One of the biggest things is to see kids involved in cooking so much. When I got on [Food Network] 12 years ago, the first thing I said was, "I want a kid's cooking show," and they told me, "Come on now," I said, "I am not kidding." I have kids. I said, "I'm telling you, kids love to cook." I run into these people, fans of Triple D, and no one was really embracing that. Now look at major networks are doing it. Boy, I'm telling you -- it's such a wonderful opportunistic, open-minded [time]. It's blooming. It's like springtime of the food world all coming together right now. And it's only gonna get better, man. It's only gonna get more farm-to-table, and more down to earth, and more available.
How do you reckon with the promotion of healthy eating and your personal brand, known for a certain type of comfort food? Donkey Sauce is a pillar of your business and isn't great for you.
Fieri: You're stereotyping it. If we called it aioli, does that make it sexier? It's aioli. This goes back to that exact comment that I said in the beginning: it's about moderation. I called it Donkey Sauce because you have to make fun of it. It's a quintessential ingredient in so many aspects of food, yet probably not the most beneficial except for flavor, probably the least beneficial, but it does have its place. All food has its place. Pepperoni pizza has its place. Pastries have their place. Croissants have their place. The thing is picking when, where, how, what, and why you eat them. I think if you are going to eat a croissant, you should eat a really great one. I don't know that you should eat the one that came packaged that was made three weeks ago in Schenectady and shipped in a box to your store in California.