Off camera right before we film, youll catch our producer yelling at me to hide my drinks.
Courtesy Photo
If youre an avid YouTube watcher, you might already know and love The Try Guys.
Habersberger:There’s two types of preparation.
Photo:Courtesy Photo
But past that, it’s really trying to actually avoid accidentally learning anything.
Then on the production side, there’s a ton of prep.
We have to build a second kitchen set.
I think our human count for this is like 30 to 40 people coming on to do this show.
You go in there and there’s nine screens and people are live, switching through everything.
It looks like a football control room.
Kornfeld:It’s funny because, logistically, it is the biggest prep we do as a company.
It is the biggest production, the most moving pieces.
But as contestants, our job is to not think about it at all.
Kornfeld:Everything I know about baking is through the mistakes I’ve made in the show.
I didn’t bake before, I don’t bake when the cameras stop rolling.
We see the tutorial only once, just as every audience member does.
It makes things go bad.
Habersberger:There’s some simple things that I make now instead of buying, which is corn tortillas.
It’s a fancy slow-cook approach, but wow, it makes things so good.
EatingWell:Anything that youd never attempt to make again?
Kornfeld:All of it!
Especially any of the breads, you’re not better than a baker.
Croissants should cost $100, they’re so hard, I don’t understand it!
It takes muscles, physical muscles and time and sweat.
I’d say any kind of bread is not worth making.
There’s still too much margin for error.
EatingWell:Your go-to drink to help you stay hydrated or energized?
Habersberger:The caffeine is definitely flowing forWithout a Recipeshoots.
When we’re shooting the episodes, they’re normally 12-hour days and they’re very active.
People are having coffee, tea and Red Bull all in one day.
We always forget to drink water.
Were just so thirsty.
Kornfeld:For me, its matcha.
Filming is physically draining, even just standing over a table.
Every part of it is tough and the adrenaline is part of it, too.
Habersberger:Zach is a multi-drink queen.
He always has a tea, a water, some other kind of sparkling water, a smoothie.
Off camera right before we film, youll catch our producer yelling at me to hide my drinks.
EatingWell:Any food hot takes?
Something you dont like or weirdly love?
Some other savory item for those of us who just want a little more dinner.
No one ever comes around and asks, Did you save some room for more dinner?
I know I would say yes, but they’re always saying, Did you save room for dessert?
I don’t really want dessert, I would buy some chicken tenders though at this point.
Maybe like one like a single chicken tender.
I say this as someone who’s severely lactose intolerant and so all of these desserts hurt me.
EatingWell:What does eating well mean to you?
Kornfeld:Food and diet is super important to me.
I have an inflammatory condition, a disease called ankylosing spondylitis.
So I have a very controlled diet because different foods trigger my arthritic pain in different ways.
Habersberger:Eat the best that you could.
I was vegan for a while for a project and I really, really enjoyed it.
But I did really like how I felt.
And there’s a huge economic component of the ability to eat well in either of those senses.
