![]() “They came in January, I got to meet Guy Fieri, and we had a ball shooting the show. I was like, ‘Ma’am, do you know how long I’ve been praying for a national shot?’ ” Not that Lou was anxious, but he did say, “They told me they’d be back in two weeks - it seemed like two years.” They were coming to town to do a story on Memphis-style barbecue and whenever they go on location, they look to see what else is hot in the area.” When he first got the call that Fieri would be coming, he responded: “Yeah, right.” Asking how they found out about him, he said they had scoured the Internet and Uncle Lou’s kept coming up so they decided to give it a try.”All our online reviews were positive, so they decided to give us a call. I had another restaurant that didn’t make it, and I swore off the food industry for the rest of my life, till a good friend of mine said, ‘Lou, I want you to go down on Millbranch and check out this building.’ I said, ‘I don’t want another restaurant’, but he said, ‘Just go look at it.’ So I went to look at it and decided to open Uncle Lou’s Fried Chicken.“The happiest day here was when we got a call from the Food Network people. I had a recipe and an idea, but no business savvy at all. You’ll be all right.’ I opened my first restaurant, Catfish Express, in 1985 when I was 26 years old. Believe me, I made a lot of mistakes in the beginning, but she said, ‘You’ll get it. I’m not a cookbook cook I’m a mama’s cook. I liked cooking anyway, and my Mom taught me a lot of little stuff right there in her kitchen. ![]() “When I was growing up, my Mom was going to school full-time and working part-time, so it was my job to feed my two little brothers. ![]()
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