'If I say I like it, I like it' Fieri talks - what else? - food
Food Network star Guy Fieri spoke with the Daily Herald's Deborah Donovan during an appearance in Rolling Meadows Thursday.
Q. Why are young people into the Food Network these days?
A. It has to do with the culture. We're all getting back into food. Kids are creative, and they can express it with cooking. I think what it is people appreciate better food. They realize we can't eat anything we want. We have to eat in moderation. And they want to enjoy a better quality of food. It's chicken fried steak, but it's a great chicken fried steak.
Q. This isn't exactly health food you're selling here.
A. That gets misinterpreted. The funky joints of America are out there, and that doesn't mean they're not serving quality food or that it's not good for you. I'm known for my one-liners. I'll call them the finest and funkiest. Everything in moderation. I don't care what it is. If you eat too much sushi rice, it's not good for you.
Q. What is your favorite food?
A. Being of Italian descent, Italian is one of the big ones, but there's nothing I don't like. I'm not a big organ-meat fan. Otherwise, I'm getting into Middle Eastern food, Mexican, Chinese, Japanese. Fried food is my least favorite. Well, Buffalo wings and onion rings, but just once or twice a month.
Q. What happens if you don't like the food at a diner?
A. I've got a reputation. If I say I like it, I like it. There are places we haven't been able to air. We do a lot of research before we get there, so it happens seldom, but it does happen. We've visited 350 places and maybe 10 or 12 haven't made it.
Q. Tell us about the "Guy Fieri Roadshow."
A. I was doing a demonstration at a food and wine festival in South Beach (Florida). I'm a little bit of a wild guy - I know it's hard to tell. I was dressed and acted like this, my backup rocker look. My agents were there and they said, "What was that? It was out of control!" I said, "I'm sorry." And they said, "Can you do that again?" I can do that standing on my head. They said, "Let's take it across the country." We're doing 22 states in 30 days. When we hit the West Coast we're going to shoot a documentary on it for the Food Network.