Before Guy Fieri ever wrapped his mouth around the smoked-wing nachos or Nashville hot fried chicken he regularly nibbles on TV, he had to navigate the twists of the pretzel business.
When he was around ten years old, Fieri’s parents took him on a ski trip, and would essentially let him wander as he saw fit for most of the day.
He would eat a big pretzel for lunch. “Have you ever had them?” he recalls asking his parents. “They are steamed. They’ve got salt on them.” He had never been to New York and “I never knew what a pretzel was.
I thought a pretzel was crunchy,” he says in a recent interview outside a cluster of very busy Food Network kitchens in New York. “My dad says, ‘If you’re such a fan of these pretzels, why don’t you own a
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