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Sneak Peek At Guy Fieri's 'Restaurant Hustle' Documentary

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Sneak Peek At Guy Fieri's 'Restaurant Hustle' Documentary

Celebrity chef Guy Fieri co-directed an upcoming documentary that offers a raw look at how four restaurant owners navigated through the difficulties and challenges of the COVID-19 pandemic.

The Food Network documentary titled "Restaurant Hustle 2020: All On The Line" will air nationally on Sunday, Dec. 27 at 9 p.m. ET.

The Documentary: Benzinga obtained an advanced screener of the 90-minute documentary hosted by Fieri.

Among Fieri's most visible roles over the years is the host of Food Network's "Diners, Drive-Ins and Dives." He visits local restaurants all across the U.S. to sample their food and interact with small business owners that would otherwise never have a national spotlight.

Countless fan-made websites are dedicated to mapping all the restaurant locations and thousands of people take road trips to visit a restaurant they saw on TV in a city they would have never otherwise travelled to. So when the pandemic hit, Fieri and his millions of fans felt the devastating blow to the beloved food industry.

His documentary follows four chefs that are familiar to Food Network audiences documenting their early challenges in dealing with the pandemic and their struggles to keep their businesses running. The four chefs are Maneet Chauhan, Antonia Lofaso, Christian Petroni and Marcus Samuelsson.

Related Link: Dave Portnoy Launches Barstool Fund To Raise Money For Small Businesses Hurt By Pandemic Shutdown

Fieri: 'I'm Mad' The early days of the COVID-19 pandemic had Fieri thinking at the same time there is "no way" the restaurant industry will grind to a halt and "this is going to be worse than we can ever imagine."

"I was mad," he said. "I'm still mad. This is terrible."

The pandemic and forced shutdown of indoor dining resulted in "wrecked lives" and "wrecked families," he said. Almost overnight, thousands of restaurants were forced to close. This resulted in millions of people in the food industry losing their jobs

Fieri said it was important to raise as much money as possible to help restaurant workers out, but the restaurant industry and the history books need to see first-hand what really went on behind the scenes.

"I said I need the good, the bad, the ugly," Fieri added. "I need you to keep that camera rolling."

 

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