The new season of “The Great Food Truck Race,” which began Aug. 20 on Food Network, is subtitled “Battle for the South.”
Navigating culinary road blocks and satisfying hungry crowds in cities from New Orleans to Savannah, Ga. for a $50,000 grand prize to put toward their food truck dreams are some teams which you might think have some kind of home-field advantage. They come from places like Dallas; Charleston, SC; Rogersville, Tenn. and Little Rock, Ark.
But right in the thick of the cooking competition are teams from Massachusetts, Cherry Hill, NJ, and The Breakfast Club — a trio donning black T-shirts with “Brunch Squad” in white lettering. The team is composed of two recent Germantown Academy graduates and a member of Wissahickon High School’s Class of 2012.
Team captain Mikey Robins already owns and operates an event planning and catering consulting firm at 19 years old. He’s also appeared on Food Network’s “Chopped” and “Kitchen Inferno.”
His friends — fellow Germantown Academy alum Taylor Randolph, and Ambler resident and fellow Temple grad Ashanti Dixon — are coming to the culinary battle armed with a brunch-on-the-go menu that includes chicken and waffles, breakfast quesadillas and eggs Benedict sliders.
“What’s more important to millenials than selfies? Brunch,” Robins said in a conference call with Dixon. “So many people are saying online that they love our concept.”
Hosted by Tyler Florence, “The Great Food Truck Race” airs Sundays at 9 p.m.
Besides food, “The Great Food Truck Race” also explores the teams’ different selling strategies and business acumen. Dixon’s role leans toward the administrative side of running The Breakfast Club truck. She specializes in public relations, advertising and graphic design. “I designed our truck. We wanted something vibrant and fun, and something that would connect with millenials and something people would come up to,” she said.
“In the first episode, we used social media to find a high-profile spot in New Orleans to park,” Robins said.
Dixon added that looking up hashtags and talking to the locals were key elements in the team’s decision.
The race kicked off with a “Dough for Dough” challenge, where the teams had to create their own version of a beignet and sell it in the French Market. Then they had to create a dish using the flavors of New Orleans’ signature cocktail, the Hurricane. Local chef Susan Spicer determined who created the best plate.
Presuming they go deep into the competition (they’re obligated not allowed to divulge any spoilers), The Breakfast Club’s high-stakes road trip would also take them to Pensacola, Fla.; Tuscaloosa, Ala.; Nashville, Tenn. and Athens, Ga.
“It’s a lot of fun to see what people are saying on Twitter; who they like and who they don’t like,” Dixon said.
Robins said that although production of the season has concluded, he still stays in touch with the other teams. “We loved all of them. It was such a great experience,” he said.
Lately Robins and Dixon have been incorporating dishes from the show into events for Robins’ business.
Check out www.foodnetwork.com/foodtrucks; follow The Breakfast Club Food Truck on Instagram @breakfastclubfoodtruck and seek out #greatfoodtruckrace and #breakfastclubfoodtruck on social media.
Brunch Squad apparel is available at www.themikeyrobins.com.
The winner will be named in the season finale in Savannah, set to air Sept. 24.