And you’ll have to get up early in the morning to beat Bobby Flay. The Food Network superstar rises at 5:30 a.m. every day to exercise, as he believes staying in shape helps him perform at his peak in the kitchen – and to prove it. Got a track record.
In Round 1 of “Defeat Bobby Flay”, two chefs compete for a chance to challenge him. In Round 2, our hero wins 70% of the time. And it’s shooting two shows a day in a 100-episode marathon.
Dude is always driving. When he was 8 years old, he asked for an easyback oven for Christmas. Dad thought he should take GI. But the baby hurt Santa so much, he got both. Little did her people know that her cooking would bring her fame and fortune, but somehow little Bobby must have felt it.
He seems to have always been confident in his abilities, the pride of the East Coast rapper, which could explain the popularity of his charts. Born and raised in New York City, he dropped out of school at the age of 17 and started working at Pizza Joint, the Baskin-Robbins and then at the famous Hangout Joe Allen restaurant in Manhattan, where Fly’s father participated. There were trees. Allen recognized Fly’s abilities. He taught youth tuition at the French Pak Institute.
With the exception of a brief stint on the US Stock Exchange, Fly Pak has been on a fast track: the first Pakistani star at the James Baird Awards, Ames, Hollywood Walk of Fame – the list goes on. Always competitive, he defeated Iron Chef Masaharo Moremoto in his rematch in Japan.
Today, Flay owns dozens of restaurants, including Amalfi in Las Vegas, Ghetto in New York and Bobby Burger Palace, with 19 American locations. Its net worth on all websites? About 30 30 million.
Now comes “Beat Bobby Flay”, a cookbook full of advice, including 10 tips including “In It To Win It!” And the recipes show the “weapons” of its stock, sauce, flour and much more. He basically explains how his opponents can bring him down.
We caught up with Fly to find out how the book came together and why he decided to reveal so many secrets of his kitchen.
Question: Winning your new book show is a hoax. Why are you so generous to your competitors?
A. I made this show based on two things I like to do, hanging out with my friends and cooking. Obviously it’s a competition, so there are wins and losses, but the most important thing to me is that some people, who have never had a stage before, get a chance to show what they can do. And there is some friendly competition within it. But it’s fun! I mean, it’s not life or death, we’re cooking.
Question Where did you get the time to write this?
A. I have written 16 books so far. So, writing is part of what I do on a daily, weekly, monthly basis. Like, I have 12 head notes to write next week, so I put myself on the schedule. I’m definitely a morning man. I do my best before noon.
Q. Photography is great.
A. It was done at my house. It was an annoying schedule, maybe 15 shots a day. And there’s a lot of preparation that goes into the process: styling, all cooking, then shooting. The photographer is Ed Anderson, and I’ve used him in my last five books.
Question: There are many tricks in this book and some surprises. Of Thai style chicken It is removed after cooking so you don’t see the burnt skewers. And recipes don’t always win. How was it decided?
A. There really was no lengthy decision making. We just wanted to show a bunch of different foods, a bunch of different chefs.
Question: I am impressed with your work. A mixture of Enco, Gazello, Chipotle and New Mexico powder Vegetable pepper Depth added. Where did you get your pepper skills?
A. I’ve been cooking Southwestern food for decades, basically my whole career. There is no substitute for experience when it comes to chili peppers.
Question: How does BBF work? Do you get a copy of the competitor’s prescription ahead of time?
A. no I do not. Producers know what (recipe) is, because they have to make sure they have food ready for this recipe. They tell me the dish, and then I decide what I’m going to do. We have a lot of ingredients, but sometimes, if there’s something we don’t have, we literally have people waiting in stores to make a phone call and get it back in five or 10 minutes. After challenging me, this is an interval of about 10- or 15 minutes where we have to rotate the cameras and all the components are ready. The timer goes off, and it takes 45 minutes to cook directly.
Q. Tell us about some of your celebrities. You have Marcus Samuelson, Ann Burrell, Alex Gornashili. A
A. People know them better, because they are part of the Food Network family. So it’s always fun. Usually they do not want to compete. They want to decide or co-host, which I get. “We don’t want to work so hard,” he said. But listen, they play their best, and they want to beat me, and they actually have a great record against me.
Q. Any story?
A. Ann is probably the most competitive, and she’s a great cook, a great chef. She picked up the cheesecake, and she knew that dessert was not my number one strength. He hit me with his hand.
Q. That prescription is in the book! So, what’s next?
A. We just opened a new restaurant in Las Vegas called Amalfi which is about my current obsession with Italy, and it went really well. And I’m writing a book about my Sunday dinner with my daughter Sophie. She is an ABC broadcast journalist. The book is primarily about home cooking. So I’m working on this book, because this book is coming out.
Q: You’ve come a long way – from the guy with the easy-back oven to the millionaire TV star. What do you want to remember best?