Katherine Wheelock wrote about Bobby Flay in the October 2011 Food Network Magazine article, “On the Line.” In St. Paul, Food Network Magazine is available where most cooking magazines are sold.
Bobby Flay got his start as a busboy. He liked cooking, but he didn’t like school. He quit high school and only did what he had to do to graduate from the French Culinary Institute.
Bobby worked hard. In 1991 when he was 26-years-old, he opened the Mesa Grill. Now, he has two other Mesa Grills, two Bar Americains, one Bobby Flay Steak, and six Bobby’s Burger Palaces. His 12 restaurants are located in four states, Washington D.C., and the Bahamas.
When he is at the restaurants, Bobby does quality control, trains the staff, works, and signs autographs. In addition, Bobby’s new grilling show is called Bobby Flay’s Barbecue Addiction and his 11th cookbook is entitled, “Bobby Flay’s Bar Americain Cookbook.” The three recipes from his new cookbook in the magazine are:
1. “Miss Stephanie’s Biscuits with Cream Gravy, Sausage, and Scrambled Eggs”,
2. “Chopped Apple Salad with Toasted Walnuts, Blue Cheese, and Pomegranate Vinaigrette,” and
3. “Kentucky 95” which is an alcoholic drink.
To receive St. Paul Magazine Examiner articles from knotmove.com, click “Subscribe.”