Interview with Guy Fieri of Food Network Show

Host of The Ultimate Recipe Showdown Premieres Season 2 - January 4

Dec 17, 2008

Guy Fieri talked about Season two of The Ultimate Recipe Showdown which airs on January 4, 2009. 24 contestants will battle for national cooking fame on Food Network.

The Food Network is bringing Ultimate Recipe Showdown back for a second year. Guy Fieri (Diners, Drive-Ins & Diver; Guy’s Big Bite) will host the series as 24 contestant’s battle for national glory on the cooking show. The series features six categories, including Comfort Food, Burgers, Cakes, Hot and Spicy, Desserts and Hometown Favorites. Every week the judge will crown an ultimate winner. The inner receives $25,000 and the opportunity to have the recipe featured nationwide at T.G.I. Friday’s restaurants.

Guy Fieri was interviewed by Suite 101 about the upcoming show and his passion for the adventure of cooking. Guy is an energetic California guy, with spiky blond hair and a true enthusiasm for food and his series on Food Network.

Ultimate Recipe Showdown

Guy – “This second year is remarkable. There is a real in-depth view of the contestants. It’s not just about the food on the plate and how it’s presented. Producer Art Edwards really got more of a compelling background piece on the show contestant’s giving the show much more depth.”

Guy – “Most everyone can cook something. Doesn’t matter if it’s pasta, a burger, pizza or what not but everyone can cook that one special item. I think people could watch and connect because it’s All-American the show. I’m just a dude that got a shot and people just love that. I came from a show as a normal guy and the people on the show are normal people in the world of food.”

Q: There is really a diverse background of people on Ultimate Recipe Showdown. What kind of person does well on this competition?

Guy – “I’ve seen really good cooks and chefs do very poor on this show. The folks this year were a fantastic group and many of them had that one signature piece that just blew the judges away.”

Q: What about this show that you like doing compared to the other shows you host?

Guy – “People feel very strong about a cooking experience. I like to be the ambassador for home cooks and chefs. I’m the guy that gets to be the mayor of all of that.”Q If someone was watching the Ultimate Recipe Showdown, what else would you think they would need in order to make it on the show?

Guy - “I don’t know if they need to be a culinary expert. Some folks have more culinary talent than others. I think being cool under pressure is the best trait for a contestant to have. Maybe you are a one-trick pony with that bomb pasta dish but if you bring it, you will win.”

Cooking for the Troops in the Persian Gulf

Q: In 2007 you cooked for the troops in the Persian Gulf. What kind of dishes did you cook for the troops and how was it perceived over there?

Guy - “I am not at all pro-war. I am pro-soldier. But I went over to the Persian Gulf and met a lot of these people, father of three, and mother of four. The Navy takes such appreciation for culinary on their ships. A lot of stuff is frozen so they have to be very judicious of what they put on their ships. The morale of their stomach is very important to their sailors. They were having taco day or Mexican food. I come from Southern California and there were five kitchens on this ship and one of the things they made was comfort food. So I made them a little bit of some scratch gourmet macaroni and cheese. I’m going over to Iraq soon. Everyone is a food fan so I had a very nice warm response from everyone.”

How to Make the Ultimate Burger

Guy - “Well, the first thing I would have to say is really good meat. I think it makes the difference of a lifetime. I think over seasoning it can also be an issue. I think cooking the burger and messing with the burger is the biggest flaw. I think it’s always quality over quantity.”Cooking Advice for Holidays

Guy - “I’m such a weird one when it comes to Christmas. I made two gallons of gravy one year. I did a maple syrup brine turkey one year. It tasted just like ham. To me, it’s rolling it out and doing something different. I’m doing a 28-day aged prime rib this year. It’s drying out in my garage right now. I’ll cut it into two different roasts.”

Q: If someone was preparing their first holiday dinner what would you recommend?

Guy - “The best advice I could give would be this. Cook a couple of your staples. Some people think they have to roll out an elaborate menu because it’s a holiday event. The next thing to do is practice. A lot of people think they are going to be able to pull out their best with no practice. It just doesn’t work that way. Also tell everyone whose coming they have to bring something. That way you can concentrate on your item and you don’t have to do every item for the meal.T

”The Ultimate Recipe Showdown premieres on the Food Network on January 4, 2009.

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