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Speaker 1: Unforgettable stars, shocking confessions, and hilarious moments.

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Speaker 2: These are the year's.

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Speaker 1: Best celebrity interviews on Elvis Duran in the Morning Show

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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. He's guy Pier 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. Okay,

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Speaker 3: look I got it. I got it. It's great to

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Speaker 3: 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.

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Speaker 3: In which I didn't I noticed you weren't there this year.

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Speaker 3: Are you still have that restraining order? I mean you're

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Speaker 3: not allowed to come around within five hundred feet of

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Speaker 3: the I'm gonna have that removed.

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Speaker 2: You have the power. We have so much to talk

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Speaker 2: about with you.

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Speaker 4: First of all, a chicken guy right down the street

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Speaker 4: in Times Square is open. We had a tasting of

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Speaker 4: 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 had back in the day.

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Speaker 4: If I took my shirt off, I would clear this room.

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Speaker 4: It's not a pretty suze, is that what?

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Speaker 2: Okay? Yeah? One thing we love.

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Speaker 4: One of the main things we love about Chicken Guy

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Speaker 4: the sauces you had with the fried chicken. And no

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Speaker 4: one loves sauce more than Gandhi.

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Speaker 5: I have my flight.

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Speaker 2: She has the flight of sauce. She told me there

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Speaker 2: was that we have a flight of sauces. Which sauce

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Speaker 2: are you loving the most? Oh? Okay?

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Speaker 5: So the buffalo is very good, so is the barbecue.

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Speaker 5: I got the Special sauce, which is the one I

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Speaker 5: 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.

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Speaker 2: I mean, Flavor Touch 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 2: 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 a little ma I, got a

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

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

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Speaker 3: I have over there, you have that National hot honey. Yes,

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Speaker 3: I do, that's my favorite. Wait a second, I brought

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Speaker 3: you to the honey too because you were talking about you.

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Speaker 2: Ask me. He said, everything you had to have to

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Speaker 2: have a honey.

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

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

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Speaker 4: I love Kate Brown.

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Speaker 2: He's one of our friends. What 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 sauce from

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

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

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Speaker 3: what do you think, what do you think?

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Speaker 2: What do you think? What do 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 2: We had so much fun. So we're talking now.

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Speaker 3: Of course everybody's coming along like, hey, you know, I've

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

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

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Speaker 3: be on the shelf. But Cain's was an He's such

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Speaker 3: 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 marque sauce. Yeah, yeah, No, it's a barbecue. 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. Alfreda

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Speaker 3: sauce got a little bit of a window.

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Speaker 2: 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 Caicos at the Conk Shack, and

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Speaker 4: I think you're pronouncing it wrong.

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Speaker 2: It is conk. Well, what don't you say conk? Just

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Speaker 2: 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, uh, special sauce,

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Speaker 3: Secret sauce.

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Speaker 2: I think 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. No, no, no, no.

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Speaker 2: But you can't say it and 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 DIY 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.

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Speaker 3: Believe it or not, I'm not going to cook for it.

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Speaker 3: It is going to be at my ranch or our

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Speaker 3: ranch or the kids ranch. It's called hunt Ride Ranch.

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Speaker 3: That's where if you used to film Guy's ranch kitchen.

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Speaker 3: So it's it's interesting. Uh, he has so many aunts

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Speaker 3: and uncles, so many of my friends that are great

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Speaker 3: chefs that love him and have seen him grow up

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Speaker 3: just as you have and said, oh, we want to help,

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Speaker 3: we want to help, we want to help. So now

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Speaker 3: how do you get you know, seven or eighty or

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Speaker 3: great friends that are all super chefs that all want

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Speaker 3: to come in and wagh in on the on the

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Speaker 3: wedding menu, you buy more burners.

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Speaker 2: Is what you do. We're going to be buying more

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Speaker 2: of something.

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Speaker 3: I don't know what it is, but you know, it's

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Speaker 3: just a really quaint, so funny Eric on my publists said, yeah,

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Speaker 3: you made a quote the other day that it's just

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Speaker 3: going to be kind of like a small, small wedding

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Speaker 3: of three hundred and fifty shows. A small wedding's fifty people,

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Speaker 3: three hundred and fifty is ridiculous, I said, I think

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Speaker 3: it's ridiculous too, But now it's going to be a Yeah,

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Speaker 3: it's what he wants, that's 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 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 wading about like how to make your

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Speaker 3: show and make it you, So there were so many

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

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

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

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

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Speaker 4: Remember that day, Chicken parmer Jo, We had I think

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Speaker 4: it was five yep, some of contestants and Guy was

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Speaker 4: one of them, and we asked for chicken parm because

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Speaker 4: that's the official official.

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Speaker 3: Dish of our ship. And so you have an official

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Speaker 3: dish of chicken port. Where is the Why is there

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Speaker 3: not a chicken parm mascot? Somebody chancing around as a

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Speaker 3: cutlet they try to eat him right around?

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Speaker 2: Make a video game?

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Speaker 4: Okay, your chicken parm 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 work's been awesome to me and the opportunities I have.

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Speaker 4: I produce a bunch of shows now for my fellows,

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

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Speaker 4: And the whole reason I built that was just to

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

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Speaker 4: came from and how hard of it. You know, what

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Speaker 4: you got to You gotta have a great platform to

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

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Speaker 5: Create So when you're looking if you get this show

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Speaker 5: that you want to do, what are you looking for

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Speaker 5: in the 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 got to be able to walk in

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Speaker 3: talk pressure. No, it's you got to be able to

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Speaker 3: walk and talk. You got to really know food. I

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Speaker 3: mean like food has to run in your blood. You

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Speaker 3: have to be food centric food first, and I've met

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Speaker 3: a lot of people that are really good on TV

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Speaker 3: don't quite have all the chops and food, so they

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Speaker 3: can't really engage to the to the depths. And then

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Speaker 3: I've watched people that have really amazing food knowledge and

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

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Speaker 3: there's just a it's it's really that unique blend of

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Speaker 3: the two. But I think that people can be taught.

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Speaker 3: I can't teach you food food. You gotta know you

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Speaker 3: got to come in with the food chops. But after that,

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Speaker 3: like learning how to do it. You guys were a

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Speaker 3: great experience.

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Speaker 2: Did you brown Dude? I was so nervous.

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Speaker 3: You guys are nationwide and I'm coming in you're gonna

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Speaker 3: try my chicken farm.

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Speaker 2: I'm like, I'm gonna die.

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Speaker 3: But you learn to get through it and not sit there,

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Speaker 3: you know, step all over yourself when you're trying to talk.

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Speaker 3: And you guys gave us great experience. So I think

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Speaker 3: it's that. I think it's let's bring him in with

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Speaker 3: great food experience and let's see if we can train

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Speaker 3: them to be camera and radio.

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Speaker 2: Pretty see.

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Speaker 5: I think this is Elvis's next calling. He needs to

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Speaker 5: be the star of the show. No, no, no, yeah, no,

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Speaker 5: absolutely no. You know, food and you can walk and talk,

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Speaker 5: and you're trying to get rid of us. This will

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Speaker 5: be perfect.

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Speaker 3: Get she's got a point. You could be the protege.

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Speaker 3: I mean we could just do a coaching you into

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Speaker 3: who knows. I mean he has the right hair, that

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Speaker 3: right hair, the leather jacket.

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

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

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Speaker 5: How you coach them from the beginning and what they

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Speaker 5: look like at the end.

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

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

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

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Speaker 4: I have not seen you for a private moment. Since

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Speaker 4: the pandemic. Pandemic, you worked your ass off to take

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Speaker 4: care of a lot of people, and I know you

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Speaker 4: probably don't want to toot your own horn. You want

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Speaker 4: to talk about what you and your friends did, because

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Speaker 4: you really did 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 restaurant. Austry,

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Speaker 3: we look forward the weekend. That's when people start really

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Speaker 3: making their money. That's when everything comes. You know, it's

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Speaker 3: got you work all through the week and then you

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

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

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

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Speaker 3: the Achilles Heel. So it happens they closed their restaurants,

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Speaker 3: and 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, Okay. So

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

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Speaker 3: 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'd 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'll 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 raising. 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.

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Speaker 2: I grew up in the industry I loved 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 him, 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 4: The industry, it resonated, and I just want to say

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Speaker 4: thank you for that. Oh brother, We've had a lot

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Speaker 4: of fun stuff to talk about with Guy Fieri coming

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Speaker 4: up right after.

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Speaker 1: This, the Mercedes Benz Interview Lounge.

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

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Speaker 2: I have a question about the book. If I listen

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Speaker 2: to it on like an audible, are you telling the story? Yes, yes, audible.

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Speaker 2: I live like an edible. Turn in an oddible. Now.

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Speaker 6: At Mercedes Benz, there's a reason they go the extra mile,

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Speaker 6: from testing their vehicles in desert heat and arctic cold

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Speaker 6: to creating AI that can anticipate your needs and preferences

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Speaker 6: on the road. They demand every car is worthy of

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Speaker 6: 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 4: Ni Pierre is here and during the during the song, yeah.

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Speaker 2: You just ate more chicken.

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Speaker 4: I gotta be honest, I'm all chicken out, man, I've

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Speaker 4: had more chicken today.

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Speaker 2: You have chicken Cooma, you can you can go to

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Speaker 2: the Cooper.

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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. Uh,

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Speaker 4: it's the Tournament of Champions.

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Speaker 3: Don't talk about it because I know this is your baby,

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Speaker 3: This is this is really the baby. I'll tell you So,

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Speaker 3: Diners driving, I's 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. This is goring

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Speaker 3: and I'm a huge MMA fan, big boxing fan, you know,

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Speaker 3: and I'm thinking, I want to make something that will

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

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Speaker 3: get named champion, they get the championship belt, they get

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

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Speaker 3: champion of this competition. Oh so the network wanted nothing to.

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Speaker 2: Do with it.

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Speaker 3: I said, no, it's bracket it's bracket competition, head to head,

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Speaker 3: win one, move on, lose one, You're gone. No, no, no,

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Speaker 3: we don't have people who watch sports that wone resonates

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Speaker 3: right during on the pandemic. Finally, after three years, it acts.

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Speaker 3: They hit during March Madas. They're kind of like, Okay,

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Speaker 3: I guess we have no other choice. We'll do your

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Speaker 3: tournament of whatever, tournament guys Warriors. They wanted to call

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Speaker 3: it all these goofy names. They said, do not put

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Speaker 3: my name on it. I want this to live in perpetuity.

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Speaker 3: I want Hunter to be hosting this rider. You want

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Speaker 3: to live 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 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 quick cut the graphics

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Speaker 3: on the wheel if literally was at But I'll tell

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Speaker 3: you the biggest argument was, so, here's what I want.

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

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Speaker 3: 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 I just had all of

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

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Speaker 3: to South Beach Wide and Food, and we did this

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

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Speaker 3: 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.

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Speaker 2: They have.

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Speaker 3: They have a fight name or a chef name and

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Speaker 3: their nickname and they do thirty minute battles and it

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Speaker 3: is I I mean, I'm there just like it it does.

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Speaker 3: I'm on the edge of my seat the entire time.

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Speaker 3: There's no faking the time, there's no oops, somebody dropped something.

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Speaker 3: We're gonna give them another one. We have no games here,

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Speaker 3: and that the big thing was I had to have

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Speaker 3: a live audience. So the last thing came down to

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Speaker 3: I said, they was just gonna be too much to

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Speaker 3: pay for the audience. I said that that's it. See,

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Speaker 3: I said, great, I'll pay for the audience.

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

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Speaker 2: hundred and fifty thousand? Wow? You know it was you

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Speaker 2: know it was two weeks of filming.

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

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Speaker 3: You wanted the energy of the audience.

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Speaker 2: Yeah. My my agent Jason Hotis and wa Jason, let

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Speaker 2: me pick that up with a shameless drop.

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Speaker 3: But my agent said, you got them to admit that

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Speaker 3: they need an audience. First thing. This is the best

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Speaker 3: day of my first thing. We're walking out of the

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Speaker 3: first competition. We just got done. We just got done filming.

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Speaker 3: The audience was electric, the place was on fire, really

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Speaker 3: well known chef Alex Warner. Shelley had been sent home,

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Speaker 3: and Alex is one of my dearest friends, like a

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Speaker 3: sister Anya.

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Speaker 2: We're walking out.

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

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

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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, And I'm.

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Speaker 3: Looking back at all my vps and I'm like, yeah, no, really,

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Speaker 3: the audience what an idea? And it really is because

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Speaker 3: we know that we all perform at a higher level

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Speaker 3: when you got all these eyes on you and we've

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Speaker 3: got a bunch of people. Now, the audience they come

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

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Speaker 3: to get in. But it really the energy level inside

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Speaker 3: of the of the arena, next level. Okay, I have

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Speaker 3: one request because I know an Iron Cheft they had this.

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Speaker 2: Uh.

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Speaker 4: I don't know if you've used this, because you're going

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Speaker 4: into the sixth season. I haven't seen this piece of equipment.

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Speaker 4: You're not using the ice cream machine, are you?

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Speaker 2: For what? Okay?

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Speaker 4: So on Iron Cheft, they always had that soft served

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Speaker 4: ice cream machine. But they would make stupid stuff like

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Speaker 4: tuna ice cream 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 1: I feel like that's like, you know how a Moxie

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Speaker 1: zilling when you were with the 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

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Speaker 4: great ice cream?

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Speaker 2: Rob put a little tussing on it. You can make

439
00:17:54,480 --> 00:17:56,240
Speaker 2: your own scissor.

440
00:17:57,040 --> 00:17:59,760
Speaker 3: Yeah, anyhow, So no, we do make the ice cream

441
00:17:59,760 --> 00:18:02,639
Speaker 3: machine available. Okay, So we do have it as a

442
00:18:02,640 --> 00:18:04,080
Speaker 3: piece of equipment that they can use.

443
00:18:04,560 --> 00:18:05,040
Speaker 2: I try. You know.

444
00:18:05,080 --> 00:18:06,280
Speaker 3: One of the things we do about it is I

445
00:18:06,280 --> 00:18:07,680
Speaker 3: want I always like people on my shows to have

446
00:18:07,760 --> 00:18:09,760
Speaker 3: a takeaway. I want them to be able to watch

447
00:18:09,760 --> 00:18:11,600
Speaker 3: it and kind of like maybe have a little inspiration

448
00:18:11,640 --> 00:18:13,560
Speaker 3: of what they could do with it. So we bring

449
00:18:13,600 --> 00:18:16,600
Speaker 3: in a variety of different types of crazy cooking equipment.

450
00:18:16,600 --> 00:18:18,760
Speaker 3: I mean, we had a microwave popcorn maker that they

451
00:18:18,760 --> 00:18:20,840
Speaker 3: had to use at some point in time. And that

452
00:18:21,640 --> 00:18:24,119
Speaker 3: use of the equipment, believe it or not, is a

453
00:18:24,119 --> 00:18:28,159
Speaker 3: lot of times the achilles heel of the chef in

454
00:18:28,240 --> 00:18:31,280
Speaker 3: terms of that in the style of cooking. So, you know,

455
00:18:31,320 --> 00:18:33,119
Speaker 3: if someone make a really nice, fine dining dish, but

456
00:18:33,160 --> 00:18:36,000
Speaker 3: it's supposed to be a takeout dish, so can you

457
00:18:36,040 --> 00:18:38,920
Speaker 3: really explain that that dish in the way it was presented?

458
00:18:39,160 --> 00:18:41,359
Speaker 3: Now somebody goes and makes a pretty good dish and

459
00:18:41,400 --> 00:18:43,520
Speaker 3: they put it in a takeout food box.

460
00:18:43,760 --> 00:18:45,160
Speaker 2: It has you know, a whole different peers.

461
00:18:45,200 --> 00:18:47,040
Speaker 3: But the key, oh this was the other big key,

462
00:18:47,040 --> 00:18:51,040
Speaker 3: which had never been done before, was blind tasting. So

463
00:18:51,119 --> 00:18:55,520
Speaker 3: the judges were sequestered, are sequestered and are never allowed

464
00:18:55,560 --> 00:18:57,680
Speaker 3: to see who's cooking. Matter of fact, they're not even

465
00:18:57,720 --> 00:19:00,159
Speaker 3: allowed to know who's going to be there competing. The

466
00:19:00,560 --> 00:19:03,040
Speaker 3: competitors aren't allowed to know who's going to be judging

467
00:19:03,040 --> 00:19:05,920
Speaker 3: this season, so when they look at the food. Now,

468
00:19:05,920 --> 00:19:08,600
Speaker 3: the craziest thing for me is when I know the

469
00:19:08,640 --> 00:19:11,160
Speaker 3: relationship between the chef that's competing and the chef that's

470
00:19:11,200 --> 00:19:15,320
Speaker 3: judging and the chef that's judging a look at and go, yeah,

471
00:19:15,440 --> 00:19:17,280
Speaker 3: I don't know that this is really a good idea.

472
00:19:17,320 --> 00:19:18,840
Speaker 3: I don't know what this chef was thinking, and that

473
00:19:19,080 --> 00:19:22,320
Speaker 3: chef just got done working for that chef, you know,

474
00:19:22,800 --> 00:19:25,600
Speaker 3: for some weird little scenario like that, or their biggest

475
00:19:25,640 --> 00:19:28,399
Speaker 3: fan of that chef. You know, it's crazy, And I

476
00:19:28,480 --> 00:19:32,040
Speaker 3: bring in the star studded cast of super judges to

477
00:19:32,080 --> 00:19:35,160
Speaker 3: make it happen. And that's even another you know, mind

478
00:19:35,200 --> 00:19:37,280
Speaker 3: blowing moment, because now you're going to watch all these

479
00:19:37,400 --> 00:19:40,960
Speaker 3: incredible chefs competing, sitting in their green room, watching through

480
00:19:41,080 --> 00:19:44,800
Speaker 3: closed circuit TV, watching the judges judge them, and they're just.

481
00:19:45,160 --> 00:19:49,919
Speaker 2: Crying on the floor, jumping on the couch. We love drama. Wow, yes, tears.

482
00:19:50,040 --> 00:19:52,760
Speaker 2: Tears are always good rating.

483
00:19:52,840 --> 00:19:56,240
Speaker 4: You're rolling into the sixth season. It's happening this Sunday,

484
00:19:56,720 --> 00:19:59,680
Speaker 4: eight pm Eastern Pacific on Food Network and Chris streaming

485
00:19:59,720 --> 00:20:03,240
Speaker 4: on MAS the Tournament of Champions with our friend Guy Fieri.

486
00:20:03,720 --> 00:20:05,639
Speaker 4: You know what, congratulations on everything.

487
00:20:05,680 --> 00:20:07,159
Speaker 2: Well, you got some list of notes on it? I

488
00:20:07,160 --> 00:20:09,760
Speaker 2: do is here my police report too? You know what?

489
00:20:09,840 --> 00:20:14,199
Speaker 4: One of my favorite, one of my favorite conversations about Diners,

490
00:20:14,240 --> 00:20:17,240
Speaker 4: Drivers and dives is how it's how the show is

491
00:20:17,240 --> 00:20:23,200
Speaker 4: put together with duct tape and stick. Well, okay, let's

492
00:20:23,240 --> 00:20:25,800
Speaker 4: talk about your convertible. Does that really go all these places?

493
00:20:26,480 --> 00:20:28,879
Speaker 2: Is that? Is it the same convertible everywhere you go?

494
00:20:29,040 --> 00:20:33,040
Speaker 3: Okay, there's two convertibles? Now, ah, there's two convertibles. Uh,

495
00:20:33,080 --> 00:20:36,000
Speaker 3: they are my cars. And we actually did a show

496
00:20:36,080 --> 00:20:38,800
Speaker 3: about making the second convertible because if you listen to

497
00:20:38,840 --> 00:20:41,359
Speaker 3: my sons sit there and argue about who's getting the

498
00:20:41,359 --> 00:20:43,560
Speaker 3: convertible when I'm dead, I'm like this is morbid.

499
00:20:44,920 --> 00:20:47,000
Speaker 2: Hunters. Hey, I was in the.

500
00:20:46,920 --> 00:20:48,840
Speaker 3: Car before you were, you know riders Like, yeah, I'm

501
00:20:48,840 --> 00:20:51,399
Speaker 3: a better driver. So anyhow, No, the reason that I

502
00:20:51,400 --> 00:20:53,960
Speaker 3: really built two is because I love that car. I

503
00:20:54,000 --> 00:20:57,440
Speaker 3: love sixty eight Camaros. I'm a bow tie guy, and

504
00:20:57,720 --> 00:20:59,640
Speaker 3: my car is always on the road. We have one guy,

505
00:21:00,000 --> 00:21:02,920
Speaker 3: great guy named Todd that all he does is drive

506
00:21:03,000 --> 00:21:05,159
Speaker 3: a truck and a trailer around the country with that

507
00:21:05,200 --> 00:21:07,560
Speaker 3: car in it. Thank God for Tom Todd Is It's

508
00:21:07,600 --> 00:21:09,240
Speaker 3: Todd's hero. But I will tell you so, back in

509
00:21:09,240 --> 00:21:10,520
Speaker 3: the day we first started the show, we had a

510
00:21:10,560 --> 00:21:13,439
Speaker 3: sixty seven Camaro, not in the greatest shape. And the

511
00:21:13,480 --> 00:21:15,800
Speaker 3: reason I built the sixty eight is because I needed

512
00:21:15,840 --> 00:21:17,639
Speaker 3: to make sure that when I started the car in

513
00:21:17,640 --> 00:21:19,840
Speaker 3: front of a couple hundred fans standing in front of

514
00:21:19,880 --> 00:21:23,480
Speaker 3: the restaurant, it didn't just sit there and going I'm like,

515
00:21:23,520 --> 00:21:26,800
Speaker 3: this is embarrassing. We did have one time where the

516
00:21:26,840 --> 00:21:32,280
Speaker 3: top got broken going down. I'm a backyard mechanic, not

517
00:21:32,320 --> 00:21:36,359
Speaker 3: the greatest mechanic, and we were in Boulder City, Nevada,

518
00:21:36,480 --> 00:21:39,480
Speaker 3: and I had to get a cheap pair of tools

519
00:21:40,040 --> 00:21:43,119
Speaker 3: box and wrenches and take the top off of the car.

520
00:21:43,400 --> 00:21:45,600
Speaker 3: If you ever watched the Coffee Cup in Boulder in

521
00:21:45,640 --> 00:21:48,159
Speaker 3: Boulder City, Nevada. If you ever watch that episode and

522
00:21:48,200 --> 00:21:50,520
Speaker 3: you see the car, look at the car cover in

523
00:21:50,560 --> 00:21:52,240
Speaker 3: the back. This is like some inside notunch. I never

524
00:21:52,240 --> 00:21:54,639
Speaker 3: told anybody this. Look at the cover because I had

525
00:21:54,680 --> 00:21:57,359
Speaker 3: to take the entire top off the car and then

526
00:21:57,440 --> 00:22:00,480
Speaker 3: we stuffed produce boxes in the back and filled it

527
00:22:00,520 --> 00:22:02,720
Speaker 3: with towels to make the cut that make the bimini

528
00:22:03,040 --> 00:22:04,000
Speaker 3: whatever the top fit.

529
00:22:03,840 --> 00:22:05,280
Speaker 2: The back of it, and no one would ever know.

530
00:22:06,359 --> 00:22:08,040
Speaker 3: I've never told you it until now. But you know,

531
00:22:08,840 --> 00:22:11,000
Speaker 3: bring the truth out of people. You're like some years,

532
00:22:11,000 --> 00:22:11,800
Speaker 3: here's something in the air.

533
00:22:11,960 --> 00:22:14,720
Speaker 4: TV's been doing these little tricks for years. There's all

534
00:22:14,720 --> 00:22:15,560
Speaker 4: sorts of stuff going on.

535
00:22:15,680 --> 00:22:18,400
Speaker 2: Radio. Never does any of that. Never, never, never, never.

536
00:22:18,520 --> 00:22:21,520
Speaker 4: Look, we love you, guy, We've loved you for nineteen

537
00:22:21,600 --> 00:22:23,680
Speaker 4: years and we're gonna love you for at least another

538
00:22:23,760 --> 00:22:24,640
Speaker 4: two or three.

539
00:22:25,040 --> 00:22:28,639
Speaker 2: So you see, you just don't hear the freight train coming.

540
00:22:28,880 --> 00:22:30,800
Speaker 2: You're standing there waving at the crowd, and then the

541
00:22:30,840 --> 00:22:31,720
Speaker 2: thing just takes you out.

542
00:22:32,600 --> 00:22:35,080
Speaker 4: So do us a favor, not guy, do us a favor.

543
00:22:35,440 --> 00:22:38,080
Speaker 4: Make sure you support supports a sixth season of course

544
00:22:38,160 --> 00:22:40,159
Speaker 4: of a tournament of champions, which is this Sunday night

545
00:22:40,200 --> 00:22:44,240
Speaker 4: at eight o'clock. And make sure you check out Chicken Guy.

546
00:22:44,400 --> 00:22:46,359
Speaker 4: Chicken Guy no matter where you are, the one in

547
00:22:46,400 --> 00:22:47,520
Speaker 4: Times Square is not the only one.

548
00:22:47,600 --> 00:22:49,080
Speaker 2: No, we got Chicken Guy all over the country. Now

549
00:22:49,200 --> 00:22:50,080
Speaker 2: paramus New Jersey.

550
00:22:50,119 --> 00:22:50,760
Speaker 4: When's that coming?

551
00:22:50,840 --> 00:22:51,680
Speaker 2: Yeah? Next week.

552
00:22:53,520 --> 00:22:57,040
Speaker 3: We started our first one in Disney Springs where we're

553
00:22:57,080 --> 00:22:57,520
Speaker 3: in Texas.

554
00:22:57,600 --> 00:22:58,920
Speaker 2: Now we're in California.

555
00:22:59,040 --> 00:23:01,480
Speaker 3: The key te what the real key to this Chicken

556
00:23:01,480 --> 00:23:04,399
Speaker 3: Guy is is great chicken and then we make the

557
00:23:04,480 --> 00:23:07,159
Speaker 3: chicken by hand. But being the boss of the sauce

558
00:23:07,200 --> 00:23:09,520
Speaker 3: and this Flavortown sauces, that was my biggest thing is

559
00:23:09,560 --> 00:23:12,439
Speaker 3: I'm just like you. I am a sauce junkie. I

560
00:23:12,520 --> 00:23:16,560
Speaker 3: want sauces on everything, and even simple foods can be.

561
00:23:16,480 --> 00:23:17,680
Speaker 2: Elevated to the next level.

562
00:23:17,720 --> 00:23:20,199
Speaker 3: So the Flavortown Sauces was the that was really what

563
00:23:20,280 --> 00:23:22,360
Speaker 3: kind of helped cattle it at work as a catalyst.

564
00:23:22,359 --> 00:23:24,040
Speaker 2: So, by the way, during this interview, you keep hearing

565
00:23:24,040 --> 00:23:26,919
Speaker 2: this noise. Yes, that's not annoying at all.

566
00:23:27,440 --> 00:23:29,480
Speaker 5: Jewelry diamonds.

567
00:23:29,880 --> 00:23:33,320
Speaker 3: Absolutely, well, look we love you guy. I really appreciate

568
00:23:33,359 --> 00:23:35,320
Speaker 3: being invited this. I know this is my tenth visit,

569
00:23:35,400 --> 00:23:37,359
Speaker 3: and the fact that on my ninth visit you said

570
00:23:37,560 --> 00:23:39,440
Speaker 3: it's the Golden Mic Award. So you're going to take

571
00:23:39,440 --> 00:23:41,719
Speaker 3: that golden mic that you have that I don't, and

572
00:23:41,760 --> 00:23:43,359
Speaker 3: I leave with that today and I just want to

573
00:23:43,400 --> 00:23:44,560
Speaker 3: say you're a man of.

574
00:23:44,520 --> 00:23:47,000
Speaker 2: Your word and I appreciate it so much. It really

575
00:23:47,200 --> 00:23:51,080
Speaker 2: takes the brotherhood they come together. No no, no, that's copper,

576
00:23:51,280 --> 00:23:53,680
Speaker 2: that's golden. Don't try to sell me the difference.

577
00:23:53,840 --> 00:23:57,560
Speaker 4: We'll find you a golden mark of so everything, guy

578
00:23:57,400 --> 00:23:58,600
Speaker 4: for we love you.

579
00:23:58,680 --> 00:24:04,200
Speaker 2: Guys who chooses to get up at this time? Morning?

580
00:24:05,359 --> 00:24:07,119
Speaker 1: Elvistrand in the Morning Show