Chef Bobby Flay is everywhere. The 29th season of his show just started, with the release of his new cookbook, “Beat Bobby Flay: Conquer the Kitchen with 100+ Battle-Tested Recipes” (Clarkson Potter, $32.50). His Thanksgiving menu recently surfaced in the Williams-Sonoma email blast, and every Tuesday he hosts a podcast called “Always Hungry” with his daughter.
And you have to get up very early in the morning to defeat Bobby Flay. The Food Network superstar wakes up at 5:30 a.m. every day to workout because she believes staying in shape helps her perform at her peak in the kitchen — and she has the track to prove it. is record.
In Round 1 of “Beat Bobby Flay,” two chefs compete for a chance to challenge him. In Round 2, our hero wins 70 percent of the time. And he’s shooting two shows a day in a marathon of 100 episodes.
Man has always been driven. When he was 8 years old, he asked for an easy-bake oven for Christmas. Dad thought he should get GI Joe. But the kid spoiled Santa so much, he got both. His people did not know that his cooking would bring fame and fortune, but somehow little Bobby must have realized it.
He seems to have always had confidence in his talent, with the arrogance of an East Coast rapper, which may explain his off-the-charts popularity. Born and raised in New York City, he dropped out of school at age 17 and began working at a pizza joint, at Baskin-Robbins and then at the celeb hangout Joe Allen restaurant in Manhattan, where Flay’s father was a partner. Were. Allen recognized Flay’s talent. He paid the young man’s tuition at the French Culinary Institute.
Aside from a short stint on the American Stock Exchange, fla culinary has been on the fast track: James Beard Awards, Emmys, first culinary star on the Hollywood Walk of Fame—the list goes on. Always competitive, he defeated Iron Chef Masaharu Morimoto at his own game in a rematch between the two in Japan.
Today, Flay’s has dozens of restaurants, including Amalfi in Las Vegas, Gato’s in New York, and Bobby’s Burger Palace, with 19 US locations. His net worth on tell-all websites? About $30 million.
Now comes “Beat Bobby Flay,” a cookbook full of advice, from “In It to Win It!” Contains 10 tips called. And recipes divulge their “arsenal” of stocks, sauces, doughs and more. He basically explains exactly how his opponents can take him down.
We caught up with Flay to find out how the book came together and why she decided to give away so many of her kitchen secrets.
> Your new book is a hoax on winning the show. Why are you so generous to your competitors?
a. I made a show based on two things that I enjoy doing, hanging out with my friends and cooking. Obviously this is a competition, so there are wins and losses, but for me, the most important thing is to give some people who have never had a stage before, a chance to show what they are capable of, and some friendly competition. is inside it. but it’s fun! I mean, it’s not life or death, we’re cooking.
Where did you get the time to write this?
a. I have written 16 books till now. So, writing is a part of what I do on a daily, weekly, monthly basis. Like, I have 12 headnotes to write by next week, so I put myself on a schedule. I am definitely a morning person. I do my best work before noon.
> Photography is fantastic.
a. This was done at my house. It was a grueling program, probably 15 shots a day. And that process takes a lot of preparation: styling, cooking all the food, then shooting. The photographer is Ed Anderson, and I have used him in my last five books.
> There are a lot of tricks in this book and some surprising things. Thai-style chicken is skewered after cooking so you can’t see the burnt skewers. And the dishes aren’t always the winner. How was it decided?
a. It wasn’t really a lengthy decision. We just wanted to show a bunch of different cuisines, a bunch of different chefs.
> I am amazed by your work with hemorrhoids. A mix of ancho, guajillo, chipotle, and New Mexico powder adds depth to the Vegetable Chili. Where did you get your pepper expertise?
a. I’ve been cooking Southwestern for decades, basically my entire career. There is no substitute for experience when it comes to chili peppers.
Q. How does BBF work? Do you get a copy of a contestant’s recipe ahead of time?
a. No I don’t. Manufacturers know what (recipe) is, because they have to make sure they have food ready for that recipe. They tell me the dish, and then I decide what I’m going to do. We have a lot of stuff, but sometimes, if there’s something we don’t have, we literally have people in stores waiting to get a phone call and get it done in five or 10 minutes. can bring back. After I’m challenged, it’s about a 10- or 15-minute break where we have to rotate the cameras and prepare all the material to go. The timer goes off, and that’s 45 minutes of straight cooking.
> Tell us about some of your celebrity contestants. You have Marcus Samuelsson, Anne Burrell, Alex Guarnachelli …
a. People know him best because he is part of the Food Network family. So it’s always fun. Usually they don’t want to compete. They want to judge or co-host, which I get. They’re like, “We don’t want to work that hard.” But listen, they bring their best game, and they want to beat me, and they have a really good record against me.
a. Anne is probably the most competitive, and she is a great cook, a great cook. She chose cheesecake, and she knows desserts aren’t my No. 1 strength. He beat me easily.
> That recipe is in the book! Now what will happen next?
a. We recently opened a new restaurant in Las Vegas called Amalfi, which is about my current obsession with Italy, and it’s gone really, really well. And I’m writing a book based on Sunday dinners with my daughter, Sophie. He is a broadcast journalist for ABC. The book is basically about cooking at home. So I’m working on that book as this book comes out.
> From the guy with the easy-bake oven to the millionaire TV star – you’ve come this far. Who do you want to be best remembered for?
a. I want to be remembered best for helping Americans think about how to feed their families. I’m really proud of the influence I’ve had on how America eats over the past two or three decades. During the pandemic, I got a lot of notes from people saying thank you so much for being there for us. We are all at home trying to figure out how to feed our families based on recipes or videos or anything. I’ve got really good notes on how helpful it has been.
‘Beat Bobby Flay’
Author: Bobby Flay with Stephanie Baniyas and Sally Jackson
Publisher: clarkson potter
cost: $32.50. Available at Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org.