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00:06CITIZENS OF FLAVOR TOWN, I AM PROUD TO BE THE MAYOR OF THE TASTIEST TOWN ON EARTH!
00:15IT IS A TRUE CITY!
00:17LOOK AT THIS PLACE!
00:18THIS IS INCREDIBLE!
00:20WE GET A GLIMPSE NOW OF WHAT'S IN YOUR BRAIN.
00:24WELL, THIS IS GONNA BE INTERESTING.
00:26HENCES FORTH, WE ARE OPENING THE GATES OF OUR FOOD-LOVING TOWN AND INVITING SOME OF THE MOST
00:31TALENTED CHEFS FROM ACROSS AMERICA TO PROVE THEY'VE GOT WHAT IT TAKES TO PREPARE ANY KIND OF
00:39CUISINE IN ANY TYPE OF EATERY, FROM THE FOOD CART TO THE FINE DINING.
00:44YOU NEVER KNOW WHAT YOU'RE GETTING YOURSELF INTO.
00:46YOU GOTTA BE ABLE TO DO IT ALL.
00:47BUT IN FLAVOR TOWN, THESE RESTAURANTS CHANGE EVERY DAY.
00:51EVEN IF YOU'RE COMFORTABLE DOING STREET FOOD, THEN YOU GOTTA DO A NEIGHBORHOOD JOIN,
00:54THEN YOU GOTTA DO SOMETHING SEASONAL.
00:56IT IS INTIMIDATING AS HELL.
01:00BUT ONLY THE WINNING CHEF WILL REARN UP TO $20,000 AND RETURN AS THE REINING
01:06TRIPLE F FOOD CHAM AND A SHOT AT WINNING EVEN MORE.
01:10THIS IS THE TOWN I WANT TO LIVE IN FOREVER.
01:12ROLL THEM UP AND SMOKE THE COMPETITION.
01:13I CAME HERE TO WIN ALL THE MONEY.
01:15LET'S FREAKING GO.
01:16SO WITHOUT FURTHER ADO, I DECLARE THIS INAGURAL DAY OF FLAVOR TOWN FOOT FIGHT.
01:34ONLY THE MOST EXCEPTIONAL CHEFS HAVE EARNED THE INVITE TO THIS COMPETITION,
01:38AND THE FIRST THREE ARE ARRIVING NOW.
01:41WE HAVE CHEF ANGELA SOSA.
01:42MY FIRST STEPS IN FLAVOR TOWN WAS LIKE THE FIRST MAN WALKING ON THE MOON.
01:49I LOVE THIS IDEA THAT THERE'S DIFFERENT RESTAURANTS AND THERE COULD BE A MEXICAN,
01:54THERE COULD BE AN ASIAN STREET FOOD, THERE COULD BE FINE DINING.
01:56I'M HALF ATIAN, HALF DOMINICAN, AND I OWN FOUR RESTAURANTS.
02:00I'M KNOWN FOR MY GLOBAL FINE DINING, AND I GET INSPIRATION FROM ALL FLAVORS OF THE WORLD.
02:07SO I'M READY FOR WHATEVER GUY HAS IN STORE.
02:10WE HAVE CHEF KAYLA PFEIFER.
02:12FLAVOR TOWN IS LIKE SEEING INSIDE OF GUY'S BRAIN.
02:16AND IT'S SAFE TO SAY YOU DON'T KNOW WHAT TO EXPECT.
02:18BUT GUY CAN THROW ME IN ANY SITUATION, AND I CAN KEEP UP WITH THE BEST OF THE BEST.
02:23I AM A BADASS.
02:25CAN I CURSE?
02:27WELL, I DID.
02:28I AM A JAMES BEARD SEMIFINALIST.
02:31WON US TODAY BEST NEW RESTAURANT IN 2025.
02:34YOU BETTER WATCH OUT FOR ME.
02:36AND CHEF TRABELL HAWKINS.
02:38WHEN I GOT THE CALL TO COME TO FLAVOR TOWN, I DIDN'T PACK LIGHTLY.
02:42I PLANED ON SETTLING IN FOR QUITE SOME TIME.
02:44BEING A MARINE, IT'S ALL ABOUT ADAPTING AND OVERCOMING.
02:47WE'RE FIRST ON THE LINE.
02:49WE'RE FIRST IN.
02:50YOU KNOW, UM, WE GET S*** DONE.
02:52CHEFS.
02:53HELLO, HELLO.
02:54WELCOME, WELCOME.
02:55CHEFS, I HAVE BEEN WAITING FOR THIS FOR YEARS.
02:58THIS HAS BEEN SOMETHING THAT I'VE DREAMED ABOUT, AND I FINALLY GET TO SAY IT.
03:02CHEFS, WELCOME TO FLAVOR TOWN.
03:06OOF, MAZING.
03:07WOW.
03:09DO YOU HAVE ANY SPACES AVAILABLE FOR LEASE, OR?
03:11EXACTLY.
03:11I LIKE THE WAY YOU'RE THINKING.
03:12WIN FIRST, AND THEN WE'LL TALK.
03:14OKAY.
03:15SO LET'S LAY DOWN THE LAWS OF TRIPLE F.
03:18FLAVOR TOWN FOOD FIGHT.
03:20THERE ARE TWO ROUNDS IN THIS FIGHT.
03:22AFTER EACH ROUND, ONE CHEF, UNFORTUNATELY, WELL, THEIR SHIFT WILL BE OVER.
03:26THE LAST CHEF STANDING EARNS A PAYCHECK OF UP TO $20,000, AND MORE IMPORTANTLY, THE OPPORTUNITY
03:34TO COME BACK TO FLAVOR TOWN AS THE REINING CHAMP AND HOPEFULLY WIN EVEN MORE.
03:38NOW, IN FLAVOR TOWN, THESE RESTAURANTS CHANGE ALL THE TIME.
03:42SO, YOU NEVER KNOW WHAT YOU'RE GONNA GET.
03:45NOW, TONIGHT, WE HAVE OUR CALIENTE MEXICAN FOOD CARTS,
03:49EACH WITH ITS OWN FLAT TOP AND LIMITED PANTRY OF AUTHENTIC INGREDIENTS.
03:53I HAVE MY EYE ON THE TACO CART.
03:56I KNOW THAT I CAN MAKE TACOS VERY TASTY IN A SMALL AMOUNT OF TIME.
03:59WE ALSO HAVE THE NEIGHBORHOOD ITALIAN JOINT, TRATTERIA FIERI.
04:03DON'T KNOW WHERE WE CAME UP WITH THAT NAME.
04:06FEATURING AN AUTHENTIC PANTRY, NICELY-EQUIPPED KITCHEN.
04:09I'M ITALIANO, SO OF COURSE YOU'RE TRATTERIA, RIGHT?
04:12AND THEN THERE'S LORETTA'S DINER, NAMED AFTER MY WIFE,
04:15A SHORT-ORDER KITCHEN FILLED WITH ALL THE CLASSIC DINER INGREDIENTS.
04:19I KNOW THE DINER'S GONNA HAVE SOME THINGS THAT ARE FAMILIAR TO ME.
04:22AND OUR FINE DINING SPOT, THE BOUNTY OF THE COUNTY,
04:24WELL, THAT DOESN'T OPEN UNTIL LATER TONIGHT, SO IT'S OFF-LIMITS.
04:27NOW, BEFORE EACH ROUND, ONE CHEF WILL EARN THE RIGHT
04:30TO CHOOSE THE RESTAURANT KITCHEN THAT ALL THE CHEFS ARE GONNA COOK IN.
04:34HAVING THAT POWER IS VERY IMPORTANT,
04:37BECAUSE YOU GET TO PLAY TO YOUR STRENGTHS.
04:39FIRST, WE NEED TO FIGURE OUT WHO GETS TO CHOOSE THE PERFECT SPOT FOR OUR FIRST
04:43FLAVOR TOWN FOOD FIGHT WITH A QUICK TEST OF YOUR CULINARY SKILLS AND KNOWLEDGE.
04:47READY?
04:48SURE.
04:54WERE YOU EXPECTING A CHALLENGE LIKE THIS TO GET READY?
04:58NOT NECESSARILY LIKE THIS, NO.
04:59I STILL LOVE YOU GUY.
05:00THANK YOU VERY MUCH, ANGELO.
05:02ALL RIGHT, SO FIRST, COMPLETELY GREAT THAT 8-OUNCE BLOCK OF CHEESE.
05:07ALL RIGHT.
05:07THEN I WANT YOU TO WRITE DOWN THE ANSWER TO OUR TRIVIA QUESTION ON THAT WHITE BOARD.
05:12OKAY?
05:13YEAH, LET'S GO.
05:14THREE, TWO, ONE, GO.
05:17DO NOT CUT YOURSELF, DO NOT GRADE A PALM OFF.
05:20I WANT TO WIN THIS ONE.
05:22IT'S A BIG ADVANTAGE DECIDING WHERE YOU START.
05:27I DON'T WANT TO DO THE DINER BECAUSE I DO NOT WANT TO MAKE A BUNCH OF FRIED EGGS OR
05:32SMASH BURGERS.
05:33THAT IS JUST NOT MY FORTE.
05:34THIRTY SECONDS, CHEF HAWKINS HAS GOT SOME MUSCLE INTO THAT THING.
05:38MAYBE BEING THE MARINE CORPS AND GOING TO THE GYM ACTUALLY COMES IN HANDY A LITTLE BIT.
05:43OKAY, CHEF HAWKINS, YOU'RE DONE.
05:45ANGELO, YOU'RE DONE.
05:46MOVE ON TO THAT TRIVIA QUESTION.
05:48WHAT ITALIAN CITY IS CONSIDERED THE BIRTH PLACE OF PIZZA?
05:53CHEF HAWKINS IS FIRST.
05:55CHEF ANGELO, SECOND.
05:56ALL RIGHT.
05:57SO THE TRIVIA QUESTION WAS,
05:59WHAT ITALIAN CITY IS CONSIDERED THE BIRTH PLACE OF PIZZA?
06:03AND THE ANSWER WAS,
06:05NAPLES.
06:05CICELY IS NOT CORRECT.
06:07CHEF PIPER, YOU'VE GOT NAPLES.
06:09CHEF ANGELO, NAPLES.
06:10THAT'S A TIE.
06:12HOWEVER, ANGELO, YOU FINISH FIRST.
06:14SO, CONGRATULATIONS.
06:15YOU'RE IN CHARGE OF FLAVOR TOWN.
06:17DECIDING WHICH RESTAURANT TO COOK IN FIRST
06:20IS A HUGE ADVANTAGE,
06:22BECAUSE I KNOW MY STRENGTHS.
06:24SO THINK ABOUT WHICH KITCHEN
06:26WILL GIVE YOU THE BEST SHOT
06:27AT BEATING THE COMPETITION.
06:29NOW, YOUR CHOICES FROM RESTAURANT ROW,
06:31WELL, LOOK AT THIS.
06:32WE HAVE OUR MEXICAN FOOD CART,
06:34CHATTERIA FIERI,
06:36OR THERE'S LORETTA'S DINER.
06:38YOUR MOM'S ITALIAN, CORRECT?
06:40YEAH, FROM NAPOLI.
06:41I'M SURE THE CHEFS ARE LIKE,
06:42HE'S GONNA PICK THE ITALIAN
06:43BECAUSE HE'S HALF-ITALIAN.
06:44BUT STREET CARTS ARE REALLY SPEAKING TO ME.
06:48TOUGH DECISION.
06:49DO I HAVE A COUPLE HOURS
06:50TO THINK ABOUT THIS?
06:51YOU TAKE ALL THE TIME YOU WANT
06:52IN THE NEXT THREE SECONDS.
06:53OKAY.
06:54I DON'T KNOW WHAT'S IN THE PANTRY.
06:55I DON'T KNOW WHAT THE EQUIPMENT IS.
06:57IF I PICK THE WRONG CONCEPT,
06:58IT MIGHT BE LIKE QUICKSAND.
07:00IF THE FINE DINING WAS OPEN,
07:02A HUNDRED PERCENT,
07:03I'D BE PICKING IT.
07:06UM...
07:06ALL RIGHT, LET'S GO TO MEXICO.
07:07WE'RE GOING TO THE FOOD CARTS.
07:08100%.
07:09GRAB YOUR KNIFE ROLLS, LET'S ROLL.
07:14WELCOME TO THE MEXICAN FOOD CARTS,
07:16WHERE EVERY DAY IS A STREET FOOD FIESTA.
07:19I'VE NEVER ACTUALLY COOKED IN A FOOD CART.
07:21A LITTLE OUT OF MY COMFORT ZONE.
07:23THE CARTS ARE ALL STOCKED WITH THE SAME PANTRY
07:26AND THE SAME EQUIPMENT.
07:27LOVE IT.
07:28AND WE ALSO HAVE A STREET CART MANAGER,
07:29MY SON, HUNTER FIETTI.
07:32HUNTER.
07:33HUNTER'S GONNA BREAK DOWN FOR YOU
07:34THE DISH REQUIREMENTS, WHICH ARE?
07:36YOUR DISHES TODAY MUST BE LOADED.
07:38AND LOADED MEANS PACKED WITH FLAVOR.
07:41AND USE CHICHARONES.
07:43ONE OF MY FAVORITE THINGS, PORK RINDS.
07:45CHEFS, THE DISHES WILL RECEIVE A RANKING
07:48OF THREE-STARS, FOUR-STARS, OR FIVE-STARS.
07:51FIVE-STARS IS THE BEST DISH.
07:52WE WIT YOU $5,000.
07:54AND YOU GET TO PICK THE NEXT RESTAURANT
07:56THAT WE'LL BE COOKING AT IN THE SECOND ROUND.
07:58AND THE THREE-STAR DISH,
07:59UNFORTUNATELY, YOUR SHIFT WILL BE OVER.
08:02YOU GOT IT?
08:04100%.
08:04ANY QUESTIONS?
08:05NOPE.
08:05TIMERS ARE ON THE WALL.
08:07YOU HAVE 25 MINUTES TO MAKE YOUR LOADED
08:09STREET FOOD DISH CONTAINING THE CHICHARONES.
08:12FIND YOUR CART.
08:13TIME STARTS NOW.
08:14GOOD LUCK.
08:18AND WE'RE OFF AND RUNNING.
08:20ALL RIGHT, LET'S SEE.
08:21OUT OF EVERYTHING THEY HAD TO CHOOSE,
08:23ENGELO PICKS THE FOOD CARTS.
08:25TIGHT, CONFINED SPACE.
08:26PROBABLY THE MOST DIFFICULT KITCHENS TO WORK IN.
08:28THIS IS WHAT YOU WOULD GET IN A NEW YORK CITY STREET CART.
08:31OKAY, SO WE HAVE TORTILLAS.
08:33TORTILLAS AQUI.
08:36PITARRONS.
08:36I THINK WE SHOULD DO SCRIST.
08:3825 MINUTES TO COOK A MEXICAN DISH IS REALLY, REALLY CHALLENGING.
08:43IS THERE ANY SPICES OR SOMETHING?
08:45BUT ALSO, TOO, IS LIMITATIONS OF THE SPACE.
08:49I'M 6'3.
08:50I CAN BARELY MOVE.
08:51IT'S LIKE I'M IN A SANA.
08:55I THINK I KNOW WHAT I'M GOING TO BE DOING NOW.
08:57I KNOW THIS IS GOING TO BE CHALLENGING.
08:59ONLY HAVING 25 MINUTES.
09:01I THINK I'M GOING TO BE USING SOME MEXICAN CHORIZO.
09:03AND I THINK I'M GOING TO BE MAKING SOME FLAUTAS.
09:05A FLAUTA IS LIKE A CRISPY CORN TORTILLA RENDITION OF A TACO.
09:10I AM A JAMES BEARD SEMIFINALIST.
09:12BUT ALSO, I'VE WORKED IN SMALL PLACES LIKE THIS BEFORE.
09:15IN FOOD TRUCKS.
09:17SO, BEEN THERE, DONE THAT.
09:19CHITOLONES, YOU KNOW, WE'RE USING NOSE.
09:21ALL THE DIFFERENT SPACES IN FLAVOR TOWN.
09:24ANGELA CHOSE THE SMALLEST.
09:26BUT THERE'S NO TIME TO THINK ABOUT THE NEGATIVE.
09:29STIRT STINK.
09:30ACTUALLY, WE'RE GOING STRIP, STRIP.
09:35THE FLAVOR TOWN BUS HAS DROPPED OFF OUR JUDGES.
09:38THE ONE AND ONLY DANCING SPICE QUEEN, MANIT SHOHAN.
09:41AND, OF COURSE, THE MICHELIN STAR RATED CHEF, GRAHAM ELLIOTT.
09:45MANIT, YOU LOOK FANTASTIC.
09:46THANK YOU SO MUCH.
09:48UM, RIGHT.
09:48THIS IS INCREDIBLE.
09:50RIGHT.
09:50THIS IS JUST THE MOST AMAZING TOWN SQUARE.
09:53YEAH.
09:53FLAVORVILLE HAS NOTHING ON FLAVOR TOWN.
09:56FLAVORVILLE IS GOING DOWNHILL.
09:58PEOPLE DON'T GO THERE.
09:59NOBODY GOES THERE ANYMORE.
10:00LEAVE IT OUT OF THAT TOWN.
10:01OH, MY GOD.
10:03MANIT, SHE IS ONE OF THE TOP DOGS IN THIS INDUSTRY.
10:07AND THEN GRAHAM, WITH HIS REPERTOIR OF AWARDS,
10:11THOSE ARE SOME TOUGH JUDGES.
10:13EVERYBODY HAS THE SAME PANTRY, HAS THE SAME EQUIPMENT.
10:15THE DISH THAT THEY HAVE TO MAKE HAS TO BE LOADED.
10:18OKAY.
10:19AND IT HAS TO FEATURE CHICHARONES.
10:21FANTASTIC.
10:21MAKE IT.
10:23CHEF ANGELO, TALK TO ME.
10:24I THINK I'M GOING TO GO WITH THE SKIRT STAKE TACOS.
10:26DIDN'T SLICE IT NOW BECAUSE YOU'VE GOT A LIMITED TIME IF YOU WANT TO GET THAT FLAVOR.
10:30A LITTLE FAT ON IT.
10:31I'M GOING TO COOK MY HEART OUT FOR MY FAMILY.
10:34MY WIFE AND MY SON JACOB SACRIFICE A LOT.
10:37WHEN I OPEN UP RESTAURANTS, IT'S JUST LIKE I'M AWAY.
10:40WHEN I'M TRAVELING, THE MOST BEAUTIFUL THING ABOUT MY FAMILY IS THEY UNDERSTAND THAT,
10:45FOR ME, TO BE HERE TODAY IS PRETTY MONUMENTAL.
10:48I'M GOING TO CREATE A NICE LITTLE MARINING, ONION, GARLIC POWDER.
10:52I'M GOING TO GET A LITTLE SMOKE FROM THE CHIPOTLE.
10:56I'M GOING TO FRIE THESE.
10:58WE HAVE A BEAUTIFUL SEASONED CHICHARRON WITH, YOU KNOW THAT'S HOW I ROLLED THOSE ARS?
11:03YEAH, YEAH, I FELT SAN DIEGO COMING OUT.
11:05I'VE BEEN SPENDING A LOT OF TIME IN MEXICO.
11:06I LOVE MEXICAN STREET FOOD, AND WE'RE GOING TO ADD A LITTLE LINE HERE,
11:11TOSSING THEM WITH A LITTLE SALT.
11:13WE'RE USING THESE CHICHARRON ON TOP OF THE TORTILLA WITH THE SCURSTE.
11:17SO IT'S GOING RIGHT ON TOP.
11:19CHIP, KAYLA, DID YOU FIND EVERYTHING YOU NEEDED?
11:22I DID. I'M GOING TO BE MAKING SOME FLAUTAS WITH CHORISO AND CHICHARRON IN THE FLAUTAS
11:28AND GREEN SALSA VERDE.
11:30I'M GOING TO ADD SOME OF THE CHICHARRONS TO IT AS WELL.
11:33GOT IT.
11:34I ACTUALLY HAVE FLAUTAS ON MY MENU AT THE RESTAURANTS.
11:36HAVE YOU EVER MADE THEM WITH CHICHARRONS?
11:38NEVER WITH CHICHARRONS.
11:39I THINK IN FLAVOR TOWN, THIS IS A PLACE THAT YOU WOULD FIND CHICHARRONS IN A FLAUTA, DON'T YOU?
11:43YOU HAVE TO BE A LITTLE DIFFERENT HERE.
11:44YOU HAVE TO BE A LOT DIFFERENT.
11:46COMPETITION AND PRESSURE IS SECOND NATURE TO ME.
11:49GROWING UP, I WAS PART OF A TACKLE FOOTBALL TEAM WHERE I WAS THE ONLY GIRL,
11:52WHETHER IT WAS PLAYING SPORTS AS A YOUNG KID OR COOKING WITH THE BOYS.
11:56YOU KNOW, IT'S PUTTING YOURSELF OUT THERE AND EXPOSING YOURSELF IN AN UNCOMFORTABLE WAY.
12:00IT'S SOMETHING THAT I LOVE TO DO.
12:02WHAT LOADED MEANS TO ME IS HAVING THE CHICHARRONS MULTIPLE TIMES IN ONE DISH,
12:07IN MY SALSA, INSIDE MY FLAUTA, AND AS IT GARNISHED ON TOP.
12:12I WANT IT TO BE ELEGANT AND HIGHLIGHT THE INGREDIENT IN A MORE SOPHISTICATED WAY.
12:19UM, DID YOU PREP THE TORTILLA AT ALL, CHEF?
12:21I DID NOT.
12:22OKAY.
12:25HOW LOADED DOES A FLAUTE GET?
12:27I DON'T KNOW.
12:28BUT I WOULD BE VERY CONCERNED.
12:30THE TORTILLA ITSELF IS COLD.
12:33USUALLY YOU TAKE THE TORTILLA AND HIT IT IN A LITTLE BIT OF OIL,
12:36KIND OF MAKE IT A LITTLE BIT MORE PLIABLE.
12:37THE WAY THAT SHE'S GETTING READY TO DO IT RIGHT NOW SHOWING SHE'S GONNA HAVE PROBLEMS.
12:44YOU HAVE 15 MINUTES.
12:48I'M GONNA GET THIS CHORISO RENDERING DOWN.
12:50ALL RIGHT, CHEF, WHAT'S ON THE MENU?
12:52A, UH, SERPENTER FLAUTE.
12:54MEXICAN IS NOT MY FORTE, BUT A FLAUTE IS SOMETHING THAT, YOU KNOW,
12:58I'VE DONE WITH MY KIDS, AND IT'S ALWAYS A DISH THAT THEY LOVE.
13:02CHRIMP, CHORISO, WE'RE GONNA USE THE CHICHARONE MULTIPLE WAYS.
13:06YOU PRE-COOKING YOUR CHORISO?
13:07I DO.
13:08I WANT THE CHORISO TO RENDER DOWN, REALLY GET SOME GOOD FLAVOR GOING IN IT,
13:11BECAUSE THAT'S WHAT THIS IS, RIGHT?
13:13THIS IS FLAVOR.
13:14AND AGAIN, THANK YOU FOR SERVING OUR COUNTRY.
13:16NOT ONLY A DAD OF SEVEN, BUT ALSO EIGHT YEARS IN THE MARINES.
13:20YOU USED TO COOK FOR EVERYBODY IN YOUR TROOP, AND THEY ALL LOVED IT.
13:22IT CARRIES ON NOW.
13:24LOOK AT THE KNIFE SKILLS ON THIS GUY.
13:26HE'S IN THE MIDDLE OF THE BATTLE, AND HE'S REALLY TAKING THE TIME.
13:28I MEAN, THAT ONION BREAKDOWN, I MEAN, IT IS TIGHT.
13:31I HAVE SEVEN KIDS.
13:32MY SON IS 17.
13:34HE'S MY ONLY BIOLOGICAL KID.
13:36MY OTHER KIDS ARE ADOPTED.
13:37THEY'RE ALL MY KIDS, THOUGH.
13:41I TAUGHT THEM, I LIKE TO SAY THAT THEY TAUGHT ME MORE.
13:44SO WHAT I DID WITH THE CHICHARRON IS I WANTED TO ADD IT TO THE CHORISO RIGHT THERE.
13:49WE'RE GOING TO GET OUR SHRIMP IN THERE.
13:50YOU KNOW, THIS THING HAS TO BE LOADED, SO I'M NOT HOLDING BACK ANY PUNCHES.
13:54WHEN IT COMES TO THE CHICHARRONS, I WANT TO INCORPORATE THEM IN THE MEAT,
13:58BUT I ALSO WANT TO MIX THOSE WITH HOMINI AND HAVE THIS HOMINI CHICHARRON CRUNCH THAT'S ON THE TOP.
14:0510 MINUTE, CHEF.
14:06DO WE HAVE ANYTHING BUILT YET?
14:07NOT YET.
14:10I'M DEFINITELY FEELING THE PRESSURE OF THE TIME.
14:13I'M A LITTLE BIT BEHIND WHERE I WOULD LIKE TO BE.
14:16NINE MINUTES.
14:17THIS IS BAD.
14:19THEY SAID LOADED, SO WE'RE GONNA MAKE THIS PUPPY LOADED.
14:22WE'RE GONNA ADD SOME CORN IN HERE AS WELL.
14:24I'M GONNA LET THE CORN GET BEAUTIFULLY CHARRED, A LITTLE SWEETNESS, AND THEN
14:29I'M COOKING THIS STEAK.
14:31WE'RE GONNA SEE IT RIGHT HERE ON THE GRIDDLE.
14:32IT'S LIKE WE'RE AT GUY'S DINER OVER THERE, HUH?
14:36NEXT WE'RE GONNA MAKE SOME BEAUTIFUL RED ONION PICKLES.
14:40I AM REALLY BRINGING COMPLEXITY IN.
14:43MY DISH IS GOING TO BE LOADED FROM THE INGREDIENT PERSPECTIVE, BUT ALSO LOADED FROM A FLAVOR
14:48PERSPECTIVE.
14:49I ALWAYS THINK THAT STREAT CARD CHEFS ARE PROBABLY THE MOST GIFTED BECAUSE THEY HAVE LIMITED
14:55RESOURCES, AND THEY CHURN OUT DELICIOUSNESS.
14:59YEAH, YOU HAVE TO DO SOMETHING THAT POPS THAT'S SIMPLE, BUT YOU WANT TO GO BACK AND GET MORE OF.
15:04CHEF, WE'VE GOT LESS THAN SIX MINUTES.
15:06WE'RE GONNA MAKE IT.
15:07HEY, IT'S TOUGH, 25 MINUTES.
15:09WHAT'S HAPPENING AT HOLY GUACAMODE?
15:11OH.
15:12I AM MAKING SOME FLAUTAS RIGHT NOW.
15:14BEAUTIFUL.
15:14I'M GONNA START MAKING A SAUCE, SO I'M GONNA DO A LITTLE GREEN SALSA VERDE.
15:18I EAT A LOT OF MEXICAN FOOD.
15:21IT'S A LOT OF FAMILY MEALS AT BISICLET.
15:22BISICLET IS WHAT I LIKE TO CALL NEW AMERICAN OR INTERNATIONALLY INSPIRED SMALLER PLATES.
15:27WEEK ONE, BEST NEW RESTAURANT IN 2025.
15:30AND I'M OPENING UP A NEW RESTAURANT IN NAPLES CALLED HEYDAY.
15:33THAT PRIZE MONEY WOULD GO TOWARDS THAT.
15:35AND SO THERE'S A LOT RIDING ON THIS FOR ME.
15:39OH, MY GOD.
15:40I'M GONNA DO A DIFFERENT TORTILLA.
15:44THE FLAUTAS DOES NOT LOOK GOOD.
15:46THE TORTILLAS ARE BREAKING.
15:50LET'S TRY THESE.
15:52WOULD YOU JUST TAKE A PIVOT?
15:53I DID.
15:54SO THE CORN ONE, SINCE THEY'RE NOT FRESH AND I SHOULD HAVE MADE THEM, BUT I DIDN'T.
15:58DIDN'T HAVE ENOUGH TIME.
16:00I HAD TO USE FLOUR, SO WE'LL SEE HOW THAT WORKS OUT.
16:03YOU GOT FOUR MINUTES LEFT.
16:04THE FLOUR TORTILLAS, THE CONSISTENCY WILL BE A LITTLE BIT DIFFERENT.
16:08BUT WITH THE LIMITED TIME I HAD LEFT, I NEED TO PUT SOMETHING ON THE PLATE.
16:12IN THE END OF THIS ROUND, ONE OF THEM IS PUNCHING OUT FOR THE DAY.
16:16EXACTLY, YEAH.
16:16HOW WE LOOKING, CHEF?
16:17LOOKING GOOD.
16:18LOOKING REAL GOOD.
16:19I GOT PICO.
16:20I GOT MY MIX OVER HERE.
16:22I GOT A SALSA ROJA.
16:24WHERE ARE THE CHICHARONES BEING FEATURED, CHEF?
16:26UM, SO I HAVE SOME CHICHARONES ALREADY IN MY MIX ON THE STOVE.
16:29I'M ALSO GONNA USE THEM AS A TOPPING WITH FRID HOMINI.
16:32GOT IT.
16:33I'M USING THE SMALLER TORTILLAS SHELLS TO HOPEFULLY MAKE THEM LOOK LOADED.
16:38JAMEL, HOW'S EVERYTHING GOING OVER THERE?
16:40HOW LOADED IS IT?
16:41TOO LOADED RIGHT NOW.
16:42THREE MINUTES, GUYS.
16:43THERE IS A REALLY HIGH CHANCE THAT JAMEL MIGHT NOT BE ABLE TO PLATE HIS DISH.
16:47YEAH.
16:48DO I GOT BIGGER ONES?
16:50ANYTHING BIGGER?
16:54I PIVOT.
16:56THAT HAPPENS IN THE GAME OF LIFE, THOUGH, RIGHT?
16:58I HAVE TO GO WITH THE BIGGER SHELL.
17:00I WANT MY FLOUTES TO HAVE A LITTLE MORE STABILITY.
17:03SO WHEN THEY GET PICKED UP, IT'S NOT ALL OVER THE PLACE.
17:06YOU GOT TO HAVE YOUR FOOD UP IN LESS THAN TWO MINUTES.
17:09FOOD UP IN TWO MINUTES.
17:10THAT CLOCK NEVER LIES.
17:11NO.
17:12YOU TURN AROUND.
17:13BY THE TIME YOU EVEN PLUG SOMETHING IN.
17:14YOU'RE LIKE, WHERE DID I GO?
17:15FOUR MINUTES IS GONE.
17:15YEAH, EXACTLY.
17:17I PLATE MY TORTILLA, AVOCADO, TWO PIECES OF THE SKIRT STEAK,
17:23CHARRED CORN, PICKLED RED ONIONS, AND I TOP THE DISH OFF WITH BEAUTIFUL CRISPY CHICHARRON.
17:30TO MAKE IT LOADED, WITH 25 MINUTES, IT WAS NOT EASY.
17:34I HOPE THAT ALL THE FLAVORS WORK TOGETHER.
17:37ONE MINUTE LEFT.
17:39HOW ARE THOSE FLOUTES HOLDING UP?
17:40THEY'RE DOING GOOD.
17:42PUTTING MY FLOUTES DOWN, SAUCING THEM,
17:44ADDING MY GARNISHES, A LITTLE COTIGA CHEESE, CHICHARRONES, AND SOME SOUR CREAM.
17:50I'M ROUGHT FOR TIME.
17:51AND DEFINITELY IS NOT ONE OF MY BEST DISHES.
17:5430 SECONDS, CHEFS.
17:55IT'S GOING TO BE REALLY CLOSE.
17:57I GET MY FLOUTES INTO THE CONTAINERS.
18:00I GET THE SALSA ROJA, PICO DE GAO.
18:02CHEFS, TEN SECONDS NEED TO BE IN THE WINDOW.
18:05I'M THROWING HOW MANY ON THESE PLATES?
18:085, 4, 3, 2, 1, STOP.
18:14THAT'S THE WORST THING I'VE EVER DONE.
18:17PRESSURE, BUT...
18:18PRESSURE IS THE NAME I CAME TO HERE.
18:19YEAH, YEAH, IT IS.
18:21I WAS KIND OF NERVOUS.
18:22THAT WAS.
18:27CHEF ANGELO, JUDGES ARE WAITING IN THE SQUARE.
18:31YOU'RE UP.
18:32LET'S GO.
18:32I AM HUNGRY.
18:34I REALLY WANT TO GET THAT LEVERAGE AND PICK THE NEXT RESTAURANT.
18:39BEAUTIFUL.
18:39HERE YOU GO.
18:40OKAY.
18:40I SPENT A LOT OF TIME IN MEXICO, SPECIFICALLY MEXICO CITY.
18:43AND ON THE STREETS, YOU COULD GET THESE BEAUTIFUL CARNE MEAT TACOS THAT IS LOADED.
18:48SO WE ADDED SOME AVOCADO FOR THAT UNCTIOUSNESS AND CREAMINESS.
18:51AND THEN WE ADDED SOME CHARRED CORN.
18:52AND THEN THE CHITARRON, I FRIED THEM.
18:54AND THEN I SEASONED WITH CHIBOLE.
19:03I'M LOVING THE TEXTURES OVER HERE, ESPECIALLY THE CORN.
19:06AND HE'S TAKEN THE TIME TO CHAR THE CORN.
19:08THE AVOCADO IS THERE FOR RICHNESS.
19:10IT DOES NEED SOMETHING LIKE THAT.
19:11YOU COULD OBVIOUSLY DO SOME KIND OF CREAMA, CHIPOTLE, MAYO, ANYTHING LIKE THAT.
19:16I DEFINITELY THINK THAT IT'S LOADED, BUT I DON'T KNOW ABOUT YOUR STEAK,
19:19BUT MY STEAK SEEMS TO BE REALLY, REALLY OVERCOOKED.
19:23YES.
19:23IT'S A LITTLE ON THE DRY SIDE.
19:25BUT LOVE THE MARINADE ON THE STEAK.
19:28ANGELO DID MANAGE TO GET FLAVOR TO FLAVOR TOWN.
19:31YES.
19:31CHEF, JAMEL, YOU'RE UP.
19:33THIS ISN'T THE BEST REPRESENTATION OF ME.
19:35I'M JUST HOPING THAT I CAN MAKE IT ON ROUND TWO TO REALLY SHOW THEM WHAT I HAVE.
19:39SO I HAVE SEVEN KIDS.
19:40WHEN I COOK FOR THEM, I HAVE TO COOK A LOT.
19:42SO THIS IS KIND OF INSPIRED BY THAT, MIXED WITH THE FLAUTA.
19:45THERE'S SHRIMP IN THERE.
19:46THEN YOU HAVE SOME CHORISO.
19:48YOU ALSO HAVE THE CHICHERRON ITSELF.
19:50IT'S TOPED WITH SOME PRISPY HARMONY, PICO DE GAYO, AND THEN A HOUSEMADE SAUSA ROHA.
20:03I LOVE THE ADDITION OF THE HARMONY OVER HERE.
20:05I THINK THAT CORN IS AMAZING.
20:07I LOVE THE IDEA OF THE CORN NUTS.
20:09I DO LOVE THE SALSA.
20:10THE CHORIZO IS SO FLAVORFUL.
20:12FLAVOR-WISE, I THINK IT IS REALLY GOOD.
20:13BUT HOW MANY PEOPLE GET FORKS AND KNIVES?
20:16WHEN IT COMES TO STREET FOOD, I WANT TO, LIKE, PICK THIS UP AND EAT IT.
20:20I THINK MY FAVORITE PART WAS THE FLAVOR ON THE CHICHERRON, THE PROBLEM.
20:24THE FACT THAT THE CHICHERRON IS A MAIN COMPONENT AND IT'S GOT TO BE LOADED.
20:28I OPENED THIS ENTIRE THING UP.
20:29I HAD ONE PIECE.
20:31CHICHERRON DOES GET LOST IN IT.
20:32I DO AGREE.
20:33CHEF KAYLA, YOU'RE UP.
20:35THIS IS NOT ONE OF MY BEST DISHES.
20:37FINGERS CROSS THAT SOMEONE MESSED UP MORE THAN I DID.
20:40WE HAVE LIKE A FLAUTA, CHALUPA INSPIRE DISH HERE.
20:43OKAY.
20:43MY IDEA OF LOADED IS TAKING THE CHICHERRONS AND IT'S EACH LAYER OF THE DISH.
20:48SO IT'S IN THE SALSA IN THE BOTTOM.
20:50IT'S STUFFED WITH A CHICHERRON FILLING.
20:52AND THEN IT'S ALSO GARNISHED ON TOP.
21:01THAT'S A TASTY FLAUTA.
21:02LOVE HER IDEA.
21:03I LOVE THESE FLAVORS.
21:04I THINK THAT IS AMAZING.
21:06AND THE FACT THAT SHE EMBRACED THE CHICHERRONS.
21:07IN EACH AND EVERY LAYER FROM THE SALSA.
21:09HOW SMART IS THAT?
21:10YOU GET ALMOST THAT BACONY FLAVOR.
21:12I WISH IT WAS FRIED A LITTLE BIT MORE.
21:14I WAS JUST GONNA SAY THE SAME.
21:15SO HERE'S THE DEAL, RIGHT?
21:16YOU GOT THIS GUY AND IT KINDA PASSES THE SOUND TEST.
21:20AND THEN WHEN YOU GET TO THE MIDDLE,
21:22YOU CAN SEE THAT IT DOESN'T HAVE THAT.
21:24IT'S TWO DIFFERENT TEXTURES.
21:26EXACTLY.
21:26BUT I THINK GREAT FLAVORS.
21:28I COULD LISTEN TO YOU TWO TALK ABOUT A RAINY DAY.
21:32YOUR DISH IS GONNA BE JUDGED ON TASTE,
21:35PRESENTATION AND ADHERENCE TO THE MENU.
21:37WHAT DID YOU THINK?
21:38YOU KNOW, THEY REALLY LIVED UP TO THE FLAVOR TOWN WORD.
21:41FLAVOR.
21:42THERE WAS FLAVOR IN ALL OF THESE THREE DISHES.
21:44SHEP KAYLA REALLY EMBRACED THE IDEA OF LOADED.
21:47EVERYBODY GOT AN EQUAL AMOUNT OF THE CHICHARONE,
21:50WHICH WAS THE STAR INGREDIENT.
21:51BUT I THINK ANGELO WAS THE ONE PERSON
21:53WHO GAVE US A COMPOSED DISH.
21:55THE BIGGEST PROBLEM WAS THAT HIS STEAK WAS OVERCOOKED.
21:58BUT I THINK THAT THAT'S ONE THAT I WANT
22:00TO GO BACK AND HAVE SOME MORE OF RIGHT NOW.
22:02TRAMEL GAVE US GREAT FLAVORS,
22:04BUT I THINK IT COULD HAVE BEEN A LOT MORE LOADED.
22:07WHO IS THE THREE-STAR DISH,
22:09THE FOUR-STAR DISH,
22:10AND WHO IS THE WINNER WITH THE FIVE-STAR DISH?
22:21ALL RIGHT, CHEFS, THE JUDGES WERE LOOKING FOR LOADED,
22:23AND NEEDED TO FEATURE CHICHARONES.
22:25FIVE-STAR IS THE BEST DISH,
22:27WE HIT YOU $5,000 AND GIVE YOU THE OPPORTUNITY
22:30TO PICK THE NEXT COOKING LOCATION.
22:31THE MONEY WOULD MAKE A BIG DIFFERENCE,
22:34BUT I REALLY WANT TO PICK THE NEXT CONCEPT.
22:36AND THAT WILL GO TO...
22:41I JUST CARE ABOUT A SECOND CHANCE
22:42TO BE ABLE TO REALLY PUT MY BEST FOOT FORWARD.
22:48YOU GOT IT, CHEF ANGELO.
22:49CONGRATULATIONS.
22:50OH, WOW.
22:50YEAH.
22:51WELL DONE.
22:52CONGRATULATIONS.
22:53OH, MY GOD.
22:54WINNING THE FIVE-STARS AND $5,000
22:56MEANS I GET TO PICK THE NEXT CONCEPT.
22:59I HAVE A LITTLE BIT OF AN ADVANTAGE HERE.
23:02SO YOU BANK $5,000 FOR WINNING THE FIRST ROUND,
23:05BUT YOU ONLY RECEIVE YOUR PAYCHECK IF YOU WIN THE SECOND ROUND.
23:09YOU TOO.
23:10ONE CHEF WILL GET THE FOUR-STAR,
23:12ONE CHEF WILL GET THE SHIFT IS OVER.
23:14UNFORTUNATELY, THE CHEF THAT GETS THE THREE-STARS
23:16AND THE SHIFT WILL BE ENDING RIGHT NOW WILL BE...
23:22CHEF TRAMILLE.
23:24CHEF, I GOT TO TELL YOU THIS.
23:26I LOVE THE FACT THAT YOU SERVED OUR COUNTRY,
23:28THE FACT THAT YOU'RE A DAD OF SEVEN KIDS.
23:31WE KNOW HOW GREAT OF A CHEF YOU ARE.
23:32WE CAN SEE IT.
23:33HOPEFULLY WE'VE GOT A CHANCE TO SEE YOU COOK IN FLAVOR TOWN AGAIN.
23:35ABSOLUTELY.
23:36THANK YOU.
23:36THANK YOU, CHEF.
23:37THANK YOU.
23:37THANK YOU, GUYS.
23:38NICE MEETING, GUYS.
23:39PLEASURE.
23:39GOOD LUCK WITH EVERYONE.
23:40IT'S OKAY FOR YOUR KIDS TO SEE YOU FAILED,
23:43BUT NEVER LET THEM SEE YOU QUIT.
23:45YOU GET BACK UP AND YOU TRY AGAIN.
23:49CHEF KAYLE, YOU HAVE THE FOUR-STAR DISH.
23:50CONGRATULATIONS.
23:51IT MEANS YOU BANK $4,000.
23:53OKAY.
23:54CHEF, YOU'VE GOT $5,000.
23:56AND THE LAST CHEF STANDING IS GOING TO GET A PAYCHECK OF UP TO $20,000 AND RETURN TO
24:02FLAVOR TOWN TO DEFEND THEIR TITLE.
24:04BUT THE ONLY WAY YOU'RE GOING TO GET THAT MONEY ON YOUR PAYCHECK IS IF YOU WIN THE NEXT
24:07ROUND.
24:08NOW, CHEF, BEING THE WINNER OF THIS ROUND, YOU GET TO PICK AGAIN WHICH
24:12RESTAURANT YOU WANT TO COOK IN.
24:14YOU HAVE THE TRONTERIA FIERI, OUR NEIGHBORHOOD SPOT.
24:18YOU HAVE LORETTA'S DINER, THE 24-HOUR DINER, BREAKFAST, LUNCH AND DINNER AVAILABLE.
24:22AND THE BOUNTY OF THE COUNTY, OUR FINE DINING RESTAURANT JUST OPENED,
24:26OUR FARM-TO-TABLE SEASONAL RESTAURANT.
24:28I'M VERY ATTRACTED TO ITALIAN AND I'M REALLY ATTRACTED OVER HERE TO FINE DINING.
24:33SO IT'S A TOSS-UP.
24:34THE FINE DINING RESTAURANT MIGHT BE REALLY FUN FOR BOTH KAYLA AND MYSELF TO FLEX
24:40A LITTLE BIT MORE.
24:40BUT THE ITALIAN SIDE OF ME WOULD LIKE TO COOK IN THE TROTTERIA.
24:45THERE COULD BE A PITFALL IN ANY OF THE CONCEPTS.
24:47SO I'M JUST GOING TO HAVE TO CHOOSE ONE DIRECTION AND STICK WITH IT.
24:50ARE YOU WORRIED THAT SHE'S GOT THE ITALIAN BACKGROUND ALSO?
24:53I WANT HER TO DO WELL TOO.
24:55SO MAYBE NOT WIN, BUT I APPRECIATE THAT.
24:58I WANT FINE DINING BECAUSE I'VE WORKED IN PLENTY OF RESTAURANTS
25:02THAT HAVE THE SAME EXACT STYLE OF CUZINE.
25:07I'M GOING TO GO WITH MY GUT.
25:08LET'S GO TO FINE DINING.
25:10CHEFS, FOLLOW ME RIGHT THIS WAY.
25:16WELL, HERE WE ARE, CHEFS.
25:18THIS IS THE PRIDE AND JOY OF FLAVOR TOWN.
25:20THIS IS BOUNTY OF THE COUNTY.
25:21THE MAJRE-D IS THE ONE AND ONLY HUNTER FIETTI.
25:24THERE HE IS.
25:25HELLO, CHEFS.
25:25WHAT, DO YOU HAVE A HOT DAY TONIGHT?
25:27HUNTER.
25:27HOW ARE WE DOING?
25:28LOOKING FANTASTIC.
25:29THANK YOU VERY MUCH.
25:30CHEFS, TONIGHT'S DINING EXPERIENCE WILL BE A FARM-TO-TABLE
25:33CANDLE-LIT DINNER.
25:35AND THAT MEANS HIGH-END AND REFINED.
25:37NOW, WHOEVER WINS THE FIVE-STAR DISH IN THIS ROUND
25:40GETS $10,000 TOWARDS THEIR PAYCHECK.
25:43THE OTHER CHEF WITH THE FOUR-STAR DISH,
25:45THEIR SHIFT WILL BE OVER.
25:46BUT IN FLAVOR TOWN, THE DINERS EXPECT A NEXT-LEVEL DISH.
25:50SO BOTH OF YOU HAVE A SHOT AT EARNING BONUS MONEY
25:53IF YOU CAN INCORPORATE ITEMS FROM THE RESTAURANT'S
25:55UP-SELL MENU IN YOUR DINNER.
25:57HUNTER, WHAT WOULD THOSE ITEMS BE TONIGHT?
25:59PARSIN'S WILL EARN YOU AN EXTRA $500.
26:01BROWN RICE WILL EARN YOU AN EXTRA $1,500.
26:05LAST BUT NOT LEAST, GOAT MILK,
26:07WHICH WILL GET YOU AN EXTRA $3,000.
26:09ALL RIGHT.
26:10CHEFS, YOU MUST INCORPORATE AT LEAST ONE
26:12OF YOUR UP-SELL ITEMS INTO YOUR DISH.
26:15NOW YOU ADD TWO, YOU ADD ALL THREE,
26:17YOU COULD WIN AS MUCH AS $5,000 IN BONUS MONEY.
26:20IF YOU WERE TO WIN THE NEXT ROUND AND HIT THE BONUS INGREDIENTS,
26:23YOU COULD WIN UP TO $20,000.
26:24CHEFS, YOU HAVE A CHANCE TO WIN UP TO $19,000, BUT REMEMBER,
26:28YOU ONLY TAKE HOME THE MONEY IF YOU WIN.
26:30CHEFS, ANY QUESTIONS?
26:31NOT AT ALL.
26:3240 MINUTES ON THE CLOCK, AND CHEFS, ONE OF YOU WILL BE
26:35THE FIRST CHAMP OF FLAVOR TOWN FOOD FIGHT.
26:39YOUR SHIFT STARTS NOW.
26:41GOOD LUCK.
26:43THEY'RE OFF AND RUNNING.
26:44THERE YOU GO.
26:44CHEFS, I GOT YOUR CUTTING BOARD, CHEFS.
26:46THANK YOU, CHEFS.
26:47WE...
26:48COMPARING THIS TO THE FOOD CART, THE SPACE, THE OVENS,
26:52THE INGREDIENTS, I MIGHT BE OKAY.
26:55CHEF, DO YOU KNOW WHERE THAT GOAT'S MILK IS?
26:57UH, TOP LEFT.
26:58RIGHT BY THE CART.
26:59THIS IS A FAR CRY FROM THE FOOD CART.
27:02FROM THE SMALLEST TO THE LARGEST, RIGHT?
27:04THE EXPECTATION IS GREATER IN A FINE DINING RESTAURANT.
27:08SO, 40 MINUTES, IT MIGHT BE A LITTLE TIGHT.
27:11EXCUSE ME.
27:12EXCUSE ME.
27:15YOU GOT CHEF KAYLA, I SEE, IT LOOKS LIKE SHE'S GOT SOME GOAT MILK,
27:18SHE'S GOT THE PARSNIPS.
27:19I DON'T SEE THE BROWN RICE, BUT SHE'S COMMITTED TO TWO OF THE THREE.
27:22SO, CHEF KAYLA, WALK ME THROUGH THIS MENU.
27:24SO, THE DISH IS GOING TO BE, UH, SOME DUCK BREAST WITH SOME GOAT MILK POACH PARSNIPS,
27:28AND, UH, PARSNIPS PUREE AS WELL.
27:30IT'S A PERFECT PLACE TO DO IT.
27:32UH, THE SWEETNESS OF THE PARSNIPS, WITH THE TANGY-NESS AND THE FUNKY-NESS OF RICE.
27:36YES, YES.
27:36HOW ABOUT THE BROWN RICE?
27:37I THINK I MIGHT SKIP OUT ON THE BROWN RICE.
27:40FOCUS ON WHAT I KNOW HERE.
27:41THAT WOULD GIVE YOU AN EXTRA $3,500 IF YOU'RE ABLE TO WIN.
27:44OKAY.
27:44CORRECT.
27:45YOU'RE CHALLENGING ME RIGHT NOW.
27:46YOU SEEM LIKE A BROWN RICE KIND OF CHEF.
27:48I MEAN, COME ON.
27:49DO I?
27:50I DON'T HAVE TO GET BENDED BY THAT.
27:51I LOVE BROWN RICE.
27:52I LOVE BROWN RICE.
27:54I THINK BROWN RICE IS KIND OF, LIKE, BORING.
27:56IT'S LIKE FOOD THAT YOU HAVE, LIKE, IF YOU'RE, LIKE, GOING ON, LIKE, A HIGH-PROTEIN DIET OR SOMETHING.
28:01THERE'S REALLY NOT MUCH YOU CAN DO WITH IT, BUT WHATEVER.
28:03THAT'S MY HOT TAKE.
28:04SEE THESE KNIFE CUTS THAT SHE'S PUTTING ON IT.
28:06YEAH, SHE'S DOING THE NICE OBLIQUE.
28:08BUT I THINK SHE REALLY NEEDS TO START WORKING ON THE DUCK.
28:11YEAH.
28:11IF YOU NEED TO RENDER IT PROPERLY, IF YOU NEED TO SCORE IT, ETC.
28:15DRAW IT OFF, GET IT READY TO GO.
28:16YEAH.
28:1729 MINUTES, CHEFS.
28:19KENLIT'S DINNER, I THINK ROMANCE AND SOMETHING THAT'S IMPORTANT TO ME IS DOING EVERYTHING
28:25FROM A PERSPECTIVE OF LOVE.
28:28WHAT PROTEIN?
28:29ANGELO LOOKS LIKE HE'S GOT RACK OF LAMB.
28:32VERY DANGEROUS.
28:3430 MINUTES, IT'S GONNA BE TOUGH.
28:36UH-HUH.
28:36CHEF, TELL ME ABOUT THIS RACK OF LAMB.
28:38SO WHAT WE'RE DOING HERE IS I TOOK IT OFF THE BONE.
28:41YOU PULLED THE LOIN OF THIS OFF.
28:43THAT'S WHAT'S HERE.
28:44GOT IT.
28:44OKAY.
28:44WHAT I'M GONNA DO IS SEASON SALT PEPPER AND JUST COOK IT SLOW, LOW.
28:49WE'RE IN FLAVOR TOWN, SO WE NEED A LOT OF FLAVOR.
28:52SO WE'RE JUST GONNA PUT THE TYME RIGHT OVER THE LAMB.
28:55WHERE ARE THE PARSNIPS COMING INTO PLAY?
28:56GONNA MAKE THE MOST SILKY AND SEDUCTIVE PUREE YOU'VE EVER HAD IN YOUR LIFETIME.
29:01FANTASTIC.
29:01SO PARSNIPS.
29:03PARSNIPS.
29:04GOAT MILK.
29:05BROWN RICE MAKING INTO PLAY.
29:07I'M NOT GONNA DO IT.
29:08ALL I WANT TO FOCUS ON IS CONSISTENCY AND MAKE SURE EVERYTHING IS SEASONED TO PERFECTION.
29:13NO BROWN RICE.
29:15SO NEITHER ONE OF THE CHEFS ARE USING BROWN RICE.
29:16WHICH IS REALLY SURPRISING TO ME.
29:18WE'RE $1,500.
29:20IN MY LIFE, I LEARNED THAT ANYTHING IS POSSIBLE.
29:25I AM SO GRATEFUL TO BE HERE.
29:28COMING FROM A PLACE OF JUST, LIKE, APPRECIATION OF WHERE I AM TODAY BECAUSE,
29:34YOU KNOW, WHAT WAS IT, EIGHT YEARS AGO, LIKE, I LITERALLY WAS ON,
29:39LIKE, THE STREETS OF NEW YORK CITY AND, LIKE, SLEEPING ON, LIKE, PARK BENCHES.
29:45YOU KNOW, I GOT MYSELF INTO, YOU KNOW, A RESTAURANT DEAL THAT WENT ASTRAY.
29:50AND, UM, IT CREATED A LOT OF HUMILITY THERE.
29:53AND IT CREATED A LOT OF, UM, JUST, LIKE, REBUILDING MY LIFE.
29:56JUST BEING HERE TODAY, MOMENTS LIKE THIS MAKE IT ALL WORTH IT.
30:00AND, YOU KNOW, FOR ME, IT'S ABOUT ANYTHING IS POSSIBLE.
30:03A HUNDRED PERCENT ANYTHING IS POSSIBLE.
30:05RIGHT NOW, I'M SCORING THE DUCK BREAST.
30:08SO IT RENGES A LITTLE BIT QUICKER.
30:10THE REASON FOR DUCK, CHEF?
30:11DUCK COOKS QUICK, YOU KNOW, NICE MEDIUM RARE ON IT.
30:14YOU CAN RENDER THE SKIN OUT REALLY NICE ON IT.
30:15AND I THINK IT GOES REALLY WELL WITH PARSNIPS.
30:17GOT IT.
30:18I DO THINK THAT BECAUSE WE ARE IN THIS SETTING,
30:21OUR EXPECTATIONS HAVE GONE UP EXPONENTIALLY.
30:24RIGHT.
30:24THE DUCK, LIKE, IT HAS TO BE MEDIUM RARE, RIGHT?
30:27THE SKIN HAS TO BE BEAUTIFULLY CRISPY AND RENDERED.
30:31FINE DINING, ONE OF THE EASIEST THINGS TO MESS UP IF YOU ARE NOT ON YOUR A-GAME.
30:36BUT WORKING IN A LOT OF DIFFERENT RESTAURANTS WHERE I WAS CONSTANTLY HAVING TO PROVE MYSELF
30:41TIME AND TIME AGAIN, ESPECIALLY IN THE KITCHEN AS A FEMALE, I'M NOT AFRAID TO GET DIRTY.
30:46I, AND I'M GOOD AT COOKING.
30:49HOW'S YOUR DUCK LOOKING, CHEF?
30:50WE'RE RENDERING OUT.
30:52AND WHAT ELSE DID WE HAVE IN THE PUREE?
30:54THERE'S SOME FENAL IN HERE, A LITTLE SALT, PEPPER,
30:56AND THEN WE'RE GONNA FINISH IT WITH SOME LEMON ZEST.
31:02OH, YEAH.
31:03OUR PUREE IS VELVET.
31:07IF I WIN THIS MONEY, IT'S GOING STRAIGHT TO MY NEW RESTAURANT HEYDAY.
31:11TEN MINUTES, LESS THEN TO GO.
31:13HOW YOU DOING OVER THERE?
31:14I'M MAKING THIS PARSONIP PUREE.
31:16OKAY.
31:17IT'S GOT TO BE SILKY AND SOFT AND MARRON.
31:22GUY, DO YOU WANT TO TASTE SOMETHING SEXY?
31:24THANK YOU, CHEF.
31:31WHEN YOU SAID SILKY, SILKY IS AN UNDERSTATEMENT.
31:36THANK YOU, CHEF.
31:38DO WE HAVE AN ISI?
31:39I WANT TO AIRATE THE PUREE AND MAKE IT SUPER LIGHT.
31:44I'M GONNA USE THE SIFON GUN.
31:46IT'S LIKE A WHIPPED CREAM CANISTER.
31:49I KNOW, KAYLA, THIS IS HARD WORKING.
31:51I NEED SOME SORT OF JAZZ HERE.
31:54SO GUY, WHAT I HAVE OVER HERE, THIS IS GOING TO BE A MINT AND PARSLEY CHIMI CHURI.
31:59AND I LOVE THAT YOU HAVE THE STEMS IN THERE AND ALL THAT GREAT FLAVOR.
32:02THE ROOTS AND THE STEMS, THIS IS WHERE ALL THE FLAVOR IS.
32:04IT'S ALL THE FLAVOR, BUDDY.
32:05WE'RE IN FLAVOR TOWN GUY.
32:08WITH BOTH OF THE CHEFS, THERE'S $1,500 BEING LEFT ON THE TABLE FOR BOTH OF THEM THAT THEY
32:13DIDN'T USE THE BROWN RICE.
32:14YES.
32:15I THINK THERE IS A MISSED OPPORTUNITY RIGHT NOW,
32:17BECAUSE BOTH OF THEM ARE USING ALMOST THE SAME INGREDIENTS.
32:20LIKE, IT'S GOING TO BE REALLY CLOSE.
32:23I HAVE THIS BEAUTIFUL LAMB FAT WITH BUTTER.
32:26I DON'T WANT TO THROW IT AWAY.
32:28DING, DING, DING.
32:29YOU KNOW WHAT?
32:31WHERE'S THE BROWN RICE?
32:37WE GOT BROWN RICE COMING OUT.
32:39IT IS FLAVOR TOWN.
32:40IT IS A RISKY MOVE, BUT ONE THAT I LIKE.
32:45SIX MINUTES LEFT?
32:46I DON'T KNOW WHY YOU WOULD START PUTTING IT ON SO LATE.
32:50I DON'T KNOW WHY YOU WOULD START PUTTING IT ON SO LATE.
32:51MAYBE HE'S GOT SOME AMAZING TRICK.
32:52EVEN IF YOU PUT IT IN THE FRYER, SIX MINUTES, NO WAY.
32:56YEAH.
32:57IF I COULD GET ALL THE UP-SELLS, THAT'S $5,000.
33:01ANYTHING IS POSSIBLE.
33:02THAT IS MY MESSAGE AND THAT IS MY MISSION.
33:05I AM WORRIED ABOUT ANGELO.
33:07AT TIMES, YOUR AMBITION IS BIGGER THAN THE EXECUTION.
33:12YEAH.
33:12THIS IS THE TIME, THE LAST FIVE MINUTES IS WHEN ALL THE MISTAKES START HAPPENING.
33:18FIVE MINUTES, CHEFS.
33:19PLATING IS GOING TO BE REALLY KEY HERE.
33:21AS I'M COOKING THE DUCK, I START TO SEE A LOT OF MOISTURE.
33:25THE DUCK'S NOT CRISPY.
33:27AT THIS POINT, I HAVE TO JUST MAKE SURE THEY'RE COOKED TO A MEDIUM RARE.
33:32FOUR MINUTES, FOUR TO GO.
33:34MY GOD.
33:34THAT'S WILD.
33:35PLATES ARE BROUGHT TO THE FRONT, CHEFS.
33:36THE RICE IS GETTING SUPER, SUPER CRISPY.
33:39THEN I STRAIN THE BROWN RICE LAMB FAT BUTTER.
33:42WOW.
33:43THAT IS SMART.
33:45IT'D BE LIKE ALMOST A BROWN BUTTER NUTTY CONCENTRATE.
33:47THAT'S GENIOUS, ACTUALLY, RIGHT?
33:49I'VE NEVER SEEN THAT.
33:50THE NUTTINESS WAS SO STUNNING AND SO BEAUTIFUL, AND I'M EXCITED TO USE IT ON MY DISH.
33:55ONE MINUTE AND 30 SECONDS LEFT.
33:58I'M PUTTING MY PARSNAP PUREE DOWN FIRST.
34:01I ADD MY DUCK, AND THE PARSNAP'S COOKED IN THE GOAT MILK.
34:06PLATING REALLY MATTERS.
34:08WE'RE IN THE FANCIEST RESTAURANT HERE IN FLAVOR TOWN.
34:11I PUT THE CHIMI CHURRY SAUCE DOWN FIRST.
34:14I TAKE THAT SLICED LAMB, PUT THAT RIGHT ON TOP OF THE CHIMI CHURRY SAUCE.
34:19I PUT THE TOASTED BROWN RICE LAMB FAT BUTTER OVER THE LAMB,
34:24AND I'M GOING TO PUT THE PARSNAP PUREE ON THE PLATE AT THE LAST MINUTE.
34:29CHEFS, 15 SECONDS.
34:30OH, DEAR.
34:31PLATES UP FRONT.
34:3410 SECONDS.
34:395 SECONDS.
34:43WE ARE DONE WITH SERVICE.
34:45WE ARE DONE WITH SERVICE.
34:47CHEF, WE ARE DONE.
34:49OK.
34:52WE ARE DONE WITH SERVICE.
34:53WE ARE DONE WITH SERVICE.
35:35WE ARE DONE WITH SERVICE.
35:48and two different elements, the parsnips as well.
35:50Okay.
35:57I think that this presentation is definitely upscale.
36:00The parsnip puree, I am really digging that.
36:03It is luscious. You get the goat milk in it.
36:06Yeah, it's like a gorgeous mousse almost,
36:09just the way it coats everything on your palate.
36:11The dark meat itself is cooked beautifully.
36:14It's a medium rare, but the skin wasn't crispy enough.
36:17Right. The risk that you run
36:20when you go with a minimalist approach,
36:22everything needs to be perfect.
36:23Like, if that skin was just completely crunchy and rendered,
36:26it'd be different.
36:27But I love the simplicity and the cleanliness
36:30and the portions.
36:31Yeah.
36:31Right? And I think that is very, very upscale.
36:35Chef Angelo, you're up, buddy.
36:37I'm a little bit in my head with the judging.
36:40Good evening.
36:42Hey, hey.
36:43I wasn't able to put the parsnip in goat milk puree.
36:46Right?
36:46I spent so much time on it,
36:48and it was really one of the major components.
36:50Ooh.
36:51Here, what I wanted to do,
36:52it was really just honoring the lamb.
36:53So we see you really rendered it out
36:55and just loved it up, right?
36:57I took the brown rice, put that into butter,
37:00and then we have a herbaceous and vibrant chimichurri.
37:04Enjoy.
37:04I love it.
37:04So, Chef, when we were in the kitchen,
37:06we saw goat milk and parsnips on your station.
37:09Yes.
37:10Where is that?
37:11Well, I had to bury that.
37:13Okay.
37:14Enjoy.
37:14Thank you so much.
37:22When I am going for a candlelit dinner,
37:25this presentation is something that I'm definitely looking at.
37:29Chef Angelo has managed to capture a lot of flavor
37:32in a really small portion.
37:34Yeah.
37:34That sauce is amazing.
37:36The chimichurri, it's perfectly balanced.
37:39The chef did have to use one of the upselling ingredients.
37:43Do you get enough of the taste of the brown rice?
37:46I think knowing that it is brown rice that was in there
37:49definitely makes you notice it.
37:51But if I had no idea,
37:53I would not be able to pick out and say,
37:56oh, I bet that's brown rice butter right there.
37:58Both of you did a great job.
37:59You should be very proud of yourselves.
38:00It was like I was going to Disney World.
38:01I had the best time.
38:02I could do this again.
38:02It was fun.
38:03It really was.
38:04But one of you will be doing this again
38:05and hopefully for quite a while.
38:07But we'll see what the judges say after this.
38:09This is going to be tough.
38:10Mm-hmm.
38:11Yeah.
38:12Yeah.
38:12Well, judges, thank you very much.
38:15That first dish from Chef Kayla.
38:17The duck skin could have been rendered more
38:19so you didn't get that crunch.
38:21And then Chef Angelo.
38:22Everything was perfect.
38:24That chimichurri.
38:25I mean, we might start bottling it
38:27in Bounty of the County.
38:28That the parsnips and the goat milk
38:30did not make it on this plate.
38:32This is going to be a tough one.
38:33I did see him toast the brown rice
38:35and the lamb fat.
38:36But will you consider that enough?
38:38Because they did need to use
38:39one of the upsell items in their dish.
38:46To be the first winner of Flavortown would mean a lot.
38:50I deserve to be here.
38:51I've got that grit.
38:52I know I can cook with the best.
38:55We're looking for your evaluation on taste,
38:58the use of the menu, the presentation.
39:01This is once in a lifetime opportunity
39:03and I really want to honor my family, my team.
39:08Who is the five-star dish?
39:11That's a lot of pressure for the first Flavortown.
39:13This is.
39:14Yeah.
39:17Chef Kayla, Chef Angelo,
39:20thank you very much for being the first competitors here
39:23in Flavortown Food Fight.
39:24Job well done.
39:25Right?
39:27The judges have so many fantastic things
39:30to say about your dishes.
39:33Unfortunately, only one of you will receive
39:35a paycheck tonight.
39:36The chef who prepared the five-star dish tonight was...
39:44Chef Angelo.
39:46Well done.
39:47Well done.
39:49Thank you, Chef.
39:50It was your quick thinking,
39:51with about ten minutes left,
39:53to make this brown rice butter
39:55that just narrowly brought you through.
39:57It was an ingenious idea.
40:00Chef Kayla, having an opportunity to talk to you,
40:03watch you cook,
40:04nothing fazed you.
40:05Your shift ends tonight,
40:07but I don't think this is the last time
40:09that we will see Chef Kayla Pfeiffer.
40:12I'll be back, for sure.
40:13And it was such a pleasure
40:14to work with all of you guys tonight,
40:15and an honor.
40:16Thank you so much.
40:17Chef Kayla, thank you very much.
40:21It's disappointing that I'm going home.
40:23I had way more to show and to prove,
40:26but ultimately, what's sending me home tonight
40:28is the execution of my dishes,
40:31and quite honestly, better competition.
40:34Chef Angelo,
40:34in the first round,
40:36you won $5,000.
40:37In the second round,
40:38you won $10,000 for winning the round.
40:40And then your upsell ingredient of brown rice
40:43gets you an extra $1,500.
40:45And tonight, your total paycheck is $16,500.
40:50Woo!
40:51Woo!
40:51So we will see you next time
40:52when you return to defend your title
40:54and a shot at winning even more money.
40:58Okay.
40:58Ladies and gentlemen,
41:00let's hear it for our very first
41:02Flavortown Food Fight Champion.
41:04Come on!
41:12This I gotta see.
41:14You and me both.
41:14Plates up front.
41:17No two days aren't ever the same.
41:21Oh!
41:23Wow!
41:23No!
41:26Pork!
41:28We are not in Kansas anymore.
41:33I'm like a ninja.
41:35I'm going bigger going home.
41:36Ah!
41:39Totally nuts day!
41:41Over the top day!
41:42No utensils day!
41:43Come on!
41:45$14,000!
41:47Oh, my God!
41:48$20,000!
41:49$31,000!
41:51It all just spilled out from your head.
41:54It finally exists.
41:54No, there's nothing.
41:55Are you serious?
41:57Go Hog Wild!
41:59Yeah!
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