Guy Fieri

I just think that you get better chances to think about fighting, you know, think about things you've learned, all the education in martial arts and boxing and all these different perspectives that people take to to be in it. It's usually the one that has a pretty good, you know, narrow focus on something I really, really love. But then having that outside perspective. So for me as a chef.

I just think that you get better chances to think about fighting, you know, think about things you've learned, all the education in martial arts and boxing and all these different perspectives that people take to to be in it. It's usually the one that has a pretty good, you know, narrow focus on something I really, really love. But then having that outside perspective. So for me as a chef.

I just think that you get better chances to think about fighting, you know, think about things you've learned, all the education in martial arts and boxing and all these different perspectives that people take to to be in it. It's usually the one that has a pretty good, you know, narrow focus on something I really, really love. But then having that outside perspective. So for me as a chef.

having the ability to understand Indian food, you know, there's such a depth there that I'll never hit the bottom. You'll never touch all the opportunities that there are. But anyhow, so back to that, I made the demo tape and I made it so ridiculous that there's no way. There's just no way they were going to pick me. What did you do on the demo tape? Do you have it?

having the ability to understand Indian food, you know, there's such a depth there that I'll never hit the bottom. You'll never touch all the opportunities that there are. But anyhow, so back to that, I made the demo tape and I made it so ridiculous that there's no way. There's just no way they were going to pick me. What did you do on the demo tape? Do you have it?

having the ability to understand Indian food, you know, there's such a depth there that I'll never hit the bottom. You'll never touch all the opportunities that there are. But anyhow, so back to that, I made the demo tape and I made it so ridiculous that there's no way. There's just no way they were going to pick me. What did you do on the demo tape? Do you have it?

I think you can find it online.

I think you can find it online.

I think you can find it online.

God damn it, you set me up. I didn't set you up.

God damn it, you set me up. I didn't set you up.

God damn it, you set me up. I didn't set you up.

Welcome to Sonoma County, California, home of true wine country cuisine. Today I'm going to prepare a dish for you, not in fusion, but in con-fusion. I'm going to do a gorgonzola tofu sausage terrine that we served over a mildly poached ostrich egg. Now, since we're in the wine country, I'll be serving that on grape nuts and done with a delicious pickled herring mousse right on top.

Welcome to Sonoma County, California, home of true wine country cuisine. Today I'm going to prepare a dish for you, not in fusion, but in con-fusion. I'm going to do a gorgonzola tofu sausage terrine that we served over a mildly poached ostrich egg. Now, since we're in the wine country, I'll be serving that on grape nuts and done with a delicious pickled herring mousse right on top.

Welcome to Sonoma County, California, home of true wine country cuisine. Today I'm going to prepare a dish for you, not in fusion, but in con-fusion. I'm going to do a gorgonzola tofu sausage terrine that we served over a mildly poached ostrich egg. Now, since we're in the wine country, I'll be serving that on grape nuts and done with a delicious pickled herring mousse right on top.

Oh, I know, delicious. It sends shivers up my spine. No, seriously, folks, real food for real people. That's the idea. See, it's all getting messed up. People are trying to take everything off the shelf and jam it onto a plate, and that's not what it has to be. I learned how to cook out of survival.

Oh, I know, delicious. It sends shivers up my spine. No, seriously, folks, real food for real people. That's the idea. See, it's all getting messed up. People are trying to take everything off the shelf and jam it onto a plate, and that's not what it has to be. I learned how to cook out of survival.

Oh, I know, delicious. It sends shivers up my spine. No, seriously, folks, real food for real people. That's the idea. See, it's all getting messed up. People are trying to take everything off the shelf and jam it onto a plate, and that's not what it has to be. I learned how to cook out of survival.

My parents are going through this macrobiotic cooking in the late 70s, and I had enough bulgur and steamed fish to kill a kid. So the idea in our family was whoever made the dinner got to decide what it was going to be. And being of Italian descent... And pasta was always one of the keys.

My parents are going through this macrobiotic cooking in the late 70s, and I had enough bulgur and steamed fish to kill a kid. So the idea in our family was whoever made the dinner got to decide what it was going to be. And being of Italian descent... And pasta was always one of the keys.