December 22, 2025 • 24 mins
In 2025 we had so many amazing people stop by Elvis Duran and the Morning Show. Here's one of our favorites!
Guy Fieri's 'The Tournament of Champions' is on The Food Network!
OG Air Date February 28th, 2025.
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Episode Transcript
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Speaker 1 (00:00):
Unforgettable stars, shocking confessions, and hilarious moments.
Speaker 2 (00:05):
These are the year's.
Speaker 1 (00:06):
Best celebrity interviews on Elvis Duran in the Morning Show
Live from the Mercedes Benz Interview Lounge.
Speaker 2 (00:14):
He was here Wednesday, bad news. He remembered the address
in his back. He's guy Pier is in the house.
I haven't.
Speaker 3 (00:23):
I haven't been here for five seconds, and I've already
had I already had the truck back over me. Okay,
look I got it. I got it. It's great to
be home.
Speaker 4 (00:31):
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.
Speaker 3 (00:39):
In which I didn't I noticed you weren't there this year.
Are you still have that restraining order? I mean you're
not allowed to come around within five hundred feet of
the I'm gonna have that removed.
Speaker 2 (00:49):
You have the power. We have so much to talk
about with you.
Speaker 4 (00:52):
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 (00:58):
Right.
Speaker 3 (00:58):
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 had back in the day.
Speaker 4 (01:08):
If I took my shirt off, I would clear this room.
It's not a pretty suze, is that what?
Speaker 2 (01:11):
Okay? Yeah? One thing we love.
Speaker 4 (01:13):
One of the main things we love about Chicken Guy
the sauces you had with the fried chicken. And no
one loves sauce more than Gandhi.
Speaker 5 (01:18):
I have my flight.
Speaker 2 (01:19):
She has the flight of sauce. She told me there
was that we have a flight of sauces. Which sauce
are you loving the most? Oh? Okay?
Speaker 5 (01:25):
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 (01:31):
That's funny.
Speaker 3 (01:32):
That is the number one selling sauce across the country.
We're in thirty thousand grocery stores across the country with
Flavortown sauces.
Speaker 2 (01:40):
I mean, Flavor Touch sauce is on fire.
Speaker 3 (01:42):
And it started out as Donkey sauce was the number
one sauce, which I still is my favorite sauce.
Speaker 2 (01:48):
But the.
Speaker 3 (01:50):
Secret sauce that's more of a kind of what we'd
call fry sauce in the Midwest.
Speaker 2 (01:54):
So it's got a little ketchup's got.
Speaker 3 (01:55):
A little mustard, got a little ma I, got a
little bit of spice, got a little seasoning. But that is,
but that is That's the hot cellar. The other favorite
I have over there, you have that National hot honey. Yes,
I do, that's my favorite. Wait a second, I brought
you to the honey too because you were talking about you.
Speaker 2 (02:09):
Ask me. He said, everything you had to have to
have a honey.
Speaker 4 (02:11):
Speaking of sauce, did you and Caine Brown hook up together?
You created a sauce with cake? I wish no offense.
I love Kate Brown.
Speaker 2 (02:18):
He's one of our friends. What does he know about sauces?
Speaker 3 (02:20):
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 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, what do you think?
Speaker 2 (02:38):
What do you think? What do you think?
Speaker 3 (02:39):
And finally he's like this is it. And so we
came out with this collab together and it just it crushed.
Speaker 2 (02:45):
We had so much fun. So we're talking now.
Speaker 3 (02:47):
Of course everybody's coming 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 Cain's was an He's such
a great guy.
Speaker 2 (02:55):
I mean, is it a literally a brown sauce? What
is it?
Speaker 3 (02:59):
It's marque sauce. Yeah, yeah, No, it's a barbecue. Yeah,
it's a barbie sauce. And not all barbecue sauces are
so varied. It's not it's not like Alfredo sauce. Alfreda
sauce got a little bit of a window.
Speaker 2 (03:09):
You know.
Speaker 3 (03:10):
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,
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
(03:30):
the vinegary side, but not not super but not super
vinegar and a good little bit of sweetness to it.
Speaker 2 (03:35):
It's great sauce.
Speaker 4 (03:36):
There's a sauce I love in the Caribbean. We were
just in Turks and Caicos at the Conk Shack, and
I think you're pronouncing it wrong.
Speaker 2 (03:42):
It is conk. Well, what don't you say conk? Just
keep saying it.
Speaker 4 (03:49):
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 (03:55):
I think that you'll try the secret sauce, uh, special sauce,
Secret sauce.
Speaker 2 (03:59):
I think try that.
Speaker 3 (04:00):
I think you'll find that similar to maybe not as spicy,
but I think it's along those lines.
Speaker 2 (04:05):
You don't say conch, do you, because that's not right. No, no, no, no.
But you can't say it and not smile.
Speaker 4 (04:14):
So I don't know about you, but if you've been
watching DIY 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 (04:28):
Yes he is. So are you? Do you have to
cook for your own son's wedding.
Speaker 3 (04:32):
Believe it or not, 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. Uh, 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,
(04:52):
we want to help, we want to help. So now
how do you get you know, seven or eighty or
great friends that are all super chefs that all want
to come in and wagh in on the on the
wedding menu, you buy more burners.
Speaker 2 (05:03):
Is what you do. We're going to be buying more
of something.
Speaker 3 (05:05):
I don't know what it is, but you know, it's
just a really quaint, so funny Eric on my publists 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 fifty shows. A small wedding's fifty people,
three hundred and fifty is ridiculous, 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 (05:24):
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 camera then, but he was on the show.
Speaker 3 (05:37):
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,
(05:59):
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 wading about like how to make your
show and 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 4 (06:22):
Remember that day, Chicken parmer Jo, 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.
Speaker 3 (06:32):
Dish of our ship. And so you have an official
dish of chicken port. Where is the Why is there
not a chicken parm mascot? Somebody chancing around as a
cutlet they try to eat him right around?
Speaker 2 (06:45):
Make a video game?
Speaker 4 (06:46):
Okay, your chicken parm 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 work's been awesome to me and the opportunities I have.
I produce a bunch of shows now for my fellows,
chefs and friends, and Tournament of Champions being one of them.
(07:07):
And the whole reason I built that was just to
make sure that I gave back and recognize where I
came from and 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.
Speaker 5 (07:18):
Create So 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 (07:25):
I think they got to be able to do it all.
I mean, you got to be able to walk in
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, and I've met
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 to the to the depths. And then
(07:45):
I've watched people that have really amazing food 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. But I think that people can be taught.
I can't teach you food food. 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 experience.
Speaker 2 (08:05):
Did you brown Dude? I was so nervous.
Speaker 3 (08:07):
You guys are nationwide and I'm coming in you're gonna
try my chicken farm.
Speaker 2 (08:11):
I'm like, I'm gonna die.
Speaker 3 (08:12):
But you learn to get through it and not sit there,
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 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 (08:27):
Pretty see.
Speaker 5 (08:27):
I think this is Elvis's next calling. He needs to
be the star of the show. No, no, no, yeah, no,
absolutely no. You know, food and you can walk and talk,
and you're trying to get rid of us. This will
be perfect.
Speaker 3 (08:37):
Get she's got a point. You could be the protege.
I mean we could just do a coaching you into
who knows. I mean he has the right hair, that
right hair, the leather jacket.
Speaker 2 (08:47):
I mean, he's got the pass. That would be a
great concept, right from the start to finish.
Speaker 5 (08:50):
How you coach them from the beginning and what they
look like at the end.
Speaker 4 (08:54):
Danielle Stock a good idea for her show. The network
is stealing these ideas. I do want to bring up
something U. I have to say thank you to you.
I have not seen you for a private moment. Since
the pandemic. Pandemic, 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
(09:14):
to talk about what you and your friends did, because
you really did a lot.
Speaker 2 (09:19):
I'll make it. I'll make it a quick story.
Speaker 3 (09:21):
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 restaurant. Austry,
we look forward the weekend. That's when people start really
making their money. That's when everything comes. You know, it's
(09:43):
got 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 handstrung on this one. They're going to be
the Achilles Heel. So it happens they closed their restaurants,
and that Sunday night, I called my attorney Buddy. I said, hey,
I need the names of the fifty biggest, most powerful
(10:03):
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, Okay. 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
(10:23):
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
live paycheck to paycheck in this business. I'd really appreciate
if you'd 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,
(10:44):
I got Pepsi on the phone, something about a hot
message from you, they want to give you a million dollars.
Speaker 2 (10:51):
I'm almost time.
Speaker 3 (10:53):
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'll get up at four am and
do feeds to New York to do live feeds New
York talking about this money and raising. We raised twenty
six point eight million dollars and we gave over forty
five thousand, five hundred dollars grants to restaurant workers. And
(11:13):
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.
Speaker 2 (11:21):
I grew up in the industry I loved so much.
I was.
Speaker 3 (11:23):
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 him, 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 4 (11:38):
The industry, it resonated, and I just want to say
thank you for that. Oh brother, We've had a lot
of fun stuff to talk about with Guy Fieri coming
up right after.
Speaker 1 (11:44):
This, the Mercedes Benz Interview Lounge.
Speaker 2 (11:48):
The Master of Me is her new biography. It's Kicky Palmer. Hey,
I have a question about the book. If I listen
to it on like an audible, are you telling the story? Yes, yes, audible.
I live like an edible. Turn in an oddible. Now.
Speaker 6 (12:03):
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 (12:19):
Elvis Duran in the Morning Show. This is Elvis Duran
in the Morning Show.
Speaker 4 (12:31):
Ni Pierre is here and during the during the song, yeah.
Speaker 2 (12:38):
You just ate more chicken.
Speaker 4 (12:40):
I gotta be honest, I'm all chicken out, man, I've
had more chicken today.
Speaker 2 (12:42):
You have chicken Cooma, you can you can go to
the Cooper.
Speaker 4 (12:46):
We have to talk about what's happening Sunday on the
Food Network, Yes, and streaming on Max as well. Uh,
it's the Tournament of Champions.
Speaker 3 (12:53):
Don't talk about it because I know this is your baby,
This is this is really the baby. I'll tell you So,
Diners driving, I's 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,
(13:14):
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.
And I'm like, we got to do something. We got
to bring back this title belt stuff. This is goring
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
(13:35):
get named 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 wanted nothing to.
Speaker 2 (13:48):
Do with it.
Speaker 3 (13:49):
I said, no, it's bracket 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 wone resonates
right during on the pandemic. Finally, after three years, it acts.
They hit during March Madas. 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.
(14:10):
I want Hunter to be hosting this rider. You want
to live 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
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,
(14:31):
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 you call the randomizer the randomizer randomizer.
(14:52):
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 quick cut the graphics
on the wheel if literally was at 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.
(15:14):
I mean, this is an 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.
Speaker 2 (15:29):
They have.
Speaker 3 (15:30):
They have a fight name or a chef name and
their nickname and they do thirty minute battles and it
is I I mean, I'm there just like it 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
(15:50):
I said, they was just gonna be too much to
pay for the audience. I said that that's it. See,
I said, great, I'll pay for the audience.
Speaker 2 (15:56):
There you go. How much is an audience? Was one
hundred and fifty thousand? Wow? You know it was you
know it was two weeks of filming.
Speaker 3 (16:04):
But the reality of it is I didn't need to
You wanted the energy of the audience.
Speaker 2 (16:08):
Yeah. My my agent Jason Hotis and wa Jason, let
me pick that up with a shameless drop.
Speaker 3 (16:13):
But my agent said, you got them to admit that
they need an audience. First thing. 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, the place 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 Anya.
Speaker 2 (16:32):
We're walking out.
Speaker 3 (16:33):
In the big President Kathleen Finch looks at me and
she goes, oh God, this show this is going to
be massive.
Speaker 2 (16:40):
I said, yeah, I agree. You know what I like
about it the most? I said, no, Kathleen, what she
goes the audience, And I'm.
Speaker 3 (16:47):
Looking back at all my vps and I'm like, yeah, no, really,
the audience what an idea? And it really 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
(17:08):
of the of the arena, next level. Okay, I have
one request because I know an Iron Cheft they had this.
Speaker 2 (17:13):
Uh.
Speaker 4 (17:13):
I don't know if you've used this, because you're going
into the sixth season. I haven't seen this piece of equipment.
You're not using the ice cream machine, are you?
Speaker 2 (17:21):
For what? Okay?
Speaker 4 (17:23):
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 (17:30):
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 1 (17:39):
I feel like that's like, you know how a Moxie
zilling when you were with the taste like bubblegum.
Speaker 2 (17:43):
I feel like that would be good ice cream.
Speaker 4 (17:45):
Yeah, what what other over the counter things would make
great ice cream?
Speaker 2 (17:48):
Rob put a little tussing on it. You can make
your own scissor.
Speaker 3 (17:57):
Yeah, 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 (18:04):
I try. You know.
Speaker 3 (18:05):
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
(18:28):
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 (18:43):
It has you know, a whole different peers.
Speaker 3 (18:45):
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. The
competitors aren't allowed to know who's going to be judging
this season, so when they look at the food. Now,
(19:05):
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 a look at 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, it's crazy, And I
(19:28):
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 (19:45):
Crying on the floor, jumping on the couch. We love drama. Wow, yes, tears.
Tears are always good rating.
Speaker 4 (19:52):
You're rolling into the sixth season. It's happening this Sunday,
eight pm Eastern Pacific on Food Network and Chris streaming
on MAS the Tournament of Champions with our friend Guy Fieri.
You know what, congratulations on everything.
Speaker 2 (20:05):
Well, you got some list of notes on it? I
do is here my police report too? You know what?
Speaker 4 (20:09):
One of my favorite, one of my favorite conversations about Diners,
Drivers and dives is how it's how the show is
put together with duct tape and stick. Well, okay, let's
talk about your convertible. Does that really go all these places?
Speaker 2 (20:26):
Is that? Is it the same convertible everywhere you go?
Speaker 3 (20:29):
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 (20:44):
Hunters. Hey, I was in the.
Speaker 3 (20:46):
Car before you were, you know 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,
great guy named Todd that all he does is drive
a truck and a trailer around the country with that
car in it. Thank God for Tom Todd Is It's
(21:07):
Todd's hero. But I will tell you so, back in
the day we first started the show, we had a
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 backyard mechanic, not
(21:32):
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 in
the back. This is like some inside notunch. I never
told anybody this. Look at the cover because I had
(21:54):
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 bimini
whatever the top fit.
Speaker 2 (22:03):
The back of it, and no one would ever know.
Speaker 3 (22:06):
I've never told you it until now. But you know,
bring the truth out of people. You're like some years,
here's something in the air.
Speaker 4 (22:11):
TV's been doing these little tricks for years. There's all
sorts of stuff going on.
Speaker 2 (22:15):
Radio. Never does any of that. Never, never, never, never.
Speaker 4 (22:18):
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 2 (22:25):
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 takes you out.
Speaker 4 (22:32):
So do us a favor, not guy, do us a favor.
Make sure you support supports a 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
Times Square is not the only one.
Speaker 2 (22:47):
No, we got Chicken Guy all over the country. Now
paramus New Jersey.
Speaker 4 (22:50):
When's that coming?
Speaker 2 (22:50):
Yeah? Next week.
Speaker 3 (22:53):
We started our first one in Disney Springs where we're
in Texas.
Speaker 2 (22:57):
Now we're in California.
Speaker 3 (22:59):
The key te what the real key to this Chicken
Guy is is great chicken and then we make the
chicken by hand. But being the boss of the sauce
and this Flavortown sauces, that was my biggest thing is
I'm just like you. I am a sauce junkie. I
want sauces on everything, and even simple foods can be.
Speaker 2 (23:16):
Elevated to the next level.
Speaker 3 (23:17):
So the Flavortown Sauces was the that was really what
kind of helped cattle it at work as a catalyst.
Speaker 2 (23:22):
So, by the way, during this interview, you keep hearing
this noise. Yes, that's not annoying at all.
Speaker 5 (23:27):
Jewelry diamonds.
Speaker 3 (23:29):
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.
Speaker 2 (23:44):
Your word and I appreciate it so much. It really
takes the brotherhood they come together. No no, no, that's copper,
that's golden. Don't try to sell me the difference.
Speaker 4 (23:53):
We'll find you a golden mark of so everything, guy
for we love you.
Speaker 2 (23:58):
Guys who chooses to get up at this time? Morning?
Speaker 1 (24:05):
Elvistrand in the Morning Show
Unforgettable stars, shocking confessions, and hilarious moments.
Speaker 2 (00:05):
These are the year's.
Speaker 1 (00:06):
Best celebrity interviews on Elvis Duran in the Morning Show
Live from the Mercedes Benz Interview Lounge.
Speaker 2 (00:14):
He was here Wednesday, bad news. He remembered the address
in his back. He's guy Pier is in the house.
I haven't.
Speaker 3 (00:23):
I haven't been here for five seconds, and I've already
had I already had the truck back over me. Okay,
look I got it. I got it. It's great to
be home.
Speaker 4 (00:31):
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.
Speaker 3 (00:39):
In which I didn't I noticed you weren't there this year.
Are you still have that restraining order? I mean you're
not allowed to come around within five hundred feet of
the I'm gonna have that removed.
Speaker 2 (00:49):
You have the power. We have so much to talk
about with you.
Speaker 4 (00:52):
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 (00:58):
Right.
Speaker 3 (00:58):
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 had back in the day.
Speaker 4 (01:08):
If I took my shirt off, I would clear this room.
It's not a pretty suze, is that what?
Speaker 2 (01:11):
Okay? Yeah? One thing we love.
Speaker 4 (01:13):
One of the main things we love about Chicken Guy
the sauces you had with the fried chicken. And no
one loves sauce more than Gandhi.
Speaker 5 (01:18):
I have my flight.
Speaker 2 (01:19):
She has the flight of sauce. She told me there
was that we have a flight of sauces. Which sauce
are you loving the most? Oh? Okay?
Speaker 5 (01:25):
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 (01:31):
That's funny.
Speaker 3 (01:32):
That is the number one selling sauce across the country.
We're in thirty thousand grocery stores across the country with
Flavortown sauces.
Speaker 2 (01:40):
I mean, Flavor Touch sauce is on fire.
Speaker 3 (01:42):
And it started out as Donkey sauce was the number
one sauce, which I still is my favorite sauce.
Speaker 2 (01:48):
But the.
Speaker 3 (01:50):
Secret sauce that's more of a kind of what we'd
call fry sauce in the Midwest.
Speaker 2 (01:54):
So it's got a little ketchup's got.
Speaker 3 (01:55):
A little mustard, got a little ma I, got a
little bit of spice, got a little seasoning. But that is,
but that is That's the hot cellar. The other favorite
I have over there, you have that National hot honey. Yes,
I do, that's my favorite. Wait a second, I brought
you to the honey too because you were talking about you.
Speaker 2 (02:09):
Ask me. He said, everything you had to have to
have a honey.
Speaker 4 (02:11):
Speaking of sauce, did you and Caine Brown hook up together?
You created a sauce with cake? I wish no offense.
I love Kate Brown.
Speaker 2 (02:18):
He's one of our friends. What does he know about sauces?
Speaker 3 (02:20):
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 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, what do you think?
Speaker 2 (02:38):
What do you think? What do you think?
Speaker 3 (02:39):
And finally he's like this is it. And so we
came out with this collab together and it just it crushed.
Speaker 2 (02:45):
We had so much fun. So we're talking now.
Speaker 3 (02:47):
Of course everybody's coming 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 Cain's was an He's such
a great guy.
Speaker 2 (02:55):
I mean, is it a literally a brown sauce? What
is it?
Speaker 3 (02:59):
It's marque sauce. Yeah, yeah, No, it's a barbecue. Yeah,
it's a barbie sauce. And not all barbecue sauces are
so varied. It's not it's not like Alfredo sauce. Alfreda
sauce got a little bit of a window.
Speaker 2 (03:09):
You know.
Speaker 3 (03:10):
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,
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
(03:30):
the vinegary side, but not not super but not super
vinegar and a good little bit of sweetness to it.
Speaker 2 (03:35):
It's great sauce.
Speaker 4 (03:36):
There's a sauce I love in the Caribbean. We were
just in Turks and Caicos at the Conk Shack, and
I think you're pronouncing it wrong.
Speaker 2 (03:42):
It is conk. Well, what don't you say conk? Just
keep saying it.
Speaker 4 (03:49):
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 (03:55):
I think that you'll try the secret sauce, uh, special sauce,
Secret sauce.
Speaker 2 (03:59):
I think try that.
Speaker 3 (04:00):
I think you'll find that similar to maybe not as spicy,
but I think it's along those lines.
Speaker 2 (04:05):
You don't say conch, do you, because that's not right. No, no, no, no.
But you can't say it and not smile.
Speaker 4 (04:14):
So I don't know about you, but if you've been
watching DIY 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 (04:28):
Yes he is. So are you? Do you have to
cook for your own son's wedding.
Speaker 3 (04:32):
Believe it or not, 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. Uh, 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,
(04:52):
we want to help, we want to help. So now
how do you get you know, seven or eighty or
great friends that are all super chefs that all want
to come in and wagh in on the on the
wedding menu, you buy more burners.
Speaker 2 (05:03):
Is what you do. We're going to be buying more
of something.
Speaker 3 (05:05):
I don't know what it is, but you know, it's
just a really quaint, so funny Eric on my publists 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 fifty shows. A small wedding's fifty people,
three hundred and fifty is ridiculous, 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 (05:24):
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 camera then, but he was on the show.
Speaker 3 (05:37):
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,
(05:59):
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 wading about like how to make your
show and 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 4 (06:22):
Remember that day, Chicken parmer Jo, 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.
Speaker 3 (06:32):
Dish of our ship. And so you have an official
dish of chicken port. Where is the Why is there
not a chicken parm mascot? Somebody chancing around as a
cutlet they try to eat him right around?
Speaker 2 (06:45):
Make a video game?
Speaker 4 (06:46):
Okay, your chicken parm 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 work's been awesome to me and the opportunities I have.
I produce a bunch of shows now for my fellows,
chefs and friends, and Tournament of Champions being one of them.
(07:07):
And the whole reason I built that was just to
make sure that I gave back and recognize where I
came from and 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.
Speaker 5 (07:18):
Create So 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 (07:25):
I think they got to be able to do it all.
I mean, you got to be able to walk in
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, and I've met
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 to the to the depths. And then
(07:45):
I've watched people that have really amazing food 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. But I think that people can be taught.
I can't teach you food food. 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 experience.
Speaker 2 (08:05):
Did you brown Dude? I was so nervous.
Speaker 3 (08:07):
You guys are nationwide and I'm coming in you're gonna
try my chicken farm.
Speaker 2 (08:11):
I'm like, I'm gonna die.
Speaker 3 (08:12):
But you learn to get through it and not sit there,
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 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 (08:27):
Pretty see.
Speaker 5 (08:27):
I think this is Elvis's next calling. He needs to
be the star of the show. No, no, no, yeah, no,
absolutely no. You know, food and you can walk and talk,
and you're trying to get rid of us. This will
be perfect.
Speaker 3 (08:37):
Get she's got a point. You could be the protege.
I mean we could just do a coaching you into
who knows. I mean he has the right hair, that
right hair, the leather jacket.
Speaker 2 (08:47):
I mean, he's got the pass. That would be a
great concept, right from the start to finish.
Speaker 5 (08:50):
How you coach them from the beginning and what they
look like at the end.
Speaker 4 (08:54):
Danielle Stock a good idea for her show. The network
is stealing these ideas. I do want to bring up
something U. I have to say thank you to you.
I have not seen you for a private moment. Since
the pandemic. Pandemic, 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
(09:14):
to talk about what you and your friends did, because
you really did a lot.
Speaker 2 (09:19):
I'll make it. I'll make it a quick story.
Speaker 3 (09:21):
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 restaurant. Austry,
we look forward the weekend. That's when people start really
making their money. That's when everything comes. You know, it's
(09:43):
got 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 handstrung on this one. They're going to be
the Achilles Heel. So it happens they closed their restaurants,
and that Sunday night, I called my attorney Buddy. I said, hey,
I need the names of the fifty biggest, most powerful
(10:03):
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, Okay. 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
(10:23):
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
live paycheck to paycheck in this business. I'd really appreciate
if you'd 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,
(10:44):
I got Pepsi on the phone, something about a hot
message from you, they want to give you a million dollars.
Speaker 2 (10:51):
I'm almost time.
Speaker 3 (10:53):
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'll get up at four am and
do feeds to New York to do live feeds New
York talking about this money and raising. We raised twenty
six point eight million dollars and we gave over forty
five thousand, five hundred dollars grants to restaurant workers. And
(11:13):
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.
Speaker 2 (11:21):
I grew up in the industry I loved so much.
I was.
Speaker 3 (11:23):
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 him, 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 4 (11:38):
The industry, it resonated, and I just want to say
thank you for that. Oh brother, We've had a lot
of fun stuff to talk about with Guy Fieri coming
up right after.
Speaker 1 (11:44):
This, the Mercedes Benz Interview Lounge.
Speaker 2 (11:48):
The Master of Me is her new biography. It's Kicky Palmer. Hey,
I have a question about the book. If I listen
to it on like an audible, are you telling the story? Yes, yes, audible.
I live like an edible. Turn in an oddible. Now.
Speaker 6 (12:03):
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 (12:19):
Elvis Duran in the Morning Show. This is Elvis Duran
in the Morning Show.
Speaker 4 (12:31):
Ni Pierre is here and during the during the song, yeah.
Speaker 2 (12:38):
You just ate more chicken.
Speaker 4 (12:40):
I gotta be honest, I'm all chicken out, man, I've
had more chicken today.
Speaker 2 (12:42):
You have chicken Cooma, you can you can go to
the Cooper.
Speaker 4 (12:46):
We have to talk about what's happening Sunday on the
Food Network, Yes, and streaming on Max as well. Uh,
it's the Tournament of Champions.
Speaker 3 (12:53):
Don't talk about it because I know this is your baby,
This is this is really the baby. I'll tell you So,
Diners driving, I's 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,
(13:14):
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.
And I'm like, we got to do something. We got
to bring back this title belt stuff. This is goring
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
(13:35):
get named 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 wanted nothing to.
Speaker 2 (13:48):
Do with it.
Speaker 3 (13:49):
I said, no, it's bracket 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 wone resonates
right during on the pandemic. Finally, after three years, it acts.
They hit during March Madas. 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.
(14:10):
I want Hunter to be hosting this rider. You want
to live 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
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,
(14:31):
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 you call the randomizer the randomizer randomizer.
(14:52):
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 quick cut the graphics
on the wheel if literally was at 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.
(15:14):
I mean, this is an 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.
Speaker 2 (15:29):
They have.
Speaker 3 (15:30):
They have a fight name or a chef name and
their nickname and they do thirty minute battles and it
is I I mean, I'm there just like it 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
(15:50):
I said, they was just gonna be too much to
pay for the audience. I said that that's it. See,
I said, great, I'll pay for the audience.
Speaker 2 (15:56):
There you go. How much is an audience? Was one
hundred and fifty thousand? Wow? You know it was you
know it was two weeks of filming.
Speaker 3 (16:04):
But the reality of it is I didn't need to
You wanted the energy of the audience.
Speaker 2 (16:08):
Yeah. My my agent Jason Hotis and wa Jason, let
me pick that up with a shameless drop.
Speaker 3 (16:13):
But my agent said, you got them to admit that
they need an audience. First thing. 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, the place 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 Anya.
Speaker 2 (16:32):
We're walking out.
Speaker 3 (16:33):
In the big President Kathleen Finch looks at me and
she goes, oh God, this show this is going to
be massive.
Speaker 2 (16:40):
I said, yeah, I agree. You know what I like
about it the most? I said, no, Kathleen, what she
goes the audience, And I'm.
Speaker 3 (16:47):
Looking back at all my vps and I'm like, yeah, no, really,
the audience what an idea? And it really 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
(17:08):
of the of the arena, next level. Okay, I have
one request because I know an Iron Cheft they had this.
Speaker 2 (17:13):
Uh.
Speaker 4 (17:13):
I don't know if you've used this, because you're going
into the sixth season. I haven't seen this piece of equipment.
You're not using the ice cream machine, are you?
Speaker 2 (17:21):
For what? Okay?
Speaker 4 (17:23):
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 (17:30):
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 1 (17:39):
I feel like that's like, you know how a Moxie
zilling when you were with the taste like bubblegum.
Speaker 2 (17:43):
I feel like that would be good ice cream.
Speaker 4 (17:45):
Yeah, what what other over the counter things would make
great ice cream?
Speaker 2 (17:48):
Rob put a little tussing on it. You can make
your own scissor.
Speaker 3 (17:57):
Yeah, 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 (18:04):
I try. You know.
Speaker 3 (18:05):
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
(18:28):
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 (18:43):
It has you know, a whole different peers.
Speaker 3 (18:45):
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. The
competitors aren't allowed to know who's going to be judging
this season, so when they look at the food. Now,
(19:05):
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 a look at 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, it's crazy, And I
(19:28):
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 (19:45):
Crying on the floor, jumping on the couch. We love drama. Wow, yes, tears.
Tears are always good rating.
Speaker 4 (19:52):
You're rolling into the sixth season. It's happening this Sunday,
eight pm Eastern Pacific on Food Network and Chris streaming
on MAS the Tournament of Champions with our friend Guy Fieri.
You know what, congratulations on everything.
Speaker 2 (20:05):
Well, you got some list of notes on it? I
do is here my police report too? You know what?
Speaker 4 (20:09):
One of my favorite, one of my favorite conversations about Diners,
Drivers and dives is how it's how the show is
put together with duct tape and stick. Well, okay, let's
talk about your convertible. Does that really go all these places?
Speaker 2 (20:26):
Is that? Is it the same convertible everywhere you go?
Speaker 3 (20:29):
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 (20:44):
Hunters. Hey, I was in the.
Speaker 3 (20:46):
Car before you were, you know 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,
great guy named Todd that all he does is drive
a truck and a trailer around the country with that
car in it. Thank God for Tom Todd Is It's
(21:07):
Todd's hero. But I will tell you so, back in
the day we first started the show, we had a
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 backyard mechanic, not
(21:32):
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 in
the back. This is like some inside notunch. I never
told anybody this. Look at the cover because I had
(21:54):
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 bimini
whatever the top fit.
Speaker 2 (22:03):
The back of it, and no one would ever know.
Speaker 3 (22:06):
I've never told you it until now. But you know,
bring the truth out of people. You're like some years,
here's something in the air.
Speaker 4 (22:11):
TV's been doing these little tricks for years. There's all
sorts of stuff going on.
Speaker 2 (22:15):
Radio. Never does any of that. Never, never, never, never.
Speaker 4 (22:18):
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 2 (22:25):
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 takes you out.
Speaker 4 (22:32):
So do us a favor, not guy, do us a favor.
Make sure you support supports a 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
Times Square is not the only one.
Speaker 2 (22:47):
No, we got Chicken Guy all over the country. Now
paramus New Jersey.
Speaker 4 (22:50):
When's that coming?
Speaker 2 (22:50):
Yeah? Next week.
Speaker 3 (22:53):
We started our first one in Disney Springs where we're
in Texas.
Speaker 2 (22:57):
Now we're in California.
Speaker 3 (22:59):
The key te what the real key to this Chicken
Guy is is great chicken and then we make the
chicken by hand. But being the boss of the sauce
and this Flavortown sauces, that was my biggest thing is
I'm just like you. I am a sauce junkie. I
want sauces on everything, and even simple foods can be.
Speaker 2 (23:16):
Elevated to the next level.
Speaker 3 (23:17):
So the Flavortown Sauces was the that was really what
kind of helped cattle it at work as a catalyst.
Speaker 2 (23:22):
So, by the way, during this interview, you keep hearing
this noise. Yes, that's not annoying at all.
Speaker 5 (23:27):
Jewelry diamonds.
Speaker 3 (23:29):
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.
Speaker 2 (23:44):
Your word and I appreciate it so much. It really
takes the brotherhood they come together. No no, no, that's copper,
that's golden. Don't try to sell me the difference.
Speaker 4 (23:53):
We'll find you a golden mark of so everything, guy
for we love you.
Speaker 2 (23:58):
Guys who chooses to get up at this time? Morning?
Speaker 1 (24:05):
Elvistrand in the Morning Show
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