Chef Spotlight: Bobby Flay
Though many people come to the culinary arts because of a love of food and cooking, you might be just as drawn to the freedom and excitement of owning your own restaurant. At 35, Bobby Flay has a culinary career that provides an exemplary model for the aspiring restaurateur.
Bobby Flay’s passion for the culinary arts bloomed early. He says, “I guess I fell into cooking. I started when I was 17 at Joe Allen (my dad was a partner there). I hated school and had no desire to go to college.” As the now-famous story goes, Joe Allen noticed Flay’s particular talent in the kitchen and launched his culinary career by paying for him to attend the French Culinary Institute where he earned the first Outstanding Graduate Award.
Heating Things up in the Business World
By any measure, Allen’s investment paid off. Bobby Flay is now the author of six books, six shows on The Food Network (with four that are currently running), and is the owner and executive chef of four restaurants: Mesa Grill/New York City, Mesa Grill/Las Vegas, Bolo (in New York), and Bar Americain in New York City. Most recently, he opened Bobby Flay Steak at the Borgata Casino in Atlantic City.
His calendar is packed and he’s in love with his life. He says, “There are so many great things about this business. Almost everybody is on the same team. It is all for one—friendly competitiveness. No one is out to hurt anyone. I love that the entire industry gets together for important causes. Everyone does it with a smile.”
A Solid Foundation in Culinary Arts
Flay is serious about the importance of a good education as a step toward a culinary career—so serious that he sponsors a scholarship for young chefs through the “Careers through Culinary Arts Program” at Long Island City High School. Each year he selects one student to attend the French Culinary Institute. Flay says, “Cooking is a subject you can never know enough about. There is always something new to discover.”
People like Flay are changing the definition of a culinary career. It used to be that a chef just managed the food and wine selections. These days, you can also open and run a restaurant (or three). Chefs like Bobby Flay are showing us that with the help of a solid education in the culinary arts, you can have your cake and eat it, too.
Sources
Bobby Flay’s Homepage
Star Chefs
Posted on February 15, 2007 at 12:08 PM
Earlier: Tap into Success as a Restaurant Manager
Later: Two by Two: A Culinary Couple
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