Bobby Flay Autobiography

Topics: Bobby Flay, Food Network, Iron Chef America Pages: 2 (450 words) Published: February 20, 2013
Born in 1964, Bobby Flay opened his first restaurant, Mesa Grill, in 1991, winning immediate acclaim. He made his first appearance on the Food Network in 1994 and soon became a television celebrity chef such as his fellow celebrity chefs Mario Batali, Emeril Lagasse, and Rachael Ray. Flay has hosted several Food Network shows, such as Grill It. According to Bio True Story (2012) Bobby Flay’s first professional restaurant job was in 1982 just when he had left school. Working at Joe Allen’s he moved from a bus boy to his boss paying for his culinary education. Flay had received the institutes Outstanding Graduate Award in 1993. When Flay had opened his first restaurant, Mesa Grill in 1991 winning immediate acclaim. Mesa Grill was awarded the covered title of Best Restaurant in 1992 by New York Magazine’s revered food critic, Gael Greene. That was the spark of Flay’s career and now he is one of the most famous Celebrity Chefs. Flay's chain of casual burger joints, Bobby's Burger Palace, opened in 2008 and has spread across the East Coast (A+E Networks, 2012, p.1).

One of Bobby Flays Famous Recipes

Serves: 4-6

3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
¼ cup olive oil
2 bunches watercress, coarsely chopped
1 rotisserie chicken, meat removed and cut into pieces
1 large ripe beefsteak tomato, thinly sliced
½ pound bacon, cooked until crisp
¼ pound blue cheese, crumbled
1 ripe avocado, peeled, pitted and diced
1 loaf Italian bread, sliced in half lengthwise

1. Whisk together the vinegar, mustard and salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. 2. Toss the watercress, chicken, tomato, bacon, blue cheese and avocado in a large bowl with the vinaigrette and season with salt and pepper. Mound the salad on the bottom half of the loaf, top with the remaining half of the bread, press down on the sandwich. Can be made a few hours in advance,...
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