The Great Food Truck Race (2010–…): Season 3, Episode 1 - 3559 Miles to a Dream - full transcript

HEY, THERE.
I’M TYLER FLORENCE.

"THE GREAT FOOD TRUCK RACE"
IS BACK...
YEAH!

OH.
AND BIGGER THAN EVER.

WHOO!
WHOO!

BUT THIS YEAR,
THERE’S ONE BIG CHANGE.

NOT A SINGLE ONE OF OUR
EIGHT TEAMS HAS A FOOD TRUCK...

WHOO!
YET.

THIS YEAR,
IT’S ALL ABOUT DREAMERS,

EVERYDAY REGULAR PEOPLE.
DREAMS DO COME TRUE.

THIS IS MY DREAM. THIS IS
WHAT I WANT OUT OF MY LIFE.

NO ONE HAS RUN ONE...
MOVE THAT TREE!



COOKED IN ONE...
OH!

OR EVEN DRIVEN ONE.
STOP, STOP,
STOP, STOP, STOP!

WHAT THEY DO HAVE
IS A CONCEPT... OH, OH!

BIG DREAMS...
THIS IS OUR CHANCE TO GET
BACK IN THE GAME RIGHT HERE.

AND MAD SKILLS.
THIS IS ONE OF THE BEST
BURGERS I’VE EVER HAD.

SO THIS SEASON, WE’VE LENT
EACH TEAM THEIR DREAM TRUCK.

OH, MY GOD.
THIS IS CRAZY.

GET READY FOR 3,600 MILES OF,

YOU GUESSED IT,
BREAKDOWNS...

THE TRUCK IS SMOKING.
THIS THING IS DEAD.

AND BREAKDOWNS...

IF SHE APPROACHES ME, HER
HEAD’S GONNA BE IN THE CEMENT.

NO, MIKE.
NO, BRO‐‐HEY, BRO.

WE’LL HIT A NEW CITY
EVERY WEEK.



THIS COMPETITION JUST
GOT CRAZY, AND SO DID I.

FOR TWO SLEEPLESS
FOOD‐FILLED DAYS...

WAFFLES!
THESE FOOD TRUCK ROOKIES

WILL DO WHATEVER
IT TAKES... YEAH!

BECAUSE JUST LIKE ALWAYS...
STOP!

EACH WEEK, THE LOWEST EARNER

WILL GO HOME.

WE CANNOT GO BACK TO ATLANTA
WITHOUT THAT FOOD TRUCK.

I DO HAVE TO ASK YOU TO HAND ME
THE KEYS TO YOUR TRUCK.

BUT I PROMISE YOU,
NO ONE’S GOING TO QUIT...
CAN WE SERVE YOU
SOME FOOD?

AND HERE’S WHY‐‐

THE WINNING TEAM
GETS $50,000.

AND ONE MORE THING‐‐
THEY GET TO KEEP THE TRUCK.

IT’S THE HARDEST THING I’VE
EVER DONE IN MY ENTIRE LIFE.
EVER, EVER.

THAT’S RIGHT, BATTLE TESTED
AND ROAD READY,

THE WINNING TEAM WILL ACTUALLY
BE IN BUSINESS FOR THEMSELVES.

THIS IS OUR LIVES,
OUR FUTURE.

THIS IS WONDERFUL.
TO DIE FOR.

IT’S AWESOME.
IT ALL STARTS HERE
IN LONG BEACH, CALIFORNIA,

AND THE DRAMA DOESN’T STOP
UNTIL WE HIT ANOTHER LIGHTHOUSE

ON THE COAST OF MAINE.

WHO WILL WIN
THE GREAT FOOD TRUCK RACE?

THERE’S ONLY ONE WAY
TO FIND OUT.

LET’S GET ROLLIN’.

♪ FOOD TRUCK ROAD TRIP

RIGHT NOW, EIGHT TEAMS
OF VERY NERVOUS DREAMERS

ARE MAKING THEIR WAY
TO LONG BEACH, CALIFORNIA.

THIS IS THE STARTING LINE
FOR THE THIRD

COAST‐TO‐COAST
FOOD TRUCK RACE.

THOUSANDS APPLIED,
BUT ONLY EIGHT TEAMS

OF WOULD‐BE FOOD TRUCK
OPERATORS MADE THE CUT.

YEAH, WHOO!
THEY ARE‐‐

PIZZA MIKE’S
FROM COLUMBUS, OHIO.

MIKE, PAT, AND CARLO

ARE ALL VETERAN PIZZA MAKERS

WITH YEARS OF EXPERIENCE
IN RESTAURANTS.

WE HAVE GREAT CRUST.
WE HAVE GREAT SAUCE,

HOMEMADE SAUSAGE,
ALL OUR STUFF’S NATURAL.

IT STARTS FROM THE BOTTOM UP.
BUT THREE YEARS AGO,

MIKE’S RESTAURANT CAREER
ENDED IN FLAMES.

A FIRE DESTROYED
THE FAMILY BUSINESS.

THAT WAS QUITE A BLOW.
I WASN’T READY FOR RETIREMENT.

WE’RE LOOKING TO TRY TO REOPEN
IN A DIFFERENT LOCATION.

IT’S JUST‐‐IT’S A TOUGH
MARKET RIGHT NOW.

THIS IS OUR CHANCE TO GET
BACK IN THE GAME RIGHT HERE.

WHOO‐HOO, FUHGEDDABOUDIT.
YOU GOT THAT RIGHT, BABY.

NEXT UP,
MOMMA’S GRIZZLY GRUB‐‐

ANGELA, HER DAUGHTER ADRIANE,
AND HER BEST FRIEND TIFFANY.

IT’S GO TIME! GO TIME!

ANGELA LEFT HER JOB
AS A FINANCIAL ANALYST

AND IS NOW ON A MISSION
TO BRING A FOOD TRUCK

TO A PLACE THAT DOESN’T
REALLY HAVE A LOT OF THEM‐‐

WASILLA, ALASKA.

THE THING THAT I LOVE MOST
IS TAKING CLASSIC FAVORITES

AND TURNING THEM INTO
A GOURMET PASTA DISH.

OH! THAT HAS GOT
A LITTLE KICK TO IT.

I WILL TAKE THE FLAVORS
OF FAJITAS,

MIX IT WITH ROTINI,
AND WE HAVE SOMETHING NEW.

AND, OH, YEAH, GUESS WHAT
GAVE HER THAT IDEA...

"THE GREAT FOOD TRUCK RACE,"
UH, WATCHED EVERY EPISODE,

A LITTLE EMBARRASSING TO ADMIT,
BUT I ACTUALLY TAPE THEM ALL

AND WATCH THEM
OVER AND OVER AGAIN.

I WONDER WHAT OTHER TEAMS ARE
LIKE, AND WHERE THEY’RE FROM.

HEY, THEY’RE FROM
THE LOWER 48.

HOW TOUGH COULD THEY BE?

THIS IS TEAM POP‐A‐WAFFLE.

BUDDIES BOBALOO AND SCOTT

HAVE BEEN TRAPPED
IN DEAD‐END JOBS FOR YEARS,

BUT THEY THINK
THEIR GOURMET WAFFLE CONCEPT

COULD MAKE THEM MILLIONS.

GIVE ME THAT WAFFLE IRON,
TYLER,

AND I WILL WORK IT OUT.

A FOOD TRUCK WILL GIVE

THESE FUN‐LOVIN’ L. A. GUYS
THEIR FREEDOM,

BUT NEITHER HAVE ANY
CULINARY TRAINING OF ANY KIND.

SO THEY TURN TO
AN UP‐AND‐COMING LOCAL CHEF

TO BRING SOME KITCHEN SKILLS.

ANTHONY, YOU ARE
OUR SECRET WEAPON.

OWNING A FOOD TRUCK
WOULD CHANGE MY LIFE,

BECAUSE I WOULD NO LONGER
HAVE TO ANSWER TO THE MAN.

♪ WAFFLE FOR YOUR FACE

MEET THE BARBIE BABES‐‐
HAYLEY, JASMIN, AND SKYE.

THESE THREE FRIENDS
FROM DOWN UNDER

CAME TO L. A. IN SEARCH
OF ADVENTURE,

AND STARTED A CATERING COMPANY
TO MAKE ENDS MEET.

BARBIE BABES WAS A CONCEPT
OF MINE I CAME UP WITH

JUST PURELY OUT OF THE STRUGGLES
JUST TO STAY IN THE U. S. A.

WE’RE JUST LITTLE
AUSSIE BATTLERS.

THESE SHEILAS ARE ON A MISSION

TO BRING AUSTRALIAN‐STYLE
BARBECUE

TO THEIR ADOPTED HOMETOWN.

STARTING WITH THEIR BURGERS
AND SAUSAGE SANDWICHES.

IT’S GONNA BE OFF THE CHARTS
COOL, DUDES.

YOU’VE GOT
UNDER THE CRUST‐‐

TRAINED CHEF HANNAH,
HER MOTHER SHERI,

AND HER CULINARY
SCHOOL BUDDY GARY.

I THINK PIE MAKES,
LIKE, EVERYONE SMILE.

HANNAH’S SWEET AND SAVORY PIES
ARE A HUGE SELLER

AT FARMERS’ MARKETS
ACROSS THE SAN DIEGO AREA.

ANYTHING CAN BE A PIE,

BECAUSE IT’S WHAT’S INSIDE
THAT MATTERS.

HANNAH HAD BIG PLANS
TO START A FOOD TRUCK

WITH HER FIANCé KEITH, BUT
TRAGEDY DERAILED THAT DREAM.

KEITH WAS DIAGNOSED WITH CANCER.

HE PASSED AWAY
EIGHT MONTHS LATER.

THIS WAS KIND OF LIKE
OUR DREAM TOGETHER,

SO IT’S A‐‐IT’S REALLY
DIFFICULT WITHOUT HIM.

YOU KNOW, KEITH LOVED COOKING,

AND‐‐WELL, MY COOKING,
SO...

ESPECIALLY
YOUR COOKING, YEAH.
YEAH.

IT MEANS EVERYTHING TO ME
TO GET IT OFF THE GROUND.

OH, MY GOSH, I CAN’T
BELIEVE WE’RE HERE!

YOU’VE GOT COAST OF ATLANTA‐‐
LENA,

HER BOYFRIEND MIKE,
AND THEIR BUDDY TAWANACA,

ARE ALL EXPERIENCED CHEFS
WHO WANT TO GET OUT

OF OTHER PEOPLE’S KITCHENS
AND COOK FOR THEMSELVES.

MY DREAM IS TO OWN
MY OWN SEAFOOD TRUCK,

AND COOK ALL DAY.

THESE THREE HAVE THE SKILLS

AND A WHOLE MESS OF SOUTHERN‐
STYLE SEAFOOD TO OFFER.

WE GOT OUR SHRIMP AND GRITS.
WE GOT OUR FISH AND GRITS.

WE GOT OUR COLLARD GREENS.

WHOLE LOT OF FLAVOR
IN THE SOUTH, BABY.
WHOLE LOT OF FLAVOR.

COME ON, LET’S DO THIS.

FIST BUMP!
FIST BUMP, FOR SURE!

THIS IS THE SEOUL SAUSAGE TEAM
OUT OF L. A.’s KOREATOWN.

BROTHERS TED AND YONG,
AND THEIR CHEF FRIEND CHRIS

HAVE TAKEN THE L. A.
FESTIVAL CIRCUIT BY STORM

WITH THEIR KOREAN SAUSAGES
AND BURGERS.

WE CONSTANTLY GET PEOPLE
COMING UP TO US AND SAYING,

"WHEN’S YOUR NEXT EVENT?"
BUT IF WE CAN GET A FOOD TRUCK,

WE CAN DO THIS EVERY DAY,

AND WE CAN BRING
THIS FOOD TO THE PEOPLE.

BUT THESE FIRST GENERATION
KOREAN AMERICANS

HAVE MORE THAN JUST
THE BOTTOM LINE TO WORRY ABOUT.

THEIR TRADITIONAL PARENTS
WANTED THEM

TO HAVE PROFESSIONAL CAREERS,

AND NOW IT’S TIME
TO PUT UP OR SHUT UP.

WE’RE PRETTY MUCH ALL IN.
WE DON’T HAVE A BACKUP OPTION.

IT’S SEOUL SAUSAGE OR BUST,
AT THIS POINT.

WE’RE GONNA DO THIS, MAN!
SCREW BEING A DOCTOR.
SCREW BEING A LAWYER, DUDE.

LET’S MAKE SAUSAGES
FOR A LIVING.

AND THEN THERE’S
NONNA’S KITCHENETTE.

WE ARE SO EXCITED,
RIGHT, GIRLS?!

JACLYN, LISA, AND JESSICA.

THESE BEST FRIENDS FROM JERSEY
WANT A FOOD TRUCK

SO THEY CAN COOK CLASSIC
ITALIAN PASTA DISHES

AND MEATBALLS AS BIG
AS THEIR ATTITUDES.

I THINK THAT ALL THE TEAMS
ARE GONNA UNDERESTIMATE US,

SO I’M SO EXCITED TO SHOW THEM
WHAT WE’VE GOT.
ABSOLUTELY.

AND THE KEY TO THE ENTIRE
OPERATION‐‐

GRANDMA’S RECIPE BOOK.

- NONNA’S GRANDMOTHER...
- THAT’S RIGHT.

AND I’M THE GRANDMOTHER.
THAT’S YOU.

I’M THE BEST.

WE HAVE THESE GRANDMAS
WITH THESE AMAZING RECIPES.

THEY’VE KIND OF BEEN PASSED DOWN
THROUGH THE GENERATIONS,

COME DOWN TO US.

MY NONNA WILL SEE US
UP IN HEAVEN, WHOO!

WHOO‐HOO!
I AM SUPER PUMPED.

THIS IS THE START
OF MY DREAMS.

WHOO, COME ON!
WHOO!

WHOO!

I NEED THIS TO HAPPEN FOR ME.

THIS COULD BE THE ONE THING
IN A LONG TIME THAT GOES RIGHT,

AND I JUST WANT IT
MORE THAN ANYTHING.

GOOD TO SEE YOU.
HOW YOU DOING? HOW ARE YOU?

OH!

HOW YOU DOING?

WELCOME TO
"THE GREAT FOOD TRUCK RACE"!

ALL RIGHT, GUYS, SO YOU KNOW
THE RACE IS DIFFERENT THIS YEAR,

BUT HERE IS WHAT
HASN’T CHANGED‐‐

EACH WEEK, YOU’RE GONNA
GO TO A NEW CITY,

SHOP, PREP, AND SELL,
SELL, SELL.

THE TEAM THAT MAKES
THE LEAST AMOUNT OF MONEY

WILL MAKE THE LONG,
LONELY DRIVE HOME.

I’M ALREADY THINKING IN MY HEAD,
WE’RE NOT GOING HOME.

WE DON’T WANT TO. THAT’S TAKING
OUR HOPES AND DREAMS AWAY.

AND THE REST OF YOU WILL
MOVE ONE CITY CLOSER

TO THE GRAND PRIZE‐‐
YOUR OWN FOOD TRUCK.

THAT’S NOT ALL. THE WINNER
ALSO RECEIVES $50,000.

SEED MONEY
TO GET YOU STARTED

IN YOUR VERY OWN
FOOD TRUCK BUSINESS.

IF WE WIN
THIS COMPETITION,

THAT COULD START OUR BUSINESS
RIGHT NOW.

SO BECAUSE YOU GUYS ARE NOT
IN THE FOOD TRUCK BUSINESS YET,

YOU’RE GONNA NEED
A LOANER TRUCK

TO GET INTO THE RACE.

SO WE TOOK YOUR ROUGH IDEAS
AND YOUR SKETCHES,

AND WE RAN WITH ’EM. SO ARE YOU
GUYS READY TO SEE YOUR TRUCKS?

YEAH!

TEAMS, WHEN I GIVE THE WORD,

YOU’RE GONNA RUN AROUND
THIS LIGHTHOUSE,

AND YOU’RE GONNA FIND
YOUR TRUCK.
WHOO!

BUT REMEMBER, ONLY ONE TEAM

GETS TO KEEP THE TRUCK.

LET’S DO IT.

OH, MY GOD!

LOOK AT THAT!

OH, YES, YES, YES!

OH, MY GOSH.
I LOVE IT.

LOOK AT OUR LITTLE NONNA,
HOW CUTE SHE IS!

THIS IS A DREAM.
THIS IS MY DREAM.

I CAN’T BELIEVE THIS IS WHAT’S
GONNA HAPPEN TO ME.

WHAT WOULD KEITH SAY?

OH, MY GOD.
THIS IS CRAZY.

I’M FLOORED.

IT’S EVERYTHING‐‐
EVERYTHING I DREAMED OF.

OH, MY GOSH.

THIS IS AMAZING! WOW.

OOH, WHAT DO WE
DO WITH THAT?
OH, THAT’S
THE WARMER, RIGHT?

DOWN HERE‐‐
THAT’S THE WARMER.

I GUESS WE COULD KEEP STUFF
IN THERE READY TO GO OUT?

WELL, I GUESS WE’LL
FIGURE THAT OUT AS WE GO.

BEING ON THE FOOD TRUCK,
I’M REALIZING,

I REALLY NEED TRAINING
FOR THIS.

WE’VE COMPLETELY UNDERESTIMATED
HOW HARD THIS IS.

OH...
THIS IS AWESOME.
I CAN’T BELIEVE THIS TRUCK.

IT’S EVERYTHING I DREAMED OF,
I TELL YOU,

THE TRUCK’S JUST BEAUTIFUL.

WE’RE ROCKIN’ AND ROLLIN’, BABY.
WE’RE BACK IN THE GAME.

YEAH, BABY! YEAH, BABY!
YEAH, BABY! WHOO, WHOO!

FUHGEDDABOUDIT!
FUHGEDDABOUDIT!

ALL RIGHT, TEAMS,
COME ON, LET’S GO!

UNDER THE CRUST,
POP‐A‐WAFFLE,

SEOUL SAUSAGE!

WHOO!
OH, MY GOD!

NOW YOU PROBABLY NOTICED
YOUR TRUCKS, WHILE STUNNING,

ARE COMPLETELY BARE.

NOT A POT, NOT A PAN,
NOT EVEN A BOX OF SALT.

GUYS, YOU WILL HAVE TO FIND

AND SHOP FOR EVERYTHING
FROM HERBS AND SPICES

TO POTS AND PANS,
AND THAT’S NOT ALL.

INSIDE THE TRUCK IS A LIST
OF THINGS THE HEALTH DEPARTMENT

WILL REQUIRE OF YOU
TO HAVE ON THE TRUCK‐‐

LATEX GLOVES, A BROOM,
TRASH BAGS, ALL SORTS OF STUFF.

SO INSIDE THESE ENVELOPES

IS THE MONEY THAT YOU’LL GET
TO DO ALL OF IT.

GUYS, IT’S ONLY $1,500.

I NEED PANS. I NEED POTS.
I NEED MIXING BOWLS.

I NEED SO MANY THINGS
TO STOCK MY TRUCK

TO MAKE ALL
OF OUR HOMEMADE RECIPES,

AND $1,500 IS NOT A LOT
OF MONEY TO DO IT WITH.

LAST ORDER OF BUSINESS‐‐

GUYS, WHILE LONG BEACH
IS A VERY COOL TOWN,

THIS IS NOT WHERE
YOU’LL BE SELLING.

WHEN I SAY "GO," YOU’RE
GONNA RACE 23 MILES NORTH

TO THE VERY HEART OF THE MODERN
FOOD TRUCK REVOLUTION.

THAT’S RIGHT,
FOR THE FIRST TIME EVER,

THE GREAT FOOD TRUCK RACE
IS GONNA TACKLE LOS ANGELES.

WOW.

WE’RE STARTING THE RACE
IN LOS ANGELES.

WE’RE GONNA BE
A FISH OUT OF WATER.

WE DON’T KNOW ANYTHING
ABOUT THIS PLACE.

THIS IS NOT WHAT WE EXPECTED.

- TEAMS, ARE YOU READY?
- YEAH!

THEN LET’S GET ROLLIN’!

THEY’RE ALL ROOKIES. THIS IS
GONNA BE VERY INTERESTING.

LOS ANGELES,
HERE WE COME!

LET’S GO!

COME ON!
COME ON!

WE’RE NOT STARTING.

COMING UP ON
"THE GREAT FOOD TRUCK RACE"...

ARE YOU READY
FOR SOME WAFFLES?!

- I’M GONNA CRY.
- OH, THIS.

MAY THE BEST
SALESMAN WIN.
BRING IT, T‐FLO!

I CAN’T BELIEVE
WE HAVEN’T EVEN STARTED.

IT’S THE HARDEST THING I’VE
EVER DONE IN MY ENTIRE LIFE.
EVER, EVER.

OUR GRILL ISN’T WORKING.

LET’S GET ROLLIN’!

LOS ANGELES,
HERE WE COME!

LET’S GO!
WE’RE NOT STARTING.

I’M STARTING TO REALLY
FREAK OUT NOW.

I DON’T EVEN KNOW IF I CAN
ACTUALLY DRIVE THIS TRUCK.

GO, JAS! GO, JAS!

WHOO!

ALL RIGHT, I’VE GOT THIS NOW.

THIS IS NOT LIKE
DRIVING A CAR.

YOU’VE REALLY GOTTA
PUMP THE GAS.

I’M VERY, VERY RELIEVED.

WE ARE HITTING THE ROAD
WITH OUR FOOD TRUCK,

AND IT IS SUCH
A COOL FEELING.

IT’S THE COOLEST THING,
AND IT’S THE SCARIEST THING,

BECAUSE THIS TRUCK IS LOUD,

THERE ARE SO MANY NOISES
COMING OUT OF IT.

I DON’T KNOW WHAT’S NORMAL.
IS THIS TRUCK GONNA TIP OVER?

IS THE GAS WORKING?
IS THIS THING GONNA BLOW UP?

THIS IS NOT EASY.

LET’S GET IT,
LET’S GET IT.

WE’VE GOTTA FILL OUR TRUCK WITH
SUPPLIES, FILL IT WITH FOOD,

AND WE’VE GOT TO MEET
THIS HEALTH CODE LIST.

"GRILL CLEANING KIT,
TRASH BAGS, TERRY CLOTHS."

IF I DON’T GET
EVERYTHING ON THIS LIST,

WE CAN’T EVEN OPEN FOR BUSINESS.

HOLY CRAP.
I REALLY NEED THIS MANY?

THIS LIST IS GONNA
SCREW US OVER.

TRYING TO FIND ALL OF
THE HEALTH DEPARTMENT SUPPLIES

IS A LITTLE FRUSTRATING.
HORRIBLE.
THIS IS RIDICULOUS.

EVERYTHING HAS TO BE
MULTIPLE BOXES OF STUFF.

YOU KNOW WHAT? WE CAN USE ’EM
LATER. WE’RE NOT GOING HOME.
GOOD GRIEF.

IT’S REALLY CUTTING
INTO THE BUDGET.

LET’S SEE IF THEY
HAVE A SAUSAGE PRESS.

SAUSAGE PRESSES AND GRINDERS

AREN’T THE CHEAPEST
THING IN THE WORLD.

THAT’S LIKE AT LEAST
500, 600 BUCKS.

I ONLY HAVE $1,500.
THAT’S WAY TOO EXPENSIVE.

WE’RE RUNNING OUT OF TIME
AND OPTIONS,

SO WE NEED TO COME UP
WITH SOMETHING FAST.

WE’RE JUST GONNA
DO THE BEEF ONLY,

JUST MAKE BEEF KALBI BURGERS,
AND‐‐

WE HAVE NO TIME. WE WANT TO GET
OUT THERE. WE NEED TO SELL.

BY DOING THE BURGERS,
WE DON’T HAVE TO WORRY

ABOUT GETTING A SAUSAGE PRESS,
AND THAT’S GONNA SAVE US

A COUPLE HUNDRED DOLLARS
RIGHT THERE.

57 POUNDS, DUDE.
THIS IS A COMPETITION.
THIS IS WHAT WE’RE GONNA DO,

AND THIS IS HOW
WE’RE GONNA DO IT NOW.

WE JUST WANT TO GET ITEMS
THAT WE JUST NEED FOR THIS ONE‐‐

BARE ESSENTIALS.
BARE ESSENTIALS.

OUR MENU IS GOING TO HAVE
A CLASSIC AUSSIE BURGER,

A PORTOBELLO BURGER,

SOME FAT FRIES
WITH RED DESERT DUST.

CAN’T BE AUSTRALIAN
WITHOUT OUR DESERT DUST.

IN OUR RED DESERT DUST,
WE’VE GOT LOTS OF CAYENNE,

SALT, PEPPER, PAPRIKA, AND
A WHOLE BUNCH OF OTHER STUFF.

WHY ARE THINGS CALLED DIFFERENT
THINGS IN DIFFERENT COUNTRIES?

I’VE NEVER BOUGHT SO MUCH FOOD
IN MY ENTIRE LIFE.

LET’S GET IT
ALL ON THERE.
START THROWIN’ ’EM
IN TO ME!

DO YOU WANT TO START
SORTING?

SHE SAID WE GOTTA STAY ON 3.
SHE SAID WE GOTTA STAY ON 3.

I DO.
MAY I BORROW IT
FOR A SEC?

WHAT ARE YOU DOING?
JUST TO DOUBLE‐CHECK.

MIKE, NO.
YOU‐‐ALL RIGHT, YOU DON’T
HAVE TO. YOU DON’T HAVE TO.

OH, MY GOD,
I CANNOT BELIEVE THIS.

ARE YOU SERIOUS?

MIKE, YOU’RE GIVING INFORMATION
TO OUR OPPONENTS.

IF THEY DON’T HAVE
THEIR HEALTH CODE INFORMATION,

THAT’S NOT OUR PROBLEM.
CHILL OUT, IT’S REALLY
NOT THAT SERIOUS.

TAWANACA.
HUH?

$50,000 ISN’T
IMPORTANT TO HIM.

A NEW TRUCK, A BUSINESS,

HAVIN’ A LIFE THAT YOU ASKED FOR
IS NOT IMPORTANT TO YOU?

YOU CAN GO HOME.
CHILL OUT.

I THINK LENA AND TAWANACA ARE
BLOWING THIS OUT OF PROPORTION.

I DON’T THINK
IT’S THAT SERIOUS.

IT’S JUST A HEALTH CODE LIST.

I’M JUST
A GOOD‐HEARTED PERSON.

RIGHT HERE. TURN.

GO THIS WAY. TURN IN,
TURN IN, TURN.

I’M A TINY BIT LEERY ABOUT
DRIVING THAT GIANT TRUCK.

PARALLEL PARK.
OH, MERCY.

WE ARE NOT IN ALASKA
ANYMORE.

KEEP COMIN’, KEEP COMIN’.

BUT I’M IN THE ROAD!
I’M NOT EVEN CLOSE!

YOU’RE GONNA HAVE TO BACK UP
AND PULL BACK IN.

I FEEL LIKE I’M ON
A DIFFERENT PLANET.

I’M DOING IT!
OKAY, STOP.

IF I CAN PARALLEL PARK THIS
THING IN DOWNTOWN L. A.,

I CAN DO ANYTHING.

WE CAN’T PARK,
BUT WE CAN COOK.

BACK UP.
THERE WE GO.

FOR SURE!

WE WANT TO SELL WHERE OUR ROOTS
ARE, WHICH IS KOREATOWN.

KOREAN PEOPLE LOVE TO EAT,
THEY LOVE TO DRINK.

IT’S A NO‐BRAINER.
BASICALLY WHAT
WE’RE GONNA DO TODAY‐‐

IT’S THE KALBI SAUSAGE
THAT WE NORMALLY DO, JUST TAKE

THAT SAME MARINADE, SAME MEAT,
AND JUST TURN IT INTO A BURGER.

THE FIRST THING THAT YOU NEED
IS KOREAN SPICES.

SOY SAUCE, KOCHU CHANG, WHICH IS
A KOREAN PEPPER PASTE,

KOCHUKARU, WHICH IS
KOREAN PEPPER FLAKES,

CHAMGIREUM,
WHICH IS SESAME OIL,

JUST ADD SOME
OF OUR HAMBURGER MEAT,

AND IT’S JUST AUTOPILOT
FROM THERE.

WELCOME TO SEOUL SAUSAGE. YOU’RE
OUR ABSOLUTE FIRST CUSTOMER.

CAN WE GET
SOME SAUSAGES?
WE DON’T HAVE SAUSAGES, BUT
WE HAVE A DELICIOUS HAMBURGER.

YEAH? OKAY.
CAN WE GET THREE?
THREE.

WE GOT ONE BURGER
RIGHT HERE.

BURGERS ARE REALLY GOOD.
I MEAN, IT’S‐‐
IT’S VERY TASTY.

YOU CAN TASTE
THE GREEN ONIONS INSIDE,

AND IT’S JUST REALLY JUICY
AND REALLY GOOD.

$1,752.75.

WHAT? I’M GONNA CRY.

YOU’RE KIDDING.

IS THAT WITH DISCOUNT?

IT’S ALREADY
DISCOUNTED, HONEY.

THIS IS REALLY BAD.

WE HAVE TO TAKE AT LEAST

$400 WORTH OF STUFF
OFF OUR TROLLEY.

I DON’T CARE ABOUT THAT.
THEY CAN GO.

OH, NO, NO, NO, STOP.
I INSIST ON THAT,

BECAUSE THOSE BURGERS
ARE SO HUGE,

THERE’S NOTHING
TO HOLD THEM TOGETHER.
NOT TODAY, THEY’RE NOT.

THIS SHOPPING TRIP
THAT WE’RE DOING

IS TAKING FOREVER,
FOREVER, FOREVER.

I FEEL LIKE WE’RE NEVER
GOING TO LEAVE THIS SHOP.

WE JUST HAVE TO FIND
A PARKING SPOT, PARK, PREP.

WE’RE GONNA GO‐‐WE’RE GONNA
GO TO A PARKING LOT...
OKAY.

I’M GONNA TALK
TO THE ATTENDANT.
WE’RE GOING TO L. A. LIVE.

WE KNOW THAT THERE ARE GONNA
BE A LOT OF PEOPLE OUT.

JUST GO IN, JUST GO,
SO GARY CAN GET IN, TOO.

WE’RE GONNA TRY AND FIND
SOMEWHERE TO PARK.

SEASON PASSES ONLY
IN HERE?

DO YOU KNOW ANYWHERE AROUND HERE
THAT FOOD TRUCKS CAN PARK?

ONE MORE BLOCK?

THIS IS BAD.
THIS IS REALLY BAD.

WE’RE SO FAR BEHIND
THE CURVE RIGHT NOW.

WE’RE SO FAR BEHIND
THE CURVE RIGHT NOW.

WE, LIKE, SERIOUSLY
NEED TO FIND‐‐

FIND A PLACE TO PARK,
OTHERWISE, WE’RE SCREWED.

I CAN’T BELIEVE
WE HAVEN’T EVEN STARTED.

THE THIRD GREAT FOOD TRUCK RACE
HAS JUST BEGUN,

AND ALL OF OUR ROOKIE TEAMS
ARE LEARNING QUICKLY

THAT RUNNING A FOOD TRUCK
IS MUCH TOUGHER THAN IT LOOKS.

THAT RUNNING A FOOD TRUCK
IS MUCH TOUGHER THAN IT LOOKS.

THIS IS NOT SUPPOSED
TO BE EASY.

THE PIE MAKERS
OF UNDER THE CRUST

FAILED TO SECURE A SPOT
AT L. A. LIVE.

CAN I MAKE A LEFT? NO?

THIS IS RIDICULOUS.

AND NOW, THEY HAVE NO IDEA
WHERE TO SET UP AND SELL.

IF WE PULL OVER HERE, WE CAN
AT LEAST GET SOME STUFF DONE,

AND WE’RE IN
THE GENERAL LOCATION.

MOMMA’S GRIZZLY GRUB
IS REALIZING

THAT DOWNTOWN LOS ANGELES

IS A LONG WAY
FROM WASILLA, ALASKA.

10 BUCKS, YOU GET
A DESSERT AND A MEAL!

LET’S GO!
NOPE, LET’S NOT GO.

THE AUSTRALIAN BARBIE BABES
ARE FINDING OUT THE HARD WAY

THAT FOOD TRUCK BUDGETS
ARE EXCEPTIONALLY TIGHT.

YOUR NEW TOTAL
IS $1,359.54.

THAT’S A LITTLE BETTER.

WE CAN DO THAT.
THAT’S IN OUR BUDGET.

AND PIZZA MIKE’S
IS LOOKING FOR A PARKING SPOT

ON HOLLYWOOD BOULEVARD.

WE’RE DEFINITELY IN THE MONEY
IF WE CAN FIND A SPOT.

HUH, GOOD LUCK, MIKE.

MIKEY, RIGHT THERE.
PARK THERE.

WE GOT THIS SPOT HERE. IT AIN’T
THE GREATEST, BUT IT’S A SPOT.

IT’S OUT OF THE ACTION
A LITTLE BIT,

BUT WE’LL TAKE WHAT WE CAN GET
AT THIS POINT.

FINALLY GETTING BACK IN
THE KITCHEN, BABY, YEAH.

THIS IS GONNA BE OUR ITALIAN
BEEF SIRLOIN, CUT REALLY THIN,

WITH A REAL NICE
AU JUS.

WE’RE GONNA PUT SOME ROASTED
RED, SOME SWEET ONIONS ON THERE,

SOME NICE GREEN BELL PEPPERS.
I’M PASSIONATE
ABOUT THIS BUSINESS,

I’M PASSIONATE ABOUT MY FOOD.
IT’S BEEN ABOUT THREE YEARS

SINCE THE RESTAURANT
BURNED DOWN.

I’M BACK IN MY ELEMENT NOW.
THIS IS FUN.

MY BEEF’S READY.
MY STRATAS ARE READY.

I GOT MY BREAD CUT.
I’M ALL SET UP.

- TIGHTEN UP, BABY!
- GET YOUR DOWN ON THE CORNER NOW!

YOU WANT TO EAT? WE GOT
SOME GOOD FOOD DOWN THERE.

- OH, MAN.
- IT’S GONNA BE SPICY NOW.

THANK YOU, FOLKS.
GOD BLESS YOU.
VERY GOOD.

I SEE A LOT OF FOOT TRAFFIC,

WHICH I ABSOLUTELY LOVE.

ECHO PARK IS A GREAT
LITTLE NEIGHBORHOOD.

IT’S RIGHT ON A BUS ROUTE.
THERE’S PLENTY OF FOOT TRAFFIC,

AND THERE’S GONNA BE
PLENTY OF PARKING.

FIRST SUCCESSFUL
PARKING JOB.

WE DON’T HAVE A LOT OF TIME
TO GET OPEN.

WE DON’T HAVE A LOT
OF TIME TO SCRAMBLE AROUND

MAKING SURE WE HAVE
A FULL CRAZY MENU

FOR EVERYBODY TO LOOK AT.

WE NEED TO FOCUS ON GETTING
OUR FIRST WAFFLE OUT THE DOOR.

JUST ONE CLASSIC WAFFLE,
THAT’S IT.
LOVE IT.

BETWEEN BOB AND I,
WE’RE GONNA HANDLE THE PREP

AND TRY TO KNOCK OUT
AS MUCH AS WE POSSIBLY CAN

AS FAST AS POSSIBLE,
EVEN THOUGH WE’RE WORKING

WITH JUST ONE WAFFLE IRON.

LADIES AND GENTLEMEN,
BOYS AND GIRLS,

ARE YOU READY
FOR SOME WAFFLES?!

WAFFLE COMING UP.

UP NEXT IS PAT.

P‐A‐T.

HEY, BARBIE BABES.
WHAT’S UP?

HI, HONEY, WE’RE JUST
WONDERING WHERE YOU ARE,

BECAUSE WE’VE FINALLY
FINISHED ALL OF OUR SHOPPING.

THE BARBIE BABES ARE LOOKING
FOR A PLACE.

WE WANTED TO SHARE

SOME LOS ANGELES LOVE
WITH THOSE LADIES.

IF YOU SEE ONE TRUCK,
THAT’S GREAT,

BUT IF YOU SEE TWO TRUCKS,
IT MAY BOOST SOME BUSINESS.

AT THIS POINT,
I’M CONCERNED

THAT WE’VE FALLEN
TOO FAR BEHIND.

WE’RE NOT EVEN GONNA
OPEN TODAY.

THIS DOESN’T FEEL GOOD.

THE VIBE BETWEEN US ALL
HAS REALLY GONE DOWN A NOTCH.

DO YOU WANT ME TO GET OUT THERE
AND TRY TO SELL US SOMETHING?

NO, WE’RE NOT SELLING
ANYTHING TONIGHT.

IT’S BEEN A REALLY
LONG DAY,

AND WE’RE IN, LIKE,
A HORRIBLE LOCATION.

I THINK WE JUST NEED
TO GET SOME REST

AND TRY WAY BETTER TOMORROW,

BECAUSE I AM NOT
GIVING THIS TRUCK UP.

WE HAVEN’T EVEN PREPPED YET.

THERE’S NO WAY WE’RE MAKING

THAT GIANT MENU THAT WE THOUGHT
ABOUT AT THE BEGINNING.

WE’RE GONNA HAVE TO DO MORE
PREP IN THE MORNING.

WE’RE JUST GONNA DO
OUR CHICKEN POT PIE,

OUR BEEF CUT PIE,
AND A STRAWBERRY PIE.

WE’RE GONNA JUST HAVE TO

PRAY THAT WE SELL
SOMETHING TOMORROW.

THIS IS, YOU KNOW,
WHAT I WORKED FOR

AND WHAT KEITH AND I
DREAMED ABOUT,

AND WE HAVE TO COME BACK,

AND WE HAVE TO COME BACK,

AND WE HAVE
TO DO IT TOMORROW.

MY WORST NIGHTMARE
IS GOING HOME THE FIRST WEEK.

IT’S DAY 2 IN LOS ANGELES,

AND OUR EIGHT TEAMS
OF FOOD TRUCK ROOKIES

ARE ALL STOCKING UP
ON ICE, WATER,

AND FUEL AT A LOCAL COMMISSARY.

AND THEN WHERE
DOES THIS GO?
ON THE GROUND‐‐

UH, WE NEED THIS, RIGHT?
THIS IS OUR EXTENSION CORD.

UNDER THE CRUST
IS FINALLY READY TO OPEN,

BUT THEY’RE STRUGGLING
TO MASTER THE BASICS.

YOU HOOK THE GENERATOR
UP TO OVER HERE.
NO, NO,

JUST TURN THIS ON.
IT WILL POWER EVERYTHING.
RIGHT.

SO WE PLUG IT IN
JUST LIKE WE WOULD

IF WE WERE DOCKED HERE,
RIGHT?
YEAH.

MEANWHILE,
THE OTHER SEVEN TEAMS

ARE READY TO TACKLE
SUNDAY IN L. A.

WE’LL BE READY TO GO,
LIKE, IN AN HOUR.
NONNA’S KITCHENETTE

IS READY TO TAKE
THEIR MEATBALLS TO HOLLYWOOD.

I DON’T HAVE CHANGE
TO GIVE TO PEOPLE,

SO I’M GONNA BE
FREAKING OUT.

AND COAST OF ATLANTA
IS BETTING THAT A SEAFOOD TRUCK

WILL DO WELL AT‐‐
YOU GUESSED IT‐‐THE BEACH.

SO RIGHT NOW WE’RE GETTING
SOME PEPPERS SAUTéED

TO GO WITH OUR ONIONS. IT’LL BE
THE TOPPING FOR OUR QUESADILLAS.

I KNOW AS A CHEF,
A HUGE MENU

CAN MEAN A LOT OF PREP WORK
AND A LOT OF OVERHEAD.

QUALITY OVER QUANTITY. YOU MAKE
SURE THAT YOUR FOOD IS GOOD.

WE’RE GONNA DO
A REALLY LIMITED MENU

OF SEAFOOD TACOS
AND QUESADILLAS,

BUT OUR FOOD IS BEAUTIFUL,

AND THAT’S GONNA HELP BRING
SOME PEOPLE TO OUR TRUCK.

NICE PEACH PICO DE GALLO.

IT CAN’T GET ANY BETTER
THAN THAT.

FISH TACOS!
SALMON QUESADILLAS!

ANYBODY, ANYBODY?
PLEASE.

WE’VE BEEN OPEN
45 MINUTES TO AN HOUR.

VENICE BEACH IS COMPLETELY DEAD.

WE HAVE GOT TO DO SOMETHING
ABOUT THIS SITUATION.

THEY’RE NOT COMING TO US.
WE HAVE TO GO TO THEM.
YEP.

SURELY, THEY WANT WATER.
LET’S GO MAKE IT HAPPEN.
LET’S GO.

EXCUSE ME, WOULD Y’ALL
LIKE ANY WATER FOR $1?

SIR, WOULD YOU LIKE
SOME WATER?

NO, IT’S NOT FREE,
IT’S $1.

OH, THIS.

WE CAN’T AFFORD TO JUST SIT HERE
AND WAIT AND WAIT AND WAIT.

I GAVE UP EVERYTHING
TO COME OUT HERE.

I SPENT EVERY DIME I HAD.

I AM NOT READY
TO GO HOME RIGHT NOW.

- SO WHAT’D WE SAY, $12, $10, $8?
- $12, $10, $8.

I AM ABOUT TO CUT
SOME GARLIC,

AND I’M GOING TO CARAMELIZE IT

SO I CAN THROW IT
INTO THE SAUCE.

THEN WE’LL ADD
SOME FRESH BASIL,

AND THEN WE WILL THROW IN
OUR MEATBALLS

THAT WE COOKED
AND PREPPED LAST NIGHT.

OUR MENU IS MEATBALLS,
SAUSAGE PEPPER SANDWICHES,

CRISPY GOAT CHEESE SALAD,
AND AN ITALIAN GRILLED CHEESE,

BUT THE THING IS, WE’VE GOTTEN
OUR RECIPES FROM OUR NONNAS.

I JUST HOPE THAT WE CAN MAKE
THESE LITTLE NORMAL SIZE RECIPES

AMAZING AND BIG.

IT’S THE HARDEST THING I’VE
EVER DONE IN MY ENTIRE LIFE.
EVER, EVER.

ALL RIGHT, SO WE GOT
THREE KALBI,

TWO TOTS,
AND A K‐POP.

WE’RE IN K‐TOWN. LIKE, LOOK AT
THIS. LOOK AT THE LOVE WE GET.

I MEAN, THAT’S THE SOUL
WE PUT INTO OUR FOOD.

LIKE, WE DO THE SAME THING
WITH OUR PEOPLE‐‐

LIKE, BLOOD, SWEAT AND TEARS
AND OUR SOUL,

I MEAN, THIS IS WHAT
WE’RE ALL ABOUT. THIS IS‐‐

YOU KNOW, WE’RE CALLED
SEOUL SAUSAGE‐‐S‐E‐O‐U‐L,

BUT WE DO PUT THE S‐O‐U‐L
INTO IT, TOO.

I NEED TWO KALBI
AND ONE TOT.

CAN WE JUST GET
THE SO‐CAL

AND THE CHICKEN POT PIE.
OKAY, SURE.

SURE, WHAT WAS
YOUR NAME?

AND THOSE ARE‐‐THOSE
ARE $6 EACH.

OKAY, JACK, YOU ARE
OUR VERY FIRST SALE,

SO YOU HAVE NO IDEA HOW MUCH
I LOVE YOU RIGHT NOW.

MY CHICKEN POT PIE

IS MY ONE PIE THAT,

WITHOUT FAIL,
EVERYBODY LOVES.

THIS IS THE VERY
FIRST CHICKEN POT PIE

THAT WE’RE GONNA THROW
IN THE FRYER,

AND THEN THIS IS

THE SO‐CAL MEAT PIE

THAT’S VERY SIMILAR
TO A PIZZOLI STYLE‐‐

IT’S GOT GREEN CHILIES
AND SOME TOP ROUND IN IT.

THESE ARE GONNA BE KIND OF
EMPANADA STYLE,

BUT SUPER‐FLAKY CRUST.

FINALLY, WE GET A SALE,
AND I FEEL LIKE,

OKAY, MAYBE THIS
IS A TURNING POINT.

HOPEFULLY WE’LL HAVE MORE
GREAT CUSTOMERS LIKE JACK.

I THINK WE’RE PROBABLY
BETTER IN NUMBERS,

TRYING TO GET THE WAFFLE BOYS
DOWN AGAIN, IF THEY’RE AROUND.
YEAH.

OH, THEY’RE CALLING ME!

THE WAFFLE GUYS
JUST SEEM LIKE

A REALLY GOOD TEAM
THAT WE SHOULD GET WITH.

HELLO, BUSINESS.

THEY’RE SELLING WAFFLES.
WE’RE SELLING BARBECUE.

WE LOVE THEIR ENERGY.

CAN I PLEASE HAVE
A CLASSIC WAFFLE?
SURE, ABSOLUTELY.

OUR FIRST CUSTOMERS ON DAY 2
ARE 2 KIDS

WHO, OF COURSE,
WANT THE CLASSIC WAFFLE.

THIS IS MY FAVORITE WAFFLE EVER.
I WANT TO EAT THE WHOLE THING.

WE KNOW THAT WE CAN ACTUALLY
PRODUCE IT AT THIS POINT.

WE WANT TO SEE IF WE CAN FLESH
OUT THAT MENU JUST A LITTLE BIT.

CHEF ANTHONY IS READY TO GO WITH
A MEXICAN‐STYLE FAJITA WAFFLE.

THIS IS A CORNMEAL
FAJITA BATTER.

IT’S GOT SOME FAJITA
SEASONING IN IT, CHIVES.

THERE’S SOME
CAYENNE PEPPER IN IT.

ORDER UP FOR JOSH.
CHICKEN FAJITA WAFFLE.

NOT YET.

WE’VE JUST HAD
A LITTLE BIT OF A GLITCH.

UNFORTUNATELY,
OUR GRILL ISN’T WORKING.

THE PILOT LIGHT IS OUT.
WE’RE A BARBECUE TRUCK.

HOW ARE WE GOING TO COOK
SNAGS AND BURGERS

WHEN I CAN’T EVEN GET
THE FLATTOP WORKING?

SO THE PILOT LIGHT’S OFF.
WE CAN’T GRILL TODAY, GIRLS.

SO THE PILOT LIGHT’S OFF.
WE CAN’T GRILL TODAY, GIRLS.

WHAT?
I’VE TRIED EVERY
COMBINATION I POSSIBLY CAN

TO GET THIS THING STARTED,
AND I CAN’T GET IT GOING.

THERE’S JUST OVER A HALF DAY
LEFT IN L. A.,

AND SOME TEAMS
ARE ADAPTING QUICKER

TO THEIR NEW FOOD TRUCKS
THAN OTHERS.

I COULD’VE BEEN A BRAIN SURGEON,
BUT I’M SLINGIN’ BURGERS!

I COULD’VE BEEN A BRAIN SURGEON,
BUT I’M SLINGIN’ BURGERS!

SEOUL SAUSAGE IS SLAMMED,

- AND SO IS PIZZA MIKE’S.
- MIKEY, VEGGIE!

ALL RIGHT,
LOOK AT THAT.

COAST OF ATLANTA
KNOWS HOW TO MAKE FOOD,

THEY JUST CAN’T FIND
ANY CUSTOMERS.

PLEASE, GET SOME FOOD
AT THE BLUE TRUCK.

AND THE BARBIE BABES
CAN’T FIGURE OUT

HOW TO LIGHT THEIR PILOT LIGHT,

WHICH IS A CRUSHING PROBLEM
FOR A BARBECUE TRUCK.

I’LL HAVE A SAUSAGE
SANDWICH, PLEASE.
SAUSAGE SANDWICH?

YEAH.
UM, WE’RE HAVING A LITTLE BIT
OF PROBLEMS AT THE MOMENT.

WE’RE HAVING TROUBLE
WITH LIGHTING OUR PILOT.

WE’VE HAD A BIT
OF PROBLEMS TODAY.
OH, REALLY? OH.

YEAH, DO YOU KNOW
ANYTHING ABOUT THAT?
WELL, I’M A CHEF,
MAYBE I CAN HELP.

REALLY? YEAH.

GUYS, WE HAVE A CHEF.

OH, REALLY?
SERIOUSLY?

THIS IS A PERFECT EXAMPLE
OF HOW AUSSIES STICK TOGETHER

AND HELP EACH OTHER OUT.

GOT IT.SUCCESS!

WE DON’T EVEN KNOW
WHY THE PILOT STARTED.

I DON’T CARE, THOUGH.
IT WORKS.

NOW WE CAN FINALLY
GET SOME FOOD OUT

AND START MAKING
SOME MONEY.

DELICIOUS. THE ONLY THING IT’S
MISSING IS A BEER, ACTUALLY.MM‐HMM.

ITALIAN SAUSAGE,
PEPPER SANDWICH,

FRESH MEATBALL SANDWICHES,
ITALIAN GRILLED CHEESE.

GO, JACS, GO!

WE ARE PARKED ON HOLLYWOOD.
THERE ARE SO MANY TOURISTS.

WE ARE READY, FINALLY,
TO START SELLING.

MEATBALL SANDWICH.
ONE?

TWO.
WE’RE PRICING OUR MENU
A LITTLE HIGHER,

BETWEEN $8 AND $12,

BECAUSE THAT’S WHAT
I BELIEVE IS FAIR.

THINGS ARE LOOKING GREAT
RIGHT NOW.

THANK YOU SO MUCH.
ENJOY, ENJOY.

OKAY, SO 24 HOURS AGO,

OUR TEAMS HAD NEVER EVEN
STEPPED FOOT IN A FOOD TRUCK,

AND NOW THEY’RE STOCKED,
SUPPLIED, AND SELLING,

AND THAT’S INCREDIBLE.

SO JUST WHEN THEY’RE
STARTING TO GET COMFORTABLE,

IT’S TIME TO TURN UP THE HEAT.

IT IS
"THE GREAT FOOD TRUCK RACE,"

AFTER ALL, AND THIS TIME AROUND,
OUR SPEED BUMPS

AREN’T JUST GONNA
BE CHALLENGING,

THEY’RE ALSO GONNA BE,
WELL, KIND OF EDUCATIONAL.

HEY, GUYS,
IT’S TYLER.

IT’S TYLER.
OH, MY GOSH.

WHAT’S UP, BABY?
Hey, so how
is it going?

ARE YOU GUYS GETTING THE HANG
OF THIS FOOD TRUCK THING?

WE’RE GETTING BETTER.
IT’S ALL RIGHT.
Okay, good.

WELL, IT’S TIME FOR
YOUR VERY FIRST SPEED BUMP.
SPEED BUMP!

OH, NO.
OH, COME ON, YOU GUYS
KNEW THIS WAS COMIN’.

OH, YEAH, WE DID.
Okay, so here’s
the deal‐‐

A HUGE PART OF RUNNING
A SUCCESSFUL FOOD TRUCK

IS MAKING GREAT FOOD‐‐
NO DOUBT ABOUT IT.

UH‐HUH.
But there’s a whole
other part, too,

WHICH IS STANDING OUT
FROM THE COMPETITION.

TELL ME HOW TO STAND OUT
FROM THE COMPETITION, PLEASE.

IF YOU’RE GONNA SUCCEED,
YOU’RE GONNA HAVE TO FIGURE OUT

HOW TO GET OUT OF YOUR TRUCK,
ATTRACT A CROWD,

and then convince people
that you’re better

than the truck parked down
the street, or in this case,

WELL, PARKED
RIGHT NEXT TO YOU.

RIGHT NEXT TO US?
Yep.

The rest of your time in L. A.
Will be a bumper‐to‐bumper

SALESMANSHIP SHOWDOWN.

WHAT?!

BUMPER‐TO‐BUMPER
SALESMANSHIP SHOWDOWN.

OH, MY GOSH.
BRING IT!
BRING IT, T‐FLO!

I reserved 300 feet
of prime real estate

right on Hollywood Boulevard,

RIGHT IN FRONT OF THE
WORLD‐FAMOUS CHINESE THEATER.

WOW, HOLLYWOOD BOULEVARD,
BABY.

WE’RE GOING TO
HOLLYWOOD BOULEVARD?
YES!

MAY THE BEST SALESMAN WIN.AWESOME.

HURRY UP. ALL RIGHT, BYE.
IT’S GONNA BE CRAZY.

READY? LET’S GO.
LET’S DO IT.

I’M GONNA DO SOME FIXING UP
BEFORE I GET THERE.

KNOTS, BABY, KNOTS, UH.

OH, MY GOSH, TYLER HAS
MOVED US TO A NEW LOCATION,

BUT RIGHT DOWN THE STREET.

WE’RE GETTING A HEAD START.
THIS IS AWESOME.

I’M LOUD. I’M OBNOXIOUS.

I’VE GOTTA MAKE MYSELF SEEN
AND BRING PEOPLE IN.

WE ARE NONNA’S KITCHENETTE!

PLEASE COME BY
AND GET ONE OF OUR...
RIGHT THERE!

WONDERFUL SAUSAGE
AND PEPPER SANDWICHES!

OUR STRATEGY RIGHT NOW
IS TO HAND OUT SAMPLES.

WE HAVE THIS AMAZING
ITALIAN GRILLED CHEESE.

COME BACK AND SEE US
AND ORDER IT. GUYS, I NEED MORE.

WE WANT TO GET
A LINE FORMING

BEFORE ALL THE OTHER
TEAMS GET HERE.

GUYS, HOMEMADE ITALIAN FOOD
FROM JERSEY!

JERSEY!

145!

COME ON, BABY,
WHOO‐HOO!

ALL I WANT TO DO
IS GET OFF THE TRUCK

AND FIND PEOPLE
TO BUY THE FOOD.

WE’RE CALLED
UNDER THE CRUST.

WE HAVE SWEET PIE‐‐
ALL $2 RIGHT NOW.

DO YOU GUYS LIKE CHURROS?

WE HAVE CINNAMON, SUGAR
PIE CRISPS THAT WE HAVE.

THEY’RE LITTLE‐‐
IN LITTLE CUPS UP THERE.

IF YOU SEE, THEY’RE PERFECT
FOR THE KID’S SIZES.

WE SLASHED PRICES,
ALL PIES $2.

WE NEED TO SELL,
SELL, SELL.

TRY ONE OF
THE STRAWBERRY?

AWESOME. THANK YOU.
IT’S SUPER FRESH.

REALLY GOOD. THERE’S
A PIECRUST UNDERNEATH IT.
CAN I HAVE ONE?

ANOTHER ONE?
AWESOME.
YEAH.

I EVEN HAVE GARY
FRY UP A BUNCH OF STUFF

SO I CAN BRING IT OUT
WITH THE TICKET BOOK

AND DO IT RIGHT ON THE STREET.

CHICKEN.

THERE YOU GO.
IT’S JUST $2.

WE’RE CHANGING OUR PORTIONS TO
ACCOMMODATE A FASTER PRODUCTION,

AND WE ARE LETTING
OUR PRICES REFLECT THAT.

YOU’VE GOTTA BE A CARNIVAL
BARKER ON HOLLYWOOD BOULEVARD.

SCOTT GETS OUT THERE, STARTS
WAVING SOME CRAZY FLAG ACTION

AND MAKES A PRESENCE
OUT THERE.

WAFFLES,
GOURMET WAFFLES.

LET’S BUMP THE PRICE UP
JUST A LITTLE BIT,

SO WE CAN TRY TO MAKE UP FOR
SOME OF THOSE LOST EARLIER.

THERE’S A LOT OF PEOPLE,
SO WE’VE GOTTA FIGURE OUT

A WAY TO GET THEM
TO COME TO OUR TRUCK.

WE DECIDE TO MAKE A COUPLE
OF DISPLAY PLATES, WALK AROUND,

AND JUST YELL, YELL, YELL.

FISH TACOS. ANYBODY
WOULD LIKE ANY FISH TACOS?

LOVELY FISH TACOS.
PINEAPPLE SLAW.

FISH TACO, LEMONADE!
HUSH PUPPIES!

YOU WANT THAT‐‐
OH, YOU WANT TWO?

HAVE YOU GUYS HEARD
OF K‐POP?
NO.

WE’RE ACTUALLY KOREAN
POP STARS IN AMERICA,

AND WE’RE ACTUALLY IN A FOOD
COOKING COMPETITION RIGHT NOW.

SING SOMETHING
FOR ME.
♪ AH

HERE YOU JUST HAVE TO SHOUT, YOU
HAVE TO DANCE, YOU HAVE TO SING.

YOU HAVE TO DO WHATEVER IT TAKES
PRETTY MUCH TO GRAB A CUSTOMER.

I’LL DANCE.

EVERYBODY LISTEN TO ME!
NUMBER ONE IN THE UNITED STATES

AT THE WORLD PIZZA
CHAMPIONSHIPS IN ITALY.

THERE’S THOUSANDS
OF PEOPLE EVERYWHERE,

I’M GONNA GET OUT HERE
AND BARK LIKE IT’S A CARNIVAL.

RIGHT HERE,
PIZZA MIKE’S.

GET A LITTLE TASTE OF ALASKA

RIGHT HERE IN HOLLYWOOD.

OH, GOD, I THINK
WE’RE THE LAST ONES HERE. YEAH.

DRIVING UP, WE SEE
EVERY SINGLE TRUCK THERE,

AND WE’RE THE LAST ONES
TO PULL IN.

IT’S LIKE, OF COURSE,
WE’VE BEEN BEHIND ALL DAY.

WE’RE A LITTLE BIT BUMMED,
’CAUSE NOW WE’RE SEEING

HOW MANY PEOPLE ARE THERE, AND
WE’VE BEEN MISSING OUT ON THAT.

I THINK WE SHOULD DO
A STREAK RUN.

GRAB THE FLAG AND LET’S GO OUT
THE TOP AND PULL PEOPLE DOWN.

AUSSIE, AUSSIE, AUSSIE!
OY, OY, OY!

EVERYTHING ON MY MENU
IS $2.

$2‐‐EVERYTHING. DON’T EVEN
LOOK AT MY PRICES.

I NEED TWO
GRILLED CHEESES.

ALL RIGHT, I’VE GOT FIVE LEFT,
THEN I’M DONE.

DOWN TO THE WIRE.

TIME’S RUNNING OUT RIGHT NOW,

SO WE HAD TO TURN THESE PRICES
DOWN, CRANK ’EM OUT,

AND MAKE WHATEVER EXTRA‐‐
20, 50, 100 BUCKS.

YOU’RE GONNA TAKE ONE OF
THE CHURRO FLAVOR, RIGHT?
YEAH.

ALL RIGHT, CAN WE HAVE
ONE OF THE CHURRO CUPS?

THIS SPEED BUMP
HAS BEEN THE BEST PART

OF THIS WHOLE CHALLENGE.

I FEEL LIKE WE
SOLD A LOT.

WE GOT GREAT REVIEWS
FROM THE FOOD,

SO I’M JUST REALLY
KEEPING MY FINGERS CROSSED

THAT WE’VE SOLD ENOUGH
TO GET US TO NEXT WEEK.

MAKE ME AN OFFER, GIVE ME 50
CENTS, GIVE ME $1, IT’S YOURS.
OKAY.

$4 AUSSIE BURGERS!
WAFFLES FOR $1,
EVERYBODY!

THAT’D BE $4.
WE’RE OUT OF WHITEFISH
RIGHT NOW‐‐ALL SALMON.

WE DID PRETTY GOOD.
IT WAS JUST UNBELIEVABLE.

BADA BOOM BADA BING
BADA BOOM!

I FEEL REAL GOOD ABOUT IT.

DUDE, THAT WAS AWESOME.
GOOD JOB, GUYS.

I THINK WE DID WELL.

SO ELIMINATION TOMORROW.

IT WOULD BE A SHAME
TO GO HOME SO SOON.
IT WOULD.

I’M FEELING A LITTLE BIT
DOWN IN THE DUMPS.

WE GAVE IT OUR BEST, AND I FEEL
LIKE IT JUST WASN’T GOOD ENOUGH.

GUYS, YOU ALL KNOW
WHY WE’RE HERE.

GUYS, YOU ALL KNOW
WHY WE’RE HERE.

IT’S TIME FOR THE FIRST
"GREAT FOOD TRUCK RACE"

ELIMINATION OF THE YEAR.

I TOLD YOU ALL
THIS WOULD BE HARD,

BUT I’M NOT SURE YOU
BELIEVED ME. I THINK YOU DO NOW.

IN FACT,

SEVEN OUT OF
THE EIGHT OF YOU

LOST MONEY THIS WEEKEND.

THESE PAST TWO YEARS
HAVE BEEN

THE HARDEST THING EVER,

AND NOTHING GAVE ME
THAT FEELING OF PASSION AGAIN,

AND THIS IS THE FIRST THING
THAT HAS.

I DON’T WANT IT
TO GO AWAY.
ALTHOUGH YOU GAVE IT
EVERYTHING YOU’VE GOT,

YOU KNOW WHAT I’M ABOUT
TO SAY NEXT‐‐

ONE TEAM IS ABOUT
TO GO HOME RIGHT NOW.

IN THIS LEDGER
ARE YOUR SALES TOTALS‐‐

WHO MADE THE MOST,
WHO MADE THE LEAST,

AND WHO’S ABOUT
TO GO HOME.

WE OPENED A TRUCK
48 HOURS AGO.

I HAVE NO WAY TO KNOW
WHETHER WE DID GREAT

OR WHETHER WE DID
AWFUL.

IN FIRST PLACE,

WITH A TOTAL OF

$1,896,

SEOUL SAUSAGE.
CONGRATULATIONS, GUYS.

I CAN’T BELIEVE WE WON.

WE MADE ALMOST $2,000
IN 48 HOURS.

I THINK MAMA KIM’S
GONNA BE PROUD.

YOU MADE A LITTLE BIT
OF PROFIT.

REMEMBER YOU HAD $1,500
IN SEED MONEY.

IT JUST GOES TO SHOW HOW RISKY,
CUTTHROAT, AND CHALLENGING

THE FOOD TRUCK BUSINESS
REALLY IS.

OKAY, NEXT,
IN SECOND PLACE,

WITH $1,285,

PIZZA MIKE.

WAY TO DO IT.

YOU’RE STILL
IN THE GAME, MAN.

NOW IN THIRD PLACE,

WITH $983,

NONNA’S KITCHENETTE.

OH, I’M SO HAPPY!
JERSEY GIRLS
ARE MOVING ON.

IN FOURTH PLACE,

WITH $916,

MOMMA’S GRIZZLY GRUB.

YOU LOST MONEY, AND YOU’RE
STILL ESCAPING LOS ANGELES.

THIS WON’T HAPPEN AGAIN.

IN FIFTH PLACE,

WITH $802,

COAST OF ATLANTA.
WHOO.

YOU’RE MOVING ON.

SO BARBIE BABES, POP‐A‐WAFFLE,
UNDER THE CRUST,

YOU’RE IN
THE BOTTOM THREE.

I’M TRYING TO STAY
HOPEFUL RIGHT NOW,

PRAY THAT SOMEBODY DID
WORSE THAN US,

BUT I’M LOSING HOPE FAST.

YOU GUYS LOST A LOT
OF MONEY THIS WEEKEND.

WE’RE IN THE BOTTOM THREE.

HOPEFULLY THE DICE GET
SHAKEN THE RIGHT WAY,

AND WE CUT A BREAK
ON THIS ONE.

HERE WE GO‐‐
IN SIXTH PLACE

AND SAFE FOR NOW,

WITH $654,

POP‐A‐WAFFLE.

WHEW, YES.

HEY, RIGHT HERE,
RIGHT HERE.

YOU SURVIVED, BUT BARELY.

IN SEVENTH PLACE...

THIS IS IT.
EVERYTHING I DREAMT OF,

AND NOW IT’S COMING DOWN
TO WHETHER I STAY OR NOT.

I JUST NEED TO STAY.

I HATE
STANDING THERE.

IT’S REALLY A HORRIBLE,
HORRIBLE FEELING.

I AM NOT READY
TO GO HOME YET.

WITH $531,
BARBIE BABES.

CONGRATULATIONS,
YOU’RE SAFE FOR NOW.

MY HEART TOTALLY
GOES OUT TO HANNAH,

BUT ULTIMATELY,
I WANT THE TRUCK.

THIS IS MY DREAM.
IT’S A 6‐YEAR DREAM.

THIS IS THE RACE.
THIS IS WHAT IT’S ALL ABOUT,

AND IT’S HARD.
IT’S REALLY HARD.

UNDER THE CRUST,
I’M REALLY SORRY.

YOU ARE THE LOW EARNERS.

YOU GUYS MADE A VERY
DISAPPOINTING $195.

I WANT TO SAY ONE THING,
HANNAH‐‐YOUR FOOD WAS FANTASTIC.

I KNOW YOU’RE GONNA PRESS ON.
I KNOW YOU’RE GONNA DO WELL,

AND I KNOW YOU’RE
GONNA KEEP COOKING.

YOU SHOULD. YOU’RE TALENTED.
YOU’RE VERY, VERY TALENTED.

THAT’S WHAT KEITH
WOULD WANT FOR YOU AS WELL.

I’M NOT GONNA
STOP DOING IT.

I JUST HAVE TO KEEP‐‐KEEP GOING,
LIKE EVERYTHING ELSE.

GUYS, WE WERE SO INSPIRED
BY YOUR STORY

THAT WE ARE GOING TO DONATE
$5,000 IN KEITH’S NAME

TO THE AMERICAN
CANCER SOCIETY.

WOW.

I WAS REALLY THANKFUL.

THAT WOULD’VE BEEN
A REALLY BIG DEAL TO KEITH.

I THINK IT SOFTENS THE BLOW
A LITTLE BIT.

HANNAH, THIS IS
THE 14th ELIMINATION,

AND THIS IS THE HARDEST
ONE OF ALL,

BUT I DO HAVE TO ASK YOU TO
HAND ME THE KEYS TO YOUR TRUCK.

THANKS.
THANK YOU.
GIVE ME A HUG.

GOOD LUCK.

I’M GLAD I GOT GOOD FEEDBACK
ABOUT MY FOOD,

AND I’M NOT JUST
GONNA STOP WHAT I DO.

ALL RIGHT, YOU GUYS
ARE MOVING ON.

YOU’RE ONE STEP CLOSER
TO BEING FOOD TRUCK OWNERS

AND WINNING $50,000.

YOU’RE GONNA MOVE ON
TO THE NEXT CITY,

WHERE THE LEARNING CURVE
WILL CONTINUE.

- SO ARE YOU GUYS READY TO FIND OUT WHERE WE’RE GOING?
- YEAH!

OUR NEXT CITY
IS 466 MILES DUE EAST.

YOU’RE HEADED
TO FLAGSTAFF, ARIZONA.

YEAH!
ALL RIGHT.

GET IN YOUR TRUCKS,
AND LET’S GET ROLLIN’.

I’M EXCITED.
IT’S GONNA BE A FRESH START.

WE ARE GOING TO KILL IT
IN FLAGSTAFF.

NEXT TIME ON
"THE GREAT FOOD TRUCK RACE"...

WE ARE OPEN
FOR BUSINESS.

GUYS, FOR YOUR FIRST
TRUCK STOP COOKING CHALLENGE,

you will create a special
incorporating a paddle cactus.

WHO EATS THAT?
Whoever has the best dish
wins the immunity.

NO, MIKE. NO, BRO‐‐WHAT ARE
YOU DOING, BRO? NO, MIKE.

WE’RE LETTING A WAFFLE TRUCK
WHUP OUR ASS.

IF SHE APPROACHES ME, HER
HEAD’S GONNA BE IN THE CEMENT.