#video #Flavortown Food Fight S01E01 I Episode 1 Engsub #drama2026 #movie2026 #hotmovie
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00:06Citizens of Flavortown, 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.
00:26Henceforth, we are opening the gates of our food-loving town and inviting some of the most talented chefs from
00:33across America to prove they've got what it takes to prepare any kind of cuisine in any type of eatery,
00:41from the food carts 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 Flavortown, these restaurants change every day.
00:51Even if you're comfortable doing street food, then you gotta do a neighborhood joint. Then you gotta do something seasonal.
00:56It is intimidating as hell.
01:00But only the winning chef will earn up to $20,000 and return as the reigning Triple F food champ.
01:08And a shot at winning even more.
01:10This is the town I want to live in forever. Roll them up and smoke the competition.
01:13I came here to win all the money. Let's freaking go.
01:16So without further ado, I declare this inaugural day of Flavortown Food Fight.
01:34Only the most exceptional chefs have earned the invite to this competition and the first three are arriving now.
01:40We have Chef Angela Sosa.
01:42My first steps in Flavortown 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, there could be an Asian street
01:55food, there could be fine dining.
01:57I'm half Italian, half Dominican, and I own four restaurants.
02:01I'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 Pfeiffer.
02:12Flavortown 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, won US Today Best New Restaurant in 2025.
02:33You better watch out for me.
02:35And Chef Trammell Hawkins.
02:38When I got the call to come to Flavortown, I didn't pack lightly.
02:42I planned 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.
02:49You know, we get 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 Flavortown.
03:06Oof, amazing.
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.
03:18Flavortown 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.
03:31Right.
03:32And more importantly, the opportunity to come back to Flavortown as the reigning champ and hopefully win even more.
03:39Now, in Flavortown, 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, each with its own flat top and limited pantry of authentic
03:53ingredients.
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.
04:00We also have the neighborhood Italian joint, Trattoria Fieri.
04:04Don'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 had a trattoria, right?
04:13And then there's Loretta's Diner, named after my wife.
04:15A short order kitchen filled with all the classic diner ingredients.
04:18I know the diner's gonna have some things that are familiar to me.
04:22And our fine dining spot, The Bounty of the County, well, that doesn't open until later tonight, so it's off
04:27limits.
04:27Now, before each round, one chef will earn the right to choose the restaurant kitchen that all the chefs are
04:33gonna cook in.
04:35Having that power is very important, because you get to play to your strengths.
04:39First, we need to figure out who gets to choose the perfect spot for our first Flavortown food fight.
04:44With 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 grate that eight-ounce block of cheese.
05:07All right.
05:08Then, I want you to write down the answer to our trivia question on that whiteboard.
05:12Okay?
05:13Yeah, let's go.
05:14Three, two, one, go.
05:17Do not cut yourself, do not grate a palm off.
05:20I want to win this one.
05:23It'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.
05:3530 seconds.
05:36Chef Hawkins has got some muscle into that thing.
05:39Maybe being the Marine Corps and going to the gym actually comes in handy a little bit.
05:44Okay, Chef Hawkins, you're done.
05:45Angelo, you're done.
05:46Move on to that trivia question.
05:48What Italian city is considered the birthplace of pizza?
05:53Chef Hawkins is first.
05:54Chef Angelo, second.
05:56All right.
05:57So, the trivia question was, what Italian city is considered the birthplace of pizza?
06:03And the answer was Naples.
06:05Sicily is not correct.
06:07Chef Pfeiffer, you've got Naples.
06:09Chef Angelo, Naples.
06:11That's a tie.
06:12However, Angelo, you finished first.
06:14So, congratulations.
06:15You're in charge of Flavortown.
06:17Deciding which restaurant to cook in first is a huge advantage because I know my strengths.
06:24So, think about which kitchen will give you the best shot at beating the competition.
06:29Now, your choices from restaurant row, well, look at this.
06:32We have our Mexican food carts.
06:35Chattoria 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, he's going to pick the Italian because he's half Italian.
06:45But street carts are really speaking to me.
06:48Tough decision.
06:49Do I have a couple hours to think about this?
06:51You take all the time you want in the next three seconds.
06:53Okay.
06:54I don't know what's in the pantry.
06:56I don't know what the equipment is.
06:57If I pick the wrong concept, it might be like quicksand.
07:00If the fine dining was open, 100% I'd be picking it.
07:06Um...
07:06All right, let's go to Mexico.
07:07We're going to the food carts.
07:09100%.
07:09Grab your knife rolls.
07:10Let's roll.
07:14Welcome to the Mexican food carts where 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 and the same equipment.
07:27Love it.
07:27We also have a street cart manager.
07:29My son, Hunter Fieri.
07:32Hi.
07:32Hi, Chef.
07:33Hunter's going to break down for you the dish requirements, which are...
07:36Your dishes today must be loaded.
07:38And loaded means packed with flavor.
07:41And used chicharrones.
07:43One of my favorite things, pork rinds.
07:46Chefs, the dishes will receive a ranking of three stars, four stars, or five stars.
07:51Five stars is the best dish, which is $5,000.
07:54And you get to pick the next restaurant that we'll be cooking at in the second round.
07:58And the three-star dish, unfortunately, your shift will be over.
08:03You got it?
08:04100%.
08:04Any questions?
08:05Nope.
08:05Timers are on the wall.
08:07You have 25 minutes to make your loaded street food dish containing the chicharrones.
08:12Find your cart.
08:13Time starts now.
08:14Good luck.
08:18Come on.
08:19And we're off and running.
08:20All right, let's see.
08:21Out of everything they had to choose, Angela 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 aquÃ.
08:35Piterrons.
08:37I think we should do scarcity.
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 sauna.
08:55I think I know what I'm gonna be doing now.
08:57I know this is going to be challenging.
08:59Only having 25 minutes.
09:01I think I'm gonna be using some Mexican chorizo, and I think I'm gonna be making some flautas.
09:05A flauta is like a crispy corn tortilla rendition of a taco.
09:10I am a James Beard semi-finalist.
09:12But also, I've worked in small places like this before, in food trucks.
09:17So, been there, done that.
09:19Cheetos, you know, we're using nose.
09:21All the different spaces in Flavortown.
09:24Angelo chose the smallest, but there's no time to think about the negative.
09:30Skirt steak.
09:31Actually, we're gonna shrink.
09:33We're gonna shrink.
09:35The Flavortown bus has dropped off.
09:38Our judges, the 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.
09:48And Graham.
09:48Right?
09:49This is incredible.
09:50This is just the most amazing town square.
09:53Yeah.
09:53Flavorville has nothing on Flavortown.
09:56Flavorville is going downhill.
09:58People don't go there.
09:59Nobody goes there anymore.
10:00Everyone's moving 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 repertoire of awards.
10:11Those are some tough judges.
10:13Everybody has the same pantry, has the same equipment.
10:16The dish that they have to make has to be loaded.
10:18Okay.
10:19And it has to feature chicharrones.
10:21Fantastic.
10:23Chef Angelo, talk to me.
10:25I think I'm going to go with the skirt steak tacos.
10:27Didn't slice it down because you've got limited time if you want to get that flavor.
10:30Little 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.
10:40I'm traveling.
10:41The most beautiful thing about my family is they understand that for me, to be here today is pretty monumental.
10:47Going to create a nice little marinade, onion, garlic powder.
10:52Going to get a little smoke from the chipotle.
10:56I'm going to fry these.
10:58We have a beautiful seasoned chicharron with, notice how I rolled those R's?
11:03Yeah, yeah.
11:03I felt San Diego coming out.
11:05I've been spending a lot of time in Mexico.
11:07I love Mexican street food and we're going to add a little lime here.
11:11Tossing them with a little salt.
11:12We're using these chicharron on top of the tortilla with the skirt steak.
11:18So it's going right on top.
11:20Chef Kayla, did you find everything you needed?
11:22I did.
11:22I'm going to be making some flautas with chorizo and chicharron.
11:27Chicharron in the flautas and green salsa verde.
11:30I'm going to add some of the chicharrones 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 chicharrones?
11:38Never with chicharrones.
11:39I think in Flavortown, this is a place that you would find chicharrones in a flauta.
11:43Don't you?
11:43You have to be a little different here.
11:45You 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.
12:01It's something that I love to do.
12:02What loaded means to me is having the chicharrones 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.
12:19Did you prep the tortilla at all, chef?
12:21I did not.
12:22Okay.
12:25How loaded does a flauta get?
12:27I don't know.
12:28But I would be very concerned.
12:31The 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.
12:38The way that she's getting ready to do it right now,
12:39she thinks she's gonna have problems.
12:44You have 15 minutes.
12:48I'm gonna get this chorizo rendering down.
12:50All right, Chef Hawkins, what's on the menu?
12:52A serpenter flauta.
12:54Mexican is not my forte,
12:56but a flauta is something that, you know, I've done with my kids.
12:59And it's always a dish that they love.
13:02Shrimp, chorizo.
13:04We're gonna use the chicharrones multiple ways.
13:05You pre-cooking your chorizo?
13:07I do.
13:08I want the chorizo to render down,
13:09really 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.
13:22I did.
13:22And they all loved it.
13:23It carries on now.
13:24Look at the knife skills on this guy.
13:26He's in the middle of the battle,
13:27and 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.
13:33He's my only biological kid.
13:36My other kids are adopted.
13:37They're all my kids, though.
13:40And honestly, as much as I've taught them,
13:42I like to say that they taught me more.
13:44So what I did with the chicharrones is I wanted to add it to
13:46the chorizo right there.
13:49We're gonna get our shrimp in there.
13:50You know, this thing has to be loaded,
13:51so I'm not holding back any punches.
13:54When it comes to the chicharrones,
13:56I want to incorporate them in the meat,
13:58but I also want to mix those with hominy
14:00and have this hominy chicharrones crunch that's on the top.
14:05Ten minutes, 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!
14:18This 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.
14:27A little sweetness.
14:28And then I'm cooking this steak.
14:31I'm gonna see right here on the griddle.
14:33Almost 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,
14:46but also loaded from a flavor perspective.
14:49I always think that streetcar chefs
14:53are probably the most gifted
14:55because they have limited resources,
14:56and they churn out deliciousness.
14:59Yeah, you have to do something that pops that's simple,
15:01but 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 Guacamole?
15:11Oh!
15:12I am making some flautas right now.
15:14Beautiful.
15:14I'm gonna start making a sauce,
15:16so I'm gonna do, like, a little green salsa verde.
15:18I eat a lot of Mexican food.
15:20It's a lot of family meals at Visiglet.
15:23Visiglet is what I like to call New American
15:25or internationally inspired smaller plates.
15:27We won Best New Restaurant in 2025,
15:29and I'm opening up a new restaurant in Naples called Hey Day.
15:33That prize money would go towards that,
15:35and so there's a lot riding on this for me.
15:39Oh, my God.
15:41I'm gonna do a different tortilla.
15:44The flauta does not look good.
15:46The tortillas are breaking.
15:50Let's try these.
15:52Did you just make a pivot?
15:53I did.
15:54So the, uh, the corn ones, since they're not fresh,
15:56and I should have made them, but I didn't.
15:58Um, didn'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,
16:06the consistency will be a little bit different,
16:08but with the limited time I have left,
16:10I need to put something on the plate.
16:12In the end of this round,
16:13one of them is punching out for the day.
16:16Exactly, yeah.
16:17How we looking, Chef?
16:18Looking 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 chicharrones being featured, Chef?
16:26Um, so I have some chicharrones
16:27already in my mix on the stove.
16:29I'm also gonna use them as a topping with fried hominy.
16:32Got it.
16:33I'm choosing the smaller tortilla shells
16:36to hopefully make them look loaded.
16:38Tremel, how's everything going over there?
16:40How loaded is it?
16:41Too loaded right now.
16:42Three minutes, guys.
16:44There is a really high chance
16:45that Tremel might not be able to plate his dish.
16:48Yeah.
16:48Do I got bigger ones?
16:50Let me see them bigger.
16:54Got pivot.
16:56That happens in the game of life, though, right?
16:58I have to go with the bigger shell.
17:00I want my flautas to have a little more stability,
17:03so when they get picked up, it's not all over the place.
17:06You gotta have your food up in less than two minutes.
17:09Food up in two minutes.
17:10That clock never lies.
17:12No.
17:12You turn around.
17:13By the time you even plug something in,
17:14you're like, wait, it'll go.
17:15Four minutes is gone.
17:15Yeah, exactly.
17:17I plate my tortilla, avocado,
17:21two pieces of the skirt steak,
17:23charred corn, pickled red onions,
17:26and I top the dish off with beautiful, crispy chicharrones.
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 flautas holding up?
17:41They're doing good.
17:42Putting my flautas down,
17:43saucing them,
17:45adding my garnishes,
17:46a little cotiga cheese,
17:48chicharrones,
17:48and some sour cream.
17:50I'm rough 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 flautas into the containers.
18:00I get the salsa roja.
18:01Pico de gallo.
18:02Chefs, 10 seconds.
18:04Need to be in the window.
18:05I'm throwing how many on these plates?
18:08Five, four, three, two, one.
18:12Stop.
18:14That is the worst thing I've ever done.
18:16Pressure.
18:18Pressure.
18:18Pressure is the name that came in here.
18:19Yeah, it is.
18:21I was kind of nervous.
18:22That was.
18:27Chef Angelo.
18:28Judges 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
18:36and pick the next restaurant.
18:39Beautiful.
18:39There you go.
18:40Okay.
18:40I spent a lot of time in Mexico,
18:42specifically Mexico City.
18:43And on the streets,
18:44you could get these beautiful carne meat tacos
18:47that is loaded.
18:48So we added some avocado for that
18:50unctuousness and creaminess.
18:51And then we added some charred corn.
18:52And then the chitarron, I fried them.
18:54And then I seasoned with chipotle.
19:03I'm loving the textures over here,
19:05especially the corn.
19:06And he's taken the time to char the corn.
19:08The avocado's there for richness.
19:10It does need something like that.
19:11You could obviously do some kind of crema,
19:14chipotle, you know, mayo, anything like that.
19:16I definitely think that it's loaded.
19:17But 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 Flavortown.
19:31Yes.
19:31Chef Jermel, 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
19:38to 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 chorizo.
19:48You also have the chicharron itself.
19:50It's topped with some crispy hominy, pico de gallo,
19:54and then a house-made salsa rojai.
20:03I love the addition of the hominy 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.
20:11Flavor-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,
20:19pick this up and eat it.
20:20I think my favorite part was the flavor on the chicharron,
20:23the problem.
20:24The fact that the chicharron is a main component
20:27and it's got to be loaded.
20:28I opened this entire thing up.
20:30I had one piece.
20:31Chicharron 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 crossed that someone messed up more than I did.
20:40We have, like, a flauta, chalupa-inspired dish here.
20:43Okay.
20:43My idea of loaded is taking the chicharrons
20:46and it's each layer of the dish.
20:48So it's in the salsa in the bottom.
20:50It's stuffed with a chicharron filling
20:52and then it's also garnished on top.
21:01That's a tasty flauta.
21:02Love her idea.
21:03Love these flavors.
21:04I think that is amazing.
21:05And the fact that she embraced the chicharrons
21:07in each and every layer from the salsa.
21:09How smart is that?
21:10Yes.
21:10You get almost that bacon-y flavor.
21:12Yes.
21:12I wish it was fried a little bit more.
21:14I was just going to say the same.
21:15So here's the deal, right?
21:16You got this guy and it kind of passes the sound test.
21:20Yes.
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 dishes are going to be judged on taste, presentation,
21:35and 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.
21:44Chef Kayla really embraced the idea of loaded.
21:47Every bite had an equal amount of the chicharron,
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 to go back
22:00and have some more of right now.
22:02Tramiel gave us great flavors,
22:04but I think it could have been a lot more loaded.
22:07Who is the three-star dish, the four-star dish,
22:10and who is the winner with the five-star dish?
22:21All right, chefs.
22:22The judges were looking for loaded
22:23and needed to feature chicharrones.
22:26Five stars is the best dish, which you $5,000,
22:29and give you the opportunity to pick the next cooking location.
22:32The money would make a big difference,
22:33but 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. Congratulations.
22:50Oh, wow. Yeah.
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
23:07if you win the second round.
23:09You two.
23:10One chef will get the four-star,
23:12once 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 Tramiel.
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 get a chance to see you cook in Flavortown again.
23:35Absolutely. Thank you.
23:36Thank you, Chef.
23:37Thank you. Thank you, guys.
23:38Pleasure.
23:39Good luck with everything.
23:40It's okay for your kids to see you fail,
23:43but never let them see you quit.
23:45You get back up and you try again.
23:49Chef Kaylee, 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
24:01and return to Flavortown 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 round.
24:08Now, Chef, being the winner of this round, you get to pick again which restaurant you want to cook in.
24:14You have the Trattoria 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, our 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 a little bit more.
24:41But the Italian side of me wouldn't like to cook in the Trattoria.
24:45There could be a pitfall in any of the concepts, so I'm just going to have to choose one direction
24:49and stick with it.
24:50Are you worried that she's got the Italian background also?
24:53I want her to do well, too, so...
24:56Maybe not win, but...
24:58Appreciate that.
24:58I want fine dining because I've worked in plenty of restaurants that have the same exact style of cuisine.
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 Flavortown.
25:20This is bounty of the county.
25:21The maitre d' is the one and only Hunter Fieri.
25:24There he is.
25:25Hello, chefs.
25:25What, do you have a hot date 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 candle-lit dinner.
25:35All right.
25:35And that means high-end and refined.
25:37Now, whoever wins the five-star dish in this round gets $10,000 towards their paycheck.
25:43The other chef with the four-star dish, their shift will be over.
25:46But in Flavortown, the diners expect a next-level dish.
25:50So both of you have a shot at earning bonus money if you can incorporate items from the restaurant's upsell
25:55menu in your dinner.
25:57Hunter, what would those items be tonight?
25:59Parsons will earn you an extra $500.
26:02Brown rice will earn you an extra $1,500.
26:05Last, but not least, goat milk, which will get you an extra $3,000.
26:09All right.
26:09Bellissimo.
26:10Chefs, you must incorporate at least one of your upsell items into your dish.
26:15Now, you add two, you add all three, you could win as much as $5,000 in bonus money.
26:20If you were to win the next round and hit the bonus ingredients, you could win up to $20,000.
26:24Chef, you have a chance to win up to $19,000.
26:27But remember, you only take home the money if you win.
26:30Chefs, any questions?
26:31Not at all.
26:3240 minutes on the clock.
26:34And chefs, one of you will be the first champ of Flavortown Food Fight.
26:39Your shift starts now.
26:41Good luck.
26:43They're off and running.
26:44There you go.
26:45Chef, I got your cutting board, chef.
26:46Thank you, chef.
26:47Wait.
26:48Comparing this to the food cart, the space, the ovens, the ingredients, I might be okay.
26:55Chef, do you know where that goat's milk is?
26:57Top left.
26:58Right by the cream.
26:59Yeah.
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.
27:07So, 40 minutes, it might be a little tight.
27:11Excuse me.
27:12Excuse me.
27:16You got Chef Kayla.
27:17I 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 some duck breast with some goat milk poached parsnip and parsnip puree as
27:30well.
27:31It's a perfect place to do it.
27:32The sweetness of the parsnip.
27:33With the tanginess of it and the funkiness of it.
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.
27:45Correct.
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 be offended by that.
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.
28:13If you need to score it.
28:14Yep, yep.
28:14Et cetera.
28:15Drop it off.
28:15Get it ready to go.
28:17Yeah.
28:1729 minutes chefs.
28:19Kenlit dinner.
28:20I think romance and something that's important to me is doing everything from a perspective of
28:27love.
28:28What protein?
28:29Angela looks like he's got rack of lamb.
28:32Very dangerous.
28:3430 minutes, it's gonna be tough.
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.
28:43Yes.
28:43That's what's here.
28:44Got it.
28:44Okay.
28:45What 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 thyme 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.
29:02So parsnips.
29:03Parsnip.
29:04Goat milk.
29:05Brown rice making into the plate.
29:07I'm not gonna do it.
29:08All I want to focus on is consistency and make sure everything is seasoned to perfection.
29:14No brown rice.
29:15So neither one of the chefs are using the brown rice, which is really surprising to me.
29:18For $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, you know, what
29:34was it, eight years ago, like I literally was on like the streets of New York City and
29:42like sleeping on like park benches.
29:45You know, I got myself into, you know, a restaurant deal that went astray and it created a lot of
29:52humility there and it created a lot of 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, so it renders a little bit quicker.
30:09The reason for duck, chef?
30:11Duck cooks quick.
30:12You 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, our 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?
30:51We're rendering out.
30:52And what else did we have in the puree?
30:54There's some fennel in here, a little salt, pepper, and then we're gonna finish it with some lemon zest.
31:02Oh, yeah.
31:04That puree is velvet.
31:07If I win this money, it's going straight to my new restaurant heyday.
31:11Ten minutes, less than ten to go.
31:13How you doing over there?
31:14I'm making this parsnip puree.
31:16Okay.
31:17It's gotta be silky and soft and marron.
31:22Guy, do you want to taste something sexy?
31:23Thank you, chef.
31:31When you said silky, silky is an understatement.
31:36Thank you, chef.
31:38Do we have an ISI?
31:40I want to aerate the puree and make it super light.
31:44I'm gonna use the siphon gun.
31:45It'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 chimichurri.
31:59And I love that you have the stems in there, 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 Flavortown, Guy.
32:08With both of the chefs, there's $1,500 being left on the table for both of them that they didn't
32:13use the brown rice.
32:14Yes.
32:15I think there is a missed opportunity right now because 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 Flavortown.
32:40There's a risky move, but one that I like.
32:44Six minutes.
32:45Six minutes left?
32:46I don't know why you would start putting it on so late.
32:51Maybe he's got some amazing tricks.
32:52Even if you put it in the fryer.
32:54Mm-hmm.
32:55Six minutes, no way.
32:56Yeah.
32:57If I could get all the upsells, that's $5,000.
33:00Anything is possible.
33:02That is my message, and that is my mission.
33:05I am worried about Angelo.
33:08At times, your ambition is bigger than the execution.
33:12Yeah.
33:13This is the time.
33:14The last five minutes is when all the mistakes start happening.
33:18Five minutes, chefs.
33:19Plating is going to be really key here.
33:22As 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.
33:34Oh, my God.
33:34That's wild.
33:35Plates are brought to the front, chef.
33:37The 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.
33:47Yeah.
33:48That's genius, actually.
33:49That is really smart.
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 parsnip puree down first.
34:01I add my duck and the parsnips cooked in the goat milk.
34:06Plating really matters.
34:08We're in the fanciest restaurant here in Flavortown.
34:11I put the chimichurri sauce down first.
34:13I take that sliced lamb, put that right on top of the chimichurri sauce.
34:19I put the toasted brown rice, lamb fat butter over the lamb.
34:24And I'm going to put the parsnip puree on the plate at the last minute.
34:29Chef, 15 seconds.
34:31Oh, dear.
34:31Plates up front.
34:3410 seconds.
34:39Five seconds.
34:43We are done with service.
34:45We are done with service.
34:47Chef, we are done.
34:51Wow.
34:52That is so sad.
34:53He spent so much time making that puree.
34:57Sorry, Chef.
34:58Time was up.
34:59Time management gets away from me.
35:07$3,500 in that siphon.
35:10It would have been two of the upsells.
35:12And it's a key component to my dish.
35:17I missed the main component.
35:26That was quick.
35:27That was quick.
35:28I'm not going home today.
35:30Angelo forgot his parsnip foam.
35:32And I feel very confident.
35:35All right.
35:36So we have here a roasted duck breast with a goat parsnip puree.
35:42The duck is just roasted, scored.
35:45Parsnips are pureed.
35:47And then there's goat milk and 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.
36:03Mm-hmm.
36:03It is luscious.
36:04You 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 duck meat itself is cooked beautifully.
36:14Yes, it's gorgeous.
36:14It's a medium rare.
36:15But the skin wasn't crispy enough.
36:17Right.
36:18The risk that you run when you go with a minimalist approach,
36:22everything needs to be perfect.
36:23Like if that skin was just completely crunchy and rendered, it'd be different.
36:27Yeah.
36:27But I love the simplicity and the cleanliness and the portions.
36:31Yeah.
36:31Right?
36:32And 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.
36:46I 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 was really just honoring the lamb.
36:54So we see you're really rendered it out and just loved it up.
36:57Right?
36:57I took the brown rice, put that into butter,
37:00and then we have a herbaceous and vibrant chimichurri.
37:04I love it.
37:04So, Chef, when we were in the kitchen, we saw goat milk and parsnips on your station.
37:09Yes.
37:10Where is that?
37:11Well, I had to bury that.
37:14Okay.
37:14Enjoy.
37:14Thank you so much.
37:15Thank you so much.
37:22When I am going for a candlelit dinner, this presentation is something that I'm definitely looking at.
37:29Chef Angelo has managed to capture a lot of flavor in 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 definitely makes you notice it.
37:51But if I had no idea, I 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.
38:03It was a lot of fun.
38:03It really was.
38:04But one of you will be doing this again and hopefully for quite a while.
38:07But we'll see what the judges say after this.
38:09This is going to be tough.
38:11Mm-hmm.
38:11Yeah.
38:12Yeah.
38:13Well, judges, thank you very much.
38:15That first dish from Chef Kayla.
38:17The duck skin could have been rendered more so you didn't get that crunch.
38:21And then Chef Angelo.
38:23Everything was perfect.
38:24That chimichurri.
38:25I mean, we might start bottling it in Bounty of the County.
38:28That the parsnips and the goat milk did not make it on this plate.
38:32This is going to be a tough one.
38:33I did see him toast the brown rice and the lamb fat.
38:36But will you consider that enough?
38:37Because they did need to use one 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.
38:53I know I can cook with the best.
38:55We're looking for your evaluation on taste, the use of the menu, the presentation.
39:01This is once in a lifetime opportunity and 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 in Flavortown Food Fight.
39:24Job well done.
39:25Right?
39:27The judges had so many fantastic things to say about your dishes.
39:33Unfortunately, only one of you will receive a 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 with about ten minutes left to make this brown rice butter.
39:55That just narrowly brought you through.
39:58It was an ingenious idea.
40:00Chef Kayla, having an opportunity to talk to you.
40:03Watch you cook.
40:04Nothing fazed you.
40:06Your shift ends tonight, but I don't think this is the last time that we will see Chef Kayla Pfeiffer.
40:12I'll be back for sure.
40:13And it was such a pleasure to work with all of you guys tonight and an honor.
40:16Thank you so much.
40:17Chef Kayla, thank you very much.
40:20It'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 is the execution of my dishes.
40:31And quite honestly, better competition.
40:34Chef Angelo, in the first round you won $5,000.
40:37In the second round you won $10,000 for winning the round.
40:40And then your upsell ingredient of brown rice gets you an extra $1,500.
40:44And tonight your total paycheck is $16,500.
40:51So we will see you next time when you return to defend your title and a shot at winning even
40:56more money.
40:58Ladies and gentlemen, let's hear it for our very first Flavors Town Food Fight Champion.
41:04Come on!
41:12This I gotta see.
41:14You and me both.
41:14Plates up front.
41:17No two days are ever the same.
41:21Oh.
41:23Wow.
41:23No.
41:26Pork.
41:27Pork, pork, pork.
41:28Praise the Lord.
41:30We are not in Kansas anymore.
41:33I'm like a ninja.
41:35I'm going bigger going home.
41:37Ah!
41:39Totally nuts day.
41:41Over the cock day.
41:42No utensils day.
41:44Come on.
41:46$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.
41:55Are you serious?
41:58Go hog wild!
41:59Yeah!
42:00Woo!
42:02Woo!
42:03Woo!
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