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00:03Friends and neighbors, residents of Flavortown.
00:06It's a record-breaking heat day here in Flavortown,
00:09with temperatures hotter than a ghost pepper lollipop.
00:12They say some like it hot, but we Flavortonians,
00:16we like it even hotter.
00:18We aren't afraid to break a sweat,
00:20especially when the sweat is caused
00:21by the unmistakable kick of spicy food.
00:26Bring the heat.
00:28That is hot.
00:30We are not afraid of spice.
00:31Spicy, it's cheesy.
00:33I'm sweating.
00:34So with the power invested in me,
00:36I hereby proclaim this heat day in Flavortown.
00:47It's about to get hot in here.
00:50We've got two new chefs who can't wait to compete.
00:53Chef Franklin Becker.
00:55Guy, I'm coming.
00:56I think I'm most known for fine dining,
00:59but as a bit of a veteran,
01:01I've kind of done it all.
01:0242 years of cooking, I've done a lot.
01:04I feel a sense of obligation in order to provide for my family.
01:08I have this continuous drive to be the best.
01:13I don't want to settle for a second.
01:15It's amazing.
01:16And here she comes, Chef Allison Fasano.
01:19Italian, I feel like I'm at home.
01:20Perfect.
01:21I'm 35 years old, but really, I'm like 72.
01:25I pretty much cook like a Nona.
01:27It's rustic.
01:28I'm not trying to be fancy,
01:29and I'm not trying to be somebody that I'm not.
01:31Yes, I've worked in fine dining, fancy restaurants.
01:34I have worked for some celebrity chefs,
01:36including Bobby Flay.
01:38Bobby does know me by name.
01:40Not to brag.
01:41Welcome to Flavortown.
01:42How you doing?
01:44I see Allison.
01:45I see Franklin Becker.
01:47Wait a second.
01:47Do you two know each other?
01:48We do.
01:49You do know each other?
01:50I worked for Franklin.
01:52How long ago was this?
01:53Many, many years ago.
01:54How was this guy as a boss?
01:56Well, I'm going to maybe retell him his own jokes today.
01:59It's been a little minute since I worked with Franklin.
02:02I've gained so much experience.
02:04I don't think he'll see me coming.
02:06Is it time to teach him a lesson?
02:07Yeah.
02:08Is the student going to beat the teacher?
02:10We'll have to see.
02:12Chefs, I got to tell you,
02:13your off-the-hook restaurant cred
02:15has earned you the coveted invite
02:16to participate in our food fight.
02:19But to win today,
02:20not only are you going to have to out-cook each other,
02:22even though you know each other,
02:23you also have to defeat our champion.
02:25The guy that's on fire, our reigning champ,
02:28give it up for Chef Gustavo Romero.
02:33I recognize Gustavo.
02:35Very talented chef.
02:36Good luck.
02:37I'm known for Mexican food.
02:39Me and my wife, we've been grinding for years,
02:41and finally we got our dream to have our own restaurant.
02:45But people, they always assume they only cook Mexican food,
02:48but I'm coming back to flavor time
02:49to prove that I'm able to cook anywhere.
02:52I know Chef Gustavo.
02:53Shot diners, driving, and dives
02:55at his restaurant in Minneapolis.
02:57That's amazing.
02:57This guy rocked the house.
02:59How much money did you win?
03:0014.
03:0014,000 bucks.
03:02To get more money,
03:03you're going to have to beat two new opponents
03:05and visit two new restaurants
03:06that you haven't cooked in yet.
03:08So let's explain the lowdown on the showdown
03:11here in Triple F.
03:13Two rounds in this food fight.
03:14The last chef standing will earn a paycheck
03:17up to 20,000 bucks
03:18and have an opportunity to return
03:20and hopefully win more money.
03:23But there's also my special decree
03:25that must be followed today.
03:27This is Flavortown's first record heat day.
03:32In both rounds, you must use spicy ingredients
03:35to make dishes that really bring the heat.
03:38Yeah.
03:39A little head bob there?
03:40Yeah, I like it hot.
03:41Let's do it.
03:42Okay, we have heat day,
03:44and there's a Mexican chef,
03:46especially a James Beard-nominated one.
03:49That's going to be pretty tough to top.
03:51Our new lineup of eateries feature,
03:53our sandwich carts,
03:55where the pantries have all the spiciest cheeses,
03:58spreads, and condiments
03:59you need to make a hot sandwich.
04:01Then we've got Guido's Pizzeria,
04:03named after me.
04:04My nickname's Guido.
04:05The neighborhood pizza place
04:07with a nicely equipped kitchen.
04:08Then there's my favorite,
04:10a dumpling house,
04:11whose short-order kitchen is perfect
04:13for preparing flavor-packed pockets
04:15of wrapped goodness from around the world.
04:17And finally, Sonoma Prime Steakhouse,
04:20our high-end steakhouse,
04:21that is always ready for prime time
04:23with your choicest cuts of beef
04:24and an elegant dining area.
04:27If I can get a fine dining restaurant,
04:30I am home free.
04:32Okay, the question is,
04:34who gets to choose the first restaurant?
04:37We're going to decide
04:38with a little temperature check.
04:40Oh, boy.
04:44In the table in front of you,
04:46each one of you has a pile of five chilies.
04:48You're going to have 30 seconds
04:51to organize those chilies left to right
04:54in order of hot to hottest.
04:56We all know the Scoville scale, right?
04:58Yep.
04:58The first chef to finish
05:00with the most correct answers in order
05:02is going to win control of Flavortown
05:04and pick the first kitchen.
05:06Great.
05:07At least we don't have to eat them.
05:08You can buy them if you want.
05:09I mean, that's how I would test them.
05:11Or rub one in your eye.
05:12As soon as you're done,
05:14you ring your bell.
05:15Okay?
05:15Yep.
05:1530 seconds starts now.
05:19Oh, boy.
05:21I've been a chef for 40 years.
05:23I know one of the chilies on the board,
05:25but I don't necessarily know the others.
05:28People think about me as a Mexican chef,
05:30but I actually have a lot of experience
05:31on Italian food.
05:32I would have really liked to be in the pizzeria,
05:34but I know a lot about Mexican chilies.
05:36I don't know a lot about the chilies.
05:37I want the pizzeria,
05:39but I won't lie to you.
05:41I have no idea.
05:42I just put peppers
05:43how I thought they looked pretty.
05:46Five, four, three, two, one.
05:51Okay.
05:52So the correct order was
05:53apple pepper, habanero pepper,
05:56ghost pepper, scorpion pepper,
05:58and finally, the Carolina Reaper.
06:00Chef Gustavo, apple is correct,
06:02ghost pepper is correct,
06:04and Carolina Reaper is correct.
06:06That's three.
06:07Chef Allison, nada.
06:11Chef Franklin, apple is correct,
06:13and that's it.
06:15Hey, champ,
06:16you're back to controlling flavor town again.
06:19The question is,
06:20which joint are you most likely
06:22to beat the competition in
06:23in a spicy dish contest?
06:25Let's review your choices.
06:26Now, first, we have the sandwich food carts,
06:28the fantastic neighborhood pizzeria.
06:30Then there's rolling out dumplings,
06:32and, of course,
06:34our fine dining steakhouse.
06:36Chef Gustavo.
06:39I want Guido's.
06:40You want to go to Guido's?
06:42Right?
06:43My mentor is Italian.
06:44So you studied in Italy?
06:46Yeah.
06:46And I worked in the southern part of Italy.
06:49And?
06:50I went to culinary school in Italy.
06:52Huh.
06:53Oh, my God.
06:54You know, I almost wish
06:55I would choose the carts.
06:56I shouldn't go back to the carts.
06:57I'm kind of regretting the choice.
07:00Chefs, over to Guido's Pizza.
07:04Well, chefs,
07:05we are living extra large
07:07here at Guido's Pizzeria.
07:09Here's our head waiter, Hunter,
07:10to tell us about what's on the menu.
07:12For today's ditch,
07:13we have an Italian classic,
07:15a meatless supreme pizza.
07:18We have an overabundance of vegetables,
07:20but the meat we're out of stock on right now.
07:22They've got a lot of supreme pizzas in there.
07:24You get, like, the guisa.
07:25You get pepperoni.
07:26Italian sausage.
07:28But this, you get nothing.
07:30There's no meats to be used.
07:33How do I make it supreme?
07:35What do they get?
07:35This meatless supreme pizza
07:37will be featuring
07:39canned sweet potato.
07:41What Italian restaurant,
07:43pizzeria,
07:44has canned sweet potato?
07:45Did you get a deal on this?
07:46That's correct.
07:47They're not good.
07:48They're overcooked, sweet,
07:51almost mushy.
07:52It's definitely not a good ingredient.
07:55I'm sorry.
07:56It is heat day in Flavortown,
07:58so give the judges some serious heat.
08:01Five-star gets 5,000 bucks
08:03towards their paycheck
08:03and control of Flavortown
08:05for the next kitchen cook.
08:06Four-star makes 4,000 bucks
08:08going to the paycheck.
08:09And three-star, unfortunately,
08:11your shift will be over.
08:1235 minutes to make
08:14your meatless supreme pizza.
08:16Any questions?
08:16Featuring...
08:17Canned sweet potato.
08:18Canned sweet potato.
08:19Chefs, your shift starts now.
08:23Since it's meatless,
08:24there's a whole side
08:26of the refrigerator
08:26that's stocked
08:27with all the ingredients
08:28I can't use.
08:29So, you know,
08:31I have to immediately
08:32shift my vision
08:33and put myself
08:34into vegetarian land.
08:36I'm very, very comfortable
08:38in Italian.
08:39I've won two stars
08:40in the New York Times
08:40doing Italian food.
08:42And I've got to bring heat
08:43in every single bite.
08:44Calabrian chili.
08:45I'm here to take down the champ,
08:47and that's what I intend to do.
08:48That sounds cocky and arrogant.
08:51Can I take that back
08:51and not use that, please?
08:54Being Italian,
08:55I've made pizza a lot.
08:57You can make it as hot
08:58as you want it.
08:59Is there salt and peppers
09:00on the station?
09:01But I know Franklin
09:03very well,
09:04so I know
09:05what's under his belt.
09:06And then we also have
09:07Gustavo,
09:08who just won.
09:10And they've been cooking
09:12both of them
09:12a lot longer than I.
09:14And I feel like
09:15I am the underdog,
09:17but I'm a fighter.
09:18Oh, my God.
09:20I want to see the
09:21heat level
09:21that we're working with.
09:23I feel great
09:23by spicy food.
09:24I can't sweet potatoes.
09:25But I have to use
09:26these sweet potatoes.
09:27I don't know
09:28how I'm going to use them.
09:29I don't know how
09:30I'm going to balance it.
09:31But I want to have
09:31some textures.
09:35Camp,
09:35the Camp sweet potato.
09:36Trying to do
09:37a little bit of roasted.
09:38I'm kind of winging it
09:40a little.
09:40The sweet potatoes,
09:42as I touch them,
09:43they're just kind of mushy.
09:44And when I taste them,
09:45they have this sweetness.
09:46So I'm going to coat them
09:48with a little bit
09:48of chili crisps.
09:49We got good spice on this?
09:50I think so.
09:51Give them a quick roast,
09:52and hopefully they get
09:53a better texture.
09:54All right, 30 minutes.
09:56Chef Allison,
09:57what's on this pizza
09:58we got?
09:58For my pizza,
09:59I'm making a puttanesca.
10:01We love puttanesca.
10:03It's a pasta.
10:03What makes a puttanesca
10:04on a pizza?
10:05Puttanesca is naturally
10:05very spicy.
10:06I'm definitely going to
10:07kick it up a little bit.
10:08Fantastic.
10:09I don't know
10:09if this is to be
10:11spicy enough.
10:12I went to Conrad School
10:13in Calabria.
10:15That's where I first
10:15discovered these
10:16Calabrian peppers.
10:17I think they're
10:18the perfect balance
10:19between sweet and heat.
10:21Olives.
10:22Anchovies.
10:23These ingredients right now
10:24are really from
10:25my own heart.
10:27I mean, like,
10:28anchovies,
10:28if I'm having a bad day
10:29and I eat an anchovy,
10:31my day's better.
10:37Meatless means
10:38no meat,
10:39so no flesh at all.
10:40Have Hunter just pop in.
10:41Can I do that?
10:43Chef Allison,
10:44I will remind you
10:45that today is a meatless
10:47supreme.
10:48Anchovies are not
10:48meatless.
10:50All right.
10:51Thank you, Chef.
10:52I need to pivot
10:53and restart my sauce.
10:55I feel a little thrown off
10:56when I have to take
10:58my anchovies out.
10:59I'm very cool
11:00and calm,
11:01and you don't really know
11:02what's actually going
11:03inside my brain.
11:04Sometimes I'm screaming
11:05and freaking out.
11:06My father has inspired
11:08a lot of my career.
11:10He was actually
11:10a first responder
11:11down at Ground Zero
11:12after 9-11.
11:13One thing in particular
11:14I remember he said
11:15was I was just doing
11:16my job,
11:17and he worked so hard.
11:19He encouraged me
11:20to start saying yes
11:21to opportunities,
11:22and he always told me
11:23that someday I would
11:24be on the food network,
11:25and he was always right.
11:26Got 25 minutes left, guys.
11:28Heard, 25 minutes.
11:30Jeez.
11:31Most of my career
11:32has been spent
11:33working at Italian restaurants.
11:35Would be bad
11:36if I didn't do very well today.
11:38I think the most spicy knowledge
11:40has got to go to you, Gustavo.
11:42What do you think?
11:42I think people think
11:43that we have,
11:44we eat everything hot.
11:45We really don't.
11:46Probably the two chefs
11:48are right next to me.
11:49They're experts
11:50in Italian food,
11:52and if I'm going to beat them,
11:53I want to beat them
11:54in their best game.
11:55So I'm making individual
11:57supreme vegetables,
11:58pizzas,
11:59and I know that I have
12:01to look for as many
12:02vegetables as I can
12:03to try to make this supreme.
12:05My idea is to add the spice
12:07to all the items
12:08so in the end
12:09you kind of have
12:10layers of spice.
12:11Kind of trying to make it
12:12colorful and vibrant.
12:15My paycheck last time
12:16was 14K.
12:18I want to at least
12:18double that.
12:19Money is always important.
12:21Owning a restaurant
12:21is challenging.
12:22If I win,
12:23I would love to take
12:24a vacation with my wife
12:25and my kid.
12:26He just turned
12:27five years old.
12:28He's the reason
12:29that I'm here.
12:29I want him to see me
12:30follow my dreams.
12:33I check the sweet potatoes.
12:35Well, you know,
12:36I really wanted
12:37something different out of this.
12:39They just keep getting
12:40mushier and mushier.
12:41These sweet potatoes
12:42are not good at all.
12:43You have 19 minutes
12:44to cook.
12:46If these potatoes
12:47don't get the texture
12:48that I want
12:48and I can't put them
12:50in this pizza properly,
12:51I'm going to go home.
12:5319 minutes.
13:03Change plans.
13:05I didn't get it consistent
13:06that I wanted
13:06in the sweet potatoes.
13:07I think I'm going to
13:08incorporate a little bit
13:09into the sauce.
13:10The acidity on the sauce
13:12is going to help me
13:14balance the sweetness.
13:17That's it.
13:17But also,
13:18one of the pieces
13:19is supreme pizza.
13:20So I'm just going to
13:20throw them on the flat top
13:21and try to get
13:22some crispiness.
13:23I'm a champion
13:24of flavor town
13:24and now that I'm here,
13:26I don't want to leave.
13:26I'm hoping they'll let me
13:28move in into one
13:28of those apartments.
13:30Judges!
13:30Hi!
13:31How are you?
13:31Have a seat!
13:32Thanks for having us.
13:33Claudette Zepeda
13:34and Dale Talday.
13:35What do you think,
13:36by the way?
13:36It's incredible.
13:37I want to eat here.
13:38I want to live in this town.
13:39We get a glimpse now
13:40of what's in your brain.
13:42Well, that's the scary part.
13:43Don't go down that alley.
13:45It's a hot day
13:46in flavor town,
13:46so we're looking
13:47for spicy food.
13:48They're over
13:49into Guido's Pizzeria.
13:50That was picked
13:50by Chef Gustavo,
13:52who is our returning
13:52champ, by the way.
13:53So in this first round,
13:54they have to make
13:55a meatless supreme pizza
13:56and they have to use
13:58the canned sweet potato.
13:59I love a chef
14:00that can flex vegetables
14:01and be vegetable forward.
14:03Well, you don't miss it.
14:03My point!
14:04Yeah.
14:04It's the beauty
14:05of we're seeing chefs
14:06that are stepping out
14:08to what vegetarian
14:09and veganism was
14:10and really starting
14:11to expand the talent
14:13of these three chefs.
14:14I think you're going to find
14:15not just a plain veggie pizza.
14:20Chef Franklin,
14:21how are we looking?
14:21I'm making New York-style pizza.
14:23I'm going to make
14:24the sweet potato
14:24into my sauce
14:25with a little bit
14:26of Calabrian chili
14:27with capers,
14:29black garlic.
14:30Fantastic.
14:30Since it's meatless,
14:32I've got to mimic
14:32umami as best as I can
14:35and that's why
14:35I went with black garlic.
14:37Black garlic
14:38is fermented garlic.
14:39Kind of almost tastes
14:40like candied soy sauce.
14:41I make a lot of pizzas.
14:43I used to own a pizzeria.
14:45Love making pizzas
14:45with my children too.
14:47I think my family
14:48is my biggest cheerleader
14:49and my son was diagnosed
14:51with autism
14:51when he was 21 months.
14:53He wants to express himself
14:55fully,
14:56but he can't always do so.
14:57So it's important for me
14:58as a parent
14:59to be the voice.
15:00He's my light.
15:01He's my driving force
15:02and I will continue
15:03to raise awareness
15:05in his honor.
15:07Definitely not hot enough.
15:08This is heat day
15:09and Calabrian chilies
15:11definitely are punchy.
15:12I want to have balance.
15:145,000 bucks
15:14is 5,000 bucks,
15:16but control of the game
15:17is super important
15:18because you get to pick
15:19where you're going.
15:20Hi, Allison.
15:21How are you over there
15:22in the corner?
15:22They put baby in the corner
15:24today.
15:24They put baby in the corner.
15:25No!
15:25Hey, no one puts baby
15:26in the corner.
15:27No, she used to
15:27work for me.
15:28Yes, that is true.
15:29I get to mentor
15:30so many different people
15:32and to see them come
15:33and be on stage
15:34with me in Flavortown.
15:35I'm really, really
15:37proud of Allison.
15:38I feel like I could
15:38have to compete
15:39a little harder today.
15:40It's been a little minute
15:41since I worked
15:42with Franklin,
15:43but I feel like
15:44he still moves the same.
15:45I hope I could
15:46pull out a one.
15:47How are you
15:47incorporating the
15:48sweet potato?
15:49I'm actually going
15:50to add the sweet
15:51potatoes with some
15:53ricotta,
15:54especially if we're
15:54doing something spicy.
15:56It could handle
15:56a nice cooled
15:57component.
15:58Oh, very smart.
15:59And then I added
16:00some chilis to it
16:01so it kind of
16:02balanced it out
16:03so it's not
16:03overwhelmingly sweet.
16:09She's spicy.
16:10I'm sweating.
16:11All right, chefs,
16:11we'll let you keep
16:12cooking,
16:12and I can't wait
16:13to try your food.
16:14And guys,
16:14remember,
16:15bring the heat.
16:16We got the heat.
16:1715 minutes,
16:1815 to go.
16:19Well,
16:20this dough's sticking.
16:21I would like to see
16:23some of these doughs
16:24started now.
16:25I think I am
16:26a little concerned.
16:29Okay, go.
16:31I want to give him
16:32an individual pizza.
16:34Let's see if I remember
16:35how to do this, chef.
16:36I haven't made pizza
16:37in a long time.
16:38By studying in Italy,
16:39it changed my life
16:40dramatically.
16:41Growing up very humbly
16:42in Mexico,
16:43Italian food was like
16:44the first lens that I have
16:46into the world cuisine.
16:47Look at my pizza.
16:49Look like I've never
16:49done pizza before.
16:52So I'm just trying
16:53to make sure that
16:53I have the most
16:54surface area.
16:55I decide to go
16:56rectangular with my pizza,
16:58and because I decided
16:59to be chunky,
17:00I know that I've got
17:01to get into the oven
17:02as soon as possible.
17:04I top it with some
17:05spicy sweet potato sauce.
17:07I roasted some mushrooms,
17:09some Manesco cauliflower,
17:10along with some fennel,
17:12more Calabrian chilis
17:13in both of those.
17:15Franklin's going
17:16into the oven right now.
17:17He's the first one
17:17in the oven with a pie.
17:21Ten minutes,
17:22ten to go!
17:22Heard, ten minutes.
17:25I layer my spicy
17:27puttanesca sauce
17:28on the bottom,
17:29mozzarella,
17:30a little dollop
17:31of the sweet potato,
17:33delicious cream sauce.
17:35It's spicy,
17:37it's cheesy,
17:38it's supreme.
17:41Oh, there goes
17:42Allison's pizza.
17:46Eight minutes!
17:48Oh, crap,
17:48I need to get these things out.
17:50Smothered with spicy
17:51sweet potato sauce.
17:53My veggies look great.
17:55I'm gonna add
17:55some of the roasted
17:56sweet potato.
17:57They seem crispy,
17:59they seem cooked.
18:01Nice supreme pizza.
18:03Oh, so Gustavo's going in.
18:05Oh, he's giving you
18:06little individual pies.
18:07Yeah.
18:09You doing good?
18:10Well, I'll put it in the oven.
18:12It's a little thick.
18:13It's definitely thick.
18:14I don't know if it's gonna happen.
18:15It's a prayer right now
18:16for all of our pizzas.
18:18It really, really is.
18:26Three and a half minutes,
18:28three and a half.
18:29Now they're waiting.
18:31You have all your eggs
18:32in that one basket.
18:34This is pacing.
18:36She looks good.
18:38Booyah.
18:39Topped the pizza
18:40with some barbecue.
18:41It's a little spicy.
18:42Beautiful.
18:45Well, that looks sexy, chef.
18:48Not as sexy as I wanted to look.
18:50It doesn't have enough
18:50color on the surface.
18:52I got one more minute.
18:53I'll throw it in there
18:54a little bit.
18:55And so I decide
18:56to go under the broiler.
18:57Now they're making sure
18:58to make the top of that
19:00nice and brown
19:00and the cheese gooey.
19:02You want the caramelization.
19:06Chef Gustavo,
19:07how are we looking?
19:07I don't know.
19:09The bottom is cooked.
19:09It's starting to get crispy,
19:10but it's not gonna be enough.
19:12I'm in big trouble right now.
19:13You have 90 seconds.
19:15So I'm gonna try to put it
19:16in the salamander
19:17and try to get
19:18a little more crispy.
19:19It's a scary game to play, man.
19:21I don't know what they say.
19:22It's a scary game.
19:23It's heat day
19:24and these judges
19:25are expecting spice.
19:26So I decide to add chili crunch.
19:28It's got chili oil, garlic.
19:30Making sure that that heat
19:31is there.
19:3245 seconds.
19:34I pulled the pizza.
19:36They seem crispy.
19:37I hope I put enough spice
19:38in there for them.
19:40Come on, chef.
19:40You have 15 seconds.
19:469, 8, 7, 6, 5, 4, 3, 2, 1.
19:54We're done.
19:55Wow.
19:5835 goes fast.
20:00No, but they look good.
20:03Chef Allison, you're up first.
20:05Hello.
20:06How are you doing?
20:07How are you?
20:07Good.
20:08Lucky for me,
20:09I come from the pizza
20:10capital of the world,
20:11which is Brooklyn.
20:12So my favorite Italian sauce
20:14is actually a puttanesca.
20:16Of course, I made it spicy.
20:17There's Calabrian chilis in there.
20:19For the canned sweet potatoes,
20:21I mixed it with some ricotta
20:22and burrata.
20:23I added the Calabrian chilis,
20:26some fresh radicchio
20:27over the top.
20:34Sorry, it's spicy.
20:36I like it spicy.
20:37Okay, chef.
20:39The heat is there 100%.
20:40The undercarriage is looking right.
20:43Nice and crispy.
20:44I think the smartest thing you did here
20:46is take those canned sweet potatoes
20:47and mix it with the burrata
20:48and the ricotta
20:48to make this almost like
20:50really decadent topping to this.
20:52All my tongue is on fire.
20:54In the good way,
20:55the puttanesca is there.
20:57Would I order this?
20:58100%.
20:59Thank you, chef.
20:59Yeah.
21:00But I don't know if it's supreme.
21:03Now, when I think supreme,
21:04I think a little bit more,
21:06it doesn't evoke that
21:09supremeness.
21:09I appreciate that.
21:10Thank you so much.
21:11Next time I'll go a little extra supreme.
21:13Thank you very much.
21:15All right, chef Gustavo,
21:16you ready to rock and roll?
21:17Let's go.
21:18You've done this before, chef.
21:21Hello, chefs.
21:22Hello, how are you?
21:24Thank you, chef.
21:24So, what I made today for you
21:26is a supreme pizza.
21:28Vegetarian.
21:29I used the sweet potato
21:31and the sauce,
21:32the broccoli, cauliflower,
21:34onions, peppers,
21:36and mushrooms.
21:37For the spice,
21:38I used some chili crisps
21:39to season all the vegetables.
21:48This tastes like a supreme pizza.
21:51Now, the dough,
21:52I think that's where
21:52we're running into issues.
21:54Yeah, it's half-baked a little.
21:56Okay.
21:56I think the sweet potato addition,
21:58then it's beautiful.
21:59The sweet potato was very,
22:01very prominent,
22:01so I didn't get as much heat.
22:03Okay.
22:04But overall,
22:05really good pizza.
22:06Yeah, real flavor-forward.
22:08Thank you so much.
22:09Cheers.
22:09Chef, you are last up, Franklin.
22:11Go get him.
22:13Hey, chef.
22:14Chef.
22:15Buongiorno.
22:16I actually worked
22:17in southern Italy
22:18when I was younger,
22:19so I used the sweet potato
22:21as a sauce
22:22and then roasted
22:22various vegetables.
22:24I brought heat
22:24in Calabrian chilis,
22:26a little bit of fresh chili.
22:31It's a fantastic
22:33cookery on the crust.
22:34I mean, your pie's got integrity,
22:36which is great.
22:37No flop.
22:37Yeah.
22:37No flop.
22:38Good.
22:39The heat's there.
22:40The utilization
22:40of the different chili components
22:42is tasted throughout
22:43the whole thing.
22:44Great.
22:44I think a little bit
22:45of acidity
22:45to kind of mimic
22:46the tomato.
22:47Sure.
22:47And it would have probably
22:48brightened up
22:49some of the vegetables
22:49that you did,
22:50but you cooked your dough
22:52the best out of the three.
22:54Yeah.
22:54Thank you very much.
22:57I didn't get sweet potato
22:58on the whole thing.
22:59Yeah.
23:00Sometimes it's good to hide.
23:01All right.
23:02I got to go talk
23:02with the judges.
23:03Hang tight.
23:04All right.
23:06Okay.
23:07Let's just talk
23:08about Allison.
23:08The flavor was delicious.
23:10She had heat and balance.
23:11Chef Gustavo.
23:12We got that.
23:13It was a supreme pie.
23:14The sweet potato
23:15was very, very prominent.
23:16And last but not least,
23:17Franklin.
23:18He brought the heat.
23:19The best of all three
23:20of the doughs,
23:21it was the best cooked dough.
23:22So I need the three-star dish.
23:24Yeah.
23:25I need the four-star dish.
23:26Yeah.
23:27And I need the five-star dish.
23:30Well, chefs,
23:31the judges all agree,
23:33delicious pizza,
23:34but there can only be
23:35one five-star dish.
23:37The five-star dish
23:38will not only win $5,000,
23:40it'll be banked
23:41to the future paycheck
23:42should you win the competition,
23:44but also gives you
23:45control of Flavortown
23:46in which kitchen
23:47you all cook in next.
23:49The five-star dish
23:51goes to...
24:00Congratulations,
24:01Chef Allison.
24:02Oh, my God.
24:03Well done.
24:03Well done.
24:04Oh, my God.
24:06Wow.
24:06Jeff, Chef, congratulations.
24:08Why are you so shocked?
24:09I don't know.
24:10I mean,
24:11I'm with two
24:11extremely talented chefs
24:13and pizza,
24:14I've made it
24:15a million times before,
24:16so it means a lot to me.
24:18It's near and dear.
24:19So,
24:20the chef will be
24:22ending their shift
24:23is going to be...
24:28Unfortunately,
24:29Chef Gustavo.
24:31Champ,
24:32the spice,
24:32I think because you were
24:33so forward
24:34with your canned sweet potato,
24:36was dulled a little bit
24:37by that.
24:38Nonetheless,
24:39you were the champ
24:40and hope we see you again soon.
24:42Thank you, Chef.
24:43Chef Gustavo.
24:44I'm not very happy
24:45for what I put out.
24:46I should have done better.
24:48I feel disappointed
24:49not to get more money
24:51and losing my championship.
24:57Congratulations.
24:58Five stars,
24:59$5,000
25:01going towards your paycheck.
25:03Chef Franklin,
25:03your four-star dish
25:04got you $4,000.
25:06I know she worked with you,
25:07but...
25:08student,
25:09teacher.
25:09Let's see where it goes.
25:10She's got a one-up on me,
25:12but I have to win this round
25:13to cash my paycheck.
25:14I never
25:16take my eye off the prize.
25:18Chef Allison,
25:18you get to pick
25:19which restaurant
25:19you want to go to next.
25:21So, we have the sandwich carts,
25:23where you can make
25:23super subs,
25:24grilled cheese,
25:25or open-faced sandwiches.
25:26Then there's
25:27rolling out dumplings,
25:28where it's anything spicy
25:29and fantastic
25:30you can put in dough.
25:32And finally,
25:33the Sonoma Prime,
25:34our high-end steakhouse,
25:36where every steak on the menu
25:38is a cut above the rest.
25:40Let me ask you this.
25:41Chef Franklin,
25:41if you had won,
25:43where would you pick?
25:44I would have asked her
25:44where she wants to go.
25:45And then you would go
25:46the other direction.
25:47Absolutely.
25:47Fantastic.
25:48That's what I thought
25:48was happening.
25:49Your girl's not doing dumplings.
25:51Like, I know who I am.
25:53Really consider doing
25:54the steakhouse,
25:55because I was a chef
25:56at a steakhouse,
25:57but I know what Franklin
25:58is capable of,
26:00and I know what his
26:01cooking style is.
26:02I want that full paycheck
26:04at the end of the shift.
26:05Where are you going
26:07to take down the teacher?
26:10Um.
26:17Where can you bring the heat?
26:21Franklin was going over here,
26:23so I know he could do
26:24steakhouse fine dining,
26:25and I know he also
26:25could do dumplings,
26:26but I do love some sandwiches.
26:30So that's where we're going,
26:32into the sandwich cart.
26:34You're taking us
26:36to sandwich cart.
26:37I feel like it almost
26:39puts me and Franklin
26:39at an even playing field.
26:41Plus, you could make
26:43a sandwich very spicy.
26:45What do you think
26:45of sandwiches?
26:46You good?
26:46I'm ready.
26:47I have no choice
26:48but to win this round
26:49to show the student
26:50that the master's still got.
26:51Let's roll.
26:55All right.
26:56Chef, welcome to our
26:58food cart corner.
26:59And today,
27:00they're all serving up
27:01their signature spicy sandwich.
27:03I think signature is
27:04we've done it before,
27:05we know it,
27:06we love it,
27:07and it comes
27:08with a great story.
27:10With these food carts,
27:11did they provide you
27:11an opportunity
27:12to add some more money
27:13to your paycheck
27:13by using our three
27:15upsell items
27:16in your dish?
27:17We have fruit cereal.
27:19Then I'll get you
27:20an extra $2,000.
27:22It's a little too sweet,
27:23and sometimes it tastes
27:24a little too artificial.
27:26Cauliflower,
27:27an extra $3,000.
27:29I mean, cauliflower's
27:30a very strange thing
27:32to put into a sandwich.
27:33It needs to cook
27:34a little bit
27:34so that it's not chunky.
27:36And Carolina Reapers
27:37for an extra $5,000.
27:40Carolina Reaper
27:41is this way next level.
27:43Are you fans
27:44of Carolina Reaper?
27:45It is so hot,
27:46it'll wake you right up.
27:47Big money on the table.
27:48Total of $10,000 bonus
27:50could be making
27:51it's your paycheck,
27:52but remember,
27:53you gotta win
27:53to collect a paycheck.
27:5630 minutes.
27:57Any questions?
27:58Great.
27:58Then start now.
27:59Go!
28:00Let's start the circus.
28:02Oh, geez.
28:04Working in a food cart
28:05definitely has
28:06its challenges.
28:08It's very tiny.
28:09All right,
28:10let's see what we have
28:11in here.
28:11But I'm just
28:12so proud of myself.
28:14I never thought
28:15I would make it here.
28:17I think that pretty much
28:18sums up my career.
28:19I always think
28:19I can't do something,
28:20and then I can.
28:22If I win today,
28:23that's gonna be
28:24a whole nother story.
28:26I just don't want
28:27to overthink it.
28:27I'm doing a steak sandwich.
28:29That's my signature.
28:30Because I've worked
28:31in a lot of steakhouses
28:32in my life,
28:34the more I can incorporate
28:36these upsells,
28:37add it to the four
28:37that I earned,
28:38and then I get another five
28:40for winning this round,
28:41that's $19,000.
28:43It's mine.
28:44My student beat me
28:45on the first round.
28:46I gotta make sure
28:47I beat my student
28:48on the second round.
28:49I'm gonna kick some ass
28:51and bring some flavor.
28:52I think it's a very
28:52interesting dynamic
28:53of, like, cooking
28:54against your former boss.
28:56How hot is that
28:57furnace under your butt?
28:58Yeah, I'm gonna show you.
29:00Remember when you made me
29:01work, like, you know,
29:0214 days in a row?
29:05Take that.
29:05Take that.
29:06I just won 20 grand.
29:08Adding all the bacon.
29:09Why not?
29:10Gonna make this sky high.
29:12Well, Chef Allison,
29:13Flavortown Sandwich Carts,
29:15you must either have
29:16a really dynamite plan
29:17or think that he doesn't.
29:19Well, this one time
29:21I was on this other show
29:22and I won it on
29:23the sandwich round.
29:25I actually made
29:26a sky high breakfast sandwich.
29:27Made, like, a French toast
29:28for my bread.
29:29Chef Allison.
29:32It really signifies winning.
29:35Since then,
29:35it really has been
29:36a signature for me.
29:37Okay, what's on the menu?
29:38I'm making a
29:39Monte Crisco-inspired sandwich,
29:42which I do love making.
29:44It's sweet, it's savory.
29:45A spicy Monte Cristo.
29:47I'm adding a little bit
29:48of cayenne
29:49into my egg mixture
29:51over here.
29:52So the bread's spicy,
29:53but I'm also going
29:54to make a spicy aioli.
29:56No Carolina Reaper, though?
29:58Uh, no, definitely not.
29:59I think that's too spicy.
30:01Okay, well,
30:01good luck to you, Chef.
30:02Thanks, Chef.
30:03Carolina Reapers
30:04are just spicy as hell,
30:06and you're not gonna be able
30:07to taste anything else
30:08in the food.
30:09Yes, I do like some,
30:10a lot of food really spicy,
30:11so I feel like qualified,
30:13but we always think
30:15we're qualified
30:15or not qualified
30:16or not good enough.
30:17I am the underdog,
30:19but we tend to put our heads down
30:20and work even harder,
30:21especially being a female chef
30:23in this industry
30:24that is very male-driven.
30:26You have to work even harder
30:27to earn the title.
30:29So if I could get that money,
30:31I need to go on a me vacation.
30:33I deserve it.
30:35I think I might need
30:35to sit in some sand
30:37and drink some tequila.
30:40I know I can nail
30:42one of the upsells perfectly
30:44to take down Franklin,
30:45but let me not use
30:47every single one
30:47of these ingredients.
30:49Fruit cereal,
30:50I thought it was too sweet.
30:52Oh, I don't really need this,
30:54but I think this cauliflower
30:55seems like an easy 3,000.
30:58I'm gonna box grate
30:59some of this.
31:0022 minutes!
31:01Chef, what's on the menu?
31:02What are you thinking?
31:03I am doing a steak sandwich.
31:05I'm using a ribeye,
31:06and I've got it
31:07on the flat top already.
31:08All right.
31:09And I'm actually going
31:10to use all three ingredients.
31:13Really?
31:14Yeah.
31:14Where are you gonna
31:15put this cereal at?
31:16I'm gonna make a sauce.
31:19I'm gonna use cauliflower
31:20two different ways.
31:21Sounds like a daunting menu.
31:23Yeah, you know what?
31:23We'll see how much
31:24gets on the plate.
31:25Okay.
31:26Way off the rails thinking.
31:28I want that $10,000
31:29for Autism Speaks.
31:32Cauliflower's immediately
31:33in my head.
31:34I'm thinking jardinere.
31:35So normally you have vinegar
31:37and sugar to make a pickle.
31:39I'm gonna use the fruit cereal
31:41as my sugar.
31:42This will be the pickled
31:43cauliflower element.
31:44I think I was raised
31:46to push myself.
31:47My mom had a stroke
31:48when I was seven,
31:49and when my mother
31:50was getting better,
31:51I was her hands in the kitchen.
31:53And then at 14,
31:54I stepped into my first
31:55restaurant kitchen.
31:56You never quit.
31:57And that's what I teach
31:58my children.
31:59I want to make sure
32:00that I got good caramelization
32:01on that steak.
32:0315 minutes, 15 to go.
32:05Oh no, I get that one
32:06a little too crispy.
32:07Chef Allison,
32:09how we doing?
32:10Right now I'm doing
32:11a take on a Monte Crisco.
32:13How is it signature to you?
32:14I like to eat
32:15like a gavon sometimes.
32:16Chef, right?
32:17A gavon in Brooklyn,
32:20it's the person
32:21who overindulges.
32:22Yes.
32:23The reaper,
32:24are you staying away
32:24from it because
32:25you're worried about it?
32:26I think it's too spicy.
32:27You think it's too spicy?
32:29Depends on how
32:30you use it, right?
32:31Oh, there it is.
32:32There are other
32:33spicy elements
32:35for me to use.
32:36I'm going to make
32:37a little Calabrian chili aioli.
32:39Calabrian chilis,
32:40as we see from
32:41the first challenge,
32:41you're kind of my signature.
32:43So this is where
32:44I could add
32:45majority of my spicy.
32:47I'm going to put
32:48the sandwiches together
32:49and griddle them.
32:50I definitely have
32:52the heat in the sandwich.
32:53Some nice big fat tomatoes.
32:56What's the upsell
32:57ingredient in there?
32:58The cauliflower.
32:59So it's raw cauliflower?
33:00It's raw cauliflower.
33:02I wanted some texture to it.
33:04I am a little worried
33:05about the sandwich
33:05getting a little too soggy.
33:07People love crispy sandwiches.
33:09I wish we had a weight.
33:12This.
33:15I improvised.
33:16How much time is left?
33:17We got eight minutes,
33:18eight minutes left.
33:19Some bacon for my worries.
33:22Hey, Chef.
33:23You ready for some heat?
33:24I'm going to bring
33:25you some reaper.
33:26I'm going for all three.
33:28No risk it, no biscuit.
33:29That's it, baby.
33:30I like it.
33:31Good luck, Chef.
33:32Good luck, Chef.
33:34I've got to bring heat
33:35in every single bite.
33:36So I'm going to create
33:37a cauliflower aioli.
33:39To make the sauce,
33:39I'm going to actually drop
33:40some cauliflower into the fryer
33:42to cook it really quick.
33:44And then I throw
33:45a whole bunch of fruity cereal.
33:46It's a crazy idea,
33:47but salty sweet
33:48is not a foreign idea.
33:50Getting a little chipotle chili
33:51to bring a little smoke.
33:53I think smoke and steak
33:55go really well together.
33:59I'm going to add
34:00the Carolina Reaper.
34:02They are, like,
34:05blow your top off your head
34:07hot.
34:08I do work with
34:09a decent amount of spice,
34:11and so I know
34:13how to bring the spice.
34:18Look at Franklin's face,
34:19because that has
34:20the reaper in it.
34:22You have to know
34:23how much to use
34:25in order to make sure
34:26that you don't
34:27blow their tops off.
34:28It needs a little bit
34:30more salt
34:31and a little bit
34:32more vinegar
34:33to really round itself out.
34:35All three upsells,
34:37$10,000
34:38in this blender.
34:40I want to know
34:42how far Franklin's
34:44taken this.
34:45Yeah.
34:45Because that is a...
34:46I don't want it
34:46to be offensive.
34:51That is hot.
34:57Five minutes.
34:58Five minutes left, chef.
35:00What is happening here?
35:01It is heat day.
35:02I saw clobber and chilies
35:03on Allison's food cart
35:04and Carolina Reaper's
35:05on Franklin's side,
35:06so you see Franklin,
35:07that's going for it.
35:08He wants all the money.
35:09Yeah.
35:11Oh, my God.
35:13I have this beautiful
35:14steak that's cooked
35:15perfectly medium rare.
35:17There's a little bit
35:18of Munster cheese,
35:19which is kind of neutral.
35:20I add some crushed up
35:22fruited cereal.
35:23Sugar kind of reacts
35:24to the salt,
35:24and it's just enough
35:25to catapult it.
35:26Pickled cauliflower
35:27to cut the richness
35:28of the steak.
35:29The Carolina Reaper
35:30cauliflower aioli.
35:32I'm going to flip this
35:32over, and I'm going to
35:33make sure it's everywhere.
35:35One to ten.
35:36Where's your heat level, chef?
35:37By the time I'm done,
35:39ten.
35:40Eh, eight.
35:41I don't want to kill anybody.
35:44Three minutes, chefs.
35:46I see the fruity cereal.
35:48I see some chips.
35:49I decide to make
35:51fruity potato chips.
35:53I want to win this.
35:54I'm on the national board
35:56of Autism Speaks,
35:57and I'm wearing
35:58these Autism Speaks sneakers.
36:00I don't know
36:00if you could see them.
36:01I want to raise awareness
36:02and raise hope
36:03and keep on fighting the fight.
36:06Ninety seconds.
36:09Okay.
36:10I'll toast my sandwiches
36:11so they're nice and golden.
36:13My cheese is melted.
36:14My sandwich is spicy.
36:15It would be incredible
36:17if the underdog
36:18won this whole show today.
36:21This side got a little toasted.
36:22It's okay.
36:23The sandwich,
36:24she's still delicious.
36:25Ten seconds, chefs.
36:30Five, four, three, two, one.
36:35We're done.
36:36Sandwich battle's over.
36:38Whew.
36:42All right, chef.
36:43Hit it.
36:43Gotcha.
36:47Hello.
36:48Hello.
36:49How are you doing?
36:49Good.
36:49How are you?
36:50I do love making
36:51a breakfast sandwich.
36:53It's a Monte Cristo.
36:54It's savory.
36:55It's sweet.
36:56Munster cheese,
36:56tomatoes,
36:57some crispy bacon,
36:58and a Calabrian chili aioli
37:00on the sandwich.
37:01And when I made the dredge,
37:02I added a little bit
37:03of cayenne to it.
37:04And the cauliflower,
37:05I just wanted to do raw.
37:07I think it adds
37:07such great texture.
37:12Amazing.
37:13Loved your uni take
37:14on a Monte Cristo.
37:16Loved the bacon in it.
37:17The bacon's well cooked.
37:18I like the amount of bacon
37:19put into it.
37:19I can appreciate also
37:21the evenness on the outside
37:22of the sandwich breads.
37:24This is like
37:25perfect browning.
37:26I'm a fan of it.
37:28I mean,
37:28I taste the Calabrian chilies,
37:30but I don't, I don't.
37:31Sounds too much heat.
37:32No.
37:32I thought that the
37:33cauliflower was a little
37:33under seasoned.
37:34You know,
37:35I think there was
37:35a missed opportunity
37:35of something like
37:36pickled there.
37:37Like, that would have
37:38been the opportunity
37:38to bring some heat.
37:41Thanks, chef.
37:44All right,
37:45Chef Franklin,
37:45you're up.
37:49Fruit cereal
37:49on the sandwich.
37:51What, are we like
37:52table side service too
37:53with the wooden?
37:54Yeah, you know what?
37:56What we have here
37:57is a steak sandwich,
37:58and I decided to use
37:59all the ingredients.
38:00So I made a cauliflower
38:02aioli with the reaper chili
38:04and the fruit cereal,
38:06pickled the cauliflower,
38:07so you pretty much
38:08got every upsell in there.
38:10Wow.
38:10Really swung
38:11for those fences.
38:17You're a gambling man.
38:19Right up my alley.
38:19He said he was a gambling man.
38:20Let's go to the casino.
38:21I want to go.
38:22I will say,
38:23this is one of the weirdest
38:24things I've ever eaten,
38:27but really, really good.
38:28You're using great steak.
38:30You have a nice toasted bun.
38:31But I keep going back
38:32to the potato chip
38:33with the fruit cereal
38:34dust on top.
38:35They're delicious.
38:36For better or worse,
38:37cannot tell that there's
38:38fruit cereal in the sandwich,
38:41which it could be a good thing.
38:42Could be.
38:43Hiding it's a good thing.
38:43I can see it,
38:44but I can't taste it.
38:45You have a deft hand
38:45with that chili.
38:46That could have gone
38:47off the rails real fast.
38:49So, I mean,
38:49I have gone off
38:50the rails with it.
38:51It's there.
38:52Your sandwich
38:52is seasoned perfectly.
38:53Yeah.
38:54Kudos on the cauliflower.
38:55It was pickled beautifully.
38:56It fell off.
38:57I ate it.
38:57Amazing.
38:58For me,
38:59the slice on a steak
39:01for a steak sandwich
39:02is really important.
39:04Especially when you have
39:04a really soft bun
39:05and you have
39:06a really big chunk of meat.
39:08Every time I took a bite,
39:09the chunk slid out.
39:10I saw that.
39:11No, it should be chopped.
39:12I love something
39:12that every bite
39:13is the same and uniform,
39:14but beautiful.
39:16Appreciate it, man.
39:16Damn it.
39:17But I used
39:18every single item
39:20in the upsell.
39:21I'm hopeful
39:22that big chance
39:23that I took
39:23pays off.
39:25$19,000,
39:25it's a lot of money
39:26for Autism Speaks.
39:29How signature
39:30was the sandwich?
39:31Let's talk about Allison.
39:32I like the fact
39:33that someone
39:34is taking something
39:35that, hey,
39:35here's a Monte Cristo
39:36and I'm going to flip
39:37it on your head
39:38for you.
39:38Right.
39:39I love that.
39:39So there was these
39:40sweet heat notes to it
39:42and you just wanted
39:42more of it.
39:43The raw cauliflower
39:44tastes like...
39:45Raw cauliflower.
39:46Let's talk about
39:47Chef Franklin.
39:48If you tell somebody
39:49that you meet
39:49on the street
39:50that somebody
39:51incorporated it
39:51into a steak sandwich,
39:53fruit cereal...
39:53They would question
39:54our sanity for sure.
39:55He went for it.
39:56It's the slice
39:57on the steak
39:57is not right.
39:58Here's what I need,
39:59judges.
39:59Who is the new champ
40:00getting the five-star dish?
40:06Quite a hot day
40:07here in Flavortown.
40:08Chef,
40:09you used a cauliflower
40:10in your Monte Cristo,
40:12correct?
40:12Yes.
40:13You received $5,000
40:14in the first round.
40:15If you win,
40:16you would receive $5,000
40:18in the second round.
40:19That would give you
40:19an opportunity
40:19of $13,000.
40:22Chef,
40:22you were $4,000
40:23in the first round.
40:24If you win,
40:25you would receive $5,000
40:26in the second round.
40:27You used the fruit cereal,
40:29the cauliflower,
40:30and the Carolina
40:31Reaper
40:32in your steak sandwich.
40:33Yep.
40:34That would give you
40:34an opportunity
40:35at $19,000.
40:38One chef will be
40:39the new Flavortown
40:40Food Fight Champion.
40:41And the new
40:43Flavortown Food Fight
40:44Champ is...
40:51Congratulations,
40:53Chef Franklin.
40:54Yes!
40:55Well done.
40:59Chef Allison,
41:00you did a lot of things
41:02that were really smart
41:02and really on point.
41:04Nonetheless,
41:04this is not your night,
41:06but you know what?
41:06It's been an honor
41:07and a pleasure to have you.
41:08It's been such a huge honor
41:09for me to cook well
41:10with Franklin
41:11and meet all of you guys.
41:12And I don't think
41:13this is my last time
41:14in a competition.
41:16All right?
41:17Thank you very much,
41:18Chef Allison.
41:19Good night.
41:20My old boss beat me,
41:22but I love Franklin so much
41:24and he's so talented.
41:26Sometimes we all think
41:27we do great
41:28and then it's like,
41:28surprise, you didn't.
41:31So, Chef Franklin
41:32with $19,000,
41:34the new reigning champ
41:35of Flavortown,
41:36what are you going to do
41:36with the money?
41:38It's going to Autism Speaks.
41:39My eldest son is autistic.
41:42We've got to raise more awareness
41:44for autism in this world.
41:45We've got to do a lot more.
41:47That's right.
41:48Congratulations.
41:50Woo!
41:51You're now the champ.
41:52This has been a hot day,
41:54but you know what's
41:54going to be hotter?
41:55Is that target on your back.
41:57I know it.
41:57Now I get to defend
41:58my title next week.
42:00Cannot wait to come back
42:01to Flavortown.
42:02Adios.
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