Guy Fieri Quotes
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Who does anything for 10 years? Isn't that a crazy number? We used to be a lot more steadfast in our ways. You know? Now, things change so quickly.
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The thing I have to be willing to do is work - I think I'm the one that is going to actually copyright the term "25/8." You ever hear of the term "25/8?" It's the cousin of "24/7." I have to go "25/8."
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If you slow it down, eat in courses, your body, mind, stomach will catch up with this full feeling and you won't eat as much.
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Preparing food is one of life's great joys, but a lot of times, parents ask their kids if they want to cook with them and then tell them to go peel a bag of potatoes. That's not cooking - that's working!
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I think we need to pay attention to what we're doing to our planet and what we're putting in our bodies.
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I try to improve upon myself every day, and I try to make sure that I spend more time not doing things that I think I need to be doing.
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If we called it aioli, does that make it sexier? It's aioli. I called it Donkey Sauce because you have to make fun of it.
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My biggest hero in the whole world was my dad.
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Cooking is like snow skiing: If you don't fall at least 10 times, then you're not skiing hard enough.
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I really felt that I had accomplished my goals in life. My first passion has always been to be a restaurateur, a good husband and father, and to provide for my family.
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I know how lucky I am. I never take it for granted. In this country [USA], anything can happen - anybody can be what they want to be. All I ever wanted was to be a good husband and father, a good chef, and to have my own restaurant. And the celebrity was never expected. Wouldn't have even dared dream of it. And here I am. So anyone's dreams can come true. And I'm very, very grateful for everything that's come my way. I thank everyone who enjoys what I do.
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What I believe in is that you have to invest in your security of what's important to you, and we have to recognize the men and women in the military and the commitment that it takes to keep our country safe.
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What is your instigation? You have nothing else to fucking worry about than if I have bleached hair or not? I mean, fuck.
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I always say that environment always affects the food.
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I'm a five-seasons griller! Did you know I added a new season? Living in Cali, I'm cooking in the yard all the time. I don't care what the weather is like. My hair is impervious to any kind of dampness, so I don't have too much to worry about.
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My stay-married secret would probably be exercising good communication, not when you have to but all the time. I think if you do that, you kinda just cleanse the situations, so there's not build up. I think that's probably the best way to do it.
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Take all that energy and go work at the food bank, would ya?
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You can only get down with Flavortown if you believe in Flavortown.
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If we all took a little more time to get to know people, I think it would change the whole temperament of the world.
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It's never too late to get good at something.
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It's always good to go over the recipe beforehand, so you can easily think of the next thing that needs to be done.
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I'm not into negative energy. I don't give a shit who did what wrong. It's not my fucking problem. And if I do something wrong, I'll answer to what I do wrong.
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If you're cooking and not making mistakes, you're not playing outside your safety zone. I don't expect it all to be good. I have fat dogs because I scrap that stuff out the back door.
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I'm just a regular guy.