TABLE SCRAPS: THE CHEF’S CHALLENGE – A WILD RIDE THROUGH FIRE, FLAVOR, AND FRIENDSHIP

It’s been six years. Six years of content. Six years of testing. Six years of pushing the boundaries of what a company in the recycled metals industry can do beyond selling equipment. And now, we’re standing at the edge of something entirely new—something wild, unpredictable, and absolutely exhilarating.

Table Scraps: The Chef’s Challenge is here. It’s 70 minutes of pure, unfiltered, culinary chaos. It’s a cooking competition featuring the biggest players in the recycled metals industry, but make no mistake—this isn’t your primetime, polished, neatly packaged, over-produced reality show. This is Gonzo Filmmaking. This is Hunter S. Thompson with a camera crew. This is raw, real, unhinged culinary combat, fueled by pork, steak, pasta, anchovies, wine, and the personalities that make this industry what it is.

THE ORIGIN STORY: FROM MACHINE SALES TO STEAK WARS

It all started with an Instagram post. A steak—no, not just a steak—a Fred Flintstone-sized, three-inch-thick New York Strip sizzling away on the grill while John Sacco, president of Sierra International Machinery, casually worked through a content meeting.

We threw it online.

And the response? Explosive.

That was the lightbulb moment. Maybe—just maybe—the secret to content wasn’t in another slickly produced machine demo. Maybe it wasn’t in another walkaround video. Maybe, just maybe, it was about connecting with people.

The realization was simple but game-changing: Nobody wakes up in the morning eager to be sold a machine. But they do wake up looking to be entertained, inspired, educated—even just distracted for a few minutes. That’s where Sierra’s content took a sharp left turn off the well-paved road of conventional marketing and dove headfirst into the wild, untamed terrain of creativity.

STEAK WEEK & THE BIRTH OF TABLE SCRAPS

Before there was Table Scraps, there was Steak Week.

John, still high off the success of the steak post, looked around and said, Forget Shark Week—we’re doing Steak Week.

We ran with it.

A full week of content—five- to ten-minute episodes of steak, fire, food, and friends. And people ate it up (literally and figuratively). From there, the evolution was inevitable.

What if we took it a step further? What if we brought the metals recycling industry together in the best possible way—over food?

And just like that, Table Scraps was born.

THE SHOW THAT COULDN’T HAPPEN—UNTIL IT DID

John had always wanted to bring his love of cooking to ISRI (now REMA). He wanted to cook for the industry. The problem? Red tape. Bureaucracy. Food regulations. The kind of logistical nightmares that take an idea and shove it into a filing cabinet marked “Never Gonna Happen.”

But that’s the thing about creatives—we don’t take no for an answer. If we couldn’t bring steaks to REMA, we’d bring the industry to us.

That’s when Table Scraps shifted from a casual food series into something bigger. A gathering. A competition. A full-blown culinary showdown.

THE CHEF’S CHALLENGE: A COMPETITION AS REAL AS IT GETS

Now, we’re two seasons deep. And this? This is a different beast.

Table Scraps: The Chef’s Challenge is not your average cooking show. It’s not neat. It’s not safe. It’s PG-13, unfiltered, and raw. This is what happens when you put real people—big personalities from the metals recycling industry—in the heat of competition. There’s tension. There’s fire. There’s expletives (because have you ever seen someone forget an ingredient on camera?).

It’s real.

It’s 70 minutes of organized chaos, shot in January and turned around in less than two months. That’s unheard of in the world of content production. This wasn’t a corporate-sponsored, agency-micromanaged, boardroom-approved marketing stunt. This was veterans of the film industry, seasoned creatives, and Sierra’s own internal marketing team—who at this point are as fearless as they come—pulling off a feature-length production in record time.

THE GONZO FILMMAKING APPROACH

If there’s one thing we love, it’s keeping it raw.

We could have scripted it. We could have polished it. We could have made it look like every other cooking competition on TV. But that’s not what we do. Instead, we threw out the rulebook.

We let the cameras roll. We let personalities clash. We let the competition unfold organically.

The result?

A show that feels like a home movie shot through a cinematic lens.

Because that’s what Table Scraps really is—it’s not just a show, it’s an experience. It’s watching industry friends become rivals for a day. It’s seeing people who sell machinery for a living fight to the death over a perfectly cooked ribeye. It’s fast-paced, fun, and just a little bit chaotic—in the best way possible.

WHY THIS MATTERS

At the heart of all this madness is a simple truth: Content isn’t about selling—it’s about connecting.

John realized this years ago, and Table Scraps is proof of what happens when a brand prioritizes relationships over transactions. It’s fun. It’s unpredictable. And most importantly—it works.

So here we are.

Today, we release Table Scraps: The Chef’s Challenge. And if you think a 70-minute, unscripted, high-intensity cooking battle featuring some of the biggest names in the recycled metals industry sounds insane—good.

That’s exactly what we were going for.

Now sit back, grab a steak (medium-rare, obviously), and enjoy the ride.

Table Scraps: The Chef’s Challenge – Streaming Now.