All the Things You Didn't Know About Bobby Flay
Learn about what the chef and food-competition guru is up to when he’s out of the kitchen.
Favorite New York City Restaurant: J.G. Melon
"The best cheeseburgers in the world"
Gas or Charcoal for the Grill: Both
"I actually have both, but you know purists would always say charcoal."
Favorite Chef: His Best Friend, Michael Symon
"His food is always just so tasty and delicious."
Chef Name: Bobby FlayFull Recipe Name: Classic Fried ChickenTalent Recipe: Bobby Flayâs Classic Fried Chicken, as seen on Food Networkâs Throwdown with Bobby FlayFNK Recipe: Project: Foodnetwork.com, CINCO/SUMMER/FATHERSDAYShow Name: Throwdown with Bobby Flay,Chef Name: Bobby Flay Full Recipe Name: Classic Fried Chicken Talent Recipe: Bobby Flay’s Classic Fried Chicken, as seen on Food Network’s Throwdown with Bobby Flay FNK Recipe: Project: Foodnetwork.com, CINCO/SUMMER/FATHERSDAY Show Name: Throwdown with Bobby Flay
Renee Comet, 2013, Television Food Network, G.P. All Rights Reserved
Hottest Food He’s Ever Eaten: Nashville Hot Chicken
"I couldn’t feel my face."
Go-To Weeknight Meal: Pasta
"You can make yourself a really quick tomato and Parmesan pasta at a moment’s notice."
Favorite Karaoke Tune: Encore by Jay Z and Linkin Park
"I don’t really sing karaoke because that would be a bad scene."
Favorite Blend for Burgers: Think Fat
"The most-important thing in terms of blend is the ratio of meat to fat, so you want about 80 percent beef to 20 percent fat. That’s the key."
Spice He Can’t Live Without: Black Pepper
"It’s something that I use every single day."
Favorite Non-Cooking Hobby: Golf
"That’s certainly something I love to do."
Most-Memorable Meal: Cooking for President Obama and Chinese President Xi
"They wanted an all-American meal, so we served some steaks, we served a lobster tamale to represent New Mexico, and then we made fresh cherry pies with bourbon vanilla ice cream."
Food He Cannot Live Without: Ice Cream
"Any kind of ice cream is my thing — pistachio, by the way."
Desert-Island Foods: The Makings of a Good Time
"I would take a handful of lobsters, some chipotle chiles, pistachio gelato, a couple ears of corn and a case of rosé — party."
Destined to Cook? Not Exactly
"I had no idea. I started cooking, dropped out of high school and went to work in a restaurant."