Three Canadian boys, Chad, Lyndon, and Clayton, were hustling in a kitchen together in Australia when they came up with the idea. They bought a camera and a microphone, ditched their day job, and went to South East Asia for six months to film Chefs Without Borders. They had no idea how to work the equipment but figured it out as they went.
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A lot of people dream of having their own TV show, but these guys put their money together, quit, and did it. They were the producers, stars and crew — shooting, capturing, editing, and posting their stuff to their own website.
Canada’s Travel and Escape channel bought in, changed the name to Chefs Run Wild, and there you have it — a new hit show on TV for three guys who combined their love for food and travel and shot a show with their own moolah.
Sounds like a dream, but as I learned on T&E’s web exclusive about these guys, their hobby became a 14-hour-a-day nonstop obsession when they were out there shooting. In the last episode, Lyndon calls it the most stressful six months of his life — more stressful than work — and they weren’t getting paid for it.
I asked them what they’d do differently in a second season. According to Chad:
“2nd season would be waaay more planned out, wireless microphones and a better camera. Would have made things so much easier and a lot better. We did it all on our own dime with a dream. And if you give 100% at anything you do, we found out that anything is possible.”