Bobby Flay: celebrity chef celebrity chef celebrity chef


Bobby Flay is a celebrity chef (born in New York City - December 10, 1964). He's an American television personality and celebrity chef. Bobby Flay wrote numerous cookbooks based on his the best recipes.

Bobby Flay's signature style includes Southwestern cooking. He hosts Throwdown!, Boy Meets Grill and The Next Food Network Star.

In addition to his classical culinary training, Bobby Flay is an expert on the history and Southwestern cuisine, including regional and local variations.

“Are you ready for a throwdown?” You'd better be if you’re going to mess with the finances of this Iron Chef. Bobby Flay has six TV shows (at last count), five sit-down restaurants across the U.S. and one in the Bahamas, five burger joints, and nine cookbooks. With all the TV appearances, it’s sometimes easy to forget that Bobby Flay built everything on his reputation for good cooking. The king of the Food Network was the James Beard Foundation's Rising Star Chef of the Year in 1993, just two years after opening his first restaurant, Mesa Grill on New York City's Fifth Avenue.

According to Forbes magazine, Bobby Flay earned about $2 million in the year ending, as well as naming him one of the most powerful celebrity chef in the world.

Meal price :Menu: $120 - Carte: $30/$130



Bobby Flay's Recipes: Celebrity & Menu



Bobby Flay's reputation is built upon his goal of culinary perfection. Bobby Flay has created a stellar reputation with her celebrated cuisine. Bobby Flay is the vanguard in terms of creativity and techno-cuisine and a revolutionary way of inviting the region to take pride of place on the plate.

Bobby Flay's Awards:
- Restaurant of the Year by New York Magazine – Mesa Grill
- Rising Star Chef of the Year by James Beard Foundation's
- Outstanding Graduate Award by French Culinary Institute
- Award for Design by International Association of Culinary Professionals

Bobby Flay's Recipes:


Bobby Flay's Cooking Tips:


Cooking tips techniques for beginner and intermediate cooks by Bobby Flay. Discover the best cooking tips to make life easier in the kitchen! Celebrity Chefs are so influential and have great tips and recipes for easy every cooking that are easy to follow both for every day and for special occasions.

Celebrity Chef Tips For Cooking With Breads by Bobby Flay:

COOKING TIP: What is the best way to bake brown and serve rolls?

First, brush their tops with melted butter or margarine. Bake at the recommended temperature (on their package), but be careful of dark coated baking sheets. Dark coated baking sheets may cause the bottoms to burn before they are done. Bake brown and serve rolls at a high temperature to insure a crispy, flavorful crust.

COOKING TIP: Breads that are always too hard and heavy.

Breads made from scratch or from a mix must have an internal temperature of about 80 degrees for the yeast to work properly. Cold dough will not expand properly. Make sure the bread rises in a warm draft free environment.

COOKING TIP: Bread that rises too fast in the pan.

Use cool or cold water in the mix. The place you let the bread rise in bulk should be about 80 degrees. Place the dough in the refrigerator for a few minutes to cool down (while the dough is still in bulk form).

COOKING TIP: French bread that has a pale crust.

Spray or paint the loaves with water (before cutting). Use an egg wash to make the crust really brown up. French bread must have a high temperature to bake properly. Check your oven to make sure the temperature is correct. Add a little sugar to the mix.

COOKING TIP: Tough pizza crust.

Most of the time a pizza crust dough should be wet and sticky (use a little extra water). Toss in plenty of spices. Oil your pan with olive oil. Try baking the crust first, then add any topping and bake only to melt the cheese. Try dipping your fingers in olive oil when you flatten the crust in the pan. Use plenty of olive oil and the crust will be flavorful and crispy.

COOKING TIP: Bread loaves and rolls that are heavy and soggy in the middle.

When everything else has been done right, maybe the unit weight is too heavy. Try making the pieces smaller and let them rise longer.

COOKING TIP: Bread loaves that cave in on their sides when removed from the pan.

Always remove bread from the pan as soon as taken from the oven. The crust sweats and may fall. Make sure that you use Bread Flour in the mix. Weak flour will cause loaves to fall. Make sure the loaves are done. Thump the top and if the loaf sounds hollow, it is done. Setting (just baked) loaves in a cool draft of air will sometimes cause their sides to cave in. When the dough is allowed to rise too much before baking the loaves will sometimes collapse.

COOKING TIP: Soft crusty breads.

The secret to good crusty breads is to use very little (if any) fats, egg yolks, milks or sugar in the mix. Always serve crusty breads as soon as they are baked for the best flavor and appearance. Use only Bread Flour and make sure the dough is on the stiff side rather than soft and sticky. However, some crusty breads are very sticky (excess water). These breads are made by using an extra warm dough and baking quickly at a high temperature.

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