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Temporada 2
Data de estreia
Jan 13, 2015
Bastianich and Love look to the East for delicious flavors and high profits; two young women impress the high-tech denizens of San Francisco at Rice Paper Scissors; the Lone Wolf food truck has a new American spin on classic Vietnamese banh mi.
Bastianich and Love look to the East for delicious flavors and high profits; two young women impress the high-tech denizens of San Francisco at Rice Paper Scissors; the Lone Wolf food truck has a new American spin on classic Vietnamese banh mi.
Data de estreia
Jan 20, 2015
The owner of an Atlanta food truck loses money in a Ponzi scheme; a chef that was forced to shutter his popular restaurant in order to pay for a lengthy custody battle.
The owner of an Atlanta food truck loses money in a Ponzi scheme; a chef that was forced to shutter his popular restaurant in order to pay for a lengthy custody battle.
Data de estreia
Jan 27, 2015
An edgy Moroccan food catering company with dreams of conquering Manhattan; the funky creation of two sisters who think they make the best plant-based hot dog on the planet.
An edgy Moroccan food catering company with dreams of conquering Manhattan; the funky creation of two sisters who think they make the best plant-based hot dog on the planet.
Data de estreia
Fev 03, 2015
A Los Angeles deli where everything on the menu is roasted to perfection, including their signature sliders; a popular chef-driven breakfast café owned by an ex-stockbroker turned restaurateur.
A Los Angeles deli where everything on the menu is roasted to perfection, including their signature sliders; a popular chef-driven breakfast café owned by an ex-stockbroker turned restaurateur.
Data de estreia
Fev 10, 2015
A food truck owned by newlyweds uses only handmade ingredients that showcase the owners Venezuelan roots; two childhood friends that have generated a huge social media following that has the entire city of Buffalo rooting for the colorful company.
A food truck owned by newlyweds uses only handmade ingredients that showcase the owners Venezuelan roots; two childhood friends that have generated a huge social media following that has the entire city of Buffalo rooting for the colorful company.
Data de estreia
Fev 17, 2015
A married couple runs a restaurant with an international small plates menu in Las Vegas; a restaurant that serves slow-cooked meats with a heap of healthy options in a fast-casual setting.
A married couple runs a restaurant with an international small plates menu in Las Vegas; a restaurant that serves slow-cooked meats with a heap of healthy options in a fast-casual setting.
Data de estreia
Fev 24, 2015
A food truck hopes to stabilize their business by opening a brick-and-mortar location; two culinary teachers from Philadelphia look to transition from the classroom to a fast-casual takeout restaurant.
A food truck hopes to stabilize their business by opening a brick-and-mortar location; two culinary teachers from Philadelphia look to transition from the classroom to a fast-casual takeout restaurant.
Data de estreia
Mar 03, 2015
A rock n' roll couple from Detroit wants to take their hand-crafted delights and turn them into a nationwide sensation; a company outgrows its tiny space within two years of opening.
A rock n' roll couple from Detroit wants to take their hand-crafted delights and turn them into a nationwide sensation; a company outgrows its tiny space within two years of opening.
Data de estreia
Mar 10, 2015
Two successful catering companies – both based in underserved markets – fight for the chance to score an investment from restaurateurs and investors Joe Bastianich and Tim Love.
Two successful catering companies – both based in underserved markets – fight for the chance to score an investment from restaurateurs and investors Joe Bastianich and Tim Love.
Data de estreia
Mar 17, 2015
Restaurateurs and investors Joe Bastianich and Tim Love must choose between mad scientists – mad food scientists, that is, each with a unique approach to molecular gastronomy.
Restaurateurs and investors Joe Bastianich and Tim Love must choose between mad scientists – mad food scientists, that is, each with a unique approach to molecular gastronomy.
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