Guy Fieri

Yeah, sure. So he came to me and said, you should do a hot rod show. You love hot rods. Let's do a hot rod show. I mean, I know enough to be dangerous, you know, about hot rods. I mean, I know just enough to get into the conversation where I bury myself. And so that was that. And so anyhow, the show, they say make a three-minute pitch. So all my buddies are like, you know, got to make the pitch.

Yeah, sure. So he came to me and said, you should do a hot rod show. You love hot rods. Let's do a hot rod show. I mean, I know enough to be dangerous, you know, about hot rods. I mean, I know just enough to get into the conversation where I bury myself. And so that was that. And so anyhow, the show, they say make a three-minute pitch. So all my buddies are like, you know, got to make the pitch.

Got to do the thing. Got to do the thing. Got to do the thing. And I avoided it any way I could. And to the point where it had expired, like the entry time had expired. So... My buddy named Mustard, we were on a barbecue team together. We did competition barbecue and all kinds of crazy shit. And he says, did you ever send that demo tape into the Food Network? And I said, no.

Got to do the thing. Got to do the thing. Got to do the thing. And I avoided it any way I could. And to the point where it had expired, like the entry time had expired. So... My buddy named Mustard, we were on a barbecue team together. We did competition barbecue and all kinds of crazy shit. And he says, did you ever send that demo tape into the Food Network? And I said, no.

Got to do the thing. Got to do the thing. Got to do the thing. And I avoided it any way I could. And to the point where it had expired, like the entry time had expired. So... My buddy named Mustard, we were on a barbecue team together. We did competition barbecue and all kinds of crazy shit. And he says, did you ever send that demo tape into the Food Network? And I said, no.

I just missed that window. And he goes, good, I thought you were going to say that. He says, because they opened it back up. There's another week. He says, let's go make that. I'm like, I don't want to do this. And he's like, don't be, you know, you always push every, you know, this is the truth. Because I push all my friends and like, open your own business. Go on that vacation. Have kids.

I just missed that window. And he goes, good, I thought you were going to say that. He says, because they opened it back up. There's another week. He says, let's go make that. I'm like, I don't want to do this. And he's like, don't be, you know, you always push every, you know, this is the truth. Because I push all my friends and like, open your own business. Go on that vacation. Have kids.

I just missed that window. And he goes, good, I thought you were going to say that. He says, because they opened it back up. There's another week. He says, let's go make that. I'm like, I don't want to do this. And he's like, don't be, you know, you always push every, you know, this is the truth. Because I push all my friends and like, open your own business. Go on that vacation. Have kids.

You know, I'm always the one that's kind of, you know, go live your best life. And so I kind of had to walk my talk. The last thing I wanted to do, Joe, honestly, is go on TV. Because I never went to culinary school. I've just been cooking through my career and what I did as a passion and living in France.

You know, I'm always the one that's kind of, you know, go live your best life. And so I kind of had to walk my talk. The last thing I wanted to do, Joe, honestly, is go on TV. Because I never went to culinary school. I've just been cooking through my career and what I did as a passion and living in France.

You know, I'm always the one that's kind of, you know, go live your best life. And so I kind of had to walk my talk. The last thing I wanted to do, Joe, honestly, is go on TV. Because I never went to culinary school. I've just been cooking through my career and what I did as a passion and living in France.

No. Is that unusual? I think it's probably 60-40.

No. Is that unusual? I think it's probably 60-40.

No. Is that unusual? I think it's probably 60-40.

That's a lot that don't, though. I could really be off on that. When I do diners, drive-ins, and dives, 70, 60% don't go. A lot of the mom and pops. And that doesn't mean that they don't learn. I mean, some of the best chefs I know haven't been to culinary school and just are super smart at learning and dig in.

That's a lot that don't, though. I could really be off on that. When I do diners, drive-ins, and dives, 70, 60% don't go. A lot of the mom and pops. And that doesn't mean that they don't learn. I mean, some of the best chefs I know haven't been to culinary school and just are super smart at learning and dig in.

That's a lot that don't, though. I could really be off on that. When I do diners, drive-ins, and dives, 70, 60% don't go. A lot of the mom and pops. And that doesn't mean that they don't learn. I mean, some of the best chefs I know haven't been to culinary school and just are super smart at learning and dig in.

A lot of education, a lot of research, a lot of trial and error, a lot of putting yourself out there. You've got to be willing to fail. I don't really think you'd be a good cook if you're not willing to fail. I mean, if you're just – if you stay in your lane so much longer.

A lot of education, a lot of research, a lot of trial and error, a lot of putting yourself out there. You've got to be willing to fail. I don't really think you'd be a good cook if you're not willing to fail. I mean, if you're just – if you stay in your lane so much longer.

A lot of education, a lot of research, a lot of trial and error, a lot of putting yourself out there. You've got to be willing to fail. I don't really think you'd be a good cook if you're not willing to fail. I mean, if you're just – if you stay in your lane so much longer.