Chuck meets Tommy Labelle at La Vérendrye Wildlife Reserve, where they hunt for wild turkey and fish for pike the duo returns to the Labelle family home and enjoys a meal prepared by Grandpa Jean-Claude, the chef of the household.
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An overwhelming first day of competition in Toronto includes humiliation and missteps day two has the competitors hustling customers.
Two teams will learn that running a food truck is not as easy as it seems during day two, the teams compete against not only each other but also a park full of established food trucks.
Day one of the competition has the competitors dealing with rookie mistakes and fryer hazards day two has the competitors trying to drive the customers away from another truck.
The new competitors learn that a love of cooking isn't enough to make it day two offers no relief when both teams compete against established food trucks.
The new competitors learn that a love of cooking isn't enough to make it day two offers no relief when both teams compete against established food trucks.
On the streets of Los Angeles, day one finds a team fighting with customers and the judges on day two, ramped up menu fixes and game changes are served up.
On their first Sell Day, one team struggles with truck issues, while the other team tries to overcome missing ingredients and backbiting.
On the streets of Miami, Fla., day one brings battles with missing flavor and chaotic service day two finds one team finding their groove.
Plum galette with a cornmeal crust dairy-free chocolate coconut pie whole-wheat olive oil-crusted mushroom tart with tahini.
Pecan, oat and dark chocolate chunk cookies chewy molasses crinkles slice-and-bake buckwheat espresso cookies.
Chuck meets Tommy Labelle at La Vérendrye Wildlife Reserve, where they hunt for wild turkey and fish for pike the duo returns to the Labelle family home and enjoys a meal prepared by Grandpa Jean-Claude, the chef of the household.
Chuck visits Bécancour, where he and Abenaki chef Lysanne O'Bomsawin create contemporary dishes using traditional ingredients Chuck meets Jacques Watso in Odanak and learns how to make Sagamité Watso, a soup from the community's culinary tradition.
Chuck visits Pikogan in Quebec where he experiences goose hunting and cooks burgers with the hunters.
Chuck travels to Hunter's Point to meet forestry manager Brenda St. Denis and James Jr. St. Denis beaver is one of their favorite prey, and they invite Chuck to come along for the experience.
Chuck travels to the Atikamekw community of Wemotaci, where he joins Roselin Awashish on a trapping adventure Roselin teaches Chuck how to clean a white hare and make a traditional stew Roselin's friends surprise Chuck with a moose they've hunted.
At Rapid Lake, Chuck joins the local community and tries ice fishing they grill the fish and accompany it with potatoes and moose lard the family sit around the fire as they enjoy the food on a cold winter day.
While in Scotchfort, Chuck goes fishing and cooks eel.
Chuck is invited to Miawpukek for a moose hunt with community members.
Chuck visits Wikwemikong and experiences wild rice recipes.
Chuck visits Toronto and learns more about Urban Indigenous Kitchen.
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