

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Speaker 3: But I love my aunt Patty at Patty, don't kill me, Okay,

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Speaker 3: I'm gonna get.

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Speaker 1: It to kill you.

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Speaker 5: I thought you were going to say something about the

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Speaker 5: people that dump everything into their sink and make food

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Speaker 5: in the sink because of me want to vomits the

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Speaker 5: germs discussing you could.

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Speaker 2: Do surgery in our kitchen. In our house.

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Speaker 3: My wife is so clean and so meticulous about cleaning,

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Speaker 3: like I have to take a video of me loading

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Speaker 3: the dishwasher to prove that I did it, You know, correct,

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Speaker 3: I mean.

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Speaker 1: The same way my dishes must be clean as they

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Speaker 1: go into the disworld.

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Speaker 3: It don't even get me started, because we'll just get

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Speaker 3: rid of the dishes if they weren't clean. But uh no,

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Speaker 3: the sink can't get sanitized enough. I in restaurants, we

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Speaker 3: have sinks that we use only for washing vegetables or

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Speaker 3: doing you know, or doing prep and then we have

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Speaker 3: ones that we only do you know, dish washing it.

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Speaker 3: It's very, very important that that's followed. But no, there's

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Speaker 3: some things that are going on out there. This again,

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Speaker 3: I just use that term homogenization, where they're just dumping

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Speaker 3: tons of stuff in and then cooking it off like

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Speaker 3: it's going to come out of.

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Speaker 2: A magic oven.

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Speaker 3: And even when it does come out, you look at

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Speaker 3: it like somebody just made hot throw up.

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Speaker 1: Yeah, then might as we're cooking into the toilet, absolutely.

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Speaker 2: Toilet.

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Speaker 3: Why not?

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Speaker 1: Another show you have brought to us, Actually tonight is

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Speaker 1: the premiere is Flavortown Food Fight. We've heard you talk

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Speaker 1: about this Flavortown place for years. We've in our own

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Speaker 1: minds have a picture of what it looks what it

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Speaker 1: looks like. Have you ever been to let's say, Universal

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Speaker 1: Go Ride rides and whatever. They always have like a

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Speaker 1: kid's section. It's always animated things and colorful. This I

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Speaker 1: see Flavortown looking like that. I see Flavortown as being

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Speaker 1: an animated place that is not real at all. It's

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Speaker 1: so fun, full of life, full of good food. But

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Speaker 1: you're taking us to the real Flavortown now, is what

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Speaker 1: you're telling us.

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Speaker 3: Well, if Flavortown did not start as like I really

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Speaker 3: had a design, if Flavortown started as me talking about this.

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Speaker 2: Pizza, it was this huge pizza. I'm always trying to

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Speaker 2: make my crew laugh.

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Speaker 3: I travel with the same team for the last you know,

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Speaker 3: seventeen years doing diner drivings and dives also on the

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Speaker 3: Food Network.

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Speaker 1: Where is Flavortown located.

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Speaker 2: Flavortown is right between Soggyville and Town. Thank you very much.

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Speaker 1: I'll be here all week. I want a gold mic

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Speaker 1: damm It Okay. So you're walking out with his big pizza.

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Speaker 3: So I have the pizza and I said, it looks

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Speaker 3: like the steering wheel on the bus going to Flavortown.

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Speaker 1: Is it? That was it.

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Speaker 2: I just made this one liner.

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Speaker 3: A couple months later, there's this big plate of pasta

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Speaker 3: and it's got shellfish everything.

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Speaker 2: I said, look at this thing, looks like a manhole cover.

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Speaker 3: Looks like the manhole cover on the streets a Flavortown,

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Speaker 3: you know.

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Speaker 2: And that was it.

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Speaker 3: So I'm walking through the airport with my film crew

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Speaker 3: one time, walking by like, you know, five or six

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Speaker 3: of these college kids and one of them yells flavor

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Speaker 3: Town and I look at I look at Chico, my

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Speaker 3: my DP, and I'm like, what the hell is that?

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Speaker 2: He goes Mary bus I go. People listen to that.

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Speaker 3: They extrapolate that from diners driving to dives in flavor

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Speaker 3: toown it.

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Speaker 4: Now you have Flavortown clothing, we have Flavortown every mean,

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Speaker 4: we have Flavortown sausages, and we have Flavortown restaurants and

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Speaker 4: the whole thing.

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Speaker 2: So anyhow, it became this thing.

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Speaker 3: So when we talked about this show, so we have

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Speaker 3: Triple D diner tromes and knives, we have Triple G

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Speaker 3: guys grocery games. We didn't really go after flavor Town

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Speaker 3: food fight to make it triple.

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Speaker 2: F A I'm not.

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Speaker 1: Promise. Okay.

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Speaker 3: Now, maybe some other people got excited about it, thought,

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Speaker 3: oh it's too good.

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Speaker 2: We got to go with him. But triple F doesn't

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Speaker 2: roll like Triple D.

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Speaker 3: Anyhow, So here was the idea, Let's get restaurant chefs

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Speaker 3: jump on the line, figure out what the hell is

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Speaker 3: going on, start cooking food.

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Speaker 2: You know we can adapt.

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Speaker 3: Okay, like a musician, you know you're into the music,

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Speaker 3: you're musician you jump in and all of a sudden,

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Speaker 3: you can just watch these people like Sammy Hagar, my

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Speaker 3: business partner in Santo Tequila.

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Speaker 2: Santo Tequila added to Free to You. Sammy can sit

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Speaker 2: on stage with anybody at any time.

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Speaker 3: And play whatever the hell they're playing, And I'm like,

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Speaker 3: how does your mind work that way? So that was

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Speaker 3: the idea behind the show. We created four restaurant scenes

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Speaker 3: inside of flavortown food carts, which you know here in

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Speaker 3: New York or We made a mom and pop kind

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Speaker 3: of like a casual restaurant that you'd find in any neighborhood.

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Speaker 3: We made a fine dining restaurant, which is the real

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Speaker 3: high end stuff, and then we made a fast casual

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Speaker 3: like a diner or a burger spot.

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Speaker 2: Gave four concepts of restaurants and the chefs we figure out.

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Speaker 3: One of them gets to pick and say, Okay, we're

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Speaker 3: all going to go cook in the mom and pop.

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Speaker 3: But the mom and Pop today is branded a tie

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Speaker 3: joint Spicy Tie. So now when they go in there,

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Speaker 3: all the ingredients are only what you would find in

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Speaker 3: a tie restaurant. They have to go and make a dish.

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Speaker 3: Now they may not know how to cook tie. They're

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Speaker 3: gonna figure something out and then they and then judges

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Speaker 3: are watching them, so they're not just watching what they

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Speaker 3: cook and tasting it. They're also watching how they cook,

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Speaker 3: how they work, what is their techniques, what are their chops.

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Speaker 2: So forth.

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Speaker 3: So it's really more designed to looking at a professional

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Speaker 3: chef working in a professional environment.

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Speaker 2: It's bad ass. I mean, wait, it's on tonight and

404
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Speaker 2: it's going to rock the house.

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Speaker 1: Could this be the most fun show that you have

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Speaker 1: put together tonight?

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Speaker 2: I'm gonna say. I mean, guys, they're all.

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Speaker 1: You could say yes so we can get people to watch.

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Speaker 3: Okay, yeah, you know, just as you were saying, Elvis,

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Speaker 3: it's your favorite show, so therefore, yes, it is.

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Speaker 1: Tonight's night.

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Speaker 2: Doing that liner for me later.

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Speaker 1: Whatever we can do to keep get people through the door.

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Speaker 3: Here, here's what happens if when the chef wins, they

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Speaker 3: win the money, but they also come back as the

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00:17:21,520 --> 00:17:24,159
Speaker 3: returning champ. I always like that about Jeopardy, How you

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Speaker 3: got to know somebody?

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Speaker 2: This can really build a career.

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Speaker 3: If somebody comes and wins three or four times, they're

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Speaker 3: gonna win a ton of money, but they're also going

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Speaker 3: to become pretty well known by the by the Food

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Speaker 3: Network fans.

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Speaker 1: So that's tonight, It's born tonight before your eyes. It's

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Speaker 1: of course Flavor Town Food Fight, premiering tonight at nine o'clock.

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Speaker 3: You want to hear an interesting piece about this, please

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Speaker 3: do so. I had this accident second episode I heard

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Speaker 3: about this nasty well you fell down some stairs.

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Speaker 2: And I was walking.

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Speaker 3: It was raining, it just started raining, and I'm walking

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Speaker 3: out of my trailer and my left foot in brand

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Speaker 3: new cowboy boots, so there's no scuff on them. They're

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Speaker 3: really slick. Slid off the threshold down the first step,

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Speaker 3: the second that, the third step, all the way to

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Speaker 3: the ground. My right leg gets the cowboy booll gets

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Speaker 3: stuck on the threshold, so it bends all the way

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Speaker 3: behind me, and all of a sudden, I hear a gunshot.

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Speaker 3: I don't know what happened, but I am just now.

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Speaker 3: I'm out of the trailer, in laying on the rainy

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Speaker 3: you know, on the wet ground, and I am in

440
00:18:18,760 --> 00:18:19,160
Speaker 3: more pain.

441
00:18:19,200 --> 00:18:19,600
Speaker 2: I don't even know.

442
00:18:19,640 --> 00:18:21,520
Speaker 3: I can't even figure I didn't have a heart attack

443
00:18:21,800 --> 00:18:24,240
Speaker 3: that I get shot. I mean, what has exactly taking place?

444
00:18:24,480 --> 00:18:26,639
Speaker 3: So I'm laying there and that was in pretty bad shock.

445
00:18:26,680 --> 00:18:28,840
Speaker 3: And they stand up and they bring the nurse, the

446
00:18:28,880 --> 00:18:31,080
Speaker 3: EMT over and she looks at me and she looks

447
00:18:31,119 --> 00:18:33,000
Speaker 3: at my leg and she goes, you need.

448
00:18:32,880 --> 00:18:34,640
Speaker 2: To go to the hospital. And I'm like, I break

449
00:18:34,640 --> 00:18:35,040
Speaker 2: my leg.

450
00:18:35,480 --> 00:18:38,679
Speaker 3: She's like, no, but you've separated something because you're missing

451
00:18:38,720 --> 00:18:40,200
Speaker 3: and she pointed my leg and you can see through

452
00:18:40,200 --> 00:18:44,120
Speaker 3: my pants that there was a big dibbot the top

453
00:18:44,160 --> 00:18:47,600
Speaker 3: of my muscle, the top quad muscle had had.

454
00:18:47,960 --> 00:18:49,800
Speaker 2: Been pulled so hard that it exploded.

455
00:18:50,920 --> 00:18:54,159
Speaker 3: So so she came over and you know, my team's

456
00:18:54,200 --> 00:18:56,119
Speaker 3: there and I'm you know, it didn't get emotional and

457
00:18:56,119 --> 00:18:58,520
Speaker 3: didn't get worked up about until Hunter came over and goes,

458
00:18:58,640 --> 00:19:00,520
Speaker 3: oh my god, dad, and so I'm.

459
00:19:00,359 --> 00:19:02,240
Speaker 2: Standing there and so I kind of calmed down.

460
00:19:03,320 --> 00:19:05,520
Speaker 3: No, but you you see your kids, you know, you

461
00:19:05,560 --> 00:19:07,000
Speaker 3: see your kids, you see your wife, you see anything,

462
00:19:07,080 --> 00:19:07,760
Speaker 3: and they're freaking out.

463
00:19:07,880 --> 00:19:08,920
Speaker 2: Yeah, that's kind of.

464
00:19:09,119 --> 00:19:11,480
Speaker 3: She tapes my leg up, and we had the meeting

465
00:19:11,520 --> 00:19:13,159
Speaker 3: and I said, Okay, do I have to go to

466
00:19:13,160 --> 00:19:14,720
Speaker 3: the hospital now? And she's like, you need to go

467
00:19:14,760 --> 00:19:16,360
Speaker 3: to the hospital. I said, well, we got like an

468
00:19:16,359 --> 00:19:18,560
Speaker 3: hour left to film the show. To finish the show,

469
00:19:18,640 --> 00:19:21,800
Speaker 3: can we go finish it, and she's like, yeah, that's

470
00:19:21,800 --> 00:19:22,320
Speaker 3: not a good.

471
00:19:22,200 --> 00:19:24,239
Speaker 1: Idea, So what did you do?

472
00:19:24,680 --> 00:19:25,200
Speaker 2: Finished the show.

473
00:19:26,240 --> 00:19:28,880
Speaker 1: So when we see episode, oh, hang on, this gets worse.

474
00:19:31,080 --> 00:19:32,080
Speaker 2: This gets a lot worse.

475
00:19:32,480 --> 00:19:35,239
Speaker 3: So I go finish the show and I called our

476
00:19:35,320 --> 00:19:38,320
Speaker 3: doctor buddy, doctor Brian, and I said, hey, this thing happened.

477
00:19:38,359 --> 00:19:39,600
Speaker 2: He goes, Okay, come in, let's see us.

478
00:19:39,600 --> 00:19:41,560
Speaker 3: So I go in and they have somebody evaluate me,

479
00:19:41,600 --> 00:19:43,040
Speaker 3: and the doctor's like, yeah, you're gonna go for an

480
00:19:43,080 --> 00:19:45,480
Speaker 3: MRI right now. And I'm laying in the gurney and

481
00:19:45,520 --> 00:19:46,960
Speaker 3: doctor Brian's there and he's like, yeah, you know, I

482
00:19:46,960 --> 00:19:47,920
Speaker 3: think you got a pretty good tear.

483
00:19:47,960 --> 00:19:49,520
Speaker 2: And the other doctor comes around the corner with a

484
00:19:49,520 --> 00:19:50,199
Speaker 2: big piece of paper and.

485
00:19:50,160 --> 00:19:53,680
Speaker 3: He's tear tear. This guy's got to go to surgery now.

486
00:19:54,359 --> 00:19:56,560
Speaker 3: And I'm like, what happened. He goes, you have exploded.

487
00:19:56,640 --> 00:19:57,760
Speaker 3: Let me show you the thing here and then you

488
00:19:57,760 --> 00:19:59,200
Speaker 3: can just see where it's all I don't know, white

489
00:19:59,280 --> 00:20:01,640
Speaker 3: or gray or whatever the is from blood. He's like, yeah,

490
00:20:01,680 --> 00:20:03,240
Speaker 3: you have to go to surgery now. I said, like

491
00:20:03,320 --> 00:20:04,640
Speaker 3: right now, and he goes. In the next twenty four

492
00:20:04,680 --> 00:20:07,560
Speaker 3: hours before that muscle recedes, I said, okay.

493
00:20:07,440 --> 00:20:08,480
Speaker 2: Can I screw it up any worse.

494
00:20:08,760 --> 00:20:11,320
Speaker 3: He goes, I don't think there's a possible way to

495
00:20:11,320 --> 00:20:13,400
Speaker 3: screw your leg up any worse. I said, fine, take

496
00:20:13,440 --> 00:20:15,440
Speaker 3: me back up, and he goes, where are you going?

497
00:20:15,440 --> 00:20:17,119
Speaker 3: I said, I got another show to shoot.

498
00:20:17,160 --> 00:20:19,399
Speaker 1: Oh god, oh my gosh, I did not.

499
00:20:19,840 --> 00:20:21,680
Speaker 3: Here's the whole reason why I have one hundred and

500
00:20:21,720 --> 00:20:23,880
Speaker 3: twenty five people on my crew. This was the last

501
00:20:23,880 --> 00:20:25,600
Speaker 3: shoot anybody was going to do before Christmas.

502
00:20:25,760 --> 00:20:27,840
Speaker 1: So this is on a camera. We'll see this or

503
00:20:27,840 --> 00:20:29,840
Speaker 1: you won't know. You won't know, you will no.

504
00:20:30,800 --> 00:20:34,160
Speaker 2: No, So I stand there. There was some but I'm

505
00:20:34,160 --> 00:20:36,320
Speaker 2: telling you it didn't work. The painkillers.

506
00:20:36,359 --> 00:20:37,600
Speaker 3: I was like, I thought I was going to really

507
00:20:37,600 --> 00:20:39,080
Speaker 3: get like a little benefit out of this.

508
00:20:40,080 --> 00:20:42,080
Speaker 2: So I stand there. So every time you'll see me,

509
00:20:42,119 --> 00:20:42,800
Speaker 2: I'm either by.

510
00:20:42,680 --> 00:20:46,240
Speaker 3: A park bench or a pole or a sign because

511
00:20:46,240 --> 00:20:48,280
Speaker 3: I can't put my I can't put any weight on it.

512
00:20:48,480 --> 00:20:50,840
Speaker 3: So at the end of the round, I said, anybody

513
00:20:50,840 --> 00:20:57,199
Speaker 3: here ever gonna call him sick again? Wow, you're not

514
00:20:57,359 --> 00:20:59,120
Speaker 3: slide out of in the smartest thing, but you can't

515
00:20:59,160 --> 00:20:59,720
Speaker 3: let your crew down.

516
00:21:01,280 --> 00:21:04,679
Speaker 1: It speaks volumes, But okay, so watch watch the whole season,

517
00:21:05,119 --> 00:21:08,800
Speaker 1: including tonight when it kicks off, of course, run nine

518
00:21:08,800 --> 00:21:11,399
Speaker 1: o'clock tonight East Coast time on the Food Network, and

519
00:21:11,640 --> 00:21:13,920
Speaker 1: you can stream it on HBO Max and Discovery Plus

520
00:21:13,960 --> 00:21:16,600
Speaker 1: starting tomorrow. Now you know something no one else knows.

521
00:21:17,000 --> 00:21:18,960
Speaker 2: I hated it no more.

522
00:21:19,480 --> 00:21:21,880
Speaker 1: You'll be at one before you know it. Tonight tonight,

523
00:21:21,960 --> 00:21:24,679
Speaker 1: let's watch let's watch it all together. Don't call my

524
00:21:24,760 --> 00:21:27,159
Speaker 1: house someone like live. I'm not gonna record it. I'm

525
00:21:27,200 --> 00:21:30,280
Speaker 1: gonna watch Out, Order Out. It's tonight on the Food Network,

526
00:21:30,280 --> 00:21:32,359
Speaker 1: Flavortown Food Fight and everything else. How many shows are

527
00:21:32,400 --> 00:21:33,800
Speaker 1: you rolling right now on the network?

528
00:21:34,480 --> 00:21:38,239
Speaker 3: Guys Grocery Games, Tournament Champions, I said, Triple D. Then

529
00:21:38,280 --> 00:21:41,239
Speaker 3: we have Tuesday, and then we have Flavortown Food Fight. Uh,

530
00:21:41,600 --> 00:21:43,320
Speaker 3: you know, than some little one offs here and there.

531
00:21:43,359 --> 00:21:45,760
Speaker 3: I miss my Guy's ranch kitchen. That would I always

532
00:21:45,800 --> 00:21:47,560
Speaker 3: wanted you to come to you. That was my favorite one.

533
00:21:47,720 --> 00:21:49,800
Speaker 3: I love that one. We get everyone at the ranch.

534
00:21:50,400 --> 00:21:52,040
Speaker 3: It was and we have a huge ranch and we'd

535
00:21:52,080 --> 00:21:54,040
Speaker 3: sleep everybody, get all the we have all these houses.

536
00:21:54,240 --> 00:21:57,320
Speaker 3: But it was really kind of like Chefs get Away.

537
00:21:57,520 --> 00:21:59,879
Speaker 1: I love that. In the morning corner, Kelly was always there,

538
00:22:00,080 --> 00:22:02,080
Speaker 1: Like why does that girl get invited? Everything I get

539
00:22:02,119 --> 00:22:05,000
Speaker 1: invited to nothing. Maybe because she cooks and I don't.

540
00:22:05,200 --> 00:22:07,160
Speaker 2: You are invited. I've invited you all.

541
00:22:07,240 --> 00:22:09,480
Speaker 3: I've said, you guys want to come to Cali do

542
00:22:09,560 --> 00:22:10,840
Speaker 3: a live remote for a week.

543
00:22:10,920 --> 00:22:12,400
Speaker 1: We don't know if that's for you. I mean, Flay

544
00:22:12,440 --> 00:22:14,240
Speaker 1: invites us to his Hampton's house. We never go. It's

545
00:22:14,240 --> 00:22:14,760
Speaker 1: like we're not.

546
00:22:14,680 --> 00:22:16,800
Speaker 4: Gonna be So Bobby has invited us and he yells

547
00:22:16,840 --> 00:22:17,639
Speaker 4: at us because we don't go.

548
00:22:17,680 --> 00:22:18,600
Speaker 2: Okay, if I've.

549
00:22:18,400 --> 00:22:23,800
Speaker 3: Gone over this, I think you deserve this, uh this hospitality. Okay,

550
00:22:23,920 --> 00:22:26,560
Speaker 3: you come to the Wine Country. We will set this up.

551
00:22:26,960 --> 00:22:29,119
Speaker 3: You build the studio in my barn. I have this

552
00:22:29,200 --> 00:22:32,760
Speaker 3: huge barn from the late eighteen hundreds, this gigantic barn.

553
00:22:32,920 --> 00:22:35,119
Speaker 3: It's a round barn. It's incredible. We'll set it up.

554
00:22:35,160 --> 00:22:36,919
Speaker 3: You guys can do it, and I will bring you

555
00:22:37,000 --> 00:22:39,760
Speaker 3: a cavalcade of great chefs and great wine and food.

556
00:22:39,560 --> 00:22:41,600
Speaker 1: Every Why we would turn that down? Can't we do this,

557
00:22:43,760 --> 00:22:46,879
Speaker 1: big biscuits. I'm telling you, rather go west.

558
00:22:46,960 --> 00:22:49,879
Speaker 3: Do this in the springtime, beginning of summer. There's a

559
00:22:49,920 --> 00:22:51,919
Speaker 3: perfect time to come and visit. And the Wine Country

560
00:22:51,920 --> 00:22:53,959
Speaker 3: has so much Where I live is snowma County.

561
00:22:54,200 --> 00:22:55,840
Speaker 2: You go into a wine you go into a wine.

562
00:22:55,640 --> 00:22:57,520
Speaker 3: Tasting room, you'll most likely meet the winemaker. I mean

563
00:22:57,520 --> 00:23:00,639
Speaker 3: it's that kind of hands on. Plus it's a lot

564
00:23:00,640 --> 00:23:02,720
Speaker 3: of farm to table. We're, you know, a half hour

565
00:23:02,760 --> 00:23:05,240
Speaker 3: away from the coast from Bedega Bay. I mean there's

566
00:23:05,400 --> 00:23:08,960
Speaker 3: so much low hanging fruit for you there. It would

567
00:23:08,960 --> 00:23:10,000
Speaker 3: be a harvest.

568
00:23:10,119 --> 00:23:11,880
Speaker 1: My fruit is hanging lower than ever it just thinking

569
00:23:11,920 --> 00:23:16,120
Speaker 1: about it, Guy Fieri. We love having you here, brother.

570
00:23:16,240 --> 00:23:16,840
Speaker 2: Thank you guys,