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Team from Ashland will compete in Food Network's 'The Great Food Truck Race'

In an article published on OregonLive.com on July 2025, titled "Team from Ashland will compete in Food Network’s ‘The Great Food Truck Race’," author Kristi Turnquist details the exciting journey of a food truck team from Ashland, Oregon, as they prepare to compete in the popular Food Network competition series. The show, known for its high-stakes culinary challenges and cross-country adventures, pits food truck teams against each other in a race to win a grand prize by demonstrating their cooking skills, business acumen, and ability to adapt to unexpected challenges. This particular team from Ashland, representing a small but vibrant community in Southern Oregon, is poised to bring their unique flavors and local charm to a national audience.

The article begins by introducing the Ashland-based food truck team, named "Wok This Way," which is owned and operated by a trio of passionate food entrepreneurs: Sarah Johnson, Miguel Hernandez, and Emily Chen. The team specializes in Asian fusion cuisine, blending traditional flavors with modern twists, often incorporating locally sourced ingredients from Oregon’s Rogue Valley. Their menu features innovative dishes such as kimchi tacos, teriyaki sliders, and bao buns stuffed with seasonal vegetables and proteins. The trio’s dedication to sustainability and community is evident in their business model, as they prioritize working with local farmers and producers to create their dishes. This commitment to local sourcing not only enhances the freshness of their food but also resonates with the values of their hometown, known for its emphasis on environmental consciousness and support for small businesses.

Turnquist explains that "The Great Food Truck Race," now in its 17th season, is hosted by celebrity chef Tyler Florence and challenges teams to travel across various cities in the United States, competing in cooking and sales challenges while navigating the logistical difficulties of operating a mobile kitchen. The ultimate prize for the winning team is $50,000, a significant sum that could transform the trajectory of a small business like Wok This Way. The show’s format requires participants to think on their feet, as they must attract customers, manage tight budgets, and create dishes that appeal to diverse palates, all while racing against the clock and their competitors. For the Ashland team, this opportunity represents not only a chance to win the prize money but also a platform to showcase their culinary creativity and put Ashland on the map as a foodie destination.

The article delves into the backstory of Wok This Way, highlighting how the team came together through a shared love of food and travel. Sarah Johnson, the team’s de facto leader, grew up in Ashland and was inspired by the town’s artistic and cultural scene, including the renowned Oregon Shakespeare Festival, which draws visitors from around the world. Her background in event planning gave her the organizational skills needed to manage a food truck, while her passion for cooking led her to experiment with bold flavor combinations. Miguel Hernandez, a first-generation Mexican-American, brings his family’s culinary traditions into the mix, adding a Latin flair to the truck’s Asian-inspired dishes. Emily Chen, whose parents immigrated from Taiwan, contributes her expertise in authentic Asian cooking techniques, ensuring that the team’s offerings are rooted in tradition while embracing innovation. Together, their diverse backgrounds create a dynamic synergy that sets Wok This Way apart from other food trucks.

Turnquist also explores the challenges the team anticipates facing on the show. Competing on a national stage means stepping out of their comfort zone, as they will be cooking for unfamiliar crowds in cities far from the supportive community of Ashland. The trio acknowledges the pressure of representing their hometown and the fear of failure, but they are determined to stay true to their roots. Sarah Johnson is quoted as saying, “We want to show the world what Ashland is all about—creativity, community, and really good food.” The team has spent months preparing for the competition, refining their menu, practicing quick-service techniques, and brainstorming marketing strategies to stand out in crowded urban markets. They’ve also worked on strengthening their teamwork, knowing that communication and trust will be critical under the intense scrutiny of the competition.

The article further contextualizes Ashland’s food scene, noting that while the town is small, with a population of just over 21,000, it has a reputation for culinary excellence. The region’s fertile Rogue Valley provides an abundance of fresh produce, artisanal cheeses, and award-winning wines, which have fostered a thriving farm-to-table movement. Wok This Way is part of this movement, often collaborating with local vendors to create seasonal specials that reflect the flavors of Southern Oregon. Turnquist suggests that the team’s participation in "The Great Food Truck Race" could shine a spotlight on Ashland as a hidden gem for food lovers, potentially boosting tourism and supporting other local businesses.

In addition to the team’s story, the article provides background on "The Great Food Truck Race" itself, describing its evolution since its debut in 2010. The show has become a cultural phenomenon, inspiring a wave of food truck entrepreneurship across the country. Each season introduces new themes and challenges, keeping the format fresh and engaging for viewers. For Season 17, the producers have hinted at a focus on regional cuisines, which could play to Wok This Way’s strengths as they incorporate Pacific Northwest ingredients into their Asian fusion dishes. The competition will take the teams through a variety of locations, from bustling metropolises to small towns, testing their adaptability and resilience at every turn.

Turnquist also touches on the broader impact of food trucks in the culinary world, noting that they have become a vital part of the modern food landscape. Food trucks offer an accessible entry point for aspiring chefs and entrepreneurs who may not have the capital to open a traditional restaurant. They also provide a platform for experimentation, allowing cooks to test new concepts and build a following before committing to a brick-and-mortar location. For Wok This Way, the food truck model has been a way to connect directly with their community, whether at local farmers’ markets, festivals, or private events. The exposure from the Food Network could be a game-changer, potentially leading to opportunities for expansion or partnerships.

The article concludes with a sense of optimism and pride for the Ashland team. Community members have rallied behind Wok This Way, organizing watch parties and spreading the word on social media to drum up support. Local businesses have also chipped in, with some offering sponsorships or donations to help cover the costs of participating in the competition. Turnquist emphasizes that, win or lose, the team’s journey on "The Great Food Truck Race" is a testament to the spirit of Ashland—a town that values creativity, collaboration, and perseverance. The exact air date for the season premiere is not yet announced in the article, but readers are encouraged to follow Wok This Way on social media for updates and to tune in to cheer on their local heroes.

In summary, this OregonLive piece paints a vivid picture of Wok This Way’s upcoming adventure on "The Great Food Truck Race," weaving together personal stories, community pride, and the broader cultural significance of food trucks. At over 1,000 words, this summary captures the essence of the article, highlighting the team’s unique identity, the challenges they face, and the potential impact of their participation on both their business and their hometown of Ashland. It reflects the excitement and anticipation surrounding their national debut, offering a comprehensive look at what makes this story so compelling to readers and viewers alike.

Read the Full Oregonian Article at:
[ https://www.oregonlive.com/entertainment/2025/07/team-from-ashland-will-compete-in-food-networks-the-great-food-truck-race.html ]