- 2 days ago
Buddy Valastro's Cake Dynasty Season 1 Episode 9- A Cake Fit For Caesar - FULL
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Short filmTranscript
00:00I'm Buddy Valastro, and this is my family.
00:05Together, we make cakes.
00:08Cakes on a plate. What could go wrong?
00:10Big cakes. Crazy cakes.
00:12And those cakes turn into more cakes, and pies, and cookies, and pizza.
00:17In this enormous factory where I work side-by-side with my family.
00:21Well, I'll tell you.
00:22I said no steam.
00:24Running a small bakery was tough.
00:26But running an empire...
00:28You're in my world now, Junior.
00:30You can down, down, down, when your family's by your side.
00:34It's a piece of cake.
00:38All right.
00:39Hi.
00:40I'm just...
00:42Hello.
00:44Hey, guys. How you doing?
00:46What's going on?
00:49How's New Jersey?
00:51Doing good. How's Vegas?
00:52It's great. Weather's warm. The pools are open. Buddy V's is killing it.
00:56That's what we like to hear, man.
00:58You guys have been great partners. I can't thank you enough.
01:01Caesars Palace is an iconic hotel and casino in Las Vegas, Nevada.
01:07I have multiple businesses at different Caesars properties throughout Las Vegas.
01:12But I don't have a restaurant in their main location, Caesars Palace itself.
01:17We're on a weekly call to get an update on how everything's doing.
01:20Over the years, I got really friendly with Dan and Sean from the Caesars group,
01:24and we've been just growing the business together.
01:27You're familiar with Caesars Palace. I think you're familiar with the Forum Food Hall.
01:32Yes, I am.
01:33We've got some really high-profile eateries there, but a space of enough.
01:37We would totally be interested in...
01:41I mean, that's like the crown jewel to be in the palace, you know?
01:44Everybody wants to be in Caesars Palace.
01:46It's got amazing foot traffic, and it's a guaranteed goldmine.
01:52There's a lot of restauranteurs who are trying to get this spot.
01:56I'll get together with my team.
01:58We'll come up with a concept and present it to you guys.
02:02We'd love to come out there.
02:03I'm going to bring my family out and have a little Vegas fun.
02:06I ain't just going to get it.
02:07Like, I got to compete for it.
02:09I don't know what your calendar looks like, but in a week's time, it's the 57th birthday of Caesars Palace.
02:15If you could make that date, that would be great.
02:18And we were also thinking, if you happen to be able to make a cake, I know seven days isn't a lot of time.
02:24If anybody can do it, it's you.
02:26For you guys, anything.
02:28Caesars birthday?
02:29There's a lot of meat on the bone creatively to do a lot of fun things.
02:33I'll come up with something cool, very Vegas-esque, over-the-top.
02:37I'll come out with a presentation and my family, and we'll have a great time.
02:40Great.
02:41Can't wait to show you the space.
02:42Thank you, guys.
02:43Such a pleasure.
02:44Always a pleasure, guys.
02:45Thanks.
02:46Bye.
02:47Bye-bye.
02:47We've got to get Brian on the horn.
02:49We've got to get my wife.
02:51To be in the palace is a big deal.
02:52Yeah.
02:53Like, I want the space.
02:54That food court that they're talking about, that's a main artery that's busy morning till night at Caesars Palace.
03:01All right.
03:02We're going to get it.
03:03Yeah.
03:03All right.
03:04Excited.
03:05Let's go.
03:05Let's get to work.
03:07We make different things on the line every day.
03:17When it's full time, you've got to make your pies.
03:19So we've got to do thousands of pecan pies a day so that we can get them to the bakeries before the holidays.
03:26What happened?
03:26Where's the other ones?
03:29Stop.
03:30Hey.
03:31Lou.
03:31When you set up a new line, there's always kinks that have to be worked out.
03:36This year, we have more equipment.
03:38It's always ever-changing and ever-growing.
03:41The problem is they're using the chopped pieces versus the toppers or the halves.
03:45Where are the halves?
03:46That's the halves?
03:47This guy splurges for the big nuts.
03:49I'm just saying.
03:50A lot of people use the chopped ones.
03:52I use the halves.
03:54You pay more money for them, but it was what my dad used, and that's what I use.
03:58It's the same nut.
03:58It's just the wrong size.
03:59The same nut, the wrong size, but that matters in a pie.
04:02To me, the integrity of the product is everything.
04:06If it doesn't taste good or it doesn't look right, I won't sell it.
04:10No way, no how.
04:12Is this the good ones?
04:13Don just delivered the nuts 10 minutes ago.
04:15Put these in.
04:17Fancy top or half?
04:19Okay.
04:20Let's start.
04:22Luckily, we caught it early, so it didn't really cost us anything.
04:25Now that I got the pecan pie line set up, it's time to go work on the Caesars cake,
04:30because that thing's got to be a showstopper.
04:39Hello.
04:40Hello.
04:40How we doing, guys?
04:41How are you?
04:42We got some good news.
04:43We're going out to Vegas.
04:45It's the 57th anniversary of Caesars Palace, Las Vegas, and they said, why don't we make a
04:50great cake?
04:51So, I said...
04:52We're going to make a great cake.
04:53Why not?
04:54So, let's talk about Caesars Palace.
04:58Iconic Las Vegas hotel and casino.
05:00Yep.
05:01I like the fact that there's, like, a Roman...
05:04Like, to me, it's not...
05:04Caesars is the naked one.
05:06The one with the...
05:08The...
05:09Yeah.
05:10That's actually David.
05:13I could have sworn last time we were in Vegas, I walked past a statue of...
05:17Yeah, you ran the forehead.
05:18Yeah.
05:19Exactly what happened.
05:20The guy with the wee-wee out at Caesars is David.
05:23Caesar is the guy who's in front.
05:25Not a gladiator.
05:27A...
05:27Centurion.
05:29Centurion.
05:29Oh.
05:30Centurion.
05:31What?
05:31I don't know what that means.
05:31Excuse me.
05:33Centurion.
05:33Whoa.
05:34It's Vegas, too.
05:35To me, it's got to be showing.
05:37So, I think...
05:38Fire.
05:38Okay, maybe some sort of fire.
05:42There's a lot of fountains, right?
05:44Maybe some sort of water.
05:45So, fire and water.
05:47I think that there should be maybe a statue of Caesar.
05:49Outside the casino is a giant, larger than the original version of Augustus of Primo Porto.
05:56My head's in the same exact spot.
05:58The statue, I think, would be perfect.
06:00Maybe we do the hotel.
06:03We pick, like, a tower.
06:05We could put some columns.
06:06That's how we can use your fire.
06:08Fire intake?
06:10Fire columns.
06:11Some sort of fire up.
06:12Could go through the columns, up at the top.
06:15That'd be cool.
06:16It's Vegas.
06:16A little razzle-dazzle.
06:17Can you do that indoors, though?
06:19Yeah.
06:19They're called cold sparks.
06:21They work inside.
06:22Gotcha.
06:23Cold sparks give you, like, a fountain of sparklers.
06:27Just, you know, just...
06:28I mean, it looks awesome.
06:31I think it's big, too.
06:33I think it's probably the size of the table, too.
06:37Oh, great.
06:39I want this cake to be huge and impressive.
06:42But we also got to deliver it from Jersey to Vegas and then navigate through the palace.
06:49So, you know, it's got to be gigantic, but it's got to fit through the doors.
06:53That's a big cake.
06:55Fun times.
06:56Uncle Danny Jr. are going to drive it out there.
06:59Mmm, funners.
07:00Danny loves that drive.
07:03Get to drive across country.
07:04How do you feel about that?
07:06It's only 2,300 miles.
07:08Only 2,200 miles.
07:0923.
07:10It's pretty much.
07:11The centerpiece of this cake is going to be the main building of Caesar's Palace,
07:16with all the architectural details done in modeling chocolate.
07:21Out front, we're going to have two working fountains with water in them
07:24and a small version of the famous winged victory statue.
07:28And behind the building is going to be a huge statue of Caesar on a pedestal.
07:34And flanking the whole thing is going to be four massive Roman columns,
07:39which hopefully will have fireworks shooting through them, baby.
07:42The base is going to hold all the electronics and pyro gear
07:47and be solid enough to support all that weight.
07:50Ana, the sculptor Caesar, Mauro, Jess, Joey, Danny, you guys work on the hotel.
07:58Me and Junior are going to work on the columns and figuring out the fireworks.
08:02Okay?
08:03Are we good?
08:03We're going to get some cold spots.
08:05It's going to be one heavy cake.
08:11I didn't know how it was going to be heavy.
08:13Oh, boy.
08:15He's thinking.
08:18I can't disappoint on this cake.
08:20I want the Caesar's family to know how much this partnership means to me.
08:26My way of saying thank you is through a cake.
08:31Yes, sir.
08:32So I got Joey and Danny stacking the cake for the building.
08:36I'm going to put Mauro on the base of the cake.
08:39And Don Lange will come good.
08:40This summer, I realized Junior is mechanically inclined.
08:44He was with me every day.
08:45He could take something apart and put it together.
08:48He's got that knack, that gift.
08:50Him and Mauro could really get this looking good.
08:54I got Ana sculpting the statue of Caesar and the victory statue.
08:58She's a professional sculptor with a great eye for detail.
09:01And Jess has got to tackle the details of the building modeling chocolate.
09:06So it looks like Caesar's Palace.
09:08So the picture's in a week.
09:10But we got to drive this cake out to Vegas, which is going to take three days.
09:13And we need some time in Vegas to add on some final details and fix anything that was damaging transit.
09:19Which means we ain't got a minute to lose.
09:21I'm working on the Caesar statue that stands in front of the casino and hotel.
09:29The most challenging part was figuring out the armature.
09:32Planning it out from a structural point of view, especially to make it in chocolate, is really hard.
09:39This base has to be super sturdy.
09:43It's sturdier than we've ever done it because it's got a lot of weight and it's got to go thousands of miles.
09:48Buddy Jr. is good at this stuff.
09:49He knows how to follow directions.
09:50So I planned out the base with Buddy Jr. and now I left him to finish it.
09:54The more pressing problem for me, I've got to figure out all the building details.
09:56We could rest a column on top of that two and three quarters and then just cut this top part.
10:02The hardest part about building this cake is probably getting everything nice and lined and straight.
10:07All the windows have to be one size.
10:09The columns have to be spot on.
10:11I mean, this is, you know, Roman architecture.
10:14It's my ancestors here.
10:15We've got to make them look good, you know?
10:17I think that height works because, look, the arse looks good.
10:19Yep.
10:19There's a lot of little small elements to it.
10:22You have to prep it prior to making it.
10:25It's just time consuming.
10:27Three days to finish the cake is absurd.
10:30The money needed, is it $1,000?
10:32Yeah.
10:38Let's go, Brian.
10:39Hey, how are you doing?
10:41Welcome to New Jersey.
10:42It's great to be back.
10:43Good to see you, Chef.
10:44Good to see you.
10:45I guess we're eating good.
10:46Brian, is everybody hungry?
10:48I haven't saved up.
10:48You know what happens when I come around.
10:50I called up my guy, Brian Forgione, my executive chef, and he helps with all the concepts out in Vegas.
10:57Listen, I brought you in because we got a very important meeting with the Caesars team about that space in the palace, in the food court.
11:07The 100,000 people walk past that place every day.
11:10I believe that.
11:11Every day?
11:11I believe that.
11:12Yeah, I mean, it's at a very mean artery.
11:15That's a game changer right there.
11:16We got it, Lannis.
11:17Yeah.
11:17I want it.
11:18We got to show them new restaurant concepts that are going to have high throughput.
11:23For me, this pitch just means everything.
11:25It's part of my job.
11:27Making cakes is, fixing the lines is, deals are.
11:31And this type of deal could make money.
11:33I wanted to just make sure that everything is buttoned up, the menu's 100%.
11:38We've talked about it.
11:40We need to keep it simple.
11:41The stuff that works is the stuff that works.
11:44I know sometimes you want to reinvent the wheel.
11:46Who, this guy?
11:48I'm just saying, right?
11:49The stuff we know that works.
11:50I want to be simple, but I want to be different enough where people are going to know, why are we going here?
11:56We're also in the heart of competition.
11:57Not just from the food, but, you know, the concept, all that.
12:00We just need to hit it out of the park to really make an impact.
12:02Well, we already know we have the best pizza, so.
12:04I think just taking, you know, obviously what works really well at pizza cake,
12:08and then taking sandwiches and that fresh mozzarella concept and bringing that together.
12:12Fresh mutts.
12:13I mean, we got to do better than what's there.
12:17I'm really a little nervous about this pitch.
12:19You know, I don't pitch every day.
12:23Look, there's people who want to kill to get into that space.
12:27But I hope we can nail this one.
12:29Being Italian-esque, right?
12:31You know, Rome and stuff like that.
12:33When in Rome.
12:34When in Rome, you would have Caesar salad.
12:37Fresh mutts.
12:38And at the end, they could have our dessert.
12:40Mm-hmm.
12:41Okay, let's set up a design meeting and tasting for tomorrow.
12:44We got to make this happen.
12:46I do not want to leave Vegas without a deal.
12:48If this is two inches, so that's three, five, two is 14, and the one in the middle, seven.
13:10What, no good?
13:11I don't know.
13:12I don't know.
13:12Well, if you're Spanish, it's Spanish.
13:14But yes, I believe you.
13:16You know, I'm not a math person.
13:17Me and Matt do not get along.
13:19Just tell me how many inches it needs to be.
13:22It's just the addition of two plus three and coming up with an answer.
13:25I just said I can't do math like that.
13:28Now I'm just thinking about it for real.
13:30If that board is six and a half feet, the crate has to be like seven feet.
13:35No.
13:36Yeah.
13:36We have a lot to do here.
13:38When we're done, we're really not done because we still have to build a crate, a huge, huge
13:44coffin for it, and bury it during the drive, and make sure that it gets thin one piece.
13:48All right.
13:55We got my good friend, Vincent, here.
13:57My favorite guy, Vincent.
13:59So, Vincent Cholano is in charge of Cholano Designs.
14:03I wanted Vincent here to prep the pitch because he does all our designs for all my concepts.
14:10We call a concept, like, it's a restaurant that's got to have its own identity.
14:16What's the decor like?
14:17What is the food going to be like?
14:19It's our concept.
14:20We have an important meeting with the Caesars execs.
14:22Right.
14:23It's like an upscale food court situation.
14:25Yeah.
14:25Pizza, sandwiches, and the vapor.
14:28And we just got to come up with what's the right name, the right look, the right feel.
14:33We got to wow them with this concept.
14:35I got Brian in here, too.
14:37We're talking about what the menu is.
14:39We're going to do a little bit of tasting.
14:41This is a little precursor because we're going to go do this in Vegas live.
14:44Got it.
14:45This new concept, I think what's really helpful is thinking about who the customer is, what the location is, and how to create that differentiator.
14:53Listen, this thing is going in a casino.
14:56So we want to make some great food for the winners.
15:00And, you know, if you're having a bad day at the casino, the losers, too.
15:04At least you get a good slice of pizza.
15:05You know, we got to use the best pepperoni.
15:07We got to use the best sausage.
15:09This is the Vegas nightlife pizza.
15:10The pepperoni is phenomenal.
15:12Oh, man.
15:13What is that one?
15:14That is the chicken and bacon Alfredo.
15:16Brian's signature dish.
15:18What do you think, huh?
15:19I think it's my favorite, Brian.
15:21This is worth walking down the strip at 110 degrees to get to this pizza.
15:27You ready to taste some sandwiches?
15:28This is the Jersey roast beef.
15:30Cook low and slow, garlic spread, and it's all about the jus, man.
15:34You got to dunk it.
15:35The Jersey roast beef and mutts.
15:37That's the sandwich that Sophia created.
15:40With the gravy on the side.
15:41Nice dipping sauce.
15:42I like a nice...
15:43I'm a dipper.
15:44I like to dip my...
15:45It's great.
15:46I'm proud of her.
15:47What do you guys feel about the name Pizza Boston Cafe by Buddy the Last Show?
15:51Hardest thing is coming up with a name.
15:53Buddy Sweet Pizza?
15:55No.
15:55Boss Cafe Pizza Shop.
15:57Pizza's got to be first.
15:58Pizza's got to be first.
15:59Pizza's got to be first.
15:59Yes.
16:00I don't even mind Buddy V's Pizzeria.
16:02Yeah, Buddy V's Pizzeria, I think, could work really well.
16:06For me and the name, I want to have my name because people know me and they're going to
16:10trust me and want to taste what I have.
16:13But there has to be a clear description of what it's about.
16:17So to me, like, the main thing we're going to sell there is pizza.
16:21It's just not pizza because we have sandwiches.
16:23So we call it Buddy V's Pizzeria.
16:26When we're in attack mode, right?
16:29I got the food, you got the cell.
16:30If we need some stuff from the bakery perspective, Christina could be there, too.
16:34We'll have to make fresh mozzarella for them, too.
16:36You know, that always, uh...
16:36So, Vincent, you'll get Christina the mood boards.
16:39Yeah, we'll do some renderings.
16:41And I'm going to just razzle-dazzle.
16:43So we got a plan of attack?
16:44We do.
16:45I think so.
16:46I think we're good.
16:46Vincent, thank you, my brother.
16:48Pleasure.
16:49I got other stuff to do.
16:51Good to see you, bro.
16:52Good to see you.
16:56Look what I got.
17:01My dad put me in charge of the Cold Sparks, and I'm happy to work on it.
17:03I'm glad I'm able to show him I can do this, too.
17:05And it's also fireworks.
17:07Who doesn't like fireworks?
17:09This is Pat, everyone.
17:10Oh, hello, Pat.
17:11How you doing?
17:12Good to see you.
17:13Nice to meet you.
17:14Cool.
17:14So that's the Cold Spark.
17:16Yep, yep, yep.
17:17So you use this little guy right here to set it off.
17:20All right.
17:21I see something going on in there.
17:29Give us a broken one?
17:30Careful.
17:31It's, like, glowing in there.
17:32Stop.
17:34Shoot it up.
17:37Do it.
17:38Yeah, I don't think it's working.
17:39Not a good idea.
17:40Just kidding.
17:41I really wish the Cold Sparks worked that first time.
17:45You got another one or no?
17:46Yeah.
17:47I just got to run my eyes over.
17:48It's, like, real high, man.
17:48I don't have one with me.
17:52Winged Victory is probably the most famous Hellenistic statue in the world.
18:00And it depicts the goddess Nike, the goddess of victory, in a pose of forward movement.
18:08She is missing her arms and her head and both her feet.
18:13I got one question, Keith.
18:14The cake building has come along nicely, but we still got a lot to do.
18:18And after tonight, we only got one day to do it.
18:21These roof towels curved or flat?
18:24Well, I can't tell.
18:27Honestly, they're just stripes.
18:29So do we cut individual strip cutters?
18:31This is the lay of mine.
18:32All right.
18:34Okay, bravo.
18:35Okay, let me go fix this problem.
18:37Whoa, whoa, I don't have problems.
18:38Is it going to work, this one?
18:40I'm about to find out.
18:41One, three, two, one.
18:46Why?
18:47Why?
18:48I don't do fireworks.
18:49I don't do fireworks.
18:50I don't do fireworks.
18:51I don't do fireworks at work, at home.
18:56I don't like those things.
18:57You could have told me you were going to do that.
18:59That was pretty nice.
19:00I thought it was fire.
19:00Three, two, one.
19:06Cold sparks work, and they look great.
19:09And most importantly, no open flame.
19:13They don't burn you.
19:14They don't smell.
19:15They're perfect for a cake.
19:17Now we have to figure out how we're going to build them into the cake.
19:19Indeed.
19:20Let's go into the wood shop with one, and I'll show you what we have to do.
19:24I did the whole board last night until 6 in the morning.
19:30Oh, yeah?
19:30Yeah.
19:31Look, I'm trying to impress my dad to show him what I can do, but I also want to help him
19:35out the best I can.
19:36I want my dad to know that I'm taking this really seriously, that he can count on me.
19:40So, spark machine fits in here.
19:43No problema.
19:44I don't know.
19:45Okay.
19:46Where's the six-inch PVC?
19:48Ten foot, ten foot and half an inch.
19:51Okay, so cut it in half.
19:52The part of the build that shoots the cold sparks ain't edible.
19:55We're drilling holes through the bottom of the column so we can stick the cold spark underneath.
20:01We're using PVC pipe and wooden boards and a bowl.
20:07It's got to look like a flaming Roman column.
20:10Mark up.
20:12One more test.
20:13It's cold perseverance.
20:31We're going to have this problem with pumpkin.
20:33It's only pecan.
20:34Beatdown.
20:35Today's like a beatdown.
20:37When Lou tells me there's something wrong with the pecan pies, I know that if it's a blowout,
20:42we're f***ing.
20:44I just got to hope that it's not every single pie.
20:48Pecan pie is finicky because if the crust isn't perfectly pressed, the sugar mixture gets underneath
20:55and it blows out the bottom.
20:58This here, you're never going to have a pie.
21:02Because it's so sticky, like if you try to cut it, you can't get the slice out.
21:07I go to get the first pie and it won't come off.
21:12Another one?
21:13Another one?
21:15It's not too hot.
21:16It's stuck.
21:16All of a sudden, seven, eight racks of pecan pie that the bottoms are born.
21:22We've tried everything all day to fix it and I don't know what's going on today.
21:26I got so much going on and now I got 3,000 pies that are f***ed up that I can't sell.
21:38So I have f***ing 3,000 pies that are going to pound up my f***.
21:43I'm going to lose it today.
21:44Today's going to be the day.
21:52When you bake them, they keep blowing out the bottom.
21:55That means the filling's going under the crust and getting stuck to the tin.
21:58Garbage.
21:59When you mass produce like this, you work on small margins.
22:02So if you were supposed to do 10,000 and you did five, you lost a dollar a cake.
22:07We don't know why it's happening.
22:09We have tried every variable.
22:10Low bake, high bake, take some out, all day.
22:14You put your cost, your labor into it, it's $15,000, easy.
22:18I'm going to go mix the other dough now.
22:20$15,000 here, $5,000 here, $10,000 here, whatever, whatever.
22:24Before you know, you're out of business.
22:25There's just so much at stake here.
22:29Everything in?
22:30Something's wrong with the crust if it's blown out.
22:32Is it overmixed, undermixed?
22:34Is it nervy?
22:35There's a million variables, and you just have to kind of like go through the steps to the
22:39line and see where the problem is.
22:41I know what it is.
22:43They didn't mix the pie dough enough, because what I just mixed is good.
22:47I found that it was in the mixing.
22:50I love it.
22:52Okay.
22:52This smooth, see?
22:54This is not as sticky, this is sticky.
22:56This should fix it, because these seem smoother than the other ones.
22:59Make a mark on a pan.
23:00I'll find the pans in a rack and see.
23:04Now, these pies, we're going to give them all to the shelter.
23:07Anytime we have extra cake at our bakeries, or a little problem like with the pecan pies,
23:12right?
23:13They're still edible, and they can eat.
23:14So we always give it to the shelters, or pantries.
23:18And we have, you know, pies to so many different organizations.
23:22But if this works, I think we'll be all right.
23:23The shelter's going to be happy.
23:25That makes you feel good.
23:27Makes me feel good.
23:29It does make me feel good.
23:30I hate to see stuff go in the garbage.
23:40It's good.
23:41It's good.
23:42This is going to be a good rack.
23:44Ah.
23:45500 pounds lifted off my shoulders.
23:48Now I can come back to the cake for Caesars.
23:51Let's put it and label it.
24:00Hail Caesar.
24:01It's the final day of the Caesars building.
24:04We got a ton of things to do.
24:05The cake's got to get finished today, because we got to pack it up.
24:09And tomorrow, Danny and Junior got to leave on a 2,300-mile trip to Vegas.
24:15It's no margin for error.
24:17I just want to make sure that you guys are lined up, because I want to finish this cake.
24:22Like that.
24:23Anna's got to finish the sculptures, and Jess has got to tackle the roof.
24:27We got to get the Caesars Palace logo perfectly in place.
24:32We got to really nail this cake to impress the Caesars executives.
24:37The hardest part about the roof is that it's so architectural and so detailed.
24:42It's just, you know, a pain.
24:44I feel like I'm going, and I'm not getting anywhere.
24:49This is Winged Victory, or the Goddess Nike.
24:52I'm doing a kind of ham-handed version of it, because, uh, chocolate and thyme.
25:02Hey, it looks like Caesars Palace.
25:04That's what I was going for.
25:06Good.
25:08I thought you'd be heavier, Caesar.
25:12Must be eating a salad, the Caesar salad.
25:16Okay, we are on there.
25:19They need a salad after this guy.
25:21Why?
25:21They need a salad after this guy.
25:27This looks so good.
25:29Okay, let's put it on.
25:30You know, this cake is big.
25:32It's heavy.
25:33And if we drop it, it's over.
25:36Two, three.
25:38Okay, ready?
25:39Oh, now I got it.
25:40Oh, no, no, no, no, no, easy, easy, easy, easy.
25:42Oh, oh, oh, oh.
25:43It's okay, it's okay.
25:45You can just push it.
25:45Whoa, whoa, whoa.
25:47Easy.
25:48I got it.
25:49Oh, hold on.
25:50We dented it.
25:51Dented what?
25:51Trying to fix it.
25:53It's got to go like this.
25:55Hey, I got it.
25:56What the are you doing to the ?
25:59You destroyed it.
26:00You destroyed the whole back.
26:02I did not touch over there.
26:03I went like this.
26:04I went like this.
26:10This was all Uncle Danny's question.
26:12I love you, but it was.
26:13I'm sweating so much from working on this cake.
26:16And Buddy Junior smudges it.
26:18You got to watch.
26:19Watch out.
26:19I love my nephew, but sometimes he moves and then he thinks.
26:23Let's get him straight.
26:23How far off till we got to go?
26:25You're dead on.
26:26I think they're going to love it.
26:27Hopefully this cake will help us get another spot in Caesars.
26:32It's the goal.
26:42Put a screw here.
26:43Yeah.
26:44Yeah.
26:44This cake's got to travel 2,300 miles, and it has to be protected.
26:48And a massive cake means a massive crate.
26:51That's it.
26:52We're done.
26:54Oh, .
26:55Nice and easy.
27:01Marco, make sure I don't hit anything.
27:04This way.
27:04This way.
27:05This cake has got to make you two Las Vegas intact,
27:08or I could kiss this Caesars opportunity goodbye.
27:11I clear the doors.
27:12Dad, tilt up.
27:15Tilt up.
27:17Up.
27:18There you go.
27:20Great.
27:21Great.
27:23That's it?
27:23That's it.
27:24Perfect.
27:25Everything's like 400 pounds.
27:27I don't know about this.
27:28One, two, three.
27:29Get up, Bruce.
27:31Lock it up.
27:33We're in.
27:35I'll see you in Vegas.
27:36Okay?
27:37Bye-bye.
27:40Who's first, me or you?
27:42Let's go ahead.
27:43Okay.
27:43We're driving to Vegas.
27:45Drive all night.
27:46Then you sleep while I'm driving.
27:49Okay.
27:50Well, I heard the only problem is I heard you drove across the country once with Uncle Mario,
27:55and he said, there's a couple times when you left.
27:57Yeah, well, sometimes, you know, you doze off, but, you know, you just wake up.
28:01You got to drink coffee and just wake up.
28:03Yeah, just wake up.
28:04That's all.
28:05You want to see how fast we get this thing to go?
28:10My friend.
28:11Hey, friend.
28:13I don't want to die.
28:15Me and you both.
28:16What are you packing, bud?
28:21Are you going fancy?
28:23Are you going casual?
28:24Well, look, I'm definitely thinking Vegas chic.
28:27Just like a nice button-down, you know.
28:29Hey, what the hell is kind of Vegas chic?
28:31Who the hell are you?
28:32You don't build an empire if you don't pay attention to all the details.
28:37That includes fashion.
28:38I even got white with little blue buttons, if you want, or too much.
28:42That I like.
28:43You like the little blue buttons?
28:44I do like that.
28:46You might not know, but this guy could dress.
28:48Do I go pink?
28:49Do I go green?
28:51Pink and green.
28:53Mr. Chic?
28:54How about I take them all and we just check a suitcase so I don't have to worry about what I feel like wearing.
29:00You know that I hate checking suitcases.
29:02I understand, but under the circumstances.
29:04I do.
29:04What are you bringing, Sophia?
29:06Well, this is the first part of it.
29:08I know we're probably going to have to check some suitcases.
29:11Uh-huh.
29:11This trip is a great opportunity for the kids to learn.
29:17Most people never get to see a pitch before they have to make one.
29:20I'm going to bring this suit.
29:22No?
29:23Yes, no?
29:23What do you think?
29:24I love that suit.
29:25I got to see them one.
29:27They're going to pack more than us.
29:28Come on.
29:28I know they are.
29:29You can wear a different shirt.
29:30Okay, yeah.
29:31I'm going to wear white.
29:32Oh, yes.
29:33I'll wear a blue shirt or something.
29:33Buddy loves chaos, and he actually works very well around chaos.
29:39What are you going to wear for the pitch?
29:41I got to wear my chef coat.
29:43The most important part of this trip is that we land this new concept.
29:47All right.
29:48I'm all on board.
29:50So we got to wow them with the pitch.
29:51We got to wow them with everything.
29:52The food.
29:54Everything.
29:55Do I think there's a lot of pressure going on in Vegas this week?
29:58100%.
29:58But the more chaos there is, the better he performs, if that makes sense.
30:04The most important thing is we get the concept.
30:07Okay?
30:07I have faith.
30:14Scummy bears are good.
30:16We've been driving forever, but we finally made it to Nevada, and it's Uncle Danny's big
30:21last drive, so I'm excited because I'm his nephew.
30:24I get to do it with him.
30:25So you're happy you did this trip?
30:27Yeah, man, it's good.
30:28You would do it again?
30:29No.
30:30But now I can say, hey, I drove across the country.
30:34You have it.
30:35Oh, God.
30:36This is my last...
30:38Hoorah.
30:39You know, it comes to an end.
30:41I'm here with the company 49 years, and I think enough is enough.
30:48You know what would really suck?
30:50If we get there, do this whole drive, and the cake's just destroyed.
30:55I'm pretty sure it was going to go well.
30:59If it doesn't, who cares?
31:01You'll leave it anyway.
31:02Yeah, but I'm going to get in trouble from your father.
31:04You're going to get in trouble.
31:05Bye.
31:05I'm going to South Carolina.
31:06No, I can't do that to him.
31:11Go straight from Vegas.
31:11I respect them too much.
31:14Respect them too much.
31:15Oh, yeah.
31:17Look at this.
31:18Oh, yeah.
31:20Oh, there's the place right here.
31:22Caesar's Palace, baby.
31:24Oh, it looks kind of like the cake we made.
31:26Yes, indeed.
31:28Oh, they made it.
31:30They made it.
31:30I got to check out about my boy.
31:32How was the drive?
31:35I got you.
31:35Come here.
31:36Hi, Mom.
31:37How was your drive?
31:38You are across country.
31:39So fun.
31:40I had a great flight.
31:41Yeah.
31:42You all right?
31:42Good and great.
31:43I was seeing America.
31:44It was so fun.
31:46How did the cake make it?
31:47Look, I want to get this cake out of here.
31:49It looks good.
31:49Are you sure?
31:50Oh, boy.
31:52Woo!
31:53I'm glad the dynamic duo made it to Vegas safely,
31:56but we got to get this cake out of the freaking desert heat.
31:59I go lower.
32:00No, you got the height.
32:01I know they say, oh, but it's dry heat.
32:04No, it's hot as hell.
32:05We got to get this cake inside.
32:07You all ready for the moment of truth?
32:09Here we go.
32:10Okay, Danny, pull it off.
32:12Wow!
32:13Yes!
32:15You made it.
32:16You made it.
32:16Only one piece came off.
32:18One little.
32:19That was the one Mauro put on it.
32:21For sure.
32:21You know that.
32:22Guys, we got the cake here.
32:24We're going to work on it later.
32:26We got to go get ready for this pitch.
32:28Let's go.
32:28All right.
32:29Come on.
32:29Come on.
32:31We're off.
32:32Oh.
32:45How are we doing, everyone?
32:46Hey!
32:47Hi, guys.
32:47Hi!
32:47We're ready, team?
32:48Everybody good?
32:49We're ready?
32:49We're ready.
32:51Showtime.
32:51We're ready, chef?
32:52Of course.
32:52We're ready to rock.
32:53Let's do this.
32:54All ready.
32:54All ready.
32:55Let's just be on our A game, make sure everything is good.
32:58Yeah.
32:58Food is perfect, and we're ready to go.
33:00Yep.
33:00We're prepping for the pitch, and I'm glad we're doing it at my home base, Boss Cafe.
33:05And I'm glad I have the whole family here with me.
33:08It shows how committed we are to Caesars.
33:11I'm nervous.
33:14I want to get this right.
33:17Caesars has properties all over the country.
33:19If we land the spot, and the concept works the way I think it will, the sky's the limit.
33:26I don't like the Burger King hat.
33:28That's cheesy.
33:29I don't like any of them, so we got some work here.
33:32Can I just draw one out and show you what it would look like?
33:35Yeah.
33:36Write it on a piece of paper.
33:38I've been studying hospitality business management at the University of Delaware.
33:43You're not distinguishing where the piece is.
33:45You could do it in a different color.
33:47What if they're, like, staggered?
33:49So I really want to be able to use what I learn in school.
33:53Higher or not?
33:54No.
33:54The BV works.
33:56It's so important for me to show these execs what I design, and I really hope they like it.
34:03All right, A game.
34:04Okay, team, we all ready?
34:06They're coming.
34:07All right, let's get it.
34:07Let's do it.
34:08Let's do it.
34:09Welcome.
34:10Welcome.
34:11How you doing?
34:12Hello.
34:12Hello, hello.
34:13We're pitching our pizzeria concept to the top brass at Caesars.
34:18Welcome to the Boss Cafe.
34:20We are so excited to present our vision for Caesars Palace.
34:25The one thing that I think sets us apart from anywhere else in Vegas is the fresh mozzarella.
34:31Brian, why don't you start showing them how we do it?
34:33Let's do it.
34:34We're going to be doing this on display, visual.
34:37This is an art.
34:38This is a lost art with three simple ingredients.
34:42Curd, water, and salt.
34:44First thing you got to do as well.
34:46We're going to start off with the fresh mouth-watering mutts, baby.
34:50Show them the back of the shirt, son.
34:52It's all about the mutts.
34:53It's all about the mutts, baby.
34:55It's all about the mutts.
34:55It all starts here.
34:56But think about this.
34:58We put on a little, like, show.
35:00It's the Instagrammable moment that you're looking for for the Caesars crowd.
35:03What we're trying to do is temper the cheese.
35:07Oh, look at that.
35:08Look at that.
35:09Heck, it's bad.
35:10It's all about the mutts, baby.
35:12It's an art.
35:13I'm telling you.
35:14Wow.
35:15Look at that.
35:15Take a little bite, all right?
35:17A little fresh mutts.
35:19Warm on a sandwich with just some nice prosciutto, crispy focaccia.
35:26Boy, that's so creamy.
35:27Delicious.
35:28After you wow them, you've got to show them you can make them money.
35:31And that's exactly what I plan on doing.
35:34It's kind of a morph between Boss Cafe and Pizza Cake.
35:38Because I think we need the best New York-style slice on the market.
35:42But we want to have these extraordinary sandwiches like Boss Cafe and a little taste of the bakery.
35:48Right?
35:49We can get Pizza Cake up to 150 to 200 transactions an hour.
35:54So the Forum Shops is here, so you're right in the corner.
35:57Exactly.
35:58You come into the pizza section, grab it, boom, boom, and out.
36:02We're still not 100% on the name, but we're thinking of calling it Buddy V's Pizzeria.
36:08So we're playing around with some pizza.
36:10My daughter did a little mock-up of VV.
36:13By Buddy Valastro.
36:14Beautiful.
36:14The way that we set up any of our concepts is we think of high volume, we think of consistency.
36:20We still do a three-day dough fermentation, but knock out five, six hundred pizzas a day.
36:26It has to come down to quality.
36:27It's Caesar's.
36:28You know, we're known for our food.
36:30We're known for quality.
36:31So whether it's QSR or fine dining, it has to be about quality.
36:34That's what we know.
36:35So we got some sandwiches coming out for you guys.
36:38Hope you guys are hungry.
36:40Once you know they're hungry, you gotta feed them.
36:43You gotta give them a sample of what's to come.
36:46This is the roast beef and mutt sandwich, and we have the dipping sauce, and then we have the fresh peppers.
36:52When he put that roast beef and mutt sandwich in front of the execs, I was so excited to talk about it because that's my sandwich that I came up with.
37:02Who made the meatball parm?
37:05It was me.
37:07And who made the roast beef and mutts?
37:09That one was me.
37:10Okay.
37:11Roast beef and mutts wins to me.
37:13Look what I could do.
37:15You gotta do the little squat, the Italian squat, so you don't get it all over your belly.
37:19I got a tie on here.
37:20I can't be.
37:21Here we go.
37:22Here we go.
37:28This is a big moment.
37:29Having a prime spot at Caesar's could just keep the empire growing.
37:34That is exceptional.
37:38Delicious.
37:38The flavors are great, and this bread's fantastic.
37:41A sandwich of this quality, I can't tell you where you can find on the strip today.
37:46The sandwiches went well, but this is a pizzeria, so we gotta see how they like the pizza.
37:50The most important thing is balance.
37:54Balance of cheese, balance of sauce, balance of the dough.
37:58If there's too much of one thing, you have a problem.
38:01Her dad owned the pizzeria for 30 years.
38:03Many, many years.
38:04And when we were dating on Friday nights, I would go finish working at the bakery all
38:10day, and I would drive to my father's pizzeria and help make pizzas all night.
38:15You know, it was a family affair.
38:16The family business started early on.
38:18Yes.
38:18This has been a very impressive taste.
38:21Thank you so much for giving us the opportunity to do this for you guys.
38:25We're so proud to be part of Caesar's family, and it would be like a dream of mine to finally
38:30be in the palace.
38:31Well, you've given us a lot to think about.
38:33The tasting was wonderful.
38:34We look forward to talking soon, buddy.
38:37Thank you, my friend.
38:37Thank you so much.
38:38I cannot be happier.
38:40I think they love the food.
38:42They love the concept.
38:43They love the efficiency in how I designed the kitchen, and I think we could crank at this
38:48location.
38:50Now we just gotta wait for a decision.
38:51All right.
38:52Thanks, guys.
38:53See you later.
38:54Bye.
39:00That one was good.
39:01Um, Caesar's leg's a little messed up back here.
39:05Where's the white?
39:06This thing's not supposed to have a head, right?
39:08No head.
39:09We had a few casualties on the drive there, but, like, thousands of miles.
39:13So, something's gotta go wrong.
39:16I'm just happy we didn't lose the lady's head.
39:18Where do you want one?
39:19Over here.
39:20Pull it tight.
39:22Bam.
39:22We put the finishing touches on the cake.
39:26I step back.
39:27I look at it.
39:28I gotta tell you, I'm pretty proud of this cake.
39:30This cake is wow.
39:31And I think we're good.
39:32Hey, this is Vegas.
39:50We just don't, you know, wheel the cake out.
39:52I want a freaking parade with trumpets.
39:55Come on.
39:55You don't like that?
40:01Easy, easy.
40:02Wait, wait, wait.
40:02You're good.
40:03You're good.
40:03You're good.
40:03You're good.
40:04I got it.
40:04I see.
40:05Woo!
40:05Look at this thing.
40:26Look at it.
40:27Oh, my God.
40:30Oh, my God.
40:31And we drove it all the way from New Jersey.
40:33It's such a good, iconic team.
40:35To make a great cake.
40:36Buddy really raised the game.
40:38This is something unlike anything we've seen before.
40:40In water, in fountains, it was unbelievable.
40:44There were so many aspects to it.
40:45It's just the grandeur of it.
40:52I just want to say to Sean, Tom, Dan, and Katie, and Gianna,
40:57I am so proud to be part of the Caesars family.
41:01And we know it's Caesars birthday.
41:03So I wanted to do something spectacular for you guys.
41:06Well, buddy, on behalf of the entire Caesars team, we're blown away.
41:10This is a cake befitting a Caesar.
41:13Thank you for helping celebrate the 57th birthday of Caesars Palace.
41:17This is extraordinary.
41:18Do you guys want to see what this cake can do or what?
41:20All right, G. We're going to push that button there.
41:28All right?
41:29One, two, three.
41:38Again.
41:40Hail Caesar!
41:41We delivered a cake.
41:46The Caesars team loves it.
41:48The cold sparks go off.
41:49The crowd goes wild.
41:51Whether we get this spot or not, I'm just happy they really love the cake.
41:56This week, you've been pitching us on a new concept for Caesars Palace.
42:01We've been blown away.
42:03And we're so happy to say you've got a deal.
42:05Welcome to Caesars Palace and the Forum Food Hall.
42:09Hey, we got the spot at Caesars.
42:12Dream come true.
42:14Buddy V's Pizzeria.
42:16Coming to Caesars Palace.
42:18All right, good job, guys.
42:20I'm so proud of my cake team and my family.
42:23Everybody pitched in to make this dream come true.
42:25Look, I've accomplished a lot in my life.
42:31The thing that I'm most proud of is my family.
42:34That's my legacy.
42:36That's what I leave on this earth.
42:38This is the future Carlos Bakery right here.
42:40But not me!
42:41This is the future Carlos Bakery right here.
42:43This is the future Carlos Bakery.
42:44This is the future Carlos Bakery.
42:45This is the future Carlos Bakery.
42:46This is the future Carlos Bakery.
42:47This is the future Carlos Bakery.
42:48This is the future Carlos Bakery.
42:49This is the future Carlos Bakery.
42:50This is the future Carlos Bakery.
42:51This is the future Carlos Bakery.
42:52This is the future Carlos Bakery.
42:53This is the future Carlos Bakery.
42:54This is the future Carlos Bakery.
42:55This is the future Carlos Bakery.
42:56This is the future Carlos Bakery.
42:58This is the future Carlos Bakery.
43:00This is the future Carlos Bakery.
43:02This is the future Carlos Bakery.
43:04This is the future Carlos Bakery.
43:06This is the future Carlos Bakery.
43:07This is the future Carlos Bakery.
43:08This is the future Carlos Bakery.
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