There’s one in seemingly every family: That guy or gal who’s known unofficially as the “chef” and is constantly called upon to bake relatives’ birthday cakes, cater impromptu gatherings, host holiday suppers and bring the featured recipe to a potluck. They’re passionate about spending time in the kitchen, look forward to experimenting with new recipes, flavors and ingredients, and they’re unapologetic Food Network fanatics. If this sounds like you, then Food Network wants to hear from you.
The network is currently casting for a brand-new upcoming series that will show off the cooking chops of amateur chefs from around the country. But to be successful on the new show, it won’t be enough to simply follow a recipe. Home cooks must work alongside favorite Food Network stars, and together these regional teams will face off against one another in a series of fierce culinary competitions. At the end of the contest, a single amateur chef will ultimately be named America’s best home cook, earning coast-to-coast bragging rights and a generous cash prize.
There’s no doubt that Guy Fieri is a larger-than-life personality who can cook big and bold, flavorful food to match. Since winning Food Network Star, he’s been a fixture on TV, bringing his off-the-hook brand with his shows Guy’s Big Bite, Diners, Drive-Ins and Dives, and now Guy’s Grocery Games, premiering on Sun., Oct. 20 at 8pm/7c. But how well do you know Guy? For one, he didn’t always have blond hair and a goatee. But his passion for food grew with him from an early age. It’s because of it that he ended up a successful restaurateur and cooking show host. Take the quiz below to find out how much you actually know about Guy.
Test Your Knowledge: Guy Fieri
Think you know everything about Guy Fieri? Take this quiz to find out how well you know the Food Network star.
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What was Guy's first Food Network show?
Guy's Big Bite
Diners, Drive-Ins and Dives
Guy's Road Show
Guy Off the Hook
Ultimate Recipe Showdown
The first restaurant Guy opened is called:
Guy's American Kitchen and Bar
Guy's Trattoria and Pasta Bar
When he was a kid, Guy ran a food cart selling:
Which season of Food Network Star did Guy win?
Which car does Guy drive on his show Diners, Drive-Ins and Dives?
Which one of the following does Guy collect almost always in the color yellow?
Which of the following is not one of Guy's sayings?
Real deal Holyfield
On like Donkey Kong
Love, peace and taco grease
That's off the hook
Guy's study abroad experience in ______ inspired him to begin a culinary career.
Guy's favorite food is:
Spaghetti and meatballs
With which other Food Network personality does Guy host a competition cooking show?
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Some weeks on Alton’s After-Show the focus of Alton’s chat with the judge revolves primarily around the finalists’ abilities — or inabilities — to cook within the confines of Cutthroat Kitchen, particularly the sabotages. But other times it’s the sabotages themselves that dominate the conversation, almost too shocking or simply laughable for the judges to believe. That was the case this week as Alton revealed to returning judge Jet Tila the roster of culinary interferences to befall the chefs.
Perhaps most appalling to Jet was the ingredient swap-out in Round 2, when the competitors were tasked with preparing a dish of sausage and peppers. Instead of being able to cook with everyday salt, pepper, spices and herbs, the contestant to receive this sabotage would be forced to use jelly beans flavored with tastes like habanero, wasabi, buttered popcorn and bacon. “That’s genius,” Jet admitted after a hearty laugh, before wincing at the thought of incorporating such oddball flavors into a dish. “I would have bid the farm and torpedoed somebody.” He soon realized how the unlucky chef to receive this sabotage ultimately offered a too-sweet plate of sausage and peppers. “The sweet … sticky sweet — it worked,” Jet said, reflecting on the contest. “I almost felt bad offering it. Almost,” Alton told him later.
The Chopped Dinner Challenge is a new series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!
On this week’s Chopped: Extreme Halloween episode, the competitors found collard greens in their entree round baskets. Luckily we’re not asking you to cook with the rest of the basket ingredients: gummy skulls, sweetbreads and dehydrated weaver ant eggs. The competitors tried to incorporate the collard greens into their dishes, but some were more successful than others. With this recipe for Spaghetti with Sauteed Collards and Bacon, it’s easy to see that the collard greens don’t get lost at all; instead the underappreciated vegetable turns into a star after a little sauteing. You might never want to enjoy your greens any other way!
While many Choppedbaskets may include a few common ingredients and just one oddball product, this week’s Halloween-themed episode featured baskets filled with extra-spooky offerings and downright ghoulish goods. Judges Alex, Chris and Marc took their places in the kitchen for an After Hours competition,
and they faced the challenge of cooking with an appetizer basket made up of eels, congealed pig’s blood, candy bats and potato crisps.
Instead of letting the strangeness of these ingredients get the better of them, the judges went back to what they know and the cooking styles with which they’re most familiar in order to turn out classic plates — as classic as they could be with pig’s blood and eel, after all. Potatoes are well within Marc’s comfort zone, so he was quick to feature them prominently in his offering. “So we’re going to have some potatoes — that is a shock, coming from Marc Murphy,” Ted joked with the judge, who featured a casserole-like offering studded with pig’s blood.
This weekend, sit down at the table for some delicious comforting food with Ree and Amy on Saturday morning. Ree is cooking up a feast of his-and-hers pizzas for her family. Afterward, Amy is inspired by North Dakota’s immigrant population when creating her menu featuring Icelandic, African and Asian influences. On Sunday morning, it’s the premiere of Rachael Ray’s Week in a Day. Tune in for her week’s worth of comfort food recipes.
On Sunday night, watch a special Annie-themed Cupcake Wars as the bakers compete to have their creations featured at the musical’s opening party. On Sunday night, it’s an Extreme Halloween episode of Chopped. Watch as chefs cook with some dreaded ingredients. Then, on the premiere of Halloween Wars, four teams compete to make their best interpretations of a zombie prom. Finally, tune in for culinary sabotage on a new episode of Cutthroat Kitchen.
On tonight’s Chef Wanted, the owner of Cité, a restaurant on the top of the Lake Point Tower in downtown Chicago, needed a new executive chef to replace the preceding chef of 30 years, who was retiring. Owner Evangeline Gouletas and general manager Sami Mikhail were looking for someone who could innovate their outdated menu to bring in a new generation of diners. Anne Burrell had four candidates for the job opportunity, but only one was offered the position. FN Dish has the exclusive interview with the winning chef.
On this past Sunday’s finale of The Great Food Truck Race, the three remaining teams rolled into Maryland for a crabbing adventure in the bay. In a surprise turn of events, one team was eliminated right on the spot, just before Tyler sent the final two teams to Arlington, Va. The last day of selling took place in the nation’s capital, where securing street-side locations and generating a crowd wasn’t so easy. But you can’t blame the locals — with so many restaurant options to choose from, it’s hard to be the new kids on the block.
Washington, D.C., has a lot going for it food-wise, and even though it doesn’t have a famous dish associated with it like New York City or Chicago, it has eateries with international flair and ones that have been around for decades, serving classic dishes that draw both locals and tourists. FN Dish has rounded up a sampling of the restaurants from Food Network’s On the Road guide. Check them out below.
In a Food Trucks first, three teams competed in the finale, which began in Chicago. But in a surprise elimination, one team was sent packing halfway through the final leg of the race. After just getting by in the bottom more than once, Philly’s Finest Sambonis made it to the top three by the skin of their teeth. But then after a Truck Stop challenge based on taste in Maryland, the luck finally ran out: The team wouldn’t be making it to the final two cities of Annapolis, Md., and Washington, D.C. FN Dish has the exclusive interview with the guys of Philly’s Finest Sambonis.
Rachael vs. Guy: Celebrity Cook-Off returns for Season 3 with all-new celebrities and challenges on Monday, Jan. 6 at 9pm/8c. And this time the show is back in New York City. The new roster of stars, including actors, athletes, comedians and musicians, will be split into two teams and coached by mentors Rachael Ray or Guy Fieri and will then compete in cooking challenges in an effort to win a cash donation to their favorite charity. The winner will also gain bragging rights as the RvG Champion and join the ranks of past season winners Lou Diamond Phillips and Dean McDermott.