The Times They Are A Changing

Cooking Star - Bobby Flay

What is the main Ingredient that made Bobby Flay a cooking star? Grillin’ & Chillin’, Hot Off the Grill with Bobby Flay, Food Nation, BBQ with Bobby Flay, Iron Chef America, Throwdown with Bobby Flay - do any of these past and present tv shows sound familiar? They should, Bobby Flay is a multi-talented critically acclaimed chef, restaurateur and television personality (cooking star). For all of us foodies out here, we wonder how he did it. Was he born with these culinary talents or could any of us become “big, large, huge” in the business. By taking a close look at his life, perhaps we can figure out if it was skill or strategy.

Bobby Flay left high school at seventeen and took a job in the famous Joe Allen’s in which his father was partner in the restaurant. His cooking talent was noticed by Joe Allen, in short order. Allen sent Bobby to the French Culinary Institute. He earned the institutes “Outstanding Graduate Award,” the first time offered. He continues to serve there as a Master Instructor.

After his 1984 graduation, Bobby took a position with Jonathan Waxman at Buds and Jams. It was at this time in his life that he became familiar with other well known food icons such as Wolfgang Puck and Jeremiah Tower. Soon Bobby moved on to the East Village Miracle Grill as Executive Chef. It was there that he met Jerome Kretchmer who offered him a position at Mesa Grill. It was there that Bobby earned “Best Restaurant 1992.” With such success, he was offered a partnership in Mesa Grill. He and Kretchmer went on to open Bolo, where Bobby mixed Spanish and American cuisine for a unique flavor. He earned the James Beard Foundation’s Rising Star Chef of the year 1993. In 1994, Bobby brought Mesa Grill to Caesars Palace in Las Vegas. Bobby’s other restaurants include Atlantis Paradise Island, Bar Americain and Bobby Flay Steak.

In a 2007 interview with Reuters, Bobby said, “My contribution, I hope, is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I’m also very proud of being a very American chef.”

Bobby Flay Statistics

Born: Robert William Flay, December 10, 1964 in New York, New York
Education: French Culinary Institute
Cooking Style: Mexican, Spanish and Southwestern
First Marriage: Debra Ponzek, another New York chef
Second Marriage: Kate Connelly
Third Marriage: Stephanie March, actress
Children: one daughter, Sophie, born April 19, 1996

Awards

French Culinary Institute Outstanding Graduate Award
Gael Greene’s Restaurant of the Year, Mesa Grill
James Beard Foundation’s Rising Star Chef of the Year
International Association of Culinary Professionals
Emmy Award winner for Outstanding Service Show Host – Boy Meets Grill
James Beard Foundation’s National Television Show Award – Bobby Flay Chef Mentor
James Beard Foundation’s Who’s Who of Food and Beverage in American

Recipe

(Our version of Bobby’s S’mores)

Peanut Butter – Chocolate S’mores

Ingredients

12 marshmallows
12 ounces of milk chocolate, cut into four pieces
8 whole graham crackers
crunchy peanut butter

Directions

Place marshmallows on skewers and melt over grill until golden and melted through. Spread peanut butter onto four of the graham crackers place chocolate on top. Place the 3 melted marshmallows on top of each chocolate piece. Sandwich with the remaining graham crackers. Wrap each S’mores sandwich in foil and place on the grill for a couple of minutes to reheat. Serves 4.