Fieri cooks up a storm

Photo By Spc. Eric Liesse | Television's Food Network star Guy Fieri marks his territory at the autograph signing table during the Big Grill Event at Marine Hill, Aug. 19, 2008, saying "Off da hook in GTMO." The event, which Fieri lead and cooked for, was a free and massive cook-out, complete with pork tenderloin, barbeque chicken and corn on the cob. JTF Guantanamo conducts safe and humane care and custody of detained enemy combatants. The JTF conducts interrogation operations to collect strategic intelligence in support of the Global War on Terror and supports law enforcement and war crimes investigations. JTF Guantanamo is committed to the safety and security of American service members and civilians working inside its detention facilities.  

08.28.2008

Story by Pfc. Eric Liesse 

Joint Task Force Guantanamo Public Affairs

By Pfc. Eric Liesse
Joint Task Force Guantanamo Public Affairs

GUANTANAMO BAY, Cuba – Armed with energy and his signature passion for equal parts bold flavors and fun, television's Food Network star Guy Fieri cooked for and greeted Joint Task Force Guantanamo and Naval Station Troopers and civilians this week.

Fieri and his small entourage came for three days of events, including a cook-off competition, a large-scale grilling event and daily meet and greets. Fieri also toured the JTF and NAVSTA to get the full Gitmo experience.

"Food is a common denominator to all people," Fieri said. He added that's the reason he is able to do these things for the Troopers.

Monday, Fieri emceed and helped NAVSTA Commander Navy Capt. Mark Leary and NAVSTA Executive Officer Navy Cmdr. Sylvester Moore judge the Iron Chef BBQ Competition at the Tiki Bar. Three teams faced each other in a 45-minute cook off with four secret ingredients: coconut, plantain bananas, artichoke hearts and pork tenderloin. The teams included the Downtown Deli from the Navy Exchange's deli, the Gold Hill Iguanas from Gold Hill Galley, and Morale, Welfare and Recreation's Smokin' Gitmo.

The teams were judged on a point system in categories such as presentation, originality, dish difficulty and overall taste. At the end of the night, Fieri named MWR's Smokin' Gitmo as the winning team, but only by a 1.2 point margin. Second place went to the Gold Hill Iguanas, and third place went to the Downtown Deli.

In all, Fieri said he was impressed with the culinary talent of the contestants and the overall quality of their products.

Fieri headed up the Big Grill Event at Marine Hill Tuesday night. For the free grill-out, Fieri and his small crew cooked grills full of pork tenderloins, spicy barbeque chicken and wrapped corn on the cob, as well as rice and spice macaroni and cheese. Throughout the dinner, Fieri made his rounds in the crowd giving his profound thanks to all the troops.

The TV chef stressed the importance of focusing the effort on the heart of the dish, saying there should be "no difference" between cooking for a crowd or a family of four.

"If you're cooking to impress people, everything gets diluted," he said.

This trip was not Fieri's first overseas tour. In November 2007, he brought his full-flavored fun to troops in the Persian Gulf. When asked to come to Gitmo, Fieri said he jumped at the opportunity and he considered it his "responsibility" to help the troops any way he can.

"It's not the 'life on the line' situation; it's the life, family, jobs, everything," Fieri said of trooper's service. "I'm not pro-war by any means. I'm pro-Soldier."

Fieri also gave some tips for troopers here who have limited resources and kitchenware on how to make simple and healthy foods.

"Beans, pastas, they carry a lot of weight," he began. "Grind chickpeas into hummus because hummus can go anywhere and with anything."

Fieri also suggested things such as canned tuna on pita bread with some simple oils for flavor, or use Top Ramen noodles without the high-sodium flavor packet. Instead, use sauces such as extra virgin olive oil and red wine vinegar.

"Speak to the people indigenous to the area and ask them what they eat," Fieri said.

Although Fieri is the star of three Food Network programs as well as the owner of four – soon to be five – restaurants, he said there is little difference between operating the two enterprises.

"[They're both] a culmination of all people working together to generate a product," he said. Be it stage hands, cameramen and producers, or waiters, cooks and shift managers, all come together to "achieve a show or a dish."

Fieri, with his spiked, platinum-blond hair, black goatee and long shorts, lives boldly and makes sure that comes across in his food. Fieri hopes Troopers remember that in their cooking as well as their lives.

• Date Taken: 08.28.2008
• Date Posted: 09.04.2008 08:34
• Story ID: 23187