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Big Zuu & AJ Tracey’s Rich Flavours Season 1 Episode 3

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00:00You
00:12Welcome to the world of ludicrous luxury. Oh my days. I'm searching for the most expensive dishes on the planet
00:21Boss man, this is a lot of gold, you know and joining me on this super rich safari is my cousin and most expensive friend
00:28AJ Tracy you're about to witness greatness trust me
00:33We've got to see how these people live and I and what they eat
00:38Do you have jacket potatoes? We put caviar on it. Oh wow
00:42Before showing them the kind of flavors we're on so we're back in the van. Let's go sell it, bro
00:47They got money
00:49I think the spice has gone on to my lips, but they ain't got no pallet. Wall Street traders. Straight out with a cash. She was ready. Nobility
00:55royalty
00:58It's out of our price range. That's called black friendly. Yeah
01:03This is big zoo and AJ Tracy's rich flavors
01:11Welcome to America the land of big portions and even bigger fortunes
01:17This is New York City the richest place on earth. So it's only right there. We're rolling out the motorcade
01:22New York landed and we're rolling presidential I'll be honest. Rolling prezzy man got the big boy win
01:31When it comes to the world's most expensive dishes these guys are moving mad and we're here to taste exactly what the 1% are prepared to drop their bread on
01:39Before cheffing out for the suits on Wall Street to get a slice of the pie for ourselves
01:44One, two, three, America!
01:49This city is full of wealth so where else could we go to get the most expensive food?
01:53I hear it. There's a lot of rich people here. The kind of food that they're eating, there's a reason for why it's expensive
01:58Why? You know what the key components of eating a most expensive dish are?
02:01Enlighten me
02:01Gold leaf, Wagyu beef, caviar and then the last one is this edible
02:08Plant flour that adds no specific flavor. But it's beautiful. But it's beautiful and expensive.
02:13That is the quad factor. It's the quad factor. So most expensive slushie, gold leaf, Wagyu slushie
02:19Most expensive biscuit, Wagyu digestive
02:24It's time to see if Professor Tracy's hypothesis stacks up
02:27Because we're about to eat a dish so expensive, it broke a world record
02:32And there's one area where people famously had the cheds for this kind of living
02:37The financial district
02:39We're near Wall Street
02:39Okay
02:40And you know what that means?
02:41Bread
02:42There's a lot of peas in the air
02:43And if there's peas in the air, that means there's peas in the air
02:46Peas are in the air
02:47Pizza
02:48Are you a slice man?
02:49I am. I do like a slice of pizza
02:50You want to get a little slice?
02:51Yeah
02:52So I'm thinking, we love pizza
02:53We're near Wall Street
02:54This show is about expensive stuff
02:56So surely, put that all together, what do you get?
02:59The most expensive slice
03:01Yeah, yeah
03:02It'll be there, it'll be there
03:03If New York knows how to do anything, it's pizza
03:06Even the Italians have crowded the best in the world
03:09Dollar slices are the currency of D streets
03:11But one spot has flipped the script with an eight slice pizza costing nearly three racks
03:17Industry kitchen is a haven for high rollers
03:20Shifting the world's priciest pie to people with too much money since 2017
03:25Nice to meet you bro, how are you doing?
03:26Nice to meet you as well, how are you?
03:27Pleasure
03:28My friend
03:29Yes indeed
03:30We are here for the most expensive pizza in the world
03:34Is this the place?
03:35It is the place
03:36Is that the certificate there?
03:37Oh my days
03:38Oh they got it in pounds as well for them and them
03:41Gordon Ramsay
03:42He had the previous one
03:44You stole it from Gordon?
03:45We did
03:46Oh
03:46I'll give it back to you, I'm scared
03:47What made you guys go down the road of creating the most expensive pizza?
03:52We are in the most expensive area in New York City, Wall Street
03:57So we
03:57He's smart
03:58You lot saw over there, Devan and Rich
04:00Let's make the pizza two bags and they will invest
04:04Yes
04:06All right
04:07We need to know what the pepperoni they're putting on this thing
04:10That makes it so expensive
04:11Now we're going to decorate with the edible gold, the perigord french truffles, etc, caviar
04:18Some fancy flowers and some far gras from the Hudson Valley
04:22Uh chef
04:23Yes
04:23A little request
04:24Can you make the pizza without far gras?
04:26Absolutely, you can do that
04:28The way they make it, the animal cruelty things, not for me, I'll be real
04:31I understand
04:31I'm just not going to eat products that I don't agree with you
04:34I understand, respect my G
04:38You may be one topping down
04:39But don't fear, this pizza isn't short of ingredients
04:43Indian squid ink for the dough
04:45Stilton from the UK and garlic cream from the USA
04:48And that three continent mashup is just the base
04:52How much is this costing us?
04:54A lot
04:57Round here, gold ain't just for investing
04:59It's also for digesting
05:01Boss man, this is a lot of gold, you know
05:03These toppings are getting top easier
05:05It's getting so expensive
05:07It's about to get even madder
05:10Chef Jonathan's snapping on Caspian caviar
05:12Some sort of edible flowers and the basic barry of expensive dishes
05:18French truffles
05:19And of course, more gold
05:21All right, boys
05:25Enjoy
05:26Too far to seven hundred dollars
05:28Is there a name for it or is it just expensive pizza?
05:46By my calculation, this slice is like $300.
05:50300 smackaroons?
05:51300 smackaroons.
05:59What's that, Link?
06:00I've been on a journey.
06:01Instantaneous garlic.
06:03Then the umami of everything comes in.
06:05The caviar, wow.
06:07OK, this, or boss man, in the ends,
06:10scratches armpits, sneezes on the pizza,
06:12eight pound for 18-inch.
06:14I've never had that type of pizza,
06:15but I'll be honest, I'm choosing a homemade,
06:18kneaded by my own hands, yeah?
06:20Over this thing.
06:21I've really enjoyed it.
06:22Yeah, Zu said he really liked the pizza,
06:23I'll be honest, he was capping.
06:25There's no...
06:25Zu did not rock with that pizza.
06:26What are you trying to say?
06:27He said, I don't like it.
06:28Zu bit into the pizza and he went,
06:29that was banging.
06:30Nah, I did not do that.
06:31I've seen Zu eat a couple of meals in my time.
06:35What are you trying to say?
06:36That reaction did not seem legitimate to me.
06:37Why did it seem legitimate?
06:38I think indulging in the caviar is not a bad thing.
06:40Caviar don't need to be on a pizza, G.
06:42Sometimes, simplicity is best.
06:44You get me?
06:45Less is more.
06:46You know what's mad?
06:47The whole time this is going on,
06:48someone's making a bad boy painting right there.
06:51Facts.
06:51Like, right there.
06:53It's the bad boy painting going on.
06:54Hold.
06:55That's kind of hard, isn't it?
06:56AJ better just crack the formula.
06:58But don't worry, Alon, we respect the hustle.
07:01Oh, what about the necklace?
07:03You know what?
07:04Oh, beautiful.
07:05It's your time.
07:06Pizza.
07:07Yep.
07:08For diamonds.
07:09Done deal.
07:09Bro, appreciate it.
07:10Have a good one.
07:10Lovely.
07:11Bye-bye.
07:12Cheers.
07:13This city clearly knows how to squeeze its richest residents.
07:20And where better to juice this big apple than the center of serious paper?
07:25Wall Street.
07:26So I've been thinking, pizza, manna in the Wall Street.
07:30Surely we can make our own little bread.
07:32We can make our own come up.
07:33We can make bread.
07:34We can sell pizza.
07:35You've come to the right place to make bread.
07:37It's the Home of Bread store.
07:38It's worth 28 trillion dollars.
07:41That's a serious amount of reach.
07:43There's got to be a simpler way to get these man to part with the peas for the pizza.
07:47So we're linking a real-life wolf on Wall Street who knows a thing or two about eating habits
07:51around there.
07:52It's me, the Einstein on Wall Street.
07:53Market is up.
07:54Anyone calling themselves Einstein should have all the brainpower that we need.
07:58Don't let this man's miniscule size fool you.
08:01This man's a big shot.
08:02What's up, what's up?
08:03Trading billions on the New York Stock Exchange.
08:06Well, well, well.
08:07Yeah.
08:08I've heard a lot about you, sir.
08:09My pleasure.
08:10How you doing?
08:11Good.
08:12What's up?
08:13The Einstein of Wall Street.
08:14That's right.
08:15Now how come you're over there and we're over here?
08:16Is this the poverty line?
08:17Anyone that balances their phone like that is a money man.
08:19Money man.
08:20That is a man that's got bare risk to take.
08:22Forget about it.
08:23Forget about it.
08:24Forget about it.
08:25Now, my friend, we want to get some advice on how we can maybe turn a $2,700 slice into a
08:31business.
08:32We want the people in the Stock Exchange to enjoy our slice.
08:34How do we make a slice that's enjoyable for them?
08:36I love that idea.
08:37Cool.
08:38So you have to realize that inside there, it's the most stressful job on earth.
08:42Okay.
08:43Right?
08:44We're trading.
08:45I trade a half a billion dollars a day.
08:46Half a billion dollars.
08:47So food is incredibly important.
08:48It's like a de-stressor.
08:50And pizzas, obviously, is a huge deal.
08:52And the slices, they have no idea what caviar is.
08:55They don't know any of that stuff.
08:56But they do know a good piece of pizza.
08:58So they'll spend money on a good slice.
08:59A hundred percent.
09:00Yeah.
09:01And there's that fight.
09:02Who makes the greatest slice ever?
09:03Listen.
09:04See these hands?
09:05Yeah.
09:06I know they're pretty.
09:07Those are some pizza pie hands.
09:08But I have been through a lot of food.
09:09I can cook anything.
09:10Give me a lighter.
09:11This is the hands of a chef.
09:13Nothing.
09:14Unbelievable.
09:15Look.
09:16Look.
09:17Ow.
09:18Can we try to come inside?
09:19I'll come inside.
09:20Oh, you come on.
09:21Come on.
09:22How'd I get in?
09:23Dinos climb?
09:24They not like us.
09:25They not like us.
09:26They not like us.
09:27They not like us.
09:28I didn't even have to climb.
09:30It's official.
09:31We're now part of the Wolfpack.
09:33And this is definitely the spot to make some serious dough for pizza.
09:36Einstein will be back.
09:38I can fit in these guys' pockets.
09:47If our pizza empire is going to succeed,
09:49we need to learn how to consistently produce top-quality,
09:51delicious food in a stressful environment.
09:54Where better than a world-famous,
09:56two Michelin-starred kitchen to learn our trade?
10:05We're doing a shift at The Modern,
10:07run by legendary chef Thomas Allen,
10:09to see how he keeps the bougiest Paulers
10:11coming back for his flavors.
10:14Hey, guys. Kitchen tour.
10:15Hey!
10:16Yes, man.
10:17What's up?
10:18Nice to meet you, bro.
10:19How you doing, my bro? You good?
10:20I'm great. How you doing, bro?
10:21I'm Tom.
10:22What did they just say?
10:23It's kitchen tour.
10:24Kitchen tour?
10:25So, anybody that comes in this kitchen,
10:26we always greet them with a nice welcome.
10:28Wow.
10:29You don't do that when you come to your house?
10:30I don't. I'll be honest.
10:31So, me and AJ are here to do a shift.
10:33Are we going to be serving real customers out there?
10:35I hope so.
10:36This is a restaurant.
10:37You probably know, but I'm, you know,
10:39renowned TV chef.
10:40One of the best to ever grace the universe.
10:42You can tell he's extremely humble.
10:43But, I did not have any classical training.
10:46Trace himself is not a good chef.
10:49Thanks.
10:51Appreciate it.
10:52Save. Save. Save.
10:53He's real honest.
10:54No, he's honest. He's honest.
10:55He's humble and honest.
10:56Tom is a very cool dude, man.
10:58To be blessed to work with someone
11:00that's so sick at his job,
11:01but also very serious about what he does.
11:03I feel very blessed.
11:05I can't lie.
11:06Things go from blessed to stressed around there real quick.
11:09My laptop is done with a small talk.
11:11It's time to get ready for service.
11:13All right, good evening, guys.
11:14Good evening.
11:15First and foremost,
11:16we've got a couple of special guests in the kitchen today
11:17working with us on the line.
11:18AJ and Zoo are going to pick up the caviar tonight.
11:20And just a spoiler alert,
11:22everybody tonight will be getting the caviar,
11:24eggs on eggs on eggs.
11:25Eggs on eggs on eggs.
11:26All right?
11:27Usually it's only on the longer menu.
11:28We're going to give everyone tonight.
11:29Oh, great.
11:30Well, we've got a little something,
11:31you know, we've got some work to do, right?
11:32Sounds fun.
11:33Exciting changes tonight, guys.
11:34The first thing we're going to do is change your muse.
11:35Looking around,
11:36I realized no one needed to take notes
11:37when I was working at Nando's.
11:38So this is getting serious.
11:40Let's have a good service tonight.
11:41Whee!
11:42I've been waiting to do that my whole life.
11:44We're going to do it like 30,000 times.
11:45I'm ready, man.
11:48And this is what we're chefing.
11:49The restaurant's signature dish.
11:51No pressure.
11:52The reality is,
11:53is that this dish is best
11:54when it's just done in the last second.
11:56And the tricky part is,
11:57we're toasting bread,
11:58and this has to be ready at the exact same time.
12:00We're not really cooking the egg yolk.
12:02We want it to be runny.
12:03That's the essence.
12:04That's it, right?
12:05For me, this is the dish.
12:06We call this fried egg sauce.
12:07Fried egg sauce?
12:08Fried egg sauce.
12:09Oh, my days.
12:10Generous amount of dill oil.
12:11Pull this guy out of the water.
12:12We have a little bit of the membrane left.
12:14I'm just going to peel that off.
12:15That was so techy.
12:16Right in there.
12:17Tech is.
12:18The third egg.
12:19Oof!
12:20Yeah.
12:21It's a big bit of caviar, boy.
12:23I've watched enough MasterChef to be ready for this.
12:25I'm trained on Hell's Kitchen still.
12:26You've watched better Hell's Kitchen than it?
12:27Every single episode.
12:28This is your moment.
12:29And that's it.
12:30What do you think?
12:31This is art, I'll be honest.
12:32This is art.
12:33We're going to up the ante a little bit more.
12:34Oh, this is more!
12:35Right as the guest takes that first bite,
12:37we're going to bring out one more slice.
12:39That's hard.
12:40You know what we call this?
12:41That's called black friendly.
12:42Yeah?
12:43Because you see me,
12:44when I eat this, I'm saying,
12:45yeah, I need another one of these.
12:46But when you come straight out,
12:47before I say, hey,
12:48that's when you get,
12:49hey, that's when you get the invite to the cookout,
12:51I'll be honest.
12:52Black friendly.
12:53On my land.
12:54Because they brought us another piece of toast.
12:55Bro.
12:56You see my mum, she'll go mental.
12:57How did you know I wanted the toast?
12:59We knew, Artie, we knew.
13:01But like any good chef,
13:02we have to taste it first.
13:03This is mad.
13:05Me and AJ are actually making this dish
13:07for a restaurant full of paying customers.
13:09This is no joke.
13:11Forget that other stuff.
13:12Where I'm from,
13:13we call this proper English.
13:14Let's have your service tonight.
13:15Wee!
13:16Here, two caviar.
13:17Wee!
13:18All you guys, let's go.
13:19Yeah.
13:20All you.
13:21The first order is in.
13:22I'm gonna toast,
13:23and AJ's on the egg membranes.
13:24It's like an operation.
13:26Egg saying on the membrane.
13:28He's gonna need about three minutes on that bread, okay?
13:30Okay.
13:31Once the first side gets golden,
13:32it goes quick.
13:33Yeah.
13:34So you gotta have eyes on the pan the entire time, right?
13:35Okay.
13:36Let's get it.
13:37I love you, bro.
13:38Just waiting on you, bro.
13:39Releasing bread from the pan now, chef.
13:41All four sides golden, right?
13:42All four sides, chef.
13:43Ish.
13:44Okay.
13:45On my life, I tried.
13:46I don't know if it's amazing, but I tried.
13:47Let's see.
13:48Let's see.
13:49Hey, Zoo, you're 50% on the toast here.
13:51Okay.
13:52Four good.
13:53Four not so good, okay?
13:54Oui, chef.
13:55Second toast now.
13:56I made the hardest part was staying consistent.
13:58You know, I know how to fry a bit of bread.
14:00Serving up two toast.
14:01Yeah, on the plate.
14:02On the plate.
14:03On the plate, sorry.
14:04I like that.
14:05Is that good, chef?
14:06It's beautiful.
14:07Nice one.
14:08Okay.
14:09This caviar is VIP, AJ.
14:11Perfect toast.
14:12Perfect toast.
14:17I was big chefing.
14:18Yeah, I heard Zoo say something at the beginning about I can't cook.
14:20It's fake news.
14:21Made up narrative.
14:22Had to just, you know, reverse to get me and show them what I'm going.
14:26AJ.
14:27Yep.
14:28Is this toast yours?
14:29That's mine, yeah.
14:30Nice.
14:31Thanks, chef.
14:32You see at the start when you said I can't cook, that's for you.
14:35Pick up four caviar.
14:37Four more, let's go.
14:38Four.
14:39On the root.
14:44Let's focus, guys.
14:45Yo, Zoo, this is going to be the last four caviar of the night, all right?
14:48Okay.
14:49Let's make it perfect.
14:50Be generous.
14:51You've got to find the moments of joy in the chaos.
14:54Legend, right, that one.
14:56Yep, yep, yep.
14:58Where's the eggs?
14:59We got more eggs?
15:00Last one, Zoo, make it count.
15:01Chef, let's go.
15:02Egg coming right now, chef.
15:03Apologies, chef.
15:04Yeah.
15:05Foodie.
15:06Let's go.
15:07Bring it home, guys.
15:08You guys are a dream team, man.
15:10Last ones.
15:11How did they look?
15:12Those ones wouldn't be going out if they weren't perfect.
15:14Dang.
15:15That's a wrap.
15:16That's a wrap.
15:17Thank you, man.
15:18Appreciate you, chef.
15:19Testing myself as a human, testing my skills as a chef, I feel like I've come out on top,
15:24man.
15:25I've learned for the final dish that I'm going to create, sometimes that garnish is important,
15:28man.
15:29I mean, from this, I've taken a bit more attention to detail.
15:32Before this, I thought, there's a slim chance that my food may get served to the public.
15:37But I wasn't quite sure.
15:38You know, I thought he was going to, here's one I made earlier.
15:42You know them ones.
15:43Let's do it.
15:44Ready, guys?
15:45One, two, three.
15:46Whee!
15:51Me and AJ have been educated on some of New York's finest plates.
15:55But we've still got work to do before feeding Wall Street's greats.
16:10We're in New York, where we're going to be serving slices at the home of bread.
16:14The New York Stock Exchange.
16:16The next stop on our gourmet getaway is the Mark Hotel.
16:20The go-to spot for the richest and most famous people in the world.
16:24Me and AJ are linking real estate mogul, Isaac Senbaha.
16:28Whose businesses are worth an estimated $2 billion.
16:32I want to be a billionaire, so freaking bad.
16:37Buy all of the things I never had.
16:42I want to be on the cover of Forbes magazine.
16:47Smiling next to Oprah and the Queen.
16:51Get down!
16:53Get down!
16:56The Mark is home to the biggest and most expensive hotel suite in North America.
17:00From a rooftop ice rink to a personal piano player, this place has got you covered.
17:05And it's exactly where we're meeting Isaac for a masterclass in marketing.
17:09Isaac.
17:10Sue, good to meet you, man.
17:11How are you?
17:14Now I've been told that this is arguably the biggest hotel room in North America,
17:19if not the Northern Hemisphere.
17:21Correct.
17:22If me and AJ, let's say, we wanted to, you know, rent out the room,
17:25how much does this place set us back?
17:27It's $75,000 a night.
17:29Oh, my God.
17:30Not bad.
17:31Not bad, not bad.
17:32Have you ever stayed here?
17:33Here?
17:34Yeah.
17:35Yes.
17:36Do you pay?
17:37I haven't paid.
17:38Hey, what's going on?
17:39What's going on?
17:40So surely if you don't pay, that leads me to my next question.
17:43I don't want to know this question.
17:44No, no, no.
17:45Let's go to the next subject.
17:49What?
17:50The ultra-rich aren't just flocking in for a pricey nap.
17:53They're getting comfy with the comfort food.
17:56From $6 hot dogs to $100 jacket potatoes.
17:59I just want to ask, we have a lot of hotels in the area.
18:02Yes.
18:03How do you stand out, man?
18:04You go to a lot of hotels and they have this three Michelin star restaurants.
18:09And, you know, go take your kid to a three Michelin restaurant.
18:12Yeah.
18:13A hotel has to have hamburgers.
18:15A hotel has to have a club sandwich, you know, pizza, french fries.
18:20But my question is, do you have jacket potatoes?
18:23Yes.
18:24We put caviar on it if you want.
18:26Wow.
18:29Somehow, my brother has turned the fashionista's top accessory from a handbag to a potato.
18:35Time to see what the hype's all about and try the bougiest Jackie P known to man.
18:41Uh-huh.
18:42You pour it with love.
18:45Hello.
18:46How you doing?
18:47How you doing?
18:48How you doing?
18:49I like the glasses, bro.
18:50My kind of vibe.
18:51No way this is the Jackie P.
18:53You're not ready for that.
18:54Oi.
18:55Are you all ready for this?
18:56The English community.
18:57Put the potato in the microwave for ten minutes.
18:59Right.
19:00You poke it with a fork after a bit of baked beans.
19:02Is it really ten minutes?
19:03Yeah, ten minutes.
19:04In the microwave?
19:05In the microwave?
19:06Nah, bro.
19:07That's the English movie.
19:08It's not, no.
19:09Slapping the grill.
19:10Ten minutes.
19:11I promise you, my auntie in Buxton is the most English you will ever link.
19:15They make gammon and all these things that I don't eat.
19:17They do not use the microwave for the...
19:19It's the oven thing, bro.
19:21No microwave for this thing.
19:23It's made using a recipe that hasn't changed since 1927.
19:27Potato, sour cream, chives, a secret ingredient, and caviar on top.
19:32The most humble potato is priced at $95.
19:35If you want to upgrade your caviar, you can spend up to $3,300 on this puppy.
19:39All right, let's do this.
19:40Oh my God, this is straight spoon.
19:41That spoon's looking like mother of pearl.
19:42These are my guys, I'll be honest.
19:43I wasn't ready for the jack-and-potato caviar combination.
19:44But it is good.
19:45It's a good combo.
19:46It's good, man.
19:47Because you get the saltiness from the caviar.
19:48I can get used to this.
19:49Life could be worse.
19:50Isaac, what a guy, man.
19:51Good guy.
19:52Very rich, but very nice.
19:53Rich in spirit and in coin.
19:54It was a pleasure meeting him.
19:55I actually enjoyed my time with him.
19:56You know, sometimes you meet people who have a lot of money, you expect them to be a certain
19:59way.
20:00My mum was blessed, you get me.
20:01People ain't just spending big on potatoes in this city.
20:02They're spending serious bread on their feet.
20:03New York is the birthplace of sneaker culture and has become a global phenomenon worth $85 billion.
20:08And trainers aren't just trainers.
20:09They're the new art pieces.
20:10I'm taking little cars to check out some of the rarest and most expensive crepes in
20:11the world.
20:12I need to get to see the guy who has the most expensive crepes in the world.
20:14It's a big time with me.
20:15I'll be honest with you.
20:16You know, I'm always worried my time with him.
20:17You know, sometimes you meet people who have a lot of money, you expect them to be
20:18a certain way.
20:19My mum was blessed, you get me.
20:20People ain't just spending big on potatoes in this city.
20:21They're spending serious bread on their feet.
20:22New York is the birthplace of sneaker culture and has become a global phenomenon worth $85 billion.
20:28And trainers aren't just trainers, they're the new art pieces.
20:33I'm taking little cars to check out
20:34some of the rarest and most expensive crepes in the world.
20:38But obviously, big zoo's priorities lie elsewhere.
20:41Well, Chase, what are we doing now, man?
20:42All right, boom, I'll let you eat. Hear what I'm saying?
20:44Yeah? Obviously, we're drip guys. Do you get it?
20:47Yeah.
20:47Yeah? You see the crepes? We're always creping.
20:49Creping.
20:50So I thought it only makes sense that we come and check out
20:52most expensive crepes in the whole of New York City.
20:55Yo, but I'll be real, bro, that's looking kind of messy.
20:57You're going to have to wrap that up.
20:59No food in the store, GM. You don't want to spill it on the trainers.
21:01You know what I'll do? I'll just carry on eating while you indulge.
21:03All right, you do your thing, bro.
21:03All right, no, no, my brother.
21:09Wow.
21:12Yo, what on, bro?
21:14Oh.
21:14Come, man, put it away, bro. Come.
21:20What on, bro?
21:21What's going on?
21:22All right. Good to see you, man.
21:23Good to see you, man. Good to see you, man.
21:24How you doing, man?
21:24Feeling good, man.
21:25I remember there was this one item
21:27that we talked about last time we were here.
21:30I'm going to be honest.
21:31I've never even opened this box, bro.
21:32Never?
21:32Oh, my God.
21:33So this is our...
21:34I'm scared, bro.
21:35I think you pushed him left or right.
21:37It's one of them.
21:37He just knew how to...
21:38Come on, G.
21:39Ah!
21:40I'm like, oh, this is above my tax bracket.
21:43I'm all afraid for you to...
21:44Don't mess up the box.
21:46Like, whoa, whoa, whoa.
21:49We're here to get some new crepes courtesy of Zoo
21:52at District 1,
21:53home to the fabled Louis Vuitton Nike Air Force 1
21:55crafted by the revolutionary designer,
21:58Virgil Abloh himself.
21:59Rest in peace.
22:01This will set us back a calm 130 bag.
22:04Woo!
22:04$130,000.
22:06That's crazy.
22:09That $130,000 price tag isn't just a number.
22:11It's a symbol of unmatched genius.
22:15Owning this pair of sneakers
22:16is not about the actual sneakers.
22:17It's about owning, like, a piece of history
22:19from a person who was a visionary,
22:21brought down barriers,
22:22opened the world up in fashion for black people,
22:24and all around was a really nice person.
22:26Obviously, I'm speaking from the heart
22:27because that was a friend of mine.
22:29Rest in peace, Virgil.
22:29But he's done a lot for a lot of people.
22:31He's one of the greatest designers of all time.
22:34I'm not allowed to just try on the shoe
22:36to see if you like it or...
22:38Unless you've got gold-blated socks on right now.
22:40Yeah, you know what, I'm...
22:41Yeah.
22:43That might have been a little bit expensive,
22:45but today's a good day
22:46because he's treating the family.
22:47I think there's more to shoes than people think.
22:49We actually enjoy kicks,
22:51so it's not going in and just buying something
22:53for the sake of buying something.
22:55There's so many options of joy here.
22:57How much are these worth?
22:58$1,000 right now.
23:00$1,000.
23:01These step over here, how much are they worth?
23:03Like, $10,000 to $15,000.
23:04$10,000 to $15,000?
23:05Maybe a cool $10,000.
23:07When they first came out,
23:07you could have bought a used Honda in the US over here.
23:10No, facts.
23:10Yeah, you could have bought a...
23:11A used Honda?
23:12Yeah.
23:13Friends and family, Travis Scott.
23:14Yeah, crazy.
23:15I like 40 bands.
23:15But it's 40K.
23:16I like 40 bands.
23:17For what?
23:18For the crap?
23:19Yeah.
23:20Got some nice old Pradas in there.
23:21Pradas is coming back right now.
23:23Yeah?
23:23We've had a run down.
23:24Let's get some shoes, man.
23:25Let's buy some shoes.
23:26All right, let's do it.
23:26Let's see what the blue ones are saying.
23:28Oh, I have the blue ones right now in your size.
23:30Let's do it.
23:30Let's do it.
23:31Let's do it.
23:32How much are they?
23:33$7.
23:33$7 bills?
23:34Yes, sir.
23:35Yeah, I'll take those.
23:35Let's do it.
23:36I'll just take that one pair.
23:37And what?
23:37Done?
23:38No, and then that's it.
23:38It's done.
23:39All right, with the rest of our budget, yeah?
23:40Yeah?
23:41Who wants a shoe?
23:42Anybody want a shoe?
23:43Yeah.
23:44Wow.
23:4414.
23:45If anyone's wondering why we've got so much crepes, we are also buying some shoes for the crew.
23:50Big up, Dave, with the Dino crepes.
23:52I'll be real.
23:53If you swim with these on, you might get plus five speed.
23:57I'll be honest.
23:58Yeah?
23:59It's nice that Zoo's spending something on his uncle now.
24:02You get me?
24:02So it's nice for Ness to treat me.
24:04He just called me.
24:04He said I'm with my uncle.
24:05He's a guy.
24:06He watches too much Snoop Dog.
24:08It's a treat.
24:09It's not often Anx gets a treat from Neff's, but...
24:11Stop doing this Anx and Neff's here.
24:13I'm with your nephew.
24:13But as I'm getting on in age, it's nice for the youngest to treat me sometimes.
24:17Don't call me a younger.
24:18So I appreciate that, bro.
24:21What's the damage?
24:22Oh, my God.
24:24Woo!
24:25You got me too, yeah?
24:26Where you going?
24:29Come on.
24:30Come on.
24:30Yeah, you got that, bro.
24:32He's always good seeing you, bro.
24:33Come on, bro.
24:34Crepe haul.
24:34I know.
24:35That looked calm, but trust me, the grind on stock.
24:38The sock game.
24:40Let me show you, yeah?
24:42Serious sock game.
24:43You can't just wear the standard.
24:45I'm not thising you.
24:46You're thising me.
24:46I'm not thising you.
24:47I feel like you're thising me.
24:48I know what you wear.
24:49Z's got the standards, yeah?
24:51Which is cool, everyone in Flanders.
24:53But when you're a real swagger done, you have a custom socket.
24:56You get me?
24:57Yeah?
24:57You want to be the plug?
24:58You got a custom socket.
25:01That was very good.
25:01All right.
25:02This is big business, no big business.
25:05I'm in first class.
25:06I won't really stress.
25:08Now we're looking apart, it's time to learn the game.
25:11And we're better than the finance bros' favorite playground.
25:14Paddle's blowing up in the land of the wealthy,
25:16and it's the fastest growing sport in the world.
25:19It's like a mashup of tennis and squash,
25:21and these courts are where the ultra-rich are making big money deals.
25:24We're linking two guys in the business of Paddle to get the inside scoop.
25:30Is it true that on the Paddle courts,
25:33the investment bankers get some deals done?
25:35I think golf and tennis can take a break for a little bit.
25:39This is where the business is happening, more and more so nowadays.
25:43Do you work in Paddle?
25:44Do you work for the House of the Strauss?
25:46Correct.
25:47We are houseboys.
25:48Myself, I'm the director of operations.
25:50Jeez!
25:51Diego is a guest relations manager.
25:53How old are you guys?
25:5527.
25:5527?
25:5625.
25:5625.
25:57I know you have wealth because you're both smiling.
26:01You're both smiling and you're very relaxed.
26:03That's it.
26:04When I get home, the bills are sorted.
26:07I know that look.
26:07Go ahead.
26:08I knew they were successful because when you're young,
26:11when you got that kind of smile on you,
26:13like for every centimeter, the smile raises at that age,
26:15it's another M in the bonk account.
26:17You understand?
26:18It's the bonk account.
26:18In the bonk account.
26:19You get it?
26:20So when I saw that smile, I said,
26:21yeah, you're at least five to ten M's clear.
26:23And when I asked him, your brother, what do you do?
26:25He said, what do I do?
26:27I make M's.
26:31So you guys really, you live and breathe the paddle?
26:34Yeah, yeah, yeah, yeah.
26:35We've unlocked the knowledge.
26:37Now it's time to hit the court for another round of cousin versus cousin.
26:41We ready?
26:42All right, chill out.
26:43I can see you.
26:43You've got some energy.
26:44Relax.
26:45I can see in your eyes.
26:46All right, if we win, I'll get you tickets to Ada Chase's show.
26:49Let's do it.
26:49Let's do it.
26:50Let's do it.
26:57Oh-ho.
26:58Ready?
26:58Say it now.
27:02Let it bounce.
27:03You got it.
27:03Go back.
27:03Yes.
27:04Go back.
27:12Yes.
27:13Nice.
27:14Yeah, man.
27:15It's too easy.
27:15That was cold.
27:16It's too easy.
27:17Hey sir, have you played with Matt Damon Pablo play with Matt Damon. I'm not better than Matt Damon
27:28You leave me alone, bruv me finish them
27:34Good reflexes
27:36Why are you throwing it to the side on a disrespectful team don't do that
27:41You got it you got it
27:43Oh
27:49That's a good one. That's the free this the game that matters. Yeah show them the match tied who comes down to this
28:05It's official I am the fresh prince of paddle
28:08Paddle is a sport that anyone can do as long as you have youth money time
28:15Accessibility other for rich friends. Yeah
28:18Assistance yeah spare time on Mondays prime time don't you're meant to be making that chadinho. Yeah prime time now
28:25You're playing paddle because you're already rich because you got ems in there
28:29Okay, all right
28:36We've seen how they eat where they sleep and the games they play
28:40But before we start trading slices it's time to get some inspiration for the pizza creation
28:45What is some of your favorite food in New York, bro? I like trini food true say I'm trini there's a lot of trinis in
28:51Trini bad. Yeah me and where I'm from in London my area
28:53It's not many trinis so it's nice to come here and food embraced by that by the trinis back to the bone and emptying there
29:01With the largest Trinidadian population outside the country New York's got serious trini food
29:07But there's one spot bold enough to fuse trini flavors with a classic New York slice
29:12These men are killing the game and redefining how the city eats pizza
29:16So we had the world's most expensive pizza you weren't really rocking with it wasn't I'll be honest wasn't your team
29:22Not really my vibe so we have to come and get the world's best pizza. Yeah, I understand. Oh, where's that?
29:27You know where that is? Yeah cuts and slice Enios, huh? Yeah, some say I might have landed come straight here on occasion
29:32West London in the building and I'm not the only one Eric Andre and quest love swear by these slices, too
29:45Forget basic pepperoni people come from all over the world for these legendary combos like the oxtail slice
29:52Sweet chili salmon and that shrimp and lobster black truffle Alfredo. Chase. So what we say chase where we go come?
29:58I'll get a curry oxtail please. Oh my days, you know what?
30:02Go on go on. I'll get another one of these
30:04This one is his favorite. Yeah, it is. It is. I'm not gonna lie. That's definitely my favorite
30:08Joe chicken
30:09Let me get a sweet chili shrimp, please. Yeah. Yeah, there's so much happiness going on. Come on, bro
30:17It's amazing. Get me a black owned shop in the heart of a black community serving good black food. Come on G
30:23My mother is white. I love white people. I'm just highlighting black elegance to get it. That's what I'm doing. Yeah
30:28I love everyone. I like I like pints. I watch the football shepherds shepherds pie is good
30:33You know, I'm saying yeah, yeah, see cultured
30:37I love that
30:42We're linking the brains behind this operation Randy and Ashley for the final piece of our pizza puzzle and our good friend and New York local swoosh
30:50It's just here for the vibes
30:53Understand
30:54Pizza royalty in the building. Yeah, we've got the owners, bro. What do you mean?
30:59They stepped out for us
31:00No, but obviously this this is a big like not to how fusion has taken over the world
31:05Yeah, and I feel like pizza has been so untouched it people are so used to the same old pizza sauce
31:12We've been brainwashing thinking that pizza's cheese sauce if you get something that may be sausage or pepperoni on it at most
31:18Maybe some veggies but nothing outside of the realm of shrimp lobster crazy stuff. I was going on. Yeah
31:26Wait what straight out the door shit out the door. That's how we do it in Brooklyn
31:33What do you mean perfect
31:35We want to start came out the light
31:41Wait, let me grab this. Oh my yeah, yeah, look what we're now. I mean, this is crazy. This is serious food. Yeah, she is
31:56What are you talking about? Yes, I'm mad
31:59We did our pizza
32:01That was two thousand seven hundred dollars
32:04Do you know what I'll do with two thousand seven hundred dollars in here? Oh my days, you see this this is pure happiness
32:10I'll be real nothing tastes like this. I'll be in London having dreams about this all my life
32:14I'm texting through saying yo, I know you're in a car
32:21When you have that slice it makes you feel like a little firework display in your mind the pizza pie
32:27Has inspired me so we finna be cooking for some New York bankers Wall Street man them. Yeah
32:33Okay, we're gonna be low tough critics. I know it might be if we give them a little fusion
32:38It's a canvas you can put anything on it. What's your art gonna look like on that pizza?
32:42Well, my favorite food in the world is lasagna
32:45So I'm thinking maybe a lasagna slice meat sauce a little bit of meat sauce secret sauce on the secret sauce on top
32:52Yeah, that means that's not the icing on the cake. It's a piece of cake. Okay. It's a piece of cake
32:59It's a piece of cake all right
33:03And that is how the piece of cake was born
33:06Wall Street you best be ready because we're about to make our own mark on the pizza game
33:11We saw pulled the world's priciest pie I've been inspired by the city's best
33:26Now it's time to serve up my flavor sensation and prove the richest flavors don't have to come go play it to make money in these ends
33:33Look us finally here all that gold leaf what I can have here what a hard life it led to this moment here
33:44My brother I've set up a bad boy van. We're gonna give them our version of a pizza and
33:51Make back the money we spent on that expensive pizza. No, we're talking. This is gonna be the takeover. We'll takeovers. Let's do it then, bro
33:58I've hooked us up with a perfect business partner Wall Street's OG pizza done
34:05My brother Jake has been bringing the sauce to these parts for over 20 years
34:09So let's make some chats our new home
34:11Hey, man, how you doing bro? Hey guys, how you doing? Yeah, good to meet you bro. Nice to meet you. Yes, my G
34:17You must be Jake the king of the pizza truck. We're here to make some dough. I'll tell you that. That's it. Let's make some dough
34:21I'll handle the branding and you know what I might spruce up the van a little bit
34:25We'll add some different additions add some drip y'all say I might put some spinners on the rims and yeah
34:30So you're gonna need this apron
34:33Guys we're gonna do this we've got targets to hit two five to seven hundred dollars
34:38Piece of cake easy on free. Yeah, one two three America. Let's get it. That's it. I thought that I'm leaving the market America
34:46Yeah
34:50Fire up that oven Jake cuz we're about to make a pizza cake
34:54Obviously, I'm in charge of the kitchen and morale
34:57No, no, no, no
34:59So we gotta need you
35:00It's always in and I miss you
35:08Al break this show be using in
35:12Into this
35:14Do you think time would pass me by?
35:19All right time is money again
35:21All right, cool, so we're back in the van.
35:25We start with the Italian holy trinity.
35:27Onions, carrots and celery.
35:29Then saute away.
35:32Next, spiced sausage meat, beef, obviously,
35:35some chilli, while our head of marketing
35:37is adding some heat of his own.
35:39Not bad. We've got the Italian colours going, yeah?
35:45I'm wrapping up the sauce with fennel seeds,
35:47passata, beef stock and a secret weapon,
35:50parmesan rind.
35:51Listen, on a food truck in Wall Street,
35:54no-one's making a sauce like that.
35:56I'll tell you that for free, bruv, yeah?
35:58Let's go.
36:00Hey, what's going on, bro?
36:01You see this?
36:03Are you seeing it?
36:04I can't see it, no, I can't see it.
36:06This massive salad in.
36:07I'm feeling the energy, man.
36:09I'm the chief branding officer, yeah?
36:11You deserve a raise.
36:12Yeah, I do. I'll be real.
36:13We're just making this pizza to break even.
36:14I don't think we're going to make profit.
36:15I will make profit in the end.
36:17You can, I mean? I always will.
36:18Hey, you know, you can't spell profit about AJ Tracy.
36:26Yeah? Magnifique.
36:27The sauce is ready.
36:29Time to ice the cake.
36:31All right, Tracy.
36:31Now, we've got our beautiful base, yeah?
36:33Paint on the meat sauce,
36:34slide on a cooked lasagna sheet.
36:36This is already mad.
36:38We've got to add more layers.
36:39Slap on a beautiful bechamel,
36:41heat it up with some mozzarella and ricotta.
36:43And then, last but not least,
36:45a bit of palm.
36:47Jake, you know what to do.
36:49Stick it in the oven.
36:51See that flip?
36:51You never saw that, Texas?
36:52I saw the flicks.
36:56We're looking good now.
36:57We're looking good.
36:57We're ready?
36:59Oh, chop that up for me, my friend, please.
37:02This is already great, right?
37:03That's looking length.
37:04Now, I'm going to garnish this, yeah?
37:06All right, think that Chef Tom, bro.
37:07I am thinking that Tom.
37:08To finish the pizza cake,
37:10I'm challenging Chef Tom's finesse
37:11and delicately sprinkling pickled onions,
37:14more chili, breadcrumbs,
37:15dill, chives, and parmesan.
37:18Piece of cake.
37:19Enjoy.
37:23It tastes amazing.
37:24I feel like that meat sauce,
37:26it's a little bit different.
37:26I like it.
37:27Let's get selling, bro.
37:28Let's open this.
37:28Open the door.
37:29Let's get going.
37:29Let's do it.
37:29Three, two, one.
37:30America!
37:32We're ready to get ready.
37:34We've set our price.
37:35And to make back the 2.7K,
37:37AJ's marketing campaign better work.
37:39Ready to go.
37:40Let's go, bro.
37:41What do you do?
37:44Pizza, Brazil.
37:45Pizza.
37:46Get your pizza.
37:47Pizza cake.
37:50Ask about allergies.
37:54Hey, bro.
37:55Hello, Mr. Ralph.
37:56Would you like a slice of pizza?
37:58On the clock, man.
37:59I'm sorry.
38:00You're on the clock.
38:00Hey, people are working.
38:01Hello, my love.
38:02You try to go on with him, my love.
38:04I tried to do my love.
38:05I thought you had her.
38:06Hey, bro.
38:07Hi, Vince.
38:07Is your name Vince?
38:08No?
38:09How much is it?
38:10$10.
38:11For what?
38:11Good?
38:11No?
38:12No, no, come on.
38:12You sure?
38:13It's a big slice.
38:14Dollar set.
38:15Oh, this guy's serious.
38:16This butter is looking for nothing.
38:20Chase, you keep selling.
38:20I feel like we might be at the wrong spot.
38:32Foot flow's really booming.
38:36Can't lie.
38:37Maybe they do only eat gold around there.
38:39If we're going to make our money back, I'm going to need full commitment.
38:42Incredible lady with the pink shoes.
38:44Miss pink shoes.
38:45No, okay.
38:46My loving ladies, we're selling pizza slices.
38:48Would you like a pizza slice?
38:49What would you say?
38:50Okay, it's fine.
38:51You can regurgitate.
38:53Okay, no shit.
38:54Orange shirt, that's a mighty walk.
38:56Mr. Umbrella, there's no rain.
38:58Big roof and then give up.
38:59Oh, you lot a whole clique.
39:01No, no, no, no, no, no.
39:01Come on.
39:02You're having a tour.
39:03The real tour is here.
39:05Hello, we're selling pizza slices.
39:06Would you like a pizza slice?
39:08You're paying for it?
39:08I'll pay for it, of course, for you.
39:10For a beautiful island woman like yourself, I'll pay twice.
39:14If I can't pull the crowd, hopefully my multi-platinum selling brother can.
39:21The first guy was the funny.
39:23He's like, I don't know what to do with this information.
39:26Piece of cake.
39:27You want a piece of cake?
39:29Well, well, well.
39:30What's up, my man?
39:30What's up, man?
39:31Dude, 100%.
39:32There's a requirement, bro.
39:34What?
39:35What's up?
39:35We need $10.
39:36$10?
39:36Yeah.
39:37You're good for it, bro.
39:38Look at this.
39:39Come on, bro.
39:39We're bros in a small baby.
39:40Look, look, look.
39:42Look, look.
39:42Look, look.
39:42Look, look.
39:42Look, look.
39:42Look, look.
39:42Look, look.
39:44So how much are you doing?
39:45We're doing 100, yeah?
39:47Go on, bro.
39:48This is pure gains.
39:50Fasten, man.
39:53Hey, how you doing?
39:53I heard that you have an amazing pizza here.
39:56This is the best pizza.
39:57OK.
39:58One slice.
39:58Let's get it.
39:59OK.
40:00Are we here?
40:02It's good?
40:02Yes.
40:03Good?
40:05Bro, straight out with the cash.
40:06She was ready.
40:06You look like money today.
40:08It's a whole slice of lasagna on a pizza.
40:14The promise is good.
40:15It's really good.
40:16I swear on my life.
40:19Let us know.
40:21My yes.
40:21OK.
40:23OK.
40:24He packed it.
40:25Thank you, bro.
40:27Business is moving, but still not booming.
40:30He's dialed in the big bad wolf.
40:31Hey, I'm walking in.
40:32I'm walking in.
40:33Hey.
40:34Is that the Einstein guy?
40:35Hey.
40:39Show him the slice.
40:42That's a beautiful pie.
40:43Come on.
40:43We just need a two grand donation for one person.
40:45It would be nice.
40:46Surely you can at least buy a pie.
40:47I'd be happy to buy a pie.
40:49Yes!
40:49How much did you trade today?
40:51183 million.
40:52Crazy.
40:53And you have given us $11.
40:56183 million.
40:57How much did you make on 183 million?
40:59Oh, oh.
41:00A couple grand, maybe.
41:02A couple grand.
41:03Well, we need two grand.
41:05Here.
41:05What's this?
41:07What?
41:08It actually is.
41:08What?
41:09It actually is.
41:10All right, look.
41:12Let's go.
41:13Let's go.
41:14Okay.
41:14Let's go.
41:15We've achieved all our hopes.
41:16We've done it.
41:17We're done.
41:18Hey, take this.
41:19Hide it.
41:19Don't show him it again.
41:20A young man's dreams come true.
41:22Thank you, man.
41:23You're a good guy, man.
41:24I reckon you probably have some doubters out there, but you brought it back, man.
41:27No, no doubters in the game.
41:29This slice game is a piece of cake.
41:31Between the big bad wolf and my head of marketing, business did pick up.
41:36I'll take a slice of it.
41:36Thank you so much.
41:37All right, guys.
41:38I'll be honest at this rate, we're going to be rich.
41:39You're going to make some bread, innit?
41:41Very good.
41:43Miss Byer.
41:44I was down a little bit.
41:45You made it happen.
41:47For sure.
41:48Hey, we're getting the done, Chase.
41:49We're getting the done.
41:50Yo, come get a slice.
41:50We had the pies flowing.
41:51You smashed it as well.
41:52It was a combination.
41:52He was moving like apprentice.
41:53Come on, bro.
41:54You know apprentice?
41:55Yeah.
41:55First challenge.
41:56Get out of there and sell some pizzas.
41:57Come on, G.
41:57Because I saw that.
42:01Where the you come up with this?
42:02Yeah.
42:04It's like some food scientist level shit.
42:0610 out of 10.
42:07It's really good.
42:11The best in the book.
42:12The best.
42:13Yeah.
42:14My guy, real one.
42:15I was born and raised in Brooklyn.
42:16It's probably one of the best.
42:17Born and raised in Brooklyn, yeah?
42:18You heard him.
42:20Good, good.
42:21Yeah?
42:21Hell yeah.
42:21Is it banging?
42:26Yeah?
42:27Bread was made.
42:28Bread was made.
42:28Slang and pizzas with my bro.
42:30You know how we've got to end it, man.
42:31Come on, let's do it one more time.
42:33All three.
42:34One, two, three.
42:35America!
42:38Lasagna pizza.
42:39It's a pizza cake.
42:40That was a good idea, bro.
42:41We killed it, right?
42:41You know what?
42:42See, when it comes to making bread.
42:44Yeah, I'll be there.
42:45The last thing for us to do right now.
42:47Let's check it out.
42:49Let's check it out.
42:51Let's check it out.
42:56Wait, let's check it out.
43:01New York, it's been wild.
43:04From Billionaire's Row.
43:06Oh my days.
43:08To the world's most expensive dough.
43:10This is the empire state of premium eats.
43:13We've met their moguls,
43:16chefed up Michelin,
43:17and put lasagna on their pizza.
43:20As the great Alicia Keys once said,
43:21if you can make it here,
43:23you can make it anywhere.
43:24And that was a piece of cake.
43:28It's been a journey, man.
43:29Who would have fought
43:30two mixed race lads from West London
43:32taking over the world?
43:33Are we real?
43:34I would have fought that.
43:35Yes.
43:35Here we are.
43:36Makes sense.
43:36It's in our trajectory.
43:38Should we go to the studio?
43:39How are we going to the studio, by the way?
43:39Studio?
43:40It's been a minute, isn't it?
43:41Studio.
43:41Let's make some music.
43:42Let's build a rhythm.
43:42Let's build a rhythm.
43:43He's going to end up
43:44On the dirty boulevard
43:47He's going out
43:48To the dirty boulevard
43:51He's going down
43:52To the dirty boulevard
43:55This room costs $2,000 a month.
44:02You can believe it, man.
44:02It's true.
44:03Somewhere a landlord's life
44:04until he wets his pants.
44:07No one dreams of being a doctor
44:09or a lawyer or anything.
44:11They dream of dealing
44:12On the dirty boulevard.
44:13On the dirty boulevard
44:14The
44:18The
44:21The
44:42The
44:42The
44:43The