Bobby Flay Wins A Lot — But Also Knows How To Lose

The Sporkful

SiriusXM Podcasts

Arts

4.6 • 3.8K Ratings

🗓️ 28 October 2024

⏱️ 41 minutes

🔗️ Recording | iTunes | RSS

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Summary

Bobby Flay has competed in more than 700 TV cooking challenges and written a dozen cookbooks. But at heart, he still thinks of himself as a restaurant chef. In his new book, Chapter One, Bobby looks back on his career, from dropping out of high school and working as a busboy in New York City, to opening his first restaurants in the ‘90s, to competing on Iron Chef and Beat Bobby Flay.

Transcript

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0:00.0	All right, trivia.
0:03.0	All right, I'm ready.
0:04.0	All right, that.
0:05.0	What is P King Duck and Porquette to have in common?
0:08.0	Crispy Skin?
0:09.0	Well, that's true.
0:10.0	So I'm going to give you half credit. This is Bobby Flea, chef and star of Food Network shows
0:14.6	like Beat Bobby Flea and Triple Threat.
0:16.6	Within five minutes to sit down in the studio,
0:18.2	he's turned the tables and started asking me questions.
0:20.9	He gives me the answer he was looking for
0:22.2	to the P. King Duck Porquette question.
0:24.0	A lot of times the restaurants that are known for them don't actually make them themselves.
0:28.0	Interesting. They take a long time and you need a lot of room to make them.
0:32.0	And there's like places that make peeking ducks,
0:34.5	there's places that makes porcetta,
0:36.0	and they drop them off at these like
0:37.6	either restaurants or sandwich shops and stuff like that,
0:39.4	and they're great.
0:40.4	It's just that they're not doing it
0:41.7	in your tiny little space.
0:43.0	Two of my favorite things.
	...

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