Los Angeles is treated to a food truck showdown as two culinary teams compete to win their own food truck for one year. Host Jesse Palmer has the competitors chaotically hustle through rookie mistakes and fryer hazards for their first lunch sell. By Day Two, the teams have to step up their game trying to lure customers away from the established food trucks that line Wilshire Blvd.
In the wilds of Alaska, seven aspiring food truck teams kick off the biggest, boldest season of the Great Food Truck Race. On Flattop Mountain overlooking Anchorage, Tyler Florence welcomes the teams to the competition. They have to break the keys to their food trucks out of 200-pound blocks of ice, and that's only the beginning of their adventure. They won't just be battling each other -- they will be battling the elements as they compete to see who can prep and sell the most food and who will say goodbye to their food truck dreams forever.
Tyler Florence kicks off the race in Los Angeles, the food truck capital of the world. Seven teams of food truck owners are challenged to make and sell luxe versions of traditional food truck fare. From private plane hors d'oeuvres to champagne-infused main dishes, the teams have to elevate their skills to the next level to win a shot at the $50,000 prize.
Claire serves up some all time favorite truck stop food, but with a twist. Because in this episode she's going gourmet and turning some favorites into gourmet truck stop food.