On the Line: Bobby Flay

Bobby Flay is off camera and on duty at his Manhattan restaurant. Food Network Magazine has a behind-the-scenes peek.
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Photo By: Mark Peterson ©Mark Peterson no use of pictures without permission from photographer or agent

Photo By: Mark Peterson ©Mark Peterson no use of pictures without permission from photographer or agent

Photo By: Mark Peterson ©Mark Peterson no use of pictures without permission from photographer or agent

Photo By: Mark Peterson ©Mark Peterson no use of pictures without permission from photographer or agent

Photo By: Mark Peterson ©Mark Peterson no use of pictures without permission from photographer or agent

Photo By: Mark Peterson ©Mark Peterson no use of pictures without permission from photographer or agent

Photo By: Mark Peterson ©Mark Peterson no use of pictures without permission from photographer or agent

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Bobby takes the time to teach his staff how to make perfectly flaky biscuits.

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The chef tests a just-done biscuit before it gets slathered in gravy and served.

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Bobby puts together Hot Potato Chips served with a blue cheese dipping sauce.

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When it comes to his role in the kitchen, Bobby calls himself a "repairman," taking a hands-on approach to everything from prepping the raw bar to doing quality control on cranberries.

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Bobby doesn't just feed his customers at Bar Americain; he signs autographs for his fans.

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The restaurant bustles at its lunchtime peak.

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"I love shucking oysters," Bobby says. "It's a zen activity."