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Updated: May 24 2021, 15:29 ET
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A COUPLE who fell in love at a pizza eating competition are now planning to travel the world so they can scoff the biggest food challenges, which are up to 10,000 calories a meal.
Katina DeJarnett, 29, and Randy Santel, 34, met through competitive eating where food fanatics have to gobble their way through massive meals in a time limit.
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Randy Santel and Katina DeJarnett taking on a 4ft-long Philly Cheesesteak that weighed one stone, in Springhill, FloridaCredit: Randy Santel/Facebook
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The competitive eaters shared their first kiss shortly after this giant pizza challengeCredit: Randy Santel/Youtube
Last year, they partnered up for a 10-day eating tour of Alaska and it seems more than extremely calorific food challenges were on the menu.
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A professional eater is coming to Sioux Falls to take on a local food challenge.
Randy Santel, an accomplished competition eater with millions of followers on social media, is taking on the Gorilla Dumpster Challenge at Urban Chislic, according to his website.
The challenge consists of 100 ounces of beef, lamb, chicken and pork chislic over kettle chips; a double order of cheese curds; a double order of fries and eight sauces.
No one has ever successfully completed the challenge on their own, Urban Chislic co-owner Hong Phrommany said.
The event is set for 6 p.m. on May 10 at the restaurant located near 85th Street and Minnesota Avenue. Santel has won over 974 food challenges in all 50 states and 37 countries. He s also married to a professional eater.
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Florida Foodie: Professional eaters Randy Santel and Katina DeJarnett take on Florida’s food challenges
Couple has more than a million online followers between them
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Scarfing down five 10-ounce burgers along with seven sides in less than an hour may sound like a good time or torture depending on your perspective, but for Randy Santel and Katina DeJarnett, it’s their job.
The couple call themselves “professional eaters.” They make a living from touring around the country and filming themselves devouring massive food challenges at restaurants along the way, then posting the results online.
“It was something that I was watching and so I figured that there might be a pretty big market for that,” DeJarnett said.
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