[vc_row][vc_column][vc_column_text]Our site’s original content featuring Bobby Flay
Position: Bobby Flay is an American celebrity chef, restaurateur and reality television personality.
Website: Bobby Flay
Born: 1964
French Culinary Institute(now known as International Culinary Center)

  • New York Magazine Gael Greene’s Restaurant of the Year – Mesa Grill (1992)
  • James Beard Foundation’s Rising Star Chef of the Year (1993)
  • French Culinary Institute Outstanding Graduate Award (1993)
  • International Association of Culinary Professionals Award for Design – Bobby Flay’s Bold American Food (1995)
  • Emmy Award nominee for Outstanding Service Show – Hot Off the Grill with Bobby Flay (2000)
  • Emmy Award nominee for Outstanding Service Show Host – Boy Meets Grill (2004)
  • Emmy Award winner for Outstanding Service Show Host – Boy Meets Grill (2005)
  • Emmy award winner for Best Culinary Program – Grill It! With Bobby Flay (2009)
  • James Beard Foundation’s National Television Food Show Award – Bobby Flay Chef Mentor (2005)
  • James Beard Foundation’s Who’s Who of Food & Beverage in America (2007
  • Culinary Hall of Fame Induction

About Bobby Flay:
From a young age, Flay showed a talent for cooking. He arranged his mother’s grocery lists; whipped up complex after-school snacks and even requested an Easy-Bake Oven as a Christmas gift. He was, however, markedly less interested in school. Flay bounced around several parochial schools before dropping out of high school at the age of 17.

His first professional restaurant job came in 1982, shortly after he left school. His father Bill, a manager for the famed Joe Allen’s restaurant in New York’s Theater District, called one day and ordered Bobby Flay to fill in for a sick busboy. “He told me—he didn’t ask,” Flay later recalled. This soon turned into a full-time job at Joe Allen’s, where Flay moved from busboy to kitchen helper. His boss paid to send him to the French Culinary Institute in Manhattan, which Flay attended after earning his high school equivalency diploma. He received the institute’s Outstanding Graduate Award in 1993.

After a brief, and unfulfilling, stint as a stockbroker’s assistant on Wall Street, Flay went to work for a series of New York restaurants, most notably those of restaurateur Jonathan Waxman. Flay was fascinated by Waxman’s use of spices and flavors from the American Southwest—a region Flay had never visited—and Southwestern cooking soon became Flay’s signature food.[display-posts tag=”bobby-flay” include_excerpt=”true”]

His Recipe is  featured in Battman’s book, “The Great Bagel & Lox Book”

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Bobby Flay’s Books