- 4 months ago
UPDATE ON THE HOTTEST SHOWS AT THE MOMENT.
Category
🎥
Short filmTranscript
00:00Previously on the Great Food Truck Race.
00:03Cookie Woo Q, Stop, Drop, and Roll.
00:05You got a little bit of work to do to catch up this week.
00:08With last week's totals carrying forward,
00:11Stop, Drop, and Roll arrive in Virginia Beach on the bottom.
00:14I just need to sell one more.
00:16But they win the first two challenges.
00:18For $500.
00:20Stop, Drop, and Roll.
00:21And pull out all the stops to stay in the race.
00:24What are you doing?
00:25You coming back?
00:26She is stealing our customers.
00:28Making dosas on a food truck, man.
00:30That's what I'm talking about.
00:31Nishan wins their first taste challenge.
00:33Yeah!
00:35Oh, my God!
00:37In first place, Nishan.
00:39And the Tech Bros take the top spot from Good Fortune Company,
00:42giving them their third city win.
00:46In the end, despite winning challenges,
00:48Stop, Drop, and Roll are outsold by cooking with Q.
00:52And are the sixth team to leave the race.
00:55No regrets.
00:58Newport News!
00:59Hey, Newport News.
01:00We're one of the final three trucks here.
01:01It's time to get active and turn this into a volume game, which we know we can win.
01:14All right, guys.
01:16Another city, another challenge.
01:19Virginia Beach thought of something.
01:21So we had to change our pricing strategy a little bit.
01:23We're going to make this money, baby.
01:25We're not changing nothing up.
01:27It's been working.
01:28Last two cities.
01:29Don't change the plan.
01:31Teams, welcome to Newport News, Virginia.
01:34How we doing?
01:35Yeah!
01:36One of you is two short cities away from winning $50,000.
01:43How do you feel?
01:44Crazy.
01:45Give me my money.
01:46Newport News.
01:47This is a shipyard town.
01:49It is the largest shipyard in America.
01:52This is where they actually build the United States Navy.
01:56Wow.
01:57That's so cool.
01:58This is so cool.
01:59Just behind me, this carrier.
02:01On the other side of that are 30,000 hard-working people.
02:05And they are hungry.
02:06You're going to be feeding them today.
02:07Are you guys ready for that lunch rush?
02:08Yeah!
02:09They're going to have a short window for lunch today.
02:13That means your ticket times need to be super fast.
02:16Let's go.
02:17So teams, to prove that you are ready for this challenge today,
02:19you have to be both efficient and effective.
02:22And your workflow has to be impeccable, or it'll cost you.
02:27Your challenge today is going to be a little mysterious.
02:32Every time.
02:33I'm not telling you the rules, the reward, or most importantly,
02:36the penalty for the team who comes in last.
02:39Uh-oh.
02:40That's all I'm going to say.
02:41Teams, let's get our trucks, and let's get cooking!
02:43Let's go!
02:43Let's go!
02:46The teams have no idea what's about to happen.
02:55All right, guys.
02:56Tyler hasn't even given us a challenge yet.
02:58Oh, you know it's coming, though.
03:00I know it is.
03:01That's why I'm nervous.
03:02They're already competing in the challenge,
03:04and they don't even know it.
03:05He's going to lay it on us when we least expect it.
03:09We've piped into all of the trucks with the cameras
03:13so we can watch and get a real raw look at how efficient
03:17they're working, how clean they're working,
03:18how precise their workflow is.
03:21So at this point in the race, they should all be well-oiled
03:23machines.
03:25The team I see with the most effective workflow,
03:27I'm going to give $300 to.
03:30The team that's just doing OK, they get nothing.
03:32And the team who's struggling the most, well,
03:34I'm going to give them some tough love.
03:36We're in the top three.
03:37We got to make it to the top two, y'all.
03:39That's right.
03:40I met Sarah cooking in the industry.
03:43It's been eight years together now.
03:45You want a triple dough?
03:46I think a double will get us through
03:47whatever challenge this is.
03:49In Memphis, we are known for handmade noodles
03:52and dumplings.
03:53We want to share our food with the world.
03:55We got that Memphis energy.
03:56We're big timers doing it big.
03:57Wings, as you know, I can fry big batches,
04:00and then I'll sell straight from the fryer.
04:02Today on our menu, we have beef slap noodles, chicken wings,
04:06and ube lemonade.
04:08$50,000 down the line.
04:10We got to cook our butts off.
04:11That's right.
04:12There's already people forming outside, y'all.
04:14I'm ready.
04:15All right, Chris, let her rip.
04:16What's going on, y'all?
04:17We're now open.
04:17Come on up.
04:18First one's walking in.
04:20Nice.
04:20Let's rip and roll.
04:21Two wings, yes, sir.
04:23All right, first drop down.
04:24Heard.
04:25Then order wings.
04:26Let's do it.
04:27Grab noodles.
04:28One noodle, one lemonade.
04:29I need nine all day on these wings.
04:31Thank you, boss.
04:33Nice job, Chris.
04:34Good job, y'all.
04:35Good fortune, you can tell they've worked together
04:37for a long time.
04:39There's a harmony.
04:40There's a flow.
04:41There's one person calling tickets,
04:43what you think is really important.
04:45There's very little confusion.
04:46Everybody's got one job.
04:48I think they could be a little more efficient.
04:51I see they're plating up one dish at a time
04:53versus plating up five at a time.
04:55It needs to be a fluid process.
04:58All right, we just hit a record for wings.
05:00We had nine before and now we have 11.
05:02Oh my God, look at fortune.
05:03Did they get the message or what?
05:05It's as if good fortune's listening right now.
05:07Like this is the level of efficiency that you need.
05:09You gotta plate up 10 orders at a time.
05:12I love that.
05:13We're gonna get started on the kataifi.
05:14Yep.
05:15We have to prep as fast as we can
05:17and get that window open.
05:19Guys, I'm gonna be open in 20 minutes.
05:20I'm gonna be ready to go.
05:21Okay.
05:22Okay?
05:23That means pratas are ready, the meat's ready, everything.
05:25Guys, people are already selling.
05:26They're selling already?
05:27They're actually selling.
05:28There's a line at good fortune.
05:29We're just super slow.
05:30Fest is not fast enough.
05:32Open up, open up.
05:33We're open.
05:34I got great Pakistani fusion food here.
05:37Our chopped cheese is just like a Philly cheesesteak.
05:40Premium hand cut beef.
05:42We chop it up in our secret blend of Pakistani spices.
05:44I have a loaded chopped cheese fries.
05:46I also have numdum fries,
05:48which is a masala seasoned fries.
05:50And our special dessert,
05:52the social media viral Dubai chocolate.
05:55It's absolutely delicious.
05:57Let me try that chopped cheese.
05:58You got it, boss.
05:58The mango sweet tea.
05:59You got it.
06:00I'm standing chopped cheese.
06:01Okay.
06:02Cheese fries and a bottle of water.
06:04All right.
06:04Thank you so much.
06:05I'll call your name when it's ready.
06:06They're good.
06:07All right, I'm gonna make a bunch of chopped cheeses
06:09and you're gonna do the fries, all right?
06:10I got you.
06:11Take a look at Nishan.
06:12They're prepping as they go,
06:13which I think is such a big mistake.
06:15We'll have 10 sandwiches
06:16and 10 pratas to send out fast.
06:18I know, I'm about to say, I know.
06:20Grab it.
06:21Now you can do that a lot faster.
06:23It's just inefficient,
06:24inconsistent when you go that way.
06:26This is a high pressure day.
06:27There's no doubt about it.
06:27It's a tight hour.
06:28They got to work quick,
06:29but they also got to work efficiently.
06:30We got to get these orders out before it's too late.
06:32In the back of my mind,
06:33I'm still thinking about that mystery challenge of Tyler.
06:36What could it be?
06:37It was around ticket time.
06:38So what will he do to make this even harder on us?
06:43Hey, we got the longest line.
06:44Holy , bro.
06:47Tyler said it.
06:47The name of the game today is ticket time.
06:49We can't let everybody get ahead of us.
06:51There's only three teams.
06:52Tyler was talking about a challenge.
06:54I don't even have time to think.
06:55We just got to get the food out.
06:56Reagan is on peach cobbler.
06:58We got new pasta water going for mac and cheese.
07:01Seems like we don't have that many cauliflower,
07:03because I don't know where the rest of it magically went.
07:05We missed getting a bunch more noodles,
07:08and we missed getting cauliflower.
07:10Did everybody double check the trunk?
07:12It is nothing in there.
07:13That was just a question.
07:14Yeah, no.
07:15There's nothing in there.
07:16Oh.
07:18She about to bring this menu out.
07:19Mac and cheese, tacos, everything is fresh.
07:22You smell it.
07:23We dealt it.
07:24Come on.
07:25On our menu today, mac and cheese,
07:27our loaded mac and cheese, and our diabolical mac and cheese.
07:30Hot.
07:31Can I get diabolical chicken and shrimp?
07:32Yeah.
07:33It's diabolical.
07:33It's giving everything.
07:34So you can get it with chicken and shrimp.
07:36We're also serving chicken tacos, buffalo cauliflower tacos,
07:41and shrimp tacos.
07:42Plus, our amazing peach cobbler.
07:45What are you looking for?
07:46This supposed to be a peach cobbler?
07:48Is that for Lisa?
07:50Lisa?
07:52Lisa was only waiting on two peach cobbler.
07:54That's what I'm asking.
07:55I didn't hear that part of the question.
07:56I just said, because when I sat it down,
07:58I was like, that's all she's waiting on.
08:00And I said, I'm going to stab it.
08:01Poor Q. They're just getting lost in the sauce.
08:04No one's calling tickets.
08:05They're reading tickets.
08:06They're reading the wrong tickets.
08:07They're putting up the wrong food.
08:09Did you wait?
08:09Wait, wait, wait, wait.
08:10That wasn't first, was it?
08:12This is Lily.
08:13You just stabbed her.
08:14I didn't stab that.
08:15Well, at this point, I've definitely seen enough
08:16to see who's firing on all cylinders and who's not.
08:19Hey, y'all, it looks like I'm getting the call.
08:20Uh-oh.
08:21Hey, Tyler.
08:22So, teams, I normally start this call by asking you,
08:26how are you doing?
08:27But I already know how you're doing.
08:29You are already in the middle of a challenge,
08:32and you don't even know it.
08:35So we have cameras on the trucks.
08:36You guys know that.
08:37So I've tapped into the cameras, and I've
08:39been watching you for about an hour.
08:40What?
08:42Tyler, you're watching us right now, man.
08:44What?
08:45So, Tyler.
08:46And I've got some notes, to be honest with you.
08:49Some are running a very efficient ship, and some of you,
08:53we've got to talk.
08:55Now, the team that I feel is underway in peak efficiency
08:58is good fortune.
09:03No!
09:05That's us!
09:06Yeah, y'all!
09:08Congratulations.
09:09I'm giving you $300 in your till.
09:13Yeah!
09:15Let's go!
09:16We're winning!
09:19No way, dude.
09:21Nice job.
09:22The team that's in the middle, who's doing a good job.
09:25A little clunky, but you're getting the orders out.
09:32Nishan, way to go.
09:33OK!
09:34All right!
09:35You're not getting anything for this challenge,
09:37but just keep on selling.
09:38That's good enough for me, man.
09:39That leaves you Q.
09:41Wow!
09:43Look how big those lines are, and look how inefficient
09:46you're running this kitchen.
09:49Oh, my god.
09:51All right, like it or not, I'm shutting you down.
09:53Here I come.
09:55Oh!
09:58Oh!
09:59That's diabolical.
10:01Man.
10:04Dude, there you go.
10:04Oh, my god.
10:05That's crazy.
10:06What?
10:07This cannot be happening right now.
10:16Hi.
10:17Reagan can sell $1,800 to $2,000 in one hour.
10:20Absolutely can.
10:21The way we move.
10:21We can't be shut down.
10:23That's crazy, actually.
10:24What?
10:25Getting shut down is already a problem,
10:27but having Tyler come into your truck,
10:29you're exposing all of your problems.
10:32How we doing?
10:33So frustrated.
10:36I'm sorry about this, all right?
10:37But you guys are just, like, what I call lost in the sauce,
10:41all right?
10:42If you start, like, working in chaos, you can't see a clean countertop, and you can't get orders out, okay?
10:47Yeah.
10:47If you've got orders that are up and running, get the orders out right away, okay?
10:56Corey?
11:00Now we're done.
11:01First things first, I want you to clean these counters off.
11:04Let's do it now.
11:04The faster we can get this up and running, the faster I'll let you guys start selling it, okay?
11:07Hurt.
11:08Hurt.
11:09Hurt.
11:10I am annoyed, but, like, we are lost in the sauce, because the only thing that we were focusing on was ticket times.
11:17When I say mise en place, you know what I'm talking about?
11:18Yeah.
11:19Everything in its place.
11:20You guys aren't running around with your heads cut off, just trying to find your mise en place.
11:24Accurate.
11:25Right? Motion and flow.
11:26Every single movement has to be accounted for, right?
11:29And you have to do this over and over again.
11:31He's shaking it up, and it makes sense, and I was like, why didn't, why didn't we do this?
11:36Let's talk about your menu.
11:37So you guys got mac and cheese with what?
11:38And tacos.
11:39Mac and tacos, right?
11:40Scratch the tacos, it's clumsy.
11:42Just go mac and cheese, people love it, and put a couple of stuff on top of that, right?
11:46Chicken or shrimp.
11:47Chicken or shrimp.
11:48So loaded mac and cheese is going to be a thing today.
11:50Mm-hmm.
11:51Fewer, better things.
11:52Stay in your lane and do what you do and be known for that, right?
11:55This is that moment where you guys can really shine right now.
11:58It started from scratch as a brand-new, organized food truck.
12:01Hey, man.
12:02It's a blessing in disguise, because it looks to me like your mise en place, you're kind of running out a little bit.
12:07So I want you guys to go to the store, I want you to clean up, I want you to get ready for round two,
12:11and I want you to walk outside and apologize to your customers.
12:15And tell them you're going to be back in an hour.
12:19There's no food competition that is this real, okay?
12:23Every single aspect of it is real.
12:25Okay, come on.
12:26I'll do it with you.
12:27In Detroit, there's no breaks, and there's no crying.
12:29Thank you so much for coming out, I appreciate it.
12:31They're going to have to go to the grocery store because the macaroni and cheese is just that good.
12:35Can you guys stick around for a little bit?
12:37Is that good?
12:38We appreciate y'all so much.
12:39All right, you guys get rolling, go to the grocery store, let's go.
12:43He was shopping.
12:44I'm just excited that we didn't get shut down.
12:47Mac and cheese, ladies.
12:48Mac and cheese.
12:49Gotta go.
12:50Let's focus on what we can do.
12:53I knew Tyler had something up his sleeve.
12:56We just got to use this time wisely, y'all, okay?
12:59All right.
13:00Every second they're shut down is another sale for us.
13:02Two beef and one wing?
13:07Beef noodles for Sam S?
13:09Thank you, Ms. Amy.
13:10I'll call it out when it's ready.
13:11It's madness out there.
13:13We are out of wings.
13:15We sold every wing on the truck.
13:16There's no way we're going shopping.
13:18We're going to capitalize on this moment and get as many sales as we can.
13:22We can just do noodle all day.
13:24Wow, that's a risky move, Arturo.
13:27Yeah, but the noodles are our highest-priced menu item.
13:29Our menu is super adaptable.
13:31That's one of the benefits of making everything from scratch.
13:34I think it's a good idea to add a vegan option, y'all.
13:36That way we can increase our sales.
13:38Q, she's got her mac and cheese.
13:39It seems to do well for her.
13:41Yeah, let's try and take some customers away from Q.
13:45We are adding vegan noodles to our menu here in Newport News.
13:49I try to create something that is the texture and taste of ground beef.
13:53Back home in Memphis, we're known within our community
13:56for having amazing vegan offerings.
13:58Microplane some ginger in there.
14:00Dry seasoning blend.
14:02Textured vegetable protein.
14:03Soy sauce.
14:04Going to give it a nice dark color like we expect from a ground meat.
14:08It looks awesome.
14:09It's, like, so juicy.
14:10Nishan doesn't even have a vegan option.
14:13Yeah.
14:14What's up?
14:15Yeah.
14:16You got it.
14:19I got a TVP.
14:20Two more will do me, and I got your vegan one right here.
14:23There's a combination of spicy and sweet.
14:26The noodles are a little bit of chewy, but perfectly cooked.
14:30And it definitely has a homemade, like, not mass-produced taste.
14:34We're on fire today.
14:36Thank you so much.
14:37Enjoy.
14:38Yep.
14:39With Q shutdown, I'm going to take all of her customers and get every sale I can.
14:45What can I get you?
14:46I have the chopped cheese that you do for my agenda and make a few pieces.
14:51You got it.
14:52Corey, there's your chopped cheese.
14:53Two of the cheese.
14:54I need two more chopped cheeses.
14:56That's total of what?
14:57Four chopped cheeses that I need right now.
14:59This is probably the best chopped cheese I've ever had.
15:01It's a lot different than your typical chopped cheese you would see at a New York City bodega.
15:05The spices they use just go so well together.
15:08It's the perfect bite.
15:10We've never had this many customers.
15:12We should go shopping right now because there's still three hours left in the day,
15:16but if we shut down to go shopping, all those customers are going to go to Good Fortune,
15:20and we can't have that.
15:22We're down to our last bag here, so we got 15 more after this.
15:27Thank you for being bacon!
15:33Chicken down.
15:34Okay, yeah, chicken's down.
15:35We got prawns getting peeled right now.
15:37She's making broccoli because they had no cauliflower,
15:39so we're going to do like a broccoli and mac and cheese.
15:41Okay, let's talk about macaroni and cheese.
15:43The boats need to go here, okay?
15:45So, three dollar bulk of mac and cheese.
15:46One, two, three.
15:48I didn't even look.
15:49Because I knew exactly where they were, right?
15:51You're not going to pick them up because that's a waste of energy.
15:53You're going to slide them down.
15:54And then slide them down.
15:55You guys are going to be calling tickets.
15:56Three diabolica, one, two, three.
15:58I'm just going to garnish.
15:59You're going to count.
16:00You're going to organize.
16:01You're going to wipe them.
16:02They're going to look beautiful.
16:03This is that last stop to make sure the product is commercially competitive.
16:06That's it.
16:07Okay, good.
16:08That's the flow.
16:09Okay.
16:10And the tips that he gave us were like tips that you could take outside of this truck
16:13and implement it in your life and in your restaurant.
16:16So, let's kind of get this into high gear because you still got hundreds of people out here.
16:21Are you guys ready for Q or what?
16:23Yeah.
16:24Q's back in business.
16:25Let's go.
16:26Yeah.
16:27Yes.
16:28Can I get two basic and a lemonade?
16:30Let's go.
16:31Ticket in the window.
16:32All right.
16:33Take it over.
16:34Okay.
16:35Hey guys.
16:36I honestly feel happy and calm.
16:38And he said it.
16:39Operating in chaos, it doesn't make you feel good.
16:41It makes you feel like this.
16:43Here's your mac with broccoli.
16:46This is actually so much smoother and I'm really pissed that we didn't do this like five
16:50weeks ago.
16:51It's so easy.
16:52Smoking, baby.
16:53Smoking, smoking, smoking.
16:54That's very good.
16:55It's very creamy.
16:56And then the chicken that's with it is actually very juicy.
16:59So it all blends perfectly.
17:01Is Q back open yet?
17:03Yo, they are back open.
17:04Battle of the noodles.
17:05Can I get a beef slap noodle?
17:06Yes, sir.
17:07Can I get a beef and a beef?
17:09Got a slap and a ube lemonade.
17:12Thank you, Andy.
17:13I've tried all three of the trucks today and the slap beef noodles were definitely my favorite.
17:19Did you take a pause after this order?
17:21We have 15 breads.
17:22We got one bag of fries left.
17:23That's like four orders.
17:25All the analysis in the world could not have anticipated this number of people.
17:29I am so sorry, but we are out of ingredients.
17:32We got a shutdown.
17:34We'll be back.
17:35We find a grocery store that has halal meat.
17:39It's 12 minutes away and we poke it.
17:42We have one hour.
17:43We have one hour.
17:44We have one hour.
17:45But we're bringing authenticity and also sticking to our values with the halal meat.
17:51All right, guys.
17:52Let's get back there fast.
17:53We are all to the advantage with our shopping.
17:56Woo!
17:57Which is, let's try to get it out as fast as possible.
18:00And we only have 20 minutes left to sell.
18:02Hey, how you doing, sir?
18:03Good, you?
18:04Good, good, thank you.
18:05What can I get you today?
18:06Chopped cheese.
18:07Uh-huh.
18:08Noom-noom fries.
18:09Uh-huh.
18:10Sweet cheese.
18:11What is it?
18:12What is it?
18:13That's $30.
18:14I appreciate you.
18:15The line is big as hell.
18:16I appreciate you.
18:17Yes, you may.
18:18And you a diabolical?
18:19Yep.
18:20It's good, right?
18:21Yep.
18:22I promise.
18:23Yep, I promise.
18:24You got hired in that one, okay?
18:25Get this money.
18:26Thanks for supporting us.
18:27We appreciate you.
18:29Yo, got a Tyler text.
18:31One day closer to $50,000.
18:34This is crazy.
18:35Oh, my God.
18:36Finish orders and close up shop.
18:37Tomorrow you'll find your own sell spot.
18:40I'll have another challenge and a very special guest.
18:43Ooh.
18:44Oh.
18:45Who's gonna hold you to even higher standards?
18:47See you out there.
18:48We're gonna take what we learned today,
18:50bring it into tomorrow, and hustle.
18:53Yeah.
18:54Day one down.
18:55Praise God for Tyler.
18:57Let's go!
19:04Day two.
19:05This is crazy.
19:06Yesterday, we killed it.
19:08Newport News is loving us, man.
19:11Yeah, dude.
19:12I didn't expect it.
19:13This is amazing.
19:14I think we're all neck and neck.
19:16Today's gonna be very important to push that line.
19:18It's anybody's game, right?
19:19It's anybody's game, and we gotta make sure it's our game.
19:24So our reality for today, we need to outsell everybody,
19:27and we need to win anything that comes to us today.
19:30No problem.
19:31Yo, yesterday was crazy.
19:33Yeah.
19:34The finale is, uh, it's in reach.
19:37We're headed to William Styron Square.
19:40It's really a hub of Newport News.
19:42Wow.
19:43What a cute square.
19:45Look at all these boutiques.
19:46It's got a nice spot here.
19:47What is Q doing here?
19:49This is supposed to be our spot.
19:51The locals said this is the spot to be.
19:53I guess they told everybody.
19:54So we're gonna run back the same menu.
19:57Sounds great.
19:58Let me get started on this lemonade.
20:00We've got some incredible ingredients in here.
20:02Soy sauce, sesame oil, and the spice blend.
20:05I think that's what I've really perfected
20:07after making this so many times.
20:09We have leveled up.
20:11That's right.
20:13I'm just getting this dough together.
20:15I might just knock out both batches right away,
20:17just so that I can focus on wings.
20:19We have learned a couple tricks to make our systems
20:21a little bit faster and more efficient,
20:23but overall we haven't lost the core of who we are.
20:26Good Fortune is now open!
20:28Yay!
20:34Looks a little sleepy out here right now.
20:35Yeah.
20:36Really?
20:37A little sleepy.
20:39We really need to make those sales today.
20:41It's a rainy day.
20:43Come out from your sleepy shadows and enjoy some noodles.
20:47How are y'all today?
20:48So we make all the dough and everything from scratch.
20:51He cuts them out and slaps them to order.
20:53We're gonna start.
20:54We're ready right now?
20:55Chris is luring them in.
20:56Let's go, Chris!
20:57First order up.
20:58Yay!
20:59Yay!
21:00Order!
21:01Let's go, let's go!
21:02Get it, Chris.
21:03Got a slap and a ube lemonade.
21:05Good job, Chris!
21:07What's going on today?
21:08I want to try some of your noodles.
21:10Let's do it!
21:11Got your wings, boss.
21:13I got a TVP slap walking in.
21:14Heard.
21:15Right.
21:16I'll call those noodles out when they're ready.
21:17I got four slap on the board.
21:18Four slap on the board.
21:19Here you are, ma'am.
21:21I got the beef slap noodles.
21:23Mmm.
21:24Oh.
21:25These are delicious.
21:26They're a little spicy.
21:27They're really good.
21:28Everybody doing okay?
21:29Everybody feeling good?
21:30All right.
21:31So we got chicken down.
21:32We got cauliflower down.
21:34We got noodles in play, people.
21:36Noodles are in play.
21:37Heard.
21:38It's day two.
21:39Yesterday, we learned a lot from Tyler.
21:41And today, I can use what Tyler said.
21:43Prep right now is going real good, ladies.
21:46What he gave us is life altering.
21:49Business changing.
21:50Gold.
21:52Your chicken, I'm about to slice it.
21:54Chicken will be done.
21:55Cauliflower, done.
21:56We cooking with gas this morning, ladies.
21:57Very good.
21:58Nobody's out selling us today.
22:00You feel me?
22:01Yes, ma'am.
22:02Nobody.
22:03So who will be first?
22:04We want everything.
22:05Okay.
22:06Ladies, we have our first ticket in.
22:08Yes!
22:09What can we get for you?
22:10Loaded mac and cheese with chicken.
22:12We got a basic mac for Bella walking in.
22:14Rachel!
22:15Tyler!
22:16Summer!
22:17I got your loaded mac.
22:18Look how fast our ticket time's out right now.
22:20Tyler's advice?
22:21Fire.
22:22Tara, that's your loaded mac?
22:25This is what made me wait in line.
22:27This is delicious.
22:28I knew that comfort mac and cheese was going to sell like crazy today.
22:31In the name of Jesus.
22:32In this rain.
22:33Okay, let's get it.
22:34Rain don't stop nothing.
22:35It's giving, giving, final two energy.
22:37Yeah.
22:38Winner, winner, vegan dinner.
22:39Woo!
22:40Let's go!
22:41Let's go!
22:42Selling at Victory Landing yesterday was insane.
22:46Chopped cheese, 20.
22:47Yeah.
22:48Loaded fries, 20.
22:49Yeah.
22:50Whatever we do, we can't run out of food today.
22:52Let's get selling, baby!
22:54Rainy day!
22:55Rainy day!
22:56Come and get your chopped cheese today!
23:00Boys, dig it!
23:01Dig it!
23:02Dig it!
23:03Dig it!
23:04Dig it!
23:05Dig it!
23:06Dig it!
23:07So good.
23:08The fries are a little bit crispy, but still that soft potato-y on the inside.
23:11A little bit of zingy with the sauce.
23:13Just tastes great.
23:14He sold it as a hug and he's right.
23:15It's a hug in a bowl.
23:16It's excellent.
23:17Yeah.
23:18Yeah.
23:19A quick question.
23:20Yes.
23:21With the fries, am I able to have the masala cheese without cheese?
23:24Without the nacho cheese sauce.
23:26Yes.
23:27A lady comes up to our food truck and says, I have a severe allergy.
23:32My heart goes out to her.
23:34She wanted to see if she can get the chopped cheese without any dairy.
23:37Without.
23:38We already mixed it in there.
23:39I know.
23:40I know.
23:41If I do it for her, it's gonna take 20 minutes for me to actually do it.
23:43I have to clean everything.
23:44I have to shut down everything like that.
23:45Dude, she really, really wants to try it.
23:47Can we make that happen for her?
23:48This is gonna push us 20, 25 minutes, but this is who we are.
23:52If we come back in like 20 minutes, I can do a batch.
23:54I'll save it for you on the side without the cheese in it.
23:56Really?
23:57Yeah, I'll do that.
23:58Yeah.
23:59Okay.
24:00You also said a loving hug.
24:01Oh, come on in.
24:02A simple switch and have you enjoy something you've never had.
24:05That's gonna be more important to me.
24:07The chopped cheese.
24:08You got it.
24:09It's gonna be about 20, 25 minutes.
24:10Thank you, sir.
24:11I'm okay with people waiting because when we do good for others,
24:14good things are gonna happen to us and we've lived that model.
24:17And I think that's why we are in the top three right now.
24:19Yeah.
24:20Her fries are right here.
24:21And then chopped cheese fries.
24:23So no dairy, right?
24:24No dairy.
24:25Okay.
24:26Looks delicious.
24:27It does.
24:28There's silverware for you.
24:29Of course.
24:30I'm gonna use this dairy-free mayo seasoning.
24:35It's so good.
24:36It tastes just like the regular fries, I'm assuming.
24:39People with allergies don't order from food trucks.
24:42And we don't get to enjoy the same experiences as everybody else.
24:45And today I got to.
24:47Today I got to have a dish that's mine for me.
24:51Somebody actually took the time out of their day for me to be able to eat and feel included.
24:55I'm gonna cry.
24:56Hold on, guys.
24:57I'm getting a call.
24:58Hey, teams.
24:59How you doing?
25:00It's Tyler.
25:01Hey, Tyler.
25:02Yo.
25:03Listen, Newport Newsers have a lot of different connections with the ocean.
25:07And one of the biggest ones, honestly, is all this delicious, fresh seafood coming out of the Chesapeake Bay.
25:12Uh-oh.
25:13Okay.
25:14So today I have invited a colleague.
25:15Oh.
25:16Somebody who knows a little something about seafood.
25:17I do.
25:18I was born on the ocean.
25:19Artie?
25:20That's right.
25:21Her roots run deep all the way to Mangalore, India.
25:22What?
25:23Please say hello to chef, cookbook author, my good friend, Ms. Artie Sequere.
25:25Hi, everybody.
25:26Hey, Artie, how are you?
25:27So your mission today is to impress Artie with one delicious Chesapeake oyster.
25:44And you know what?
25:45They gotta be shucking awesome.
25:46Oh, my God.
25:47That's a good one.
25:48So, teams, I want you to dress up a Chesapeake oyster with your signature techniques and your original flavor profile.
25:59And I want you to make it delicious.
26:01Hey, man.
26:02Now, Artie, give them some advice on what they should do with a great oyster.
26:05First of all, I want you guys to compliment the oyster. Don't overshadow it. Figure out what would showcase that oyster.
26:12I want to walk away from this challenge having a really good idea of what a Chesapeake oyster tastes like.
26:17Okay.
26:18Second of all, there is an art, right, to shucking an oyster. So be careful.
26:22For sure.
26:23Keep the brine in there. Keep the shell out. Don't shuck it up, basically.
26:28All right.
26:29So let's find a pearl-less oyster challenge. You guys ready?
26:31Let's shucking do it, boys! That's what I'm talking about!
26:34All right, teams, I'm having some delicious Chesapeake oysters dropped off to your trucks, courtesy of Dockside Seafood.
26:41Artie and I are going to walk around to all of your trucks, and we're going to taste your delicious oyster creations.
26:45So excited.
26:46And then the winner, the one that you think is the best, they're going to win a big prize.
26:50Ooh.
26:51$300.
26:52Ooh!
26:53Need that money, baby!
26:55Need it!
26:56We got to make sure this is perfect.
26:57Yeah.
26:58We need to win this challenge.
26:59So guys, give her the oyster.
27:00She deserves.
27:01Yes.
27:02Bring me that bivalve.
27:03I'm so excited to meet her.
27:05I have looked up to her.
27:06She really knows her stuff.
27:08Yo!
27:09Oysters are here!
27:10Oysters!
27:11Oh!
27:12Look at those pretty babies!
27:14Wow!
27:15Look at them!
27:16So I'm going to go ahead and start shucking.
27:18Heard that.
27:19Man, these oysters are hard to shuck.
27:20I know how to shuck an oyster.
27:21I don't know why this oyster just keeps breaking like this.
27:22Here, let me try another one.
27:23When I try to get leverage, it breaks.
27:24Yeah, you just got to do like a twisting motion.
27:25Damn it.
27:26Why won't it open?
27:27I don't have time for this!
27:28So, the pressure is on right now.
27:29Dang it.
27:30Why won't it open?
27:31Dang it.
27:32This keeps breaking.
27:33Do you want to come look at it and maybe give me a tip?
27:34Yeah, sure.
27:35Yeah, so by the time you finish it, I'm going to go ahead and start off the open, I don't
27:36know why this oyster just keeps breaking like this.
27:37I don't know why this oyster just keeps breaking like this.
27:38Here, let me try another one.
27:39When I try to get leverage, it breaks.
27:40Yeah, you just got to do like a twisting motion.
27:41Dammit.
27:42Why won't it open?
27:43I don't have time for this!
27:44So, the pressure is on right now.
27:45Dang it.
27:46Why won't it open?
27:47Dang it!
27:48This keeps breaking.
27:49I want it open.
27:50Dang it, this keeps breaking.
27:53Do you wanna come look at it and maybe give me a tip?
27:56Yeah, sure.
27:57Yeah, so by the time you've finished
27:58plating those wings, I should have these ready.
28:00We have no time to spare.
28:02Damn, I can see why you're having a tough time.
28:05I've never shucked a Lynnhaven oyster before.
28:07Honestly, these are really difficult to shuck.
28:11Ooh, this one's nice.
28:14This has me written all over it.
28:17I grew up in Kenitra, Morocco, which is an ocean town.
28:21So we gotta bring a full, full Moroccan twist to it.
28:25Like an homage to your home.
28:27It is an homage to my home, man.
28:29I'm adding a special marinade called sharmoula on top.
28:32This is a mixture of parsley, cilantro, garlic, paprika,
28:36cumin, olive oil, and the key ingredient is preserved lemon.
28:42In Morocco, we utilize sharmoula for every fish dish.
28:46It brings out the fish taste, and it just adds a great aroma with all the spices and herbs.
28:51We add a charcoal on there to give it an aroma of that smokiness.
28:55What in the world?
28:57Oh, look at the beauty.
29:00Wow, look at that.
29:02We're basically creating one single big bite that gives you an idea of the Moroccan flavor profile,
29:11that beachy town that I grew up nearby.
29:14What's the red?
29:15Sharmoula.
29:16Thank you for saying it, because I've never known how to say sharmoula.
29:19It's sharmoula.
29:20It's sharmoula.
29:21It's sharmoula.
29:22That should be how we cheers.
29:24Sharmoula, everybody.
29:25Sharmoula.
29:26You know what?
29:27Can I have that spoon?
29:28Yes.
29:29Dang, you're delicious.
29:35You were not shy with the sharmoula.
29:37The first bite was this very acidic herbal note, so the whole thing felt very light.
29:42That's my mom's sharmoula right there.
29:44Let's not mess with mom's sharmoula.
29:45Yeah.
29:46It was excellent, mama.
29:47Shout out to mom.
29:48Here's my negative.
29:49I think that the oyster kind of felt like it was in the back.
29:53It was really a beautiful bite.
29:54I love the flavors.
29:55I won't forget it.
29:56Well done.
29:57Nice job, everybody.
29:59Thank you very much.
30:00Way to go.
30:01Nice job.
30:02Thank you all.
30:03Thank you, guys.
30:04Thank you, guys, for your patience.
30:05We're going to start pumping out your orders right now.
30:07Tyler's thing is freaking oysters, so we can't half do it.
30:12I don't eat oysters.
30:14Ari, be a blessing to your people.
30:16I love oysters, and I'm locked in.
30:20For today's challenge, I am making a poached oyster with a coconut holiday sauce
30:27and a bump of caviar.
30:28Period.
30:29It's giving well.
30:30It's the bump.
30:31Remember, keep the juice.
30:32I need it.
30:33I know.
30:34Boy, these boys.
30:35What?
30:36You having a hard time?
30:37Because I could switch.
30:38I got three out so far.
30:39Dude, I'm trying to get you one more.
30:40These mother don't want to come out.
30:42I could switch with you.
30:43Prescott.
30:44I guess this was the challenge.
30:47People don't usually poach oysters.
30:49Very risky, because in one second, you could ruin the whole entire oyster.
30:56Why I chose the caviar?
30:57Because that is going to give it the salty and the fishy taste.
31:03How are we doing?
31:03All right.
31:04I'm done.
31:05Ari, I'm Artie.
31:06I'm Ari.
31:06Nice to hear you, Artie.
31:08Rain or shine, cooking with Q brings the heat.
31:10Every time.
31:11Every time.
31:12All right.
31:13Tell us what we got.
31:14You have a poached oyster with, instead of like a holiday sauce, I made it into like
31:18a coconut sauce.
31:19Yum.
31:20On top.
31:21I'm going to do that.
31:22With pickled cucumbers and a bump of caviar.
31:23A little bump.
31:24I like a little caviar.
31:25I like a little caviar.
31:26A little bump of caviar.
31:27Okay.
31:28I want to taste it.
31:29Ready?
31:30Three, two, one.
31:31Ready?
31:32Cheers.
31:33Here we go.
31:34I know you're freaking right.
31:36Come on, Tyler.
31:38Yes!
31:39That's a private moment.
31:41It's just, there are so many beautiful things about this oyster.
31:45The poaching of the oyster, I think you caught it at just the right moment.
31:49It is so elegant.
31:50And you know, the really elegant long finish.
31:53Yeah.
31:54I'm still tasting it.
31:55I'm still tasting it.
31:56It's delicious.
31:57You know, the coconut hollandaise was so intriguing to me.
31:59I would have liked just a touch more of that hollandaise.
32:01Oh yeah, scotch.
32:02That was tremendous, you guys.
32:03Yeah, really nice.
32:04That was tremendous.
32:05Congratulations, everybody.
32:06Yeah.
32:07Never won a taste challenge.
32:08Man.
32:09Yeah, it's a little bit frustrating because we really pride ourselves on flavor.
32:11I want a taste, yeah.
32:12I want to win a taste challenge.
32:13Yeah.
32:14For this shucking awesome oyster challenge, we are making oysters Nike.
32:19We start by preparing a Leche de Tigre.
32:22I squeeze some fresh lime juice in a food processor with chopped shallots, white onion, chopped ginger,
32:28and a little bit of aji amarillo paste.
32:31Then I add a little bit of sugar and a little bit of curry powder for color.
32:36Then I pour on a little bit of the Leche de Tigre and then I garnish with Thai basil, pickled shallot, and lime zest.
32:45I still had to rush and those shells are very fragile, so I hope I was able to get them all out.
32:50I got my fingers crossed for some good fortune that Artie's going to like it.
32:53Hi!
32:54How are you?
32:55Hi!
32:56How are you?
32:57I'm so excited to meet you!
32:58I'm excited to...
32:59He has not stopped talking about your food.
33:01What did you make?
33:02It looks gorgeous, first of all.
33:03Yeah, beautiful presentation.
33:04Beautiful presentation.
33:05So I made a Leche de Tigre inspired sauce with aji amarillo and then garnished with lemon zest, Thai basil, and some cilantro stem for texture.
33:15What made you go in that Leche de Tigre direction?
33:17So I really love all cuisines of the world and Peruvian food has a lot of Asian influence.
33:22It does.
33:23You're right.
33:24Specifically Nikkei cuisines.
33:25I love to see the Asian diaspora and how it kind of changes depending on the local ingredients.
33:30Yeah, yeah.
33:31All right, I'm excited about this, right?
33:33Three, two, one.
33:34Cheers.
33:39The flavor's so yummy.
33:40Oh my God, the flavor's so clean.
33:42It's so bright and clean and floral.
33:47A little bit of shell.
33:49Yeah.
33:50Chef Tyler spitting these shells into his hand right now is the worst thing that could have happened.
33:56And I cannot believe that I just fed that to him.
33:58There's only three of you left, so teeny tiny things matter.
34:01So the fact that there was a teeny tiny bit of shell in both of ours.
34:05And we both got it at the same time.
34:06Yeah.
34:07Which is really important.
34:08It's a little bit of a disappointment.
34:09Understood.
34:10Delicious.
34:11I love it.
34:12I thought it was really good.
34:13Thank you very much.
34:14Thank you so much.
34:15So nice to meet you.
34:18Appreciate it, guys.
34:19How'd it go?
34:20They both got shell.
34:21Oh, dang.
34:22They both got shell at the exact same time.
34:23I really hope that doesn't cost us this challenge.
34:26Okay, Paul.
34:27Yuck.
34:28Tyler call.
34:29Tyler call.
34:30Tyler call.
34:31All right, I'm gonna pick up.
34:33Hi, teams.
34:34Tyler.
34:35So, Artie and I got a chance to try all of your oysters, and we thought they were delicious.
34:40So unique and so different.
34:41I got a really good sense of who you guys are and what you value in food and hospitality after each of your bites.
34:48If it was a blind tasting, I could easily identify what oyster came from what chocolate.
34:52100%.
34:53100%.
34:54We have $300 on the line.
34:56We have a winner.
34:57Are you guys ready to hear?
34:58Are you guys ready?
34:59You guys ready?
35:00Yeah, yeah, we're ready.
35:01We're ready.
35:02We're ready, man.
35:03What have you got?
35:04For $300, the winner is...
35:11Cooking with Q!
35:23We did it!
35:24Yes!
35:25We did it!
35:26Yes!
35:27Yes!
35:28Yes!
35:29We did it!
35:30We did it!
35:31Yes!
35:32Yes!
35:33Yes!
35:34Yes!
35:35Yes!
35:36I don't think they hear us anymore.
35:37Can we give a little tiny claps for them?
35:38A little tiny claps, a little tiny claps.
35:40All right, well, congratulations.
35:41That's amazing.
35:41$300 from this hill, ladies.
35:43I'm sorry.
35:44Yes, I'm sorry.
35:45Yeah, baby.
35:46Yeah, baby.
35:47Let's go.
35:48Yeah.
35:49God, they're still yelling.
35:50OK.
35:53OK.
35:54Another taste challenge lost.
35:55Yeah.
35:56Dang it.
35:57All right.
35:58Get a hold of yourself.
35:58Close your trucks right now, and I will see you at elimination.
36:02Bye, you guys.
36:02Congratulations.
36:03Yeah.
36:04Yeah.
36:05We're not going home.
36:10We're not going home.
36:11We're not going home.
36:12We're not going home.
36:13We're not going home.
36:14We're not going home.
36:15We're not going home.
36:16We're not going home.
36:17Father, thank you for today.
36:18Thank you, guys.
36:19You gave us a challenge win.
36:21Blessed Ari's hand.
36:22Yes, Jesus.
36:23These Newport News people.
36:24They was here.
36:25They came out.
36:26They came out.
36:27We can't seem to win a taste challenge to save our life.
36:30Yeah.
36:31And it could be the difference that $300 will send us home.
36:33Yeah.
36:34Let's wrap this up.
36:35We got to go to elimination.
36:36Let's close out, boys.
36:37Let's close.
36:38Bye.
36:44Teams, it's time to get down to business.
36:46We rolled in with three.
36:47We're going to roll out with our finalists, who are going to have a 50-50 chance at $50,000.
36:54And I know we're rivals and competitors in a lot of ways.
36:58I mean, $50,000 is never anything you want to just give up and let go of the rope.
37:01Never.
37:02Not never.
37:03In a way, we're kind of family now.
37:05Yeah.
37:06Yeah.
37:07100%.
37:08Yeah.
37:09100%.
37:10Yeah.
37:11So congratulations to good fortune.
37:12You've got $300 in your till.
37:13You guys didn't even know you were in the middle of a challenge.
37:16But a really well-organized machine just put out great food.
37:19And Q, I had such a good time hopping on your truck.
37:22Did we learn something?
37:23Absolutely.
37:24Organization is everything.
37:25Food trucks need to be faster than fast food.
37:27And while we're talking about Q, congratulations on winning the shucking awesome oyster competition.
37:33Wow.
37:34Right?
37:35That was such a delicious flavor profile.
37:37Way to go.
37:38$300 in your till.
37:39Amen.
37:40Well, teams, in my ledger, my numbers.
37:43Oh, my God.
37:44Who made the most, who made the least, unfortunately, who will be leaving the great food truck race right here and right now.
37:50And after this, it's the finale.
37:54Newport News turned out for you guys.
37:57I got to tell you, we have set new sales records for a two-day selling sprint in a city.
38:03Oh, wow.
38:04All of you have had more sales than we've ever had in the great food truck race.
38:09That's crazy work.
38:10And one of you is the new record holder for any team selling for two days on the great food truck race.
38:17And that team is in first place, save from moving on to the finale.
38:21With $12,290, good fortune.
38:26What?
38:28What?
38:30Jesus.
38:31Oh, record, bro.
38:35You guys are now one step away from $50,000.
38:38And you're now in the finale.
38:40My heart's pounding right now.
38:43I'm just so stoked to be here.
38:45So happy to have the opportunity to cook side by side with y'all.
38:48It's just a blessing, honestly.
38:50And then we have our two other teams, both of them with record sales days.
38:53I can't believe it.
38:54Oh, my God.
38:55What the?
38:56And it breaks my heart that for one of you, it's not enough to get in the finale.
39:00Fuck.
39:01They got the $300. Unfortunately, we didn't.
39:04Could mean we're going home.
39:06Safe with $11,080.
39:11And moving on to the 18th finale of the great food truck race.
39:15Lishon.
39:16Let's go!
39:17Let's go!
39:18Oh, my God.
39:19Good job, guys.
39:20Ladies, I have had an absolute ball on this crazy road trip with the three of you.
39:33I think you're so much fun.
39:34I think your food is fantastic.
39:36It's only up from here.
39:37Absolutely.
39:38Surely.
39:39We can all say we cooked with you.
39:41With you!
39:42There you go.
39:43I love you.
39:44I love you, buddy.
39:45I love you, buddy.
39:46I love you, buddy.
39:47I love you, buddy.
39:48I love you, buddy.
39:49Ladies, give a round of applause.
39:50Oh, my God.
39:51Q, Q, Q, Q, Q, Q, Q, Q, Q, Q.
39:56I'm disappointed that we did not have enough in sales to beat Lishon.
40:00We ain't got nothing to hang our head about.
40:02Nope.
40:03But I'm super proud to have been a part of the scene.
40:07I don't feel sad right now.
40:08I don't either.
40:09But I know for sure people are going to know cooking with Q.
40:12All over the world.
40:16Well, here we are, teams.
40:17Final two.
40:18How do you feel?
40:19Amazing!
40:20You feel great?
40:21You feel great?
40:22Do you guys want to know we're heading next?
40:23No.
40:24Where are we going?
40:25Well, here in Newport News, you got a chance to feed the folks who build the U.S. Navy.
40:29Now you're going to feed the U.S. Navy.
40:31Teams, we are going to feed the sailors of the super carrier USS George H.W. Bush.
40:37We are going just a couple of miles south across the mouth of the James River.
40:41Guys, we're going to Norfolk, Virginia.
40:43Yeah!
40:44Virginia!
40:45Virginia!
40:46Virginia!
40:47Virginia!
40:48But make no mistake, the last leg is always the hardest.
40:52Are you ready to go?
40:53Yeah!
40:54Go!
40:55All right, teams.
40:56I'll see you in the finale.
40:57Let's get in our trucks and let's get rolling!
41:00Roll!
41:01I am definitely nervous about going up against Nishan in the finale.
41:07Nishan beat us in Virginia Beach.
41:09They know how to beat us.
41:11We got to re-strategize, be laser focused in our ticket times.
41:16Look out, good fortune.
41:17We're coming for you.
41:19Next time on The Great Food Truck Race.
41:22We're standing next to the USS George H.W. Bush aircraft carrier.
41:27This is epic.
41:29Flap doodles.
41:30The banana pudding, the lemonade.
41:31Flap doodles.
41:32How do I feed them from our little truck?
41:34You got to put sugar in first.
41:36You got to put salt in first.
41:37That's why I just prefer...
41:38You just can't keep doing the same for and over again.
41:40You think you're going to get an advantage with your customers.
41:42Sarah is upset.
41:44It's a downpour right now.
41:47Underneath this bridge, you can stay dry.
41:50Team, step up to your foot lockers.
41:52One of them has $50,000.
41:55Three, two, one.
41:58Open your boxes.
Be the first to comment