On a crisp autumn morning in New York City, the bustling halls of Lincoln High School in Brooklyn buzzed with an unusual energy. Students in the culinary arts program whispered excitedly, their aprons tied and cutting boards at the ready. The reason for the buzz? Steve Doocy, the beloved co-host of Fox & Friends, had made a surprise appearance at their school as part of a charity initiative to inspire young chefs. What unfolded over the next few hours was a masterclass in cooking, storytelling, and community spirit that left the students—and the school—forever changed.
Doocy, known for his warm on-screen presence and bestselling cookbooks like The Happy Cookbook and The Simply Happy Cookbook, wasn’t just there to sign books or pose for selfies. He rolled up his sleeves, donned an apron, and took over the school’s modest culinary classroom to teach the students how to make a dish that no one in the room had ever heard of: “Phở kiểu Doocy,” or “Doocy-Style Phở.” This wasn’t your traditional Vietnamese phở, the fragrant noodle soup beloved worldwide. Instead, it was a unique, Americanized twist on the classic, born from a family recipe that Doocy had perfected over decades in his New Jersey kitchen.
The charity event was organized by the Food Education Fund, a New York-based nonprofit dedicated to empowering low-income students of color through hands-on culinary experiences. Lincoln High School, one of the ten schools partnered with the organization, was chosen for Doocy’s visit due to its vibrant culinary arts program and diverse student body. The goal was simple: inspire the next generation of chefs while raising funds for culinary scholarships. But Doocy, ever the showman, had a surprise up his sleeve that turned the event into something far more memorable.
As the class began, Doocy stood at the front of the room, his trademark grin lighting up the space. “Alright, folks, forget everything you know about phở,” he said, holding up a bundle of fresh herbs. “Today, we’re making Phở kiểu Doocy—a recipe my family’s been tweaking since I was a kid. It’s got a little bit of Kansas, a little bit of New Jersey, and a whole lot of heart.” The students, ranging from shy freshmen to confident seniors, leaned in, curious about this mysterious dish.
The recipe, as Doocy explained, was a fusion of his Midwestern roots and his wife Kathy’s knack for bold flavors. Traditional phở relies on a slow-simmered beef broth, rice noodles, and a delicate balance of spices like star anise and cinnamon. Doocy’s version, however, took a creative detour. The broth was enriched with a touch of smoked paprika—a nod to his Kansas barbecue heritage—and a splash of apple cider vinegar for a subtle tang. Instead of rice noodles, he used hearty egg noodles, which he claimed “hold up better in a bowl you’re eating on the couch.” The garnish? Fresh cilantro, scallions, and a surprising sprinkle of crushed potato chips for crunch. “It’s not authentic,” Doocy admitted with a chuckle, “but it’s us.”
As the students chopped vegetables and stirred pots of simmering broth, Doocy wove in stories that kept them laughing and learning. He recounted how his mother used to make a similar soup when he was growing up in Industry, Kansas, using whatever was in the pantry. “We didn’t have star anise in the ‘60s,” he said. “But we had love, and that’s the secret ingredient.” He shared tales of his early days as a journalist, his time as a contestant on Food Network’s Ready, Set, Cook!, and how his wife Kathy’s cooking had won him over long before they married. “She made me ‘Engagement Lasagna,’” he quipped. “I didn’t stand a chance.”
The students, many of whom had never watched Fox & Friends, were captivated by Doocy’s down-to-earth charm. Maria Alvarez, a junior with dreams of opening her own restaurant, said, “I thought he’d just show up and talk, but he was teaching. He showed us how to layer flavors, but he also told us to make food that tells our story.” Another student, Jamal Carter, added, “The potato chips thing sounded weird, but it was so good. And his stories? I felt like I was at his family’s dinner table.”
The origins of “Phở kiểu Doocy” were as much a surprise to the students as the dish itself. Doocy explained that the recipe started as an accident. Years ago, during a snowed-in weekend, he and Kathy were craving something warm and comforting but lacked the ingredients for traditional phở. So, they improvised, pulling from their pantry and their memories. Over time, the dish became a family favorite, served at holidays, game nights, and even the occasional Fox News potluck. “Our kids—Peter, Mary, and Sally—would fight over the last bowl,” Doocy said. “That’s when I knew we had something special.”
What made the class truly special, though, was Doocy’s ability to connect with the students beyond the recipe. He listened as they shared their own food memories—tacos from a grandmother’s kitchen, dumplings made with a favorite aunt. He encouraged them to experiment, to take risks, and to see cooking as a way to build bridges. “Food isn’t just fuel,” he told them. “It’s a story. It’s who you are.” By the end of the class, the room was filled with the aroma of simmering broth and the sound of laughter.
When the students finally sat down to taste their creations, the reactions were unanimous: “Phở kiểu Doocy” was a hit. The smoky, tangy broth paired perfectly with the chewy egg noodles, and the potato chip garnish added a playful crunch that had everyone reaching for seconds. “I’m making this for my mom,” said Sophia Nguyen, a senior whose family hails from Vietnam. “It’s not my grandma’s phở, but it’s so good in its own way.”
The event wasn’t just about cooking, though. Doocy’s visit raised over $10,000 for the Food Education Fund, enough to fund scholarships for several students to attend culinary workshops and internships. The nonprofit’s mission to diversify the culinary industry resonated with Doocy, who grew up in a small town and knows the value of opportunity. “These kids are the future,” he said as he shook hands with the students. “If I can help them see what’s possible, that’s a day well spent.”
As word of the event spread, social media lit up with photos of Doocy in the classroom, ladling soup and high-fiving students. The hashtag #PhoKieuDoocy began trending locally, with foodies and Fox & Friends fans alike clamoring for the recipe. The school’s principal, Dr. Angela Torres, called the day “a game-changer” for the culinary program. “Steve didn’t just teach a recipe,” she said. “He showed our students that they can dream big and bring their whole selves to the table.”
For the students, the impact went beyond the kitchen. They learned that a good meal can tell a story, that creativity can turn a mishmash of ingredients into something extraordinary, and that even a TV star can be a regular guy who loves his family’s quirky recipes. “I thought cooking was just following steps,” said Maria. “But Steve made it feel like… magic.”
As the class wrapped up, Doocy left the students with one final piece of advice: “Keep cooking, keep laughing, and keep sharing. That’s what makes life happy.” With that, he handed out signed copies of The Simply Happy Cookbook and promised to return for a taste of their own creations someday.
The recipe for “Phở kiểu Doocy” may never make it onto Michelin-starred menus, but for one unforgettable day in Brooklyn, it brought a community together, sparked dreams, and proved that food is about more than just eating—it’s about connection. And in a world that often feels divided, that
