Guy Fieri

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.

I went and studied in France and then came back and got my degree at the University of Nevada, Las Vegas in restaurant administration. I've been a district manager in Los Angeles and moved up here to Northern California to open up three different concept restaurants. What I'd like to talk to you about and what I think I could do as a Food Network host is teach people about real food, real people.

I went and studied in France and then came back and got my degree at the University of Nevada, Las Vegas in restaurant administration. I've been a district manager in Los Angeles and moved up here to Northern California to open up three different concept restaurants. What I'd like to talk to you about and what I think I could do as a Food Network host is teach people about real food, real people.

I went and studied in France and then came back and got my degree at the University of Nevada, Las Vegas in restaurant administration. I've been a district manager in Los Angeles and moved up here to Northern California to open up three different concept restaurants. What I'd like to talk to you about and what I think I could do as a Food Network host is teach people about real food, real people.

Get it to the basics. Great product, great equipment, great ideas. See, anybody can read a cookbook. Anybody can come up with a simple idea. But the idea is bringing it to the table. I take people's imaginations and put them on the plate. Let me show you one of my favorites. I was on my way back from Houston where I was down there learning about Southern-style barbecue.

Get it to the basics. Great product, great equipment, great ideas. See, anybody can read a cookbook. Anybody can come up with a simple idea. But the idea is bringing it to the table. I take people's imaginations and put them on the plate. Let me show you one of my favorites. I was on my way back from Houston where I was down there learning about Southern-style barbecue.

Get it to the basics. Great product, great equipment, great ideas. See, anybody can read a cookbook. Anybody can come up with a simple idea. But the idea is bringing it to the table. I take people's imaginations and put them on the plate. Let me show you one of my favorites. I was on my way back from Houston where I was down there learning about Southern-style barbecue.

And I came up with this idea about how to take Southern-style barbecue and mix it into Japanese cooking. See, in Japanese, sushi does not mean raw fish. And that's what people think it does. It means seasoned rice. So I take a little bit of seasoned rice, a little bit of smoked pork butt, and we put this together here.

And I came up with this idea about how to take Southern-style barbecue and mix it into Japanese cooking. See, in Japanese, sushi does not mean raw fish. And that's what people think it does. It means seasoned rice. So I take a little bit of seasoned rice, a little bit of smoked pork butt, and we put this together here.

And I came up with this idea about how to take Southern-style barbecue and mix it into Japanese cooking. See, in Japanese, sushi does not mean raw fish. And that's what people think it does. It means seasoned rice. So I take a little bit of seasoned rice, a little bit of smoked pork butt, and we put this together here.

in a dish with a little of our American favorite, French fries, and mix this together with a little bit of the California favorite, some avocado. And I came up with this idea, and as I was doing this, a buddy came around the corner and he says, Guido, what are you doing? He says, you can't put that into rice. You can't make sushi out of barbecue. What are you doing, you jackass?

in a dish with a little of our American favorite, French fries, and mix this together with a little bit of the California favorite, some avocado. And I came up with this idea, and as I was doing this, a buddy came around the corner and he says, Guido, what are you doing? He says, you can't put that into rice. You can't make sushi out of barbecue. What are you doing, you jackass?

in a dish with a little of our American favorite, French fries, and mix this together with a little bit of the California favorite, some avocado. And I came up with this idea, and as I was doing this, a buddy came around the corner and he says, Guido, what are you doing? He says, you can't put that into rice. You can't make sushi out of barbecue. What are you doing, you jackass?

And that's what this dish is called. It's actually called the Jackass Roll. So we mix it up, we serve it over. The idea about cooking is not just about great food. It's about putting all the pieces. Do you have a sharp knife? Do you understand sanitation? Do you know where to get it from? And do you know how to tie all the components together?

And that's what this dish is called. It's actually called the Jackass Roll. So we mix it up, we serve it over. The idea about cooking is not just about great food. It's about putting all the pieces. Do you have a sharp knife? Do you understand sanitation? Do you know where to get it from? And do you know how to tie all the components together?

And that's what this dish is called. It's actually called the Jackass Roll. So we mix it up, we serve it over. The idea about cooking is not just about great food. It's about putting all the pieces. Do you have a sharp knife? Do you understand sanitation? Do you know where to get it from? And do you know how to tie all the components together?

You see, my idea about it is there's so much more to teach. As a restaurateur, people ask me all the time, how do you do it? I can take the restaurant and bring it to the home, and I think that would be something that would be sellable. My name's Guy Fieri. My friends call me Guido. You can now consider me your friend.

You see, my idea about it is there's so much more to teach. As a restaurateur, people ask me all the time, how do you do it? I can take the restaurant and bring it to the home, and I think that would be something that would be sellable. My name's Guy Fieri. My friends call me Guido. You can now consider me your friend.

You see, my idea about it is there's so much more to teach. As a restaurateur, people ask me all the time, how do you do it? I can take the restaurant and bring it to the home, and I think that would be something that would be sellable. My name's Guy Fieri. My friends call me Guido. You can now consider me your friend.

I was taking it seriously. I wasn't taking it seriously. Yeah. The whole beginning line was such cool.