-I love you. Thank you so much
for coming back to the show. You just released
your fifth book. Here it is right here, “Eleven Madison Park:
The Next Chapter.” What can you tell us about it? -You know, it’s an amazing
process to make a book because it always make you edit
all the work you’ve done before. -Yeah.
-And it makes you really be able to step —
you know, step up from it. Just really figuring out
what do you want to do and kind of sorting through
the things you don’t want to do anymore. -Yeah, you’re always switching
out and changing. -It’s a very personal book.
A lot of my stories. Also, it took my whole life
to kind of get to the place where I’m able to talk about
even the failures and all the things — all the
hardship it took to get there. But it has recipes, stories…
-And look where you are now. Talk to us about
the restaurant in London. Are you excited about this?
-Super exciting. You know, I worked at Claridge’s
in London 25 years ago as a prep cook,
and, today, it’s kind of like a full circle, kind of,
you know, pinch yourself moment. -Claridge’s is one of
the best hotels in the world. -It’s pretty, pretty exciting.
-Well, based on everything you’ve done, I’m sure
it’s gonna be great. Now it’s time to dice, chop,
and torch that sterling reputation
of yours into a quick dish because we’re about to face-off
in the “Ultimate Minute Meal.” [ Cheers and applause ] ♪♪ Now, Chef —
Chef, here we go. This is the only kind
of cooking contest I might actually
have a shot at winning. It involves racing
motorized cooler scooters. Here’s how it works. The chef and I will
race out of the studio, pass the sample tray server, where we can start to pull
whatever ingredients we want to make our meal. Then we’ll grab more food
down aisle five. Be sure to avoid
the spill over there. Then we’ll smash through
a toilet-paper pyramid, grab more ingredients, race past
the distracted shopper, and the ecstatic
Employee of the Month. [ Cheers and applause ] Through the stockroom
and back into the studio where we’ll have remaining time
to whip up our ingredients into something satisfying
and delicious. Chef, are you ready?
-[ Laughing ] -Tariq, can you count us down,
[ Laughter ] -Wow, really enthusiastic.
Dos! Uno! [ Cheers and applause ] ♪♪ -[ Laughing ] -Get your mop.
-I’m sorry. -This is a perimeter.
You wrecked my per — Oh, come on!
Come on! I had a perimeter here!
You’re tracking it everywhere! -[ Laughs ] ♪♪ [ Laughter ] [ Cheers and applause ] -How much time?! How much time?! [ Laughter ] Gosh. You didn’t bring
any chocolate, did you? -No. ♪♪ -Oh, my gosh. All right,
there’s marshmallows there. [ Laughter ] What are you doing?
You’re not doing anything? -[ Laughing ] -What are you doing?
-[ Laughs ] [ Buzzer ] Are you playing the game?
Like, I’m doing — Dude, I’m gonna take away
your Michelin star for this. [ Cheers and applause ] -Okay.
-[ Laughing ] -I’m so — all right. Questlove, you can take
the blindfold off. You have to try
one of these snacks and decide
who made the better snacks. There’s a food snack,
there’s a drink snack. [ Laughter ] -That’s — That’s one. -Who is the champ? That’s a snack drink. [ Laughter ] -Okay. [ Laughter ] -It’s sweet, it’s salty.
-Yeah. -Sure. [ Laughter ] I mean, this —
-Ooh, that just… [ Laughter ] -Come on.
-Oh, man. Okay. So… I gotta decide
which one is better? [ Laughter ] -If that stupid
Coke and peanuts wins, I swear to God…
[ Laughter ] …I’m gonna freak out. -Well, my Uncle —
My uncle — -Your uncle, what? -All my uncles
used to drink this. Like, this is something to me.
[ Cheers and applause ] -Are you out of your mind?
Is that a thing? -Yes.
-That’s not a thing. -It is!
-That is a real thing? Peanuts and Coke is a thing?
-Yes. -What page of the cookbook
is that on?! [ Laughter ] Peanuts and Coca-Cola… Ah, the winner, right here.
[ Cheers and applause ] [ Bell dings ] My thanks to Chef Daniel Humm!
Check out his new book, “Eleven Madison Park:
The Next Chapter,” in stores now. We’ll be right back with more
“Tonight Show,” everybody. [ Cheers and applause ] That’s what you made?