February 28, 2025 • 23 mins
Tournament of Champions returns March 2nd on The Food Network at 8 PM!
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Episode Transcript
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Speaker 1 (00:00):
Live from the Mercedes Benz Interview Lounge.
Speaker 2 (00:04):
He was here Wednesday, bad news. He remembered the address
in his back. It's guy pied is in the house.
I haven't.
Speaker 3 (00:13):
I haven't been here for five seconds, and I've already
had I already had the truck back over me.
Speaker 2 (00:17):
Okay, I got it. I got it. It's great to
be home.
Speaker 4 (00:21):
We love it when you're here. We love it when
you're anywhere, and you're everywhere. We've seen you last week.
You were at the South Beach Wine Food Festival, in
which I didn't I noticed you weren't there this year.
Are you still have that restraining order?
Speaker 3 (00:32):
I mean you're not allowed to come around within five
hundred feet. If I'm gonna have that removed, you have
the power. We have so much to talk about with you.
First of all, a chicken guy right down the street
in Times Square is open. We had a tasting of
that Wednesday, and you brought somewhere today.
Speaker 2 (00:47):
Right.
Speaker 3 (00:47):
I just figured you. I was looking at you, and
I'm thinking, you can't even walk out in a heavy wind.
Now You're so light. You have to have like lead feet,
lead boots like those divers.
Speaker 2 (00:56):
Had back in the day. If I took my shirt off,
I would clear this room. It's not a is that?
What is? Okay? Yeah?
Speaker 4 (01:01):
One thing we love one of the many things we
love about chicken guy, the sauces you had with this
fried chicken. And no one loves sauce more than Gandhi.
Speaker 2 (01:08):
I have my flight flight of sauce.
Speaker 3 (01:10):
She told me there was that we have a flight
of sauces. Which sauce are you loving the most?
Speaker 5 (01:14):
Oh?
Speaker 2 (01:15):
Okay?
Speaker 6 (01:15):
So the buffalo is very good, so is the barbecue.
I got the special sauce, which is the one I
think I like the most.
Speaker 2 (01:21):
That's funny.
Speaker 3 (01:22):
That is the number one selling sauce across the country.
We're in thirty thousand grocery stores across the country with
Flavortown sauces, I mean, flavor toun Sauce is on fire.
And it started out as Donkey sauce was the number
one sauce, which I still is my favorite sauce.
Speaker 5 (01:38):
But the.
Speaker 3 (01:40):
Secret sauce that's more of a kind of what we'd
call fry sauce in the Midwest.
Speaker 2 (01:44):
So it's got a little ketchup's got.
Speaker 3 (01:45):
A little mustard, got little may I got a little
bit of spice got a little seasoning, but that is
but that is That's the hot cellar.
Speaker 2 (01:51):
The other favorite I have over there, you have that
National hot honey. Yes, I do. That's my favorite.
Speaker 3 (01:55):
Wait a second, I brought you to the honey too
because you were talking about honey mustard on you ask me.
Speaker 2 (01:59):
You said everything Dad to have a honey.
Speaker 4 (02:00):
Speaking of sauce, did you and Kane Brown hook up together?
You created a sauce with Cakee? I wish no offense.
I love Katee Brown. He's one of our friends. What
does he know about sauces?
Speaker 3 (02:09):
Well, I think that most artists, particularly country artists, have
a real passion and appreciation for great food. And when
we talked to Caine about it, and Caine had not
a recipe but a place that he liked the sauce
from a style of sauce. So we worked on it
for about six months and kept sending it to him
like what do you think?
Speaker 2 (02:27):
What do you think? What do you think? What do
you think?
Speaker 3 (02:28):
And finally he's like, this is it? And so we
came out with this collab together and it just it crushed.
We had so much fun. So we're talking now. Of
course everybody's comeing along like, hey, you know, I've got
this sauce that I was thinking about. Some of them
aren't really going to be marketable and it would be
on the shelf. But Caine's was Any's such a great guy.
Speaker 2 (02:45):
I mean, is it a literally a brown sauce? What
is it?
Speaker 3 (02:48):
It's barbecue sauce. Yeah, yeah, no, it's a barbe Yeah,
it's a barbie sauce. And not all barbecue sauces are
so varied. It's not It's not like Alfredo sauce. Malfreda
sauce got a little bit of a window, you know.
But when you get into sauces like hot sauce, that
that's a huge that's a you know, that's a huge
window of challenges or or representations from sweet to heat,
(03:09):
the salty to extra spicy to extra vinegar. And so
barbecue sauce is kind of along those lines. And we
have regions of barbecue. So this is a little bit
more on the I would think a little more of
the vinegary side, but not not super but not super
vinegar and a good little bit of sweetness to it.
Speaker 2 (03:25):
It's great sauce.
Speaker 4 (03:26):
There's a sauce I love in the Caribbean. We were
just in Turks and Kkos at the Conk Shack, and.
Speaker 2 (03:30):
I think you're pronouncing it wrong. It is conk. Well,
what don't you say conk? Just keep saying it.
Speaker 4 (03:39):
It's a it's a Caribbean flavored. I think that's the
new sauce you should be you should be looking at.
Speaker 3 (03:45):
I think that you'll try the secret sauce, Special Sauce,
Secret Sauce.
Speaker 2 (03:49):
I think you try that.
Speaker 3 (03:50):
I think you'll find that similar to maybe not as spicy,
but I think it's along those lines.
Speaker 2 (03:55):
You don't say conch, do you, because that's not right.
Speaker 3 (03:57):
No, no, no no, But you can't say it and
not not smile.
Speaker 4 (04:04):
So I don't know about you, but if you've been
watching Guy as long as we have, we've been watching
your son Hunter grow up with you on right shows.
And now he's a part of the show. I mean
he's he's a major part of your brand. Now he's
getting married.
Speaker 2 (04:18):
Yes he is. So are you? Do you have to
cook for your own son's wedding, Believe it or not.
Speaker 3 (04:22):
I'm not going to cook for it. It is going
to be at my ranch or our ranch, or the
kids ranch. It's called hunt Ride Ranch. That's where if
you used to film Guy's ranch kitchen. So it's it's interesting,
h he has so many aunts and uncles, so many
of my friends that are great chefs that love him
and have seen him grow up just as you have
and said, oh, we want to help, we want to help,
(04:43):
we want to help. So now how do you get
you know, seven or eighty your great friends that are
all super chefs, that all want to come in and
weigh in on the on the wedding menu, you buy
more burners, is what you do. We're going to be
buying more of something. I don't know what it is,
but you know, it's just a really quaint, so funny.
Erica on my publishts said, yeah, you made a quote
the other day that it's just going to be kind
of like a small, small wedding of three hundred and
(05:05):
fifty shows.
Speaker 2 (05:06):
A small wedding's fifty people. Three hundred and fifty is ridiculous.
Speaker 3 (05:09):
I said, I think it's ridiculous too, But now it's
going to be a yeah, it's what he wants, that's
what they want.
Speaker 4 (05:13):
Look at everything that's happened to you since the first
time we met nineteen years ago. Guy Fieri was on
our show and you were still interning from high school.
And he didn't even he didn't even he wasn't even
on a camera then, but he was on the show.
Speaker 3 (05:27):
We helped the pick the winning with that question. The
show was, oh the next few network stars. Yeah, they
don't call it, so they don't have anymore. The show's
the show's not on there anymore. I have been asking
the network to bring it back because I really want
to give somebody the opportunity like I, like I had.
The way I went through the season that I went through,
there was a lot of a lot of tutelage. Yes
(05:49):
it was all competition, but you got to learn things.
So I got to learn from the best. Rachel Ray
was I think one of my greatest teachers. Bobby was
a great teacher. There was just so many different people
out in Brown waded in about like how to make
your show, would make it you? So there were so
many It was a much different show season two that
I think it evolved to. But I've asked to bring
it back and let me see if I can help
develop the next uh, you know, the next superstar.
Speaker 2 (06:11):
Remember that day Chicken parmer Jow.
Speaker 4 (06:14):
We had I think it was five yep, some of
contestants and Guy was one of them, and we asked
for chicken parm because that's the official official dish of
our show.
Speaker 3 (06:23):
And so you have an official dish of chicken port
Where is the Why is there not a chicken parm mascot?
Speaker 2 (06:30):
Somebody chancing around as a cutlet they try to eat
them right around? I make a video game.
Speaker 4 (06:36):
Okay, your chicken porn was by far the best, and
we knew when you left our show that day that
you were the next network star, right Well, I appreciate
the support on that, and it has been quite a
wild ride, a lot of things going on, but you know,
the Network's been awesome to me and the opportunities I have.
I produced a bunch of shows now for my my
fellow chefs and friends, and Tournament of Champions being one
(06:56):
of them. And the whole reason I built that was
just make sure that I gave back and recognize where
I came from and what how hard of it? You
know what you got to You gotta have a great
platform to start from, and that's why I tried to
create so.
Speaker 6 (07:08):
When you're looking if you get this show that you
want to do. What are you looking for in the
next star.
Speaker 3 (07:14):
I think they got to be able to do it all.
I mean, you gotta be able to walk and talk pressure. No,
it's you got to be able to walk and talk.
You got to really know food. I mean like food
has to run in your blood. You have to be
food centric. Food first. I've bet a lot of people
that are really good on TV don't quite have all
the chops and food, so they can't really engage.
Speaker 2 (07:32):
To the to the depths.
Speaker 3 (07:34):
And then I've watched people that have really amazing food
h knowledge and background and experience, but they can't walk
and talk, and there's just a it's it's really that
unique blend of the two.
Speaker 2 (07:46):
But I think that people can be taught. I can't
teach you food. Food.
Speaker 3 (07:49):
You gotta know you got to come in with the
food chops. But after that, like learning how to do it.
You guys were a great experiences youme around. Dude, I
was so nervous. You guys are nationwide and I'm coming
in You're gonna have my chicken farm. I'm like, I'm
gonna die. But you learned to get through it and
not sit there and you know, step all over yourself
when you're trying to talk. And you guys gave us
great experience. So I think it's that. I think it's
(08:10):
let's bring him in with great food experience and let's
see if we can train them to be camera and radio.
Speaker 2 (08:16):
Pretty see.
Speaker 6 (08:17):
I think this is Elvis's next calling. He needs to
be the star of the show.
Speaker 2 (08:20):
No no, no, yeah, no, no, absolutely no.
Speaker 6 (08:22):
You know food and you can walk and talk, and
you're trying to get rid of us.
Speaker 2 (08:25):
This will be perfect. She's got a point. You could
be the protege. I mean, we could just.
Speaker 3 (08:30):
Do a coaching you into who knows. I mean he
has the right hair from the right hair, the leather jacket.
Speaker 2 (08:37):
I mean he's got the pack. That would be a
great concept, right from the start to finish. How you
coach them from the beginning and what they look like
at the end.
Speaker 4 (08:43):
Danielle Stocking a good idea for her show. The network
is stealing these. I do want to bring up something.
I have to say thank you to you. I have
not seen you for a private moment since the pandemic.
Speaker 2 (08:56):
Pandemic.
Speaker 4 (08:57):
You worked your ass off to take care of a
lot of people, and I know you probably don't want
to toot your own horn. You want to talk about
what you and your friends did, because you really did
a lot.
Speaker 2 (09:08):
I'll make it. I'll make it a quick story.
Speaker 3 (09:11):
I got word from friends inside of the California legislation
that they were going to be closing restaurants in California.
And at that time, I didn't have any restaurants in California.
And I'm thinking, oh my gosh, I think it was
a Wednesday, and I'm like, I have all my friends
are loading up their walk ins right now, getting ready
for their weekend. Everybody's looking forward to the restaurantdustry. We
look forward weekend. That's when people start really making their money.
(09:31):
That's when everything comes, you know. It's kind of you
work all through the week and then you really make
the bank on your Friday, Saturday Sunday. I'm like, these
people are going to be I mean, they're going to
be hamstrung on this one. They're going to be the
Achilles Heel. So it happens they close their restaurants and
that Sunday night, I called my attorney Buddy. I said, hey,
I need the names of the fifty biggest most powerful
(09:52):
people that are making money off the restaurant industry. So
I want Pepsi and Coke and Uber Eats and Amazon
and you name it, give me their email.
Speaker 2 (10:00):
Okay.
Speaker 3 (10:00):
So he doesn't really understand what it's all about. Long
story short, I make individual thirty to ninety second videos saying, hey, Pepsi,
you've been a partner with us in the restaurant industry
forever and you've been making great money and this has
always worked out good. But you know what, we're coming,
the pandemics hitting, and I've got all these restaurant workers
are going to be out of jobs and they're going
to need some money and need money quick. Because we
(10:20):
live paycheck to paycheck in this business. I'd really appreciate
if you partner with me. I want to raise a
bunch of money and I'll make sure everybody knows you're
a superstar. And the reason I bring Pepsi up is
because the next morning, my manager calls and says, hey,
I got Pepsi on the phone, something about a hot
message from you. They want to give you a million dollars.
Speaker 2 (10:41):
I'm almost time.
Speaker 3 (10:42):
I almost drove off the road, and by the end
of that day we are at like six point five million,
and every morning I'd get up at four am and
do feeds to New York to do live feeds New
York talking about this money and raison. We raised twenty
six point eight million dollars and we gave over forty
five thousand, five hundred dollars grants to restaurant workers. And
(11:03):
granted there's one point seven million that were without a job.
But it wasn't so much about the money is It
was about my industry, the industry. I grew up in
the industry I love so much.
Speaker 2 (11:12):
I was.
Speaker 3 (11:12):
I was a chef way before I was ever a
I was a cook before I was a chef. And
it was just showing our industry how much we love them,
how much we respect them, how much we appreciate them.
And that resonated through the industry, I think, and was
a I think it was a pretty vital, vital point
at a vital time beyond.
Speaker 2 (11:28):
The industry, it resonated, and I just want to say
thank you for that. Brother.
Speaker 4 (11:31):
We've had a lot of fun stuff to talk about
with Guy Fieri coming up right after this.
Speaker 1 (11:35):
The Mercedes Benz Interview Lounge.
Speaker 2 (11:38):
The Master of Me is her new biography. It's Kicky Palmer.
Speaker 1 (11:41):
Hey, I have a question about the book.
Speaker 6 (11:43):
If I listen to it on like an audible, are
you telling the story?
Speaker 2 (11:46):
Yes, yes, I lived like an edible. Turn on an audible. Now.
Speaker 7 (11:51):
At Mercedes Benz, there's a reason they go the extra mile,
from testing their vehicles in desert heat and arctic cold
to creating AI that can anticipate your needs and preferences
on the road. They demand every car is worthy of
their star because it's Mercedes Benz.
Speaker 1 (12:09):
Elvis Duran in the Morning Show. This is Elvis Duran
in the Morning Show.
Speaker 2 (12:21):
Ni Pierry is here in during the during the song, yeah, we.
Speaker 4 (12:27):
We just ate more chicken. I gotta be honest. I'm
all chicken out man. I've had more chicken today and.
Speaker 2 (12:32):
You have chicken Komo he can be you can go
to the kop.
Speaker 4 (12:35):
We have to talk about what's happening Sunday on the
Food Network, Yes, and streaming on Max as well. It's
the Tournament of Champions. Don't talk about it because I
know this is your baby.
Speaker 2 (12:46):
This is this is really the baby. I'll say you so.
Speaker 3 (12:48):
Diner's Driving and Dives been on for seventeen years. Maybe yesterday,
but yeah, seems like forever, guys, grocery game ten plus.
So every once in a while you have a little epiphany,
and this about this tournament champions Iron Chef had gone away,
and I was always so bummed about that because all
those Iron chefs I'm such a fan of, you know,
they're just they're masters, They're just incredible competitors, amazing chefs.
(13:12):
And I'm like, we got to do something. We got
to bring back this title belt stuff. There's got to
bring And I'm a huge MMA fan, big boxing fan,
you know, and I'm thinking, I want to make something
that will live in perpetuity so they can come and compete.
They get name champion, they get the championship belt, they
get the championship ring, and forever they will be considered
a champion of this competition. Oh so the network I
(13:37):
wanted nothing to do with it.
Speaker 2 (13:38):
I said, no, it's bracket.
Speaker 3 (13:39):
It's bracket competition, head to head, win one, move on,
lose one, You're gone. No, no, no, we don't have
people who watch sports that Wie resonated right during the pandemic.
Speaker 2 (13:47):
Finally, after three years, it actually hit during March. Maadas.
Speaker 3 (13:50):
They're kind of like, Okay, I guess we have no
other choice. We'll do your tournament of whatever, tournament guys warriors.
They wanted to call it all these goofy names. They said,
do not put my name on it. I want this
to live in perpetuity. I want Hunter to be hosting
this rider after they fire you, exactly because when I
come to work for you and I'm still and I
remember I washed cars really good. So anyhow, we make
this show up and it starts off with a variety
(14:13):
of things. One I said, we're gonna have this wheel
that we're going to spin the wheel and it's going
to pick the protein in the vegetable. And the style
of cooking, and the piece of equipment they must use,
and the time they have. They said, well, what is
that thing called? Five minutes before the show starts? Five
minutes they said, what are you calling that thing over there?
The you know, the death wheel or something. You can't
call something? What do you call the randomizer? The randomizer? Randomizer?
(14:42):
I had five minutes left, and I go, it's random.
You know all the random choices, it's the randomizer. Yeah,
let's work with that. That's a working title. Quick, get
the graphics on the wheel if literally is that. But
I'll tell you the biggest argument was, so here's what
I want. I want them to come out to opening music.
I want them to come out with that title fight. Look,
I want them to be the badass that they are.
These chefs are the best of the best of the best.
(15:04):
I mean, this is an unbelieve I just had all
of them come down or a bunch of them come
down to South Beach Wide and food, and we did
this Tournament of Champions event on Friday night. It was
the best food I think I've ever seen in South Beach.
But the thing is, we're bringing them in, so I
give them their title song. They get to pick the
music they want. They have, they have a fight name
or a chef name and their nickname, and they do
thirty minute battles and it is I'm I mean, I'm
(15:26):
there just like it does. I'm on the edge of
my seat the entire time. There's no faking the time,
there's no oops, somebody dropped something. We're gonna give them
another one. We have no games here. And that the
big thing was I had to have a live audience.
So the last thing came down to I say, they
was just gonna be too much to pay for the audience.
I said that that's it. I said, great, I'll pay
for the audience.
Speaker 2 (15:45):
There you go. How much is an audience?
Speaker 3 (15:49):
He was one hundred and fifty thousand. Wow, you know
it was you know, it was two weeks of filming.
But the reality of it is I didn't to you
wanted the energy of the audience.
Speaker 2 (15:58):
Yeah.
Speaker 3 (15:58):
My my agent, Jason Hoade, Jason let me pick that
up with a shameless drop. But my agent said, you
got them to admit that they need an audience.
Speaker 2 (16:07):
First thing.
Speaker 3 (16:08):
This is the best day of my first thing. We're
walking out of the first competition. We just got done.
We just got done filming. The audience was electric to place.
She was on fire, really well known chef Alex Warner.
Shelley had been sent home, and Alex is one of
my dearest friends, like a sister. Anyhow, we're walking out
in the big President Kathleen Finch looks at me and
she goes, oh God, this show, this is going to
(16:29):
be massive.
Speaker 2 (16:30):
I said, yeah, I agree. You know what I like
about it the most? I said, no, Kathleen, what She
goes the audience.
Speaker 5 (16:37):
And I'm looking back at all my vps and I'm like, yeah, no, really,
the audience what an idea, And it really.
Speaker 3 (16:44):
Is because we know that we all perform at a
higher level when you got all these eyes on you
and we've got a bunch of people. Now, the audience
they come for free. Now they line up in the
parking lot to get in. But it really the energy
level inside of the of the arena, next level. I
have one request because I know an Iron Chef they
had this. Uh, I don't know if you've used this
or because you're going into the sixth season and I
(17:06):
haven't seen this piece of equipment. You're not using the
ice cream machine, are you for what? Okay, So on
Iron Cheft they always had that soft served ice cream machine.
But they would make stupid stuff like tuna ice cream
things like that.
Speaker 2 (17:19):
It was just disgusting. I made Pepto Bismo ice cream
one time. Oh I'm not surprised. Yeah it was actually
it was actually good.
Speaker 6 (17:29):
I feel like that's like, you know how a moxie
zilling when you were taste like bubblegum.
Speaker 2 (17:33):
I feel like that would be good ice cream.
Speaker 4 (17:34):
Yeah, what what other over the counter things would make
great ice cream rob.
Speaker 2 (17:40):
Put a little tossing on it. You can make your
own scissor. Yeah.
Speaker 3 (17:47):
Anyhow, so no, we do make the ice cream machine available. Okay,
so we do have it as a piece of equipment
that they can use.
Speaker 2 (17:54):
I try. You know.
Speaker 3 (17:54):
One of the things we do about it is I
want I always like people on my shows to have
a takeaway. I want them to be able to watch
it and kind of like maybe have a little inspiration
of what they could do with it. So we bring
in a variety of different types of crazy cooking equipment.
I mean, we had a microwave popcorn maker that they
had to use at some point in time. And that
use of the equipment, believe it or not, is a
lot of times the Achilles heel of the chef in
(18:17):
terms of that in the style of cooking. So you know,
if someone make a really nice, fine dining dish, but
it's supposed to be a takeout dish, So can you
really explain that that dish in the way it was presented. Now,
somebody goes and makes a pretty good dish and they
put it in a takeout food box.
Speaker 2 (18:33):
It has a whole different piers.
Speaker 3 (18:34):
But the key, oh this was the other big key
which had never been done before, was blind tasting. So
the judges were sequestered, are sequestered and are never allowed
to see who's cooking. Matter of fact, they're not even
allowed to know who's going to be there competing, and
the competitors aren't allowed to know who's going to be
judging this season. So when they look at the food,
(18:55):
and now the craziest thing for me is when I
know the relationship between the chef that's competing and the
chef that's judging, and the chef that's judging, will look
at it and go, yeah, I don't know that this
is really a good idea. I don't know what this
chef was thinking, and that chef just got done working
for that chef, you know, for some weird little scenario
like that, or their biggest fan of that chef. You know,
(19:17):
it's crazy, And I bring in the star studded cast
of super judges to make it happen. And that's even
another you know, mind blowing moment, because now you're going
to watch all these incredible chefs competing, sitting in their
green room, watching through closed circuit TV, watching the judges
judge them and they're just.
Speaker 2 (19:34):
Crying on the floor, jumping on the couch.
Speaker 4 (19:37):
We love drama. Wow, yes, tears. Tears are always good.
So you're rolling into the sixth season. It's happening this Sunday,
eight pm Eastern Pacific on Food Network and Chris streaming
on Max the Tournament of Champions with our friend Guy Fieri.
You know what, congratulations on everything.
Speaker 3 (19:55):
Well, you got some list of notes on it is
here my police report too, you know what, Fa, One
of my favorite conversations about Diner's Drivers and dives is
how it's how the show is put together with duct
tape and a stick.
Speaker 4 (20:11):
Well, okay, let's talk about your convertible. Does that really
go all these places?
Speaker 2 (20:16):
Is that? Is it the same convertible everywhere you go?
Speaker 3 (20:18):
Okay, there's two convertibles. Now, ah, there's two convertibles. Uh,
they are my cars. And we actually did a show
about making the second convertible because if you listen to
my sons sit there and argue about who's getting the
convertible when I'm dead, I'm like, this is morbid.
Speaker 2 (20:34):
Hunters.
Speaker 3 (20:35):
Hey, I was in the car before you were young
riders like, yeah, I'm a better driver. So anyhow, No,
The reason that I really built two is because I
love that car. I love sixty eight Camaros. I'm a
bow tie guy, and my car is always on the road.
We have one guy, a great guy named Todd, that
all he does is drive a truck and a trailer
around the country with that car. And for to Todd
(20:56):
is a it's Todd's a hero. But I will tell
you so. Back in the day we first started the show,
we had sixty seven Camaro, not in the greatest shape.
And the reason I built the sixty eight is because
I needed to make sure that when I started the
car in front of a couple hundred fans standing in
front of the restaurant, it didn't just sit there and
going I'm like, this is embarrassing. We did have one
time where the top got broken going down. I'm a
(21:20):
backyard mechanic, not the greatest mechanic, and we were in
Boulder City, Nevada, and I had to get a cheap
pair of tools box and wrenches and take the top
off of the car. If you ever watched the Coffee
Cup in Boulder in Boulder City, Nevada, if you ever
watch that episode and you see the car, look at
the car cover.
Speaker 2 (21:40):
In the back. This is like some inside notunch. I
never told anybody this.
Speaker 3 (21:42):
Look at the cover because I had to take the
entire top off the car and then we stuffed produce
boxes in the back and filled it with towels to
make the cut that make the biminiats whatever the top
fit the back of.
Speaker 2 (21:53):
It, and no one would ever know. I've never told
you about it until now.
Speaker 3 (21:57):
But you know, see how you bring the truth out
of people except us here something in the air.
Speaker 4 (22:02):
TV's been doing these little tricks for years. There's all
sorts of stuff going on radio. Never does any of that, never, never, never, never. Look,
we love you, guy, We've loved you for nineteen years
and we're gonna love you for at least another two
or three.
Speaker 5 (22:14):
So you see, you just don't hear the freight train coming.
You're standing there waving at the crowd, and then the
thing just.
Speaker 2 (22:20):
Takes you out.
Speaker 4 (22:22):
So do us a favor, not guy, do us a favor.
Make sure you support supports the sixth season, of course
of a Tournament of Champions, which is this Sunday night
at eight o'clock. And make sure you check out Chicken Guy,
Chicken Guy, No matter where you are, the one in
Time Square is not the only one.
Speaker 2 (22:37):
No, we got Chicken Guy all over the country. Now
paramus New Jersey. When's that coming next week?
Speaker 3 (22:43):
We started our first one at Disney Springs where we're
in Texas.
Speaker 2 (22:47):
Now we're in California.
Speaker 3 (22:48):
The key, I'll tell you what the real key to
is this Chicken Guy is is great chicken. And then
we make the chicken by hand. But being the boss
of the sauce and this Flavor Town sauces, that was
my biggest things. I'm just like you. I am a
sauce junkie. I want sauces on everything, and even simple
foods can be elevated to the next level. So the
Flavortown sauces was the that was really what kind of
(23:10):
helped cattile it at work as the catalyst.
Speaker 2 (23:12):
So, by the way, during this interview, you keep hearing
this noise. Yes, that's not annoying at all. This is
Jewelry's diamonds.
Speaker 3 (23:19):
Absolutely. Well, look, we love you guy. I really appreciate
being invited this. I know this is my tenth visit
and the fact that on my ninth visit you said
it's the Golden Mic Award so you're going to take
that golden mic that you have that I don't, and
I leave with that today and I just want to say,
you're a man of your word and I appreciate you
so much.
Speaker 5 (23:36):
It really takes the brotherhood. They're coming together. No no, no,
that's copper, that's golden. Don't try to sell me the difference.
We'll find you a golden mirk of you. So everything,
Guy Fieri, We love you. Guys.
Speaker 2 (23:51):
Who chooses to get up at this? I know?
Speaker 1 (23:53):
Morning Elvis ter Rand in the Morning Show
Live from the Mercedes Benz Interview Lounge.
Speaker 2 (00:04):
He was here Wednesday, bad news. He remembered the address
in his back. It's guy pied is in the house.
I haven't.
Speaker 3 (00:13):
I haven't been here for five seconds, and I've already
had I already had the truck back over me.
Speaker 2 (00:17):
Okay, I got it. I got it. It's great to
be home.
Speaker 4 (00:21):
We love it when you're here. We love it when
you're anywhere, and you're everywhere. We've seen you last week.
You were at the South Beach Wine Food Festival, in
which I didn't I noticed you weren't there this year.
Are you still have that restraining order?
Speaker 3 (00:32):
I mean you're not allowed to come around within five
hundred feet. If I'm gonna have that removed, you have
the power. We have so much to talk about with you.
First of all, a chicken guy right down the street
in Times Square is open. We had a tasting of
that Wednesday, and you brought somewhere today.
Speaker 2 (00:47):
Right.
Speaker 3 (00:47):
I just figured you. I was looking at you, and
I'm thinking, you can't even walk out in a heavy wind.
Now You're so light. You have to have like lead feet,
lead boots like those divers.
Speaker 2 (00:56):
Had back in the day. If I took my shirt off,
I would clear this room. It's not a is that?
What is? Okay? Yeah?
Speaker 4 (01:01):
One thing we love one of the many things we
love about chicken guy, the sauces you had with this
fried chicken. And no one loves sauce more than Gandhi.
Speaker 2 (01:08):
I have my flight flight of sauce.
Speaker 3 (01:10):
She told me there was that we have a flight
of sauces. Which sauce are you loving the most?
Speaker 5 (01:14):
Oh?
Speaker 2 (01:15):
Okay?
Speaker 6 (01:15):
So the buffalo is very good, so is the barbecue.
I got the special sauce, which is the one I
think I like the most.
Speaker 2 (01:21):
That's funny.
Speaker 3 (01:22):
That is the number one selling sauce across the country.
We're in thirty thousand grocery stores across the country with
Flavortown sauces, I mean, flavor toun Sauce is on fire.
And it started out as Donkey sauce was the number
one sauce, which I still is my favorite sauce.
Speaker 5 (01:38):
But the.
Speaker 3 (01:40):
Secret sauce that's more of a kind of what we'd
call fry sauce in the Midwest.
Speaker 2 (01:44):
So it's got a little ketchup's got.
Speaker 3 (01:45):
A little mustard, got little may I got a little
bit of spice got a little seasoning, but that is
but that is That's the hot cellar.
Speaker 2 (01:51):
The other favorite I have over there, you have that
National hot honey. Yes, I do. That's my favorite.
Speaker 3 (01:55):
Wait a second, I brought you to the honey too
because you were talking about honey mustard on you ask me.
Speaker 2 (01:59):
You said everything Dad to have a honey.
Speaker 4 (02:00):
Speaking of sauce, did you and Kane Brown hook up together?
You created a sauce with Cakee? I wish no offense.
I love Katee Brown. He's one of our friends. What
does he know about sauces?
Speaker 3 (02:09):
Well, I think that most artists, particularly country artists, have
a real passion and appreciation for great food. And when
we talked to Caine about it, and Caine had not
a recipe but a place that he liked the sauce
from a style of sauce. So we worked on it
for about six months and kept sending it to him
like what do you think?
Speaker 2 (02:27):
What do you think? What do you think? What do
you think?
Speaker 3 (02:28):
And finally he's like, this is it? And so we
came out with this collab together and it just it crushed.
We had so much fun. So we're talking now. Of
course everybody's comeing along like, hey, you know, I've got
this sauce that I was thinking about. Some of them
aren't really going to be marketable and it would be
on the shelf. But Caine's was Any's such a great guy.
Speaker 2 (02:45):
I mean, is it a literally a brown sauce? What
is it?
Speaker 3 (02:48):
It's barbecue sauce. Yeah, yeah, no, it's a barbe Yeah,
it's a barbie sauce. And not all barbecue sauces are
so varied. It's not It's not like Alfredo sauce. Malfreda
sauce got a little bit of a window, you know.
But when you get into sauces like hot sauce, that
that's a huge that's a you know, that's a huge
window of challenges or or representations from sweet to heat,
(03:09):
the salty to extra spicy to extra vinegar. And so
barbecue sauce is kind of along those lines. And we
have regions of barbecue. So this is a little bit
more on the I would think a little more of
the vinegary side, but not not super but not super
vinegar and a good little bit of sweetness to it.
Speaker 2 (03:25):
It's great sauce.
Speaker 4 (03:26):
There's a sauce I love in the Caribbean. We were
just in Turks and Kkos at the Conk Shack, and.
Speaker 2 (03:30):
I think you're pronouncing it wrong. It is conk. Well,
what don't you say conk? Just keep saying it.
Speaker 4 (03:39):
It's a it's a Caribbean flavored. I think that's the
new sauce you should be you should be looking at.
Speaker 3 (03:45):
I think that you'll try the secret sauce, Special Sauce,
Secret Sauce.
Speaker 2 (03:49):
I think you try that.
Speaker 3 (03:50):
I think you'll find that similar to maybe not as spicy,
but I think it's along those lines.
Speaker 2 (03:55):
You don't say conch, do you, because that's not right.
Speaker 3 (03:57):
No, no, no no, But you can't say it and
not not smile.
Speaker 4 (04:04):
So I don't know about you, but if you've been
watching Guy as long as we have, we've been watching
your son Hunter grow up with you on right shows.
And now he's a part of the show. I mean
he's he's a major part of your brand. Now he's
getting married.
Speaker 2 (04:18):
Yes he is. So are you? Do you have to
cook for your own son's wedding, Believe it or not.
Speaker 3 (04:22):
I'm not going to cook for it. It is going
to be at my ranch or our ranch, or the
kids ranch. It's called hunt Ride Ranch. That's where if
you used to film Guy's ranch kitchen. So it's it's interesting,
h he has so many aunts and uncles, so many
of my friends that are great chefs that love him
and have seen him grow up just as you have
and said, oh, we want to help, we want to help,
(04:43):
we want to help. So now how do you get
you know, seven or eighty your great friends that are
all super chefs, that all want to come in and
weigh in on the on the wedding menu, you buy
more burners, is what you do. We're going to be
buying more of something. I don't know what it is,
but you know, it's just a really quaint, so funny.
Erica on my publishts said, yeah, you made a quote
the other day that it's just going to be kind
of like a small, small wedding of three hundred and
(05:05):
fifty shows.
Speaker 2 (05:06):
A small wedding's fifty people. Three hundred and fifty is ridiculous.
Speaker 3 (05:09):
I said, I think it's ridiculous too, But now it's
going to be a yeah, it's what he wants, that's
what they want.
Speaker 4 (05:13):
Look at everything that's happened to you since the first
time we met nineteen years ago. Guy Fieri was on
our show and you were still interning from high school.
And he didn't even he didn't even he wasn't even
on a camera then, but he was on the show.
Speaker 3 (05:27):
We helped the pick the winning with that question. The
show was, oh the next few network stars. Yeah, they
don't call it, so they don't have anymore. The show's
the show's not on there anymore. I have been asking
the network to bring it back because I really want
to give somebody the opportunity like I, like I had.
The way I went through the season that I went through,
there was a lot of a lot of tutelage. Yes
(05:49):
it was all competition, but you got to learn things.
So I got to learn from the best. Rachel Ray
was I think one of my greatest teachers. Bobby was
a great teacher. There was just so many different people
out in Brown waded in about like how to make
your show, would make it you? So there were so
many It was a much different show season two that
I think it evolved to. But I've asked to bring
it back and let me see if I can help
develop the next uh, you know, the next superstar.
Speaker 2 (06:11):
Remember that day Chicken parmer Jow.
Speaker 4 (06:14):
We had I think it was five yep, some of
contestants and Guy was one of them, and we asked
for chicken parm because that's the official official dish of
our show.
Speaker 3 (06:23):
And so you have an official dish of chicken port
Where is the Why is there not a chicken parm mascot?
Speaker 2 (06:30):
Somebody chancing around as a cutlet they try to eat
them right around? I make a video game.
Speaker 4 (06:36):
Okay, your chicken porn was by far the best, and
we knew when you left our show that day that
you were the next network star, right Well, I appreciate
the support on that, and it has been quite a
wild ride, a lot of things going on, but you know,
the Network's been awesome to me and the opportunities I have.
I produced a bunch of shows now for my my
fellow chefs and friends, and Tournament of Champions being one
(06:56):
of them. And the whole reason I built that was
just make sure that I gave back and recognize where
I came from and what how hard of it? You
know what you got to You gotta have a great
platform to start from, and that's why I tried to
create so.
Speaker 6 (07:08):
When you're looking if you get this show that you
want to do. What are you looking for in the
next star.
Speaker 3 (07:14):
I think they got to be able to do it all.
I mean, you gotta be able to walk and talk pressure. No,
it's you got to be able to walk and talk.
You got to really know food. I mean like food
has to run in your blood. You have to be
food centric. Food first. I've bet a lot of people
that are really good on TV don't quite have all
the chops and food, so they can't really engage.
Speaker 2 (07:32):
To the to the depths.
Speaker 3 (07:34):
And then I've watched people that have really amazing food
h knowledge and background and experience, but they can't walk
and talk, and there's just a it's it's really that
unique blend of the two.
Speaker 2 (07:46):
But I think that people can be taught. I can't
teach you food. Food.
Speaker 3 (07:49):
You gotta know you got to come in with the
food chops. But after that, like learning how to do it.
You guys were a great experiences youme around. Dude, I
was so nervous. You guys are nationwide and I'm coming
in You're gonna have my chicken farm. I'm like, I'm
gonna die. But you learned to get through it and
not sit there and you know, step all over yourself
when you're trying to talk. And you guys gave us
great experience. So I think it's that. I think it's
(08:10):
let's bring him in with great food experience and let's
see if we can train them to be camera and radio.
Speaker 2 (08:16):
Pretty see.
Speaker 6 (08:17):
I think this is Elvis's next calling. He needs to
be the star of the show.
Speaker 2 (08:20):
No no, no, yeah, no, no, absolutely no.
Speaker 6 (08:22):
You know food and you can walk and talk, and
you're trying to get rid of us.
Speaker 2 (08:25):
This will be perfect. She's got a point. You could
be the protege. I mean, we could just.
Speaker 3 (08:30):
Do a coaching you into who knows. I mean he
has the right hair from the right hair, the leather jacket.
Speaker 2 (08:37):
I mean he's got the pack. That would be a
great concept, right from the start to finish. How you
coach them from the beginning and what they look like
at the end.
Speaker 4 (08:43):
Danielle Stocking a good idea for her show. The network
is stealing these. I do want to bring up something.
I have to say thank you to you. I have
not seen you for a private moment since the pandemic.
Speaker 2 (08:56):
Pandemic.
Speaker 4 (08:57):
You worked your ass off to take care of a
lot of people, and I know you probably don't want
to toot your own horn. You want to talk about
what you and your friends did, because you really did
a lot.
Speaker 2 (09:08):
I'll make it. I'll make it a quick story.
Speaker 3 (09:11):
I got word from friends inside of the California legislation
that they were going to be closing restaurants in California.
And at that time, I didn't have any restaurants in California.
And I'm thinking, oh my gosh, I think it was
a Wednesday, and I'm like, I have all my friends
are loading up their walk ins right now, getting ready
for their weekend. Everybody's looking forward to the restaurantdustry. We
look forward weekend. That's when people start really making their money.
(09:31):
That's when everything comes, you know. It's kind of you
work all through the week and then you really make
the bank on your Friday, Saturday Sunday. I'm like, these
people are going to be I mean, they're going to
be hamstrung on this one. They're going to be the
Achilles Heel. So it happens they close their restaurants and
that Sunday night, I called my attorney Buddy. I said, hey,
I need the names of the fifty biggest most powerful
(09:52):
people that are making money off the restaurant industry. So
I want Pepsi and Coke and Uber Eats and Amazon
and you name it, give me their email.
Speaker 2 (10:00):
Okay.
Speaker 3 (10:00):
So he doesn't really understand what it's all about. Long
story short, I make individual thirty to ninety second videos saying, hey, Pepsi,
you've been a partner with us in the restaurant industry
forever and you've been making great money and this has
always worked out good. But you know what, we're coming,
the pandemics hitting, and I've got all these restaurant workers
are going to be out of jobs and they're going
to need some money and need money quick. Because we
(10:20):
live paycheck to paycheck in this business. I'd really appreciate
if you partner with me. I want to raise a
bunch of money and I'll make sure everybody knows you're
a superstar. And the reason I bring Pepsi up is
because the next morning, my manager calls and says, hey,
I got Pepsi on the phone, something about a hot
message from you. They want to give you a million dollars.
Speaker 2 (10:41):
I'm almost time.
Speaker 3 (10:42):
I almost drove off the road, and by the end
of that day we are at like six point five million,
and every morning I'd get up at four am and
do feeds to New York to do live feeds New
York talking about this money and raison. We raised twenty
six point eight million dollars and we gave over forty
five thousand, five hundred dollars grants to restaurant workers. And
(11:03):
granted there's one point seven million that were without a job.
But it wasn't so much about the money is It
was about my industry, the industry. I grew up in
the industry I love so much.
Speaker 2 (11:12):
I was.
Speaker 3 (11:12):
I was a chef way before I was ever a
I was a cook before I was a chef. And
it was just showing our industry how much we love them,
how much we respect them, how much we appreciate them.
And that resonated through the industry, I think, and was
a I think it was a pretty vital, vital point
at a vital time beyond.
Speaker 2 (11:28):
The industry, it resonated, and I just want to say
thank you for that. Brother.
Speaker 4 (11:31):
We've had a lot of fun stuff to talk about
with Guy Fieri coming up right after this.
Speaker 1 (11:35):
The Mercedes Benz Interview Lounge.
Speaker 2 (11:38):
The Master of Me is her new biography. It's Kicky Palmer.
Speaker 1 (11:41):
Hey, I have a question about the book.
Speaker 6 (11:43):
If I listen to it on like an audible, are
you telling the story?
Speaker 2 (11:46):
Yes, yes, I lived like an edible. Turn on an audible. Now.
Speaker 7 (11:51):
At Mercedes Benz, there's a reason they go the extra mile,
from testing their vehicles in desert heat and arctic cold
to creating AI that can anticipate your needs and preferences
on the road. They demand every car is worthy of
their star because it's Mercedes Benz.
Speaker 1 (12:09):
Elvis Duran in the Morning Show. This is Elvis Duran
in the Morning Show.
Speaker 2 (12:21):
Ni Pierry is here in during the during the song, yeah, we.
Speaker 4 (12:27):
We just ate more chicken. I gotta be honest. I'm
all chicken out man. I've had more chicken today and.
Speaker 2 (12:32):
You have chicken Komo he can be you can go
to the kop.
Speaker 4 (12:35):
We have to talk about what's happening Sunday on the
Food Network, Yes, and streaming on Max as well. It's
the Tournament of Champions. Don't talk about it because I
know this is your baby.
Speaker 2 (12:46):
This is this is really the baby. I'll say you so.
Speaker 3 (12:48):
Diner's Driving and Dives been on for seventeen years. Maybe yesterday,
but yeah, seems like forever, guys, grocery game ten plus.
So every once in a while you have a little epiphany,
and this about this tournament champions Iron Chef had gone away,
and I was always so bummed about that because all
those Iron chefs I'm such a fan of, you know,
they're just they're masters, They're just incredible competitors, amazing chefs.
(13:12):
And I'm like, we got to do something. We got
to bring back this title belt stuff. There's got to
bring And I'm a huge MMA fan, big boxing fan,
you know, and I'm thinking, I want to make something
that will live in perpetuity so they can come and compete.
They get name champion, they get the championship belt, they
get the championship ring, and forever they will be considered
a champion of this competition. Oh so the network I
(13:37):
wanted nothing to do with it.
Speaker 2 (13:38):
I said, no, it's bracket.
Speaker 3 (13:39):
It's bracket competition, head to head, win one, move on,
lose one, You're gone. No, no, no, we don't have
people who watch sports that Wie resonated right during the pandemic.
Speaker 2 (13:47):
Finally, after three years, it actually hit during March. Maadas.
Speaker 3 (13:50):
They're kind of like, Okay, I guess we have no
other choice. We'll do your tournament of whatever, tournament guys warriors.
They wanted to call it all these goofy names. They said,
do not put my name on it. I want this
to live in perpetuity. I want Hunter to be hosting
this rider after they fire you, exactly because when I
come to work for you and I'm still and I
remember I washed cars really good. So anyhow, we make
this show up and it starts off with a variety
(14:13):
of things. One I said, we're gonna have this wheel
that we're going to spin the wheel and it's going
to pick the protein in the vegetable. And the style
of cooking, and the piece of equipment they must use,
and the time they have. They said, well, what is
that thing called? Five minutes before the show starts? Five
minutes they said, what are you calling that thing over there?
The you know, the death wheel or something. You can't
call something? What do you call the randomizer? The randomizer? Randomizer?
(14:42):
I had five minutes left, and I go, it's random.
You know all the random choices, it's the randomizer. Yeah,
let's work with that. That's a working title. Quick, get
the graphics on the wheel if literally is that. But
I'll tell you the biggest argument was, so here's what
I want. I want them to come out to opening music.
I want them to come out with that title fight. Look,
I want them to be the badass that they are.
These chefs are the best of the best of the best.
(15:04):
I mean, this is an unbelieve I just had all
of them come down or a bunch of them come
down to South Beach Wide and food, and we did
this Tournament of Champions event on Friday night. It was
the best food I think I've ever seen in South Beach.
But the thing is, we're bringing them in, so I
give them their title song. They get to pick the
music they want. They have, they have a fight name
or a chef name and their nickname, and they do
thirty minute battles and it is I'm I mean, I'm
(15:26):
there just like it does. I'm on the edge of
my seat the entire time. There's no faking the time,
there's no oops, somebody dropped something. We're gonna give them
another one. We have no games here. And that the
big thing was I had to have a live audience.
So the last thing came down to I say, they
was just gonna be too much to pay for the audience.
I said that that's it. I said, great, I'll pay
for the audience.
Speaker 2 (15:45):
There you go. How much is an audience?
Speaker 3 (15:49):
He was one hundred and fifty thousand. Wow, you know
it was you know, it was two weeks of filming.
But the reality of it is I didn't to you
wanted the energy of the audience.
Speaker 2 (15:58):
Yeah.
Speaker 3 (15:58):
My my agent, Jason Hoade, Jason let me pick that
up with a shameless drop. But my agent said, you
got them to admit that they need an audience.
Speaker 2 (16:07):
First thing.
Speaker 3 (16:08):
This is the best day of my first thing. We're
walking out of the first competition. We just got done.
We just got done filming. The audience was electric to place.
She was on fire, really well known chef Alex Warner.
Shelley had been sent home, and Alex is one of
my dearest friends, like a sister. Anyhow, we're walking out
in the big President Kathleen Finch looks at me and
she goes, oh God, this show, this is going to
(16:29):
be massive.
Speaker 2 (16:30):
I said, yeah, I agree. You know what I like
about it the most? I said, no, Kathleen, what She
goes the audience.
Speaker 5 (16:37):
And I'm looking back at all my vps and I'm like, yeah, no, really,
the audience what an idea, And it really.
Speaker 3 (16:44):
Is because we know that we all perform at a
higher level when you got all these eyes on you
and we've got a bunch of people. Now, the audience
they come for free. Now they line up in the
parking lot to get in. But it really the energy
level inside of the of the arena, next level. I
have one request because I know an Iron Chef they
had this. Uh, I don't know if you've used this
or because you're going into the sixth season and I
(17:06):
haven't seen this piece of equipment. You're not using the
ice cream machine, are you for what? Okay, So on
Iron Cheft they always had that soft served ice cream machine.
But they would make stupid stuff like tuna ice cream
things like that.
Speaker 2 (17:19):
It was just disgusting. I made Pepto Bismo ice cream
one time. Oh I'm not surprised. Yeah it was actually
it was actually good.
Speaker 6 (17:29):
I feel like that's like, you know how a moxie
zilling when you were taste like bubblegum.
Speaker 2 (17:33):
I feel like that would be good ice cream.
Speaker 4 (17:34):
Yeah, what what other over the counter things would make
great ice cream rob.
Speaker 2 (17:40):
Put a little tossing on it. You can make your
own scissor. Yeah.
Speaker 3 (17:47):
Anyhow, so no, we do make the ice cream machine available. Okay,
so we do have it as a piece of equipment
that they can use.
Speaker 2 (17:54):
I try. You know.
Speaker 3 (17:54):
One of the things we do about it is I
want I always like people on my shows to have
a takeaway. I want them to be able to watch
it and kind of like maybe have a little inspiration
of what they could do with it. So we bring
in a variety of different types of crazy cooking equipment.
I mean, we had a microwave popcorn maker that they
had to use at some point in time. And that
use of the equipment, believe it or not, is a
lot of times the Achilles heel of the chef in
(18:17):
terms of that in the style of cooking. So you know,
if someone make a really nice, fine dining dish, but
it's supposed to be a takeout dish, So can you
really explain that that dish in the way it was presented. Now,
somebody goes and makes a pretty good dish and they
put it in a takeout food box.
Speaker 2 (18:33):
It has a whole different piers.
Speaker 3 (18:34):
But the key, oh this was the other big key
which had never been done before, was blind tasting. So
the judges were sequestered, are sequestered and are never allowed
to see who's cooking. Matter of fact, they're not even
allowed to know who's going to be there competing, and
the competitors aren't allowed to know who's going to be
judging this season. So when they look at the food,
(18:55):
and now the craziest thing for me is when I
know the relationship between the chef that's competing and the
chef that's judging, and the chef that's judging, will look
at it and go, yeah, I don't know that this
is really a good idea. I don't know what this
chef was thinking, and that chef just got done working
for that chef, you know, for some weird little scenario
like that, or their biggest fan of that chef. You know,
(19:17):
it's crazy, And I bring in the star studded cast
of super judges to make it happen. And that's even
another you know, mind blowing moment, because now you're going
to watch all these incredible chefs competing, sitting in their
green room, watching through closed circuit TV, watching the judges
judge them and they're just.
Speaker 2 (19:34):
Crying on the floor, jumping on the couch.
Speaker 4 (19:37):
We love drama. Wow, yes, tears. Tears are always good.
So you're rolling into the sixth season. It's happening this Sunday,
eight pm Eastern Pacific on Food Network and Chris streaming
on Max the Tournament of Champions with our friend Guy Fieri.
You know what, congratulations on everything.
Speaker 3 (19:55):
Well, you got some list of notes on it is
here my police report too, you know what, Fa, One
of my favorite conversations about Diner's Drivers and dives is
how it's how the show is put together with duct
tape and a stick.
Speaker 4 (20:11):
Well, okay, let's talk about your convertible. Does that really
go all these places?
Speaker 2 (20:16):
Is that? Is it the same convertible everywhere you go?
Speaker 3 (20:18):
Okay, there's two convertibles. Now, ah, there's two convertibles. Uh,
they are my cars. And we actually did a show
about making the second convertible because if you listen to
my sons sit there and argue about who's getting the
convertible when I'm dead, I'm like, this is morbid.
Speaker 2 (20:34):
Hunters.
Speaker 3 (20:35):
Hey, I was in the car before you were young
riders like, yeah, I'm a better driver. So anyhow, No,
The reason that I really built two is because I
love that car. I love sixty eight Camaros. I'm a
bow tie guy, and my car is always on the road.
We have one guy, a great guy named Todd, that
all he does is drive a truck and a trailer
around the country with that car. And for to Todd
(20:56):
is a it's Todd's a hero. But I will tell
you so. Back in the day we first started the show,
we had sixty seven Camaro, not in the greatest shape.
And the reason I built the sixty eight is because
I needed to make sure that when I started the
car in front of a couple hundred fans standing in
front of the restaurant, it didn't just sit there and
going I'm like, this is embarrassing. We did have one
time where the top got broken going down. I'm a
(21:20):
backyard mechanic, not the greatest mechanic, and we were in
Boulder City, Nevada, and I had to get a cheap
pair of tools box and wrenches and take the top
off of the car. If you ever watched the Coffee
Cup in Boulder in Boulder City, Nevada, if you ever
watch that episode and you see the car, look at
the car cover.
Speaker 2 (21:40):
In the back. This is like some inside notunch. I
never told anybody this.
Speaker 3 (21:42):
Look at the cover because I had to take the
entire top off the car and then we stuffed produce
boxes in the back and filled it with towels to
make the cut that make the biminiats whatever the top
fit the back of.
Speaker 2 (21:53):
It, and no one would ever know. I've never told
you about it until now.
Speaker 3 (21:57):
But you know, see how you bring the truth out
of people except us here something in the air.
Speaker 4 (22:02):
TV's been doing these little tricks for years. There's all
sorts of stuff going on radio. Never does any of that, never, never, never, never. Look,
we love you, guy, We've loved you for nineteen years
and we're gonna love you for at least another two
or three.
Speaker 5 (22:14):
So you see, you just don't hear the freight train coming.
You're standing there waving at the crowd, and then the
thing just.
Speaker 2 (22:20):
Takes you out.
Speaker 4 (22:22):
So do us a favor, not guy, do us a favor.
Make sure you support supports the sixth season, of course
of a Tournament of Champions, which is this Sunday night
at eight o'clock. And make sure you check out Chicken Guy,
Chicken Guy, No matter where you are, the one in
Time Square is not the only one.
Speaker 2 (22:37):
No, we got Chicken Guy all over the country. Now
paramus New Jersey. When's that coming next week?
Speaker 3 (22:43):
We started our first one at Disney Springs where we're
in Texas.
Speaker 2 (22:47):
Now we're in California.
Speaker 3 (22:48):
The key, I'll tell you what the real key to
is this Chicken Guy is is great chicken. And then
we make the chicken by hand. But being the boss
of the sauce and this Flavor Town sauces, that was
my biggest things. I'm just like you. I am a
sauce junkie. I want sauces on everything, and even simple
foods can be elevated to the next level. So the
Flavortown sauces was the that was really what kind of
(23:10):
helped cattile it at work as the catalyst.
Speaker 2 (23:12):
So, by the way, during this interview, you keep hearing
this noise. Yes, that's not annoying at all. This is
Jewelry's diamonds.
Speaker 3 (23:19):
Absolutely. Well, look, we love you guy. I really appreciate
being invited this. I know this is my tenth visit
and the fact that on my ninth visit you said
it's the Golden Mic Award so you're going to take
that golden mic that you have that I don't, and
I leave with that today and I just want to say,
you're a man of your word and I appreciate you
so much.
Speaker 5 (23:36):
It really takes the brotherhood. They're coming together. No no, no,
that's copper, that's golden. Don't try to sell me the difference.
We'll find you a golden mirk of you. So everything,
Guy Fieri, We love you. Guys.
Speaker 2 (23:51):
Who chooses to get up at this? I know?
Speaker 1 (23:53):
Morning Elvis ter Rand in the Morning Show
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