This Interview Proves Guy Fieri Is Actually an Angel Sent from Flavortown
As the face of the Food Network for more than a decade, Guy Fieri tends to garner attention everywhere he goes. But this past July and August he very quietly stepped up to the grill, cooking for thousands of first responders and evacuees in the wake of the Carr fire in Northern California.
“We have the skill of feeding people, and at a certain point, it’s the most important thing that there is,” Guy Fieri says in a recent interview with Food Beast.
“It’s sad to see a tragedy like that happen, but it’s beautiful to see what a great country we come from and how much our neighbors and community members step up,” Fieri says in the interview, which covered his new fried chicken tenders concept, Chicken Guy!, his legacy with the Food Network, and more.
Fieri was in Napa Valley when the Carr Fire, which became the seventh most destructive fire in California’s history, began. He drove up to Redding with his son and friends to cook with the disaster aid organization Operation BBQ Relief and José Andrés’ nonprofit, World Central Kitchen, providing more than 1,000 meals twice a day to those in need.
“We had a real hodgepodge of people coming together to feed people in need,” Fieri says. “Not just the firefighters, people in the rescue shelters that just had peanut butter and jelly sandwiches. That was just about taking care of my brothers and sisters, and helping folks.”
It’s not the first time Fieri has helped out in a natural disaster and it won’t be the last. Fieri cooked at an evacuation center in Santa Rosa last October when he and his family were evacuated from their home as fires approached, and following Hurricane Maria he donated food to Andrés’ and World Central Kitchen’s work in Puerto Rico.
“José and I talk on a regular basis about how we’re going to continue to act and continue to support and help those in need,” Fieri says.
Read the full interview: Guy Fieri Shares Some Heartwarming Stories From Feeding Carr Fire Victims And Firefighters from Food Beast