At the young age of 35, chef and restaurateur Bobby Flay has accomplished more than most people twice his age. The flaming red-haired boy from Manhattan knew at a tender age that he had a knack for making food taste vibrant and wasted no time delving into a culinary career which has led him to a highly respected position in the American food world.
Flay fell into cooking at the age of 17 when he took a job at Joe Allen's restaurant where his father was a partner. Mr. Allen was so impressed with Flay's natural ability that he paid his tuition to The French Culinary Institute. He later received the first "Outstanding Graduate Award" in 1993,...Read More
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