Results from Prostart Competition

The National Restaurant Association announced today the winners of the eighth annual National ProStart Invitational, held April 24- 26, 2009 in San Diego, CA, among a field of more than 300 student competitors from 39 states, territories and districts.

The team from Herndon Career Center in Missouri took home first place in the culinary competition. Olathe North High School of Kansas earned second place honors, and Provo High School of Utah came in third place. In the culinary competition, teams prepared a starter, entrée and dessert within 60 minutes and were judged on categories including taste, presentation, safety, sanitation and teamwork.

First place culinary team from Herndon Career Center in Missouri

In the management competition, Bend High School in Oregon took top honors above second place Lorain County JVS of Ohio. The team from Carson High School in Nevada won third place. Teams demonstrated their knowledge of the restaurant and food service industry by competing in a case study – where competitors were tested on their communication skills and ability to apply their industry knowledge to practical situations – and in a question-and-answer “game show”-style event.

First place management team from Bend High School in Oregon

An ardent supporter of ProStart, Guy Fieri helped present the awards, $1.1 million in scholarships, to the winning teams at the Awards Ceremony on Sunday evening. Fieri is a three-term President of the Restaurant Association of the Redwood Empire and serves on the Board of Directors for the Educational Foundation of the California Restaurant Association.

(source)

[Hey, and look at how nice Guy looks in those khakis. Way to go! ~D]

"Top of the Class" premiered Saturday, December 5, 2009. Click here for future air dates and times.

Related Posts:
San Diego Prostart Culinary Competition
Fieri teams with Izard to support ProStart competition

Cinco de Mayo in San Diego

Guy Fieri, Sammy Hagar and the House of Blues in San Diego will combine their formidable resources to host a fun (age 21+) block party in the downtown area of San Diego, May 5, 2009.

Friends, that would be Cinco de Mayo.

I say,
One shot ... Hey! Mas Tequila
Two shots ... Hey! Que Veneno
Three shots ... Arriba! Mas Tequila!
Hey! Hey!

4:00 pm - 7:00 pm
Downtown San Diego
1055 5th Avenue
(619) 299-2583
Cost - $5.00

(source)

Making memories in Milwaukee, observations in Ohio

A trio of fans spotted Guy Fieri at the Brewers game in Milwaukee last night (4/27/09) -- club level seating -- and sent in this photo. Here's Fieri with Molly Dudek, Michelle Carpentier and Nikki Fifarek Gulczynski. By the way, score was Milwaukee Brewers 10 - Pittsburgh Pirates 5. (source)

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Guy Fieri was born in Columbus, Ohio, but grew up in California. He was in Columbus last week for Sysco Central Ohio's annual expo. (4/21/09), and said there's some truth to the rumor that one of his restaurant chains might expand into central Ohio -- but don't expect anything soon.

"We agreed that we're not going to open any new restaurants for at least 16 months." (source)

While in Ohio, Guy visited family and friends in Bay Village and was seen shopping at Heinen's. "One of the guys shopping with him asked if the store sold rock salt. (In April? Try Chagrin Falls.) Perhaps they were planning some homemade ice cream." (source)

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"A, o, way to go Ohio" ~The Pretenders

For a list of restaurants in Ohio, as see on Diners, Drive-ins and Dives, click here.

Sad times for a Triple D restaurant

*Update*

The PizzalChik episode is Barbequed, Baked and Brined.
For more information on Diners, Drive-ins and Dives, visit my episode guide.
To view all the Triple D restaurants Guy Fieri visited in the Boise, ID area, click here.

PizzalChik, a restaurant in Boise, ID, was visited by Guy Fieri for Diners, Drive-Ins and Dives just this past March. The air date for this episode has not yet been announced.


Co-owner of PizzalChik, Judy Breakell, had been hospitalized for complications from breast cancer and lost her fight last Friday.

Patrons of the restaurant will remember Judy Breakell for her desserts, including key lime cheesecake. And she will also be remembered as a hard-working mother of four who home schooled her children while putting in 50-hour weeks at the restaurant, said her husband, Brad Breakell. "She was incredibly courageous and versatile," he said.

Breakell, 42, died Friday. An account has been opened at Banner Bank to help defray medical costs the family has incurred. Donations can be made at any branch.

(source)

For more on the Judy Breakell Memorial Fund, click here.

San Diego Prostart Culinary Competition

Chef Bob Buccino's High School Culinary Team are payed a visit by Guy Fieri during the culinary competition held on April 25, 2009 in San Diego at the Town and Country Resort. Guy interviews team leader Brittany Watson about the team's menu as she prepares the whip cream for the dessert.

[the video is only 7 seconds long. ~D]

UNLV Interview from the Way Back Machine

[This interview was done about 8 months ago - dated Fall 2008, but I think it was nicely done. ~D]

Photos by Geri K.

Of all the adjectives used to describe celebrity chef and UNLV alumnus Guy Fieri, “modest” is usually not one of them. That’s not to say that he’s arrogant (quite the contrary, actually), but he does have a certain élan that comes across both on his Food Network television shows and in his eclectic cooking style.

In reality, he’s a humble, self-effacing guy, someone who is more apt to attribute his success to good luck than to great skill—though he seems to possess both in abundance. “It’s funny to think that my career has experienced this meteoric rise in the past couple years,” Fieri told a group of hotel college students. “I was just this guy who liked to cook. I worked in the kitchen seven days a week. It’s who I am. Now people are paying me to talk to high school kids. It’s weird.”

He spoke with UNLV students about what it takes to run a successful restaurant business. “You’ve got to really want it,” he told the class. “But the really exciting thing is that it’s yours to lose. It may sound cliché, but whatever you want to be today, you can be.”

Let’s face it, Guy’s personality may have helped him open a few doors, but it certainly can’t account for all his success. After all, you can’t be the star of three separate shows on the Food Network, the co-owner of five popular restaurants, a soon-to-be author and the father of two young boys without putting in the requisite hard work and dedication. And if that lineup’s not daunting enough, he’s also recently established his own foundation: The Guy Fieri Foundation for Mentoring and Imagination.

“I really don’t believe that we have enough imagination in this world,” Fieri says. “It seems like we don’t even have to think at all anymore because we can just do it on a computer or a video game.”

The concept is patently Guy Fieri: bold, ambitious, a little quirky, and right on the money. It’s a combination that seems to work for him, both in the kitchen and out.

“I’ve got a lot of crazy concepts up my sleeve,” he says. Fieri’s flair for fusing seemingly disparate flavors may be part personality, part good business sense. He believes limiting yourself to one specific component of the culinary profession is an outdated approach.

Brick in the Wall Bird with Salsa Verde

“It’s not enough anymore to be a great Italian chef, or sushi chef, or to make the greatest biscuits in the world, or whatever,” Fieri said. “If you want to be in this business—if you want to be great in this business—you have to fortify yourself in all aspects of the industry.”

Underneath it all, though, Fieri is still just a chef at heart. Pleasing others through his art is the thing that has always inspired him, from his earliest days selling pretzels from a three-wheeled bicycle (at the age of ten) to his growing restaurant empire today.

“All the TV stuff is great, and the money certainly isn’t bad. But my truest love is food and making people happy,” Fieri said. “It’s what I enjoy most.”

(source @ pp. 19 - 21)

Pizza, Pizza! (GI0601H) with video

Guy's Big Bite - Pizza, Plzza! - Aired: 4/26/09

Fire up the ovens, it's pizza night at Guy Fieri's house! Not one but two flavor-packed pizzas hit the table tonight, with a bold, refreshing salad that never fails to please.

Le Hog Pizza - recipe


S'more Pizza, Not Just for Kids - dessert recipe



Spicy Agave Wave - cocktail recipe


Keywords:
pizza dough, Meatballs, bacon, Canadian bacon, ham, almonds, marshmallows, dark chocolate, tequila blanco, agave nectar

Related Post:
Grinders - website - Off the Hook Specials

Related Guy Fieri Recipes:
Main dishes with pork
Desserts
Cocktails with tequila

-> more on Guy's Big Bite <-

Summertini, benefiting CHEFS in San Francisco

Guy Fieri invites you to Summertini, an event benefiting CHEFS - Conquering Homelessness through Employment in Food Services.

Friday, June 19, 2009
6:00 - 9:00 pm
San Francisco, CA



Tickets: $75 - $100
www.summertini.org

Interview with Guy Fieri at UNLVino

(source)

Guy's Big Bite season six premiers on Sunday

This Sunday is the sixth-season premiere of Guy Fieri's cooking show Guy's Big Bite. The premier is Sunday morning, April 26, with a rebroadcast on Monday, May 4, in the afternoon.

Fire up the ovens, it's pizza night at Guy's house! Not one but two flavor-packed pizzas hit the table tonight, with a bold, refreshing salad that never fails to please. - FoodNetwork.com

The episode is "Pizza, Plzza!" with a guest from Kansas City, Stretch, who owns Grinders, featured in Season 2 of Diners, Drive-ins and Dives.