Bobby Flay

Summary

Be My Guest with Ina Garten: Bobby Flay

Food Network | Sept 29, 2024

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Episode Overview

Ina Garten welcomes her longtime friend, renowned chef and television personality Bobby Flay, to her East Hampton home for a day of cooking, reflection, and conversation. The episode moves fluidly between hands-on kitchen segments (cherry pistachio biscotti, Irish coffee affogato, and fettuccine with anchovy butter) and warm, thoughtful discussions about Bobby’s life, culinary journey, career highs and setbacks, personal inspirations, and the lessons that have shaped him. It’s a celebration of food, friendship, perseverance, and savoring life—flavored with laughter and heart.

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Key Discussion Points & Insights

1. A Sweet Start: Baking and Reminiscing

[01:30–06:00]

• Ina prepares cherry pistachio biscotti for Bobby, providing a detailed walkthrough of her recipe and the importance of quality ingredients and classic techniques.
• She admits to nerves when hosting Bobby, “when he comes here, I’m like a bundle of nerves because I want it to be really good.”
• Brief reflection on their long Food Network history and appreciation of each other’s talents.

2. Affogato Fusion & Personal Connections

[06:19–10:08]

• Ina assembles an Irish coffee affogato (vanilla ice cream, coffee liqueur, Irish whiskey, whipped cream, espresso, chocolate), joking with Bobby about their Irish and Italian roots.
• Lighthearted exchange about Bobby’s late famous cat, Nacho, and his cat food line “Made by Nacho”.
  • Bobby: “He inspired me to come up with a cat food line and it’s called Made by Nacho, obviously.” [07:33]
• The pair enjoy the dessert, and Bobby raves about Ina’s biscotti:
  • “A lot of times when you see biscotti this big, sometimes they’re a little bit dry. But this is fantastic.” [10:55]

3. Career Origins and Turning Points

[11:12–17:08]

• Ina and Bobby revisit his first TV show, “Grillin’ & Chillin’,” with Bobby sharing production challenges and early learning experiences:
  • “We shot 42 shows in seven days…Before you got there, there was no editing…You had to shoot TV live to tape.” [12:15]
  • “I did have an anxiety attack the night before we started shooting, I would imagine. But it was really bad television. But I really believe it was so bad that it was good.” [12:52]
• Discuss the cultural impact Bobby had making it “cool” for men to cook:
  • Ina: “You made it cool to be a chef, really…an entire generation of boys who think it’s really cool to cook.” [13:02]
  • Bobby recalls how “years ago…guys weren’t sure whether it was okay for them to say that they really like to cook.” [13:50]
• Bobby shares memories of a nontraditional academic track, noting undiagnosed learning disabilities and getting expelled from several Catholic schools:
  • “There was absolutely no question in my mind, although it’s not actually documented, that I had a learning disability at some level.” [14:15]
  • His father’s insistence he get a job leads to Bobby’s first restaurant gig at Joe Allen’s and a chance offer to work in the kitchen, which ignites his passion:
    • “I remember waking up, laying in bed right before work and staring at the ceiling and thinking to myself, I can’t wait to go to work today.” [15:36]
• Joe Allen’s pivotal gesture of paying Bobby’s tuition to the French Culinary Institute:
  • “Joe handed me an envelope and said, this is from me. You owe me nothing. I just want you to have this. And he gave me my tuition.” [16:07]
  • Ina: “That’s really incredible, because it really means everybody’s got to keep going. You got to keep trying things…And the one thing that clicks is the thing you should be doing.” [16:30]

4. Philosophy, Mentorship & Keys to Longevity

[17:08–23:12]

• Bobby reflects on lessons from his father:
  • “Always do a good job, no matter what, because you never know who’s watching…and that person can change your life forever.” [17:03]
• Touches on early work with chef Jonathan Waxman (“the first person to teach me what good food was. Flavor and technique, respect for the ingredients.” [17:53]), and how farm-fresh values shifted his worldview.
• The stress and wild timing of opening his first restaurant, Mesa Grill, on the night the Gulf War broke out:
  • “I guess this restaurant’s over. We just opened…But we had so much good pre-press and prior to it that we got through that part of it.” [18:29]
  • The pressure of NY Times critics: “We have their photos, we have their aliases…We have it all. Because we want to know when they’re coming in.” [19:22]
• On embracing failure and resilience, especially learned through sports:
  • “Failure is a very good thing to have in your life and your repertoire as long as you can get past it.” [20:13]
  • “People don’t remember how you win, but they do remember how you lose.” [21:14]
• Advice to aspiring TV chefs:
  • “Learn how to cook first…Let’s not try to get lucky, let’s just be good and let’s look for longevity…put in the work, create a foundation…When you get the right opportunity, you will have the repertoire to go forever.” [21:43]

5. Italy, Self-Discovery, and Happiness

[23:12–24:45]

• Bobby recounts a transformative six-week solo trip to Rome in 2018:
  • “I learned that I could be alone and be happy…I learned that I did not have to work to be happy.” [23:45]
  • Time spent learning Italian, eating amazing food, and enjoying leisure reshaped his approach to life and work.
  • “Cooking in somebody else’s restaurant is not work to me. It’s discovery. It’s playtime.” [23:55]
• Bobby wrestles with the normal anxieties of staying relevant:
  • “I do get nervous sometimes that I’m not gonna be as good a cook as I was yesterday or that I’m gonna be left behind in being relevant…It’s the way I show my adoration to people. I cook for them.” [24:45]

6. Kitchen Segment: Fettuccine with Anchovy Butter

[27:52–34:46]

• Bobby guides Ina through his ultra-simple, ultra-flavorful pasta dish inspired by Rome’s Roscioli:
  • Ingredients: fresh fettuccine, anchovy butter (anchovies, soft butter, lemon zest, garlic), toasted panko breadcrumbs, chives.
  • Practical tips:
    • “Salt and pepper is like, the thing that comes out of my mouth most. And the other one is, did you taste it? Because if you’re not chewing in my kitchen, you’re not cooking.” [32:41]
    • On Italians finishing pasta in the sauce pan: “It’s like night and day.” [33:22]
  • Playful banter about Ina’s classic “How easy is that?” and Bobby’s encouragement, “If Bobby tells you to put all the chives in, you put all the chives in.” [34:12]
  • Ina, delighted: “The texture, the flavor. You don’t know the anchovies are in there, but it has a depth…That’s so delicious. I’m so making this.” [34:37]
  • Bobby: “Simple. You can make this any night of the week.” [34:44]

7. Entertaining & The Joy of Sharing Meals

[34:51–35:50]

• Bobby and Ina trade stories on entertaining, both admitting a tendency to “overcook” for guests.
• Bobby: “I usually need like a dozen to feel comfortable.” [35:07]
• He describes his favorite long, casual lunches with friends and family, always served family-style, full of food and conviviality:
  • “It becomes like this beautiful, leisurely three and a half hour, lots of wine, lunch. It feels like Tuscany or Provence.” [35:34–35:44]

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Notable Quotes & Memorable Moments

• On Opportunity and Mentorship:

  • “Always do a good job, no matter what, because you never know who’s watching. And that person can change your life forever.” — Bobby Flay [17:03]

• On Failure:

  • “Failure is a very good thing to have in your life and your repertoire as long as you can get past it.” — Bobby Flay [20:13]

• On TV Success:

  • “Let’s not try to get lucky, let’s just be good and let’s look for longevity…put in the work, create a foundation that can never be taken away from you.” — Bobby Flay [21:46]

• On Cooking as Expression:

  • “Everything that I do…revolves around cooking. It’s the way I show my adoration to people. I cook for them.” — Bobby Flay [25:19]

• On Entertaining:

  • “I have a hard time cooking for four. I usually need like a dozen to feel comfortable.” — Bobby Flay [35:07]
  • “If Bobby tells you to put all the chives in, you put all the chives in.” — Ina Garten [34:12]

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Important Timestamps

• [01:30] Ina welcomes Bobby, explains the day’s menu
• [06:19] Bobby arrives; memories of his late cat Nacho
• [08:40] Ina and Bobby make and enjoy Irish coffee affogato
• [11:55] “Grillin’ & Chillin’” show stories
• [13:02] The shift Bobby helped create in men’s cooking culture
• [14:15] Bobby’s school days, first job, mentor Joe Allen
• [16:07] Joe Allen pays Bobby’s culinary school tuition
• [17:53] Jonathan Waxman’s influence
• [18:29] Opening Mesa Grill on the eve of war
• [19:22] How serious chefs track restaurant critics
• [20:13] Talking about learning from failure
• [21:43] Bobby’s advice to aspiring TV chefs
• [23:21] Bobby’s transformative trip to Rome
• [24:45] Bobby’s fear of losing his edge, cooking as love
• [27:52] Fettuccine with anchovy butter—step-by-step cooking
• [34:12] “Put all the chives in!” moment
• [35:07] Entertaining style and joy of shared family lunches

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Tone and Atmosphere

Warm, honest, deeply personal, and sprinkled with laughter. Ina and Bobby’s longstanding friendship shines throughout, as does their mutual respect and shared passion for food and the connections it fosters. Their banter is cozy, inviting, and often gently self-deprecating—a perfect listen for food lovers and anyone seeking inspiration to pursue their craft and embrace life’s detours.

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Transcript

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[Ina Garten]

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[Ina Garten]

I literally just said yes.

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[Mayra Amit]

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[Ina Garten]

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[Bobby Flay]

As long as they remain active on.

[Ina Garten]

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[Ina Garten]

I'm Ina Garten. I love to invite interesting people to my house for good food, great conversation and lots of fun.

[Narrator/Host]

My friend Bobby Flay, the award winning chef, food network host, restaurateur and author, is joining me for an amazing day at the barn.

[Bobby Flay]

Invitation of a lifetime. I'm going to the Ina Gartens house.

[Narrator/Host]

I'm welcoming him with the with cherry pistachio biscotti.

[Bobby Flay]

You're gonna give me the recipe of this, right?

[Ina Garten]

I'll give you the recipe. Okay, perfect.

[Narrator/Host]

Then I'm showing Bobby how to make Irish coffee affogato.

[Bobby Flay]

This is the kind of fusion I like.

[Narrator/Host]

We're sharing confidences. We're getting deep ina career highs and lows.

[Bobby Flay]

People were getting up out of their seats in the middle of dinner and going home.

[Narrator/Host]

Then Bobby's showing me a simple and speedy Italian supper. Fettuccine with anchovy butter.

[Ina Garten]

Can I say what I always say, how easy is that? So glad you're here.

[Bobby Flay]

Oh, I'm glad because I'm staying the weekend.

[Ina Garten]

Bobby Flay just knocks me out. And when you hear his story, you're going to be knocked out too. He does restaurants, a lot of great restaurants. He does amazing TV shows. He does cookbooks. He's also a very good friend and I can't wait to spend the day with him. So Bobby asked me to make him a really easy dessert for a dinner party. So we're going to make together Irish coffee, avocado. And to go with it, I thought it'd be nice to have cherry, pistachio or biscotti. Biscotti are twice baked cookies. I've done the first bake and while I slice them for the second bake, let me tell you what I've done so far. The biscotti dough is easy. I just put 112 sticks of unsalted room temperature butter into the bowl of my electric mixer, along with a cup of light brown sugar, half a cup of granulated sugar, one and a half teaspoons of ground cinnamon, and creamed them all together on medium speed for 3 minutes until the mixture was light and fluffy. Then I turned the mixer to low and gradually added two whole eggs and one egg yolk plus two teaspoons of vanilla extract. Then I slowly added the dry mix, which is three cups of all purpose flour, one and a third cups of almond flour, a teaspoon of baking powder and half a teaspoon of kosher salt. When it was combined, I turned off the mixer, removed the bowl from the stand and added half a cup of shelled whole pistachios, half a cup of whole dried cherries and stirred the dough with a wooden spoon. Next I transferred the dough onto a floured board, rolled it into a ball, cut it in half, and with floured hands rolled each piece into a cylinder about 11 inches long and 2 inches in diameter and placed them both on a baking sheet three inches apart. I brushed them with beaten egg white, sprinkled them with a teaspoon of turbinado sugar and baked them at 300 degrees for 45 minutes. Then I let them cool for 30 minutes. So I cut the biscotti half inch thick at about a 45 degree angle and put them on a sheet pan. And now I'm just brushing it with egg wash. Just makes them nice and brown. I've actually known Bobby forever. We've both been on Food Network for so long. What's amazing about Bobby, when you go to his house. He's such an incredible cook. It's just intuitive. It's just such a pleasure to watch him work. And he's so happy doing it. Of course, when he comes here, I'm like a bundle of nerves because I want it to be really good. Okay, that's the egg white. Now I'm just gonna sprinkle em with turbinado sugar. Just get a little crunch on top. Okay. Into the oven 275 degrees for 45 minutes, and they'll be nice and crisp. I'm gonna turn them halfway through. And while they bake, let me tell you a little more about Bobby.

[Narrator/Host]

Bobby Flay is a multi talented chef, TV host, restaurateur, and author. He grew up on the Upper east side of Manhattan and at just 17 years old, got his first break at Joe Allen's famed restaurant and went on to study at the French Culinary Institute in New York City. At 25, he opened his first restaurant, Mesa Grill, winning the coveted James Beard Rising Chef award. Two years later, he has opened many successful restaurants all across America, serving up Spanish, French, Italian, and American cuisine. His incredible food network career has spanned over three decades, hosting wildly successful cooking competition and travel shows.

[Bobby Flay]

Grazie.

[Narrator/Host]

He has been awarded four Daytime Emmys, written 16 bestselling cookbooks, and is the first chef ever to receive a star on the Hollywood Walk of Fame.

[Ina Garten]

Wow. Bobby really is one of the hardest working people I've ever known. He's amazing. So I'm taking the biscotti. I'm just gonna put them on a cooling rack to cool until he gets here. Can't wait to see him.

[Bobby Flay]

I'm here at Ina's. I cannot wait. This is so exciting. Have a little conversation, cook a little food. All right, Ina, here I come.

[Ina Garten]

Okay, I'm ready to pull everything together for the Irish coffee affogato. Affogato's just ice cream and the hot espresso over it. But I'm gonna make an Irish coffee one. It's even better. So I'm gonna start with ice cream, Vanilla ice cream. And I have sweetened whipped cream. Cause can never have too much cream. So all this is really is whipped cream, vanilla and sugar, and it's gonna go on the top. Okay, next I need coffee liqueur and Irish whiskey.

[Bobby Flay]

It's good to be back. This is a special place.

[Ina Garten]

I think Bobby's gonna love this dessert. It's really easy and it's kind of a showstopper. I've made espresso for avogados.

[Bobby Flay]

Ina, Bobby back In this special place. I'm so happy to see you. Good to see you too. Thanks for having me over.

[Ina Garten]

I'm so sorry about Nach.

[Bobby Flay]

Yes, thank you so much.

[Ina Garten]

Nachos. Bobby's really famous big cat. And he was a big cat, right?

[Bobby Flay]

Yes, £21.

[Ina Garten]

Really?

[Bobby Flay]

Oh, yeah.

[Ina Garten]

But also he has a line of cat food named after him. Right.

[Bobby Flay]

So, you know, he inspired me to come up with a cat food line and it's called Made by Nacho, obviously.

[Ina Garten]

Made by Nacho. I love that.

[Bobby Flay]

In his likeness, his inspiration. Of course. I've been feeding or helping people like you have get dinner to their tables every single night in one shape or know one way, shape or form or another. Whether it's through my books or my restaurants, obviously through tv. And my cats are so important to me. Yeah, I have two. So I. So prior to Nacho's passing, I got a new one named Canelo, which means cinnamon in Spanish. And then I have.

[Ina Garten]

And they are cinnamon colored.

[Bobby Flay]

They. They are. And I have. I have another one named Stella.

[Ina Garten]

Yeah. Oh, oh, you've got a whole bunch of cats.

[Bobby Flay]

So we have Allspice, Canelo and Stella.

[Ina Garten]

Oh, yeah. So they have buddies, they can play around.

[Bobby Flay]

Absolutely.

[Ina Garten]

And they're happy when you come home, right?

[Bobby Flay]

Oh, for sure. And I'm happy when I get home.

[Ina Garten]

That's for sure, isn't it? That's actually what it's all about.

[Bobby Flay]

You're gonna make me cry before you even sit down and talk.

[Ina Garten]

Come on. You asked me to make you a really easy Italian dessert.

[Bobby Flay]

Yeah. You know, my dessert making skills are like, week.

[Ina Garten]

Well, this isn't baking. So you're good. Well, I made some biscotti, so I like the biscotti. Help yourself. So it's cherry and pistachio biscotti.

[Bobby Flay]

Okay.

[Ina Garten]

And it's gonna go with an affogato. And because you're Irish, I thought I'd make you an Irish coffee affogato.

[Bobby Flay]

Oh, I love that.

[Ina Garten]

How does that sound? Yeah, that sounds good.

[Bobby Flay]

A little bit of my blood, but also my desire. Exactly, exactly.

[Ina Garten]

So I'm just gonna do two scoops.

[Bobby Flay]

So we have vanilla ice cream. We have the cherry. It's cherry.

[Narrator/Host]

And what else?

[Ina Garten]

And pistachio.

[Bobby Flay]

Those are my two favorite things.

[Ina Garten]

Really?

[Bobby Flay]

I knew that.

[Ina Garten]

How did I know that?

[Bobby Flay]

Because cherries and pistachios, that Sicilian thing, you know, And I love that combination. Yeah.

[Ina Garten]

Oh, good. So this is vanilla ice cream. And I'm going to put a tablespoon of coffee liqueur on each one.

[Bobby Flay]

Lovely.

[Ina Garten]

Tablespoon of Irish whiskey on each one.

[Bobby Flay]

This is the kind of fusion I like.

[Ina Garten]

Is that correct? Italian and Irish.

[Bobby Flay]

Exactly.

[Ina Garten]

And two tablespoons of espresso. You know, just make it an espresso machine. A little whipped cream. Just because I can't help myself.

[Bobby Flay]

I love it. The biscotti are delicious, by the way.

[Ina Garten]

They're good, huh? Thank you. Oh, good. Thank you. And I put a little bit of chocolate on top. Irish coffee affogato.

[Bobby Flay]

I love it.

[Ina Garten]

How's that?

[Bobby Flay]

Can I give it a try?

[Ina Garten]

Of course you can.

[Bobby Flay]

Cheers.

[Ina Garten]

Cheers. How fun is this? Is it a good combination?

[Bobby Flay]

The whiskey and the coffee liqueur work really, really well together.

[Ina Garten]

Oh, good.

[Bobby Flay]

See, I knew Irish and Italian. They can get along. Exactly.

[Ina Garten]

That's actually pretty good, isn't it? You know, you don't remember this, but I remember when we first met. It was like 1999, my first book had come out, and you were already Bobby Fly. You had restaurants, you had cookbooks, you had TV shows. I mean, that was really early. That was incredible. And Jeffrey and I were seated at a table at Nick and Tony's, and you were at the next table. And I said to Jeffrey, that's Bobby Fly.

[Bobby Flay]

Really?

[Ina Garten]

I did, really? And I was just like. I pulled myself together and I thought, I'm just gonna go over and introduce myself. Cause we shared the same editor, right? Remember? And that was the first time I ever met you. And when I think back, I had just started, but you had already just done so much.

[Bobby Flay]

Yeah, but you. But you had the barefoot contestant. Yeah, of course.

[Ina Garten]

That's different.

[Bobby Flay]

It was great.

[Ina Garten]

Anyway. Are these the biggest biscotti you've ever.

[Bobby Flay]

Seen in your life? Yeah, but they're really good, actually. A lot of times when you see biscotti this big, sometimes they're a little bit dry. But this is fantastic.

[Ina Garten]

Thank you.

[Bobby Flay]

It's really great.

[Ina Garten]

Yeah. I hate when they break your teeth.

[Bobby Flay]

You'll give me the recipe of this, right?

[Ina Garten]

I'll give you the recipe.

[Bobby Flay]

Okay, perfect.

[Ina Garten]

Let's go sit and talk.

[Bobby Flay]

All right, let's do it. I can't wait.

[Ina Garten]

So nice having Bobby here.

[Narrator/Host]

Coming up, life changing breaks.

[Ina Garten]

I'm just going to cry. Look what that guy just did for you.

[Narrator/Host]

And breaking points.

[Bobby Flay]

I was like, wow, I guess this restaurant's over. We just opened.

[Narrator/Host]

Then it's a Bobby play kitchen takeover.

[Ina Garten]

If Bobby tells you to put all the chives in, you put all the chives in.

[Narrator/Host]

He's showing me how to make fettuccine and anchovy butter that's so delicious.

[Ina Garten]

My friend Bobby Flay is here spending the entire day with me, which is so great.

[Bobby Flay]

I love it.

[Ina Garten]

I don't really need to introduce him because everybody knows who he is. That's so nice. Do you remember your first show, Bobby's Grillin and Chillin'? I just happened to have seen it. You were wearing sunglasses and Bermuda shorts.

[Bobby Flay]

And now you saw this show.

[Ina Garten]

I did.

[Bobby Flay]

I'm so sorry for you.

[Ina Garten]

Oh, I thought it was great.

[Bobby Flay]

Hey, I'm Bobby Flay, and welcome to Grill and Chillin'. Okay, well, first of all, grilling and chilling. I'll just give you a little background on that. I know when that show was shot because my daughter Sophie, who's 27, was 10 days old.

[Ina Garten]

Oh, yeah.

[Bobby Flay]

And we shot it on the back lot of the Home Shopping Network, and we shot 42 shows in seven days. You have to remember.

[Ina Garten]

That's insane.

[Bobby Flay]

Before you got there, there was no editing. You know that?

[Ina Garten]

No.

[Bobby Flay]

You had to shoot TV live to tape.

[Ina Garten]

Wow.

[Bobby Flay]

That's why I shoot so fast these days. Same thing. Because I'm just always learning how to do it. I learned how to do it that way. So we had a hit. The commercial breaks, like, to the T, and it was like, me and this guy, Jack McDavid, he was like this country guy. I was the city guy. And they threw some food on a picnic table and, like, go. So you get all these ingredients going, and you let this cook down for a while. You want to let it cook for a good 25 to 35 minutes.

[Ina Garten]

Were you terrified?

[Bobby Flay]

I did have an anxiety attack the night before we started shooting, I would imagine. But it was really bad television. But I really believe it was so bad that it was good.

[Ina Garten]

You know, I. I think that you changed something in America, which is that you made it cool to be a chef, really. And I think you've changed an entire generation of boys who think it's really cool to cook and to be restaurateurs. And do you have a sense of that?

[Bobby Flay]

A little bit. It's interesting that you bring that up. I mean, I think years ago, I think now it's different. I think that obviously, with the Food Network and the popularity of just cooking in general across the country, you know, there's not so much that connotation, but early on, like, I would go to a football game and I'd see some, like, sort of, like, real rah rah guys, like, come up to me and be like, thank you so much for doing what you do. Like, you let it's cool. Now we can cook.

[Ina Garten]

Absolutely.

[Bobby Flay]

So there was definitely. There was definitely sort of a moment where, like, you know, guys weren't sure whether it was okay for them to say that they really like to cook for whatever reason.

[Ina Garten]

And now all of a sudden, it's totally cool.

[Bobby Flay]

Oh, yeah.

[Ina Garten]

I think people think you had a less traditional background, but the truth is, you grew up in the Upper east side of Manhattan. Your dad was a lawyer. Right. You went to Catholic school. I can't imagine you went to Catholic school. Every Catholic school.

[Bobby Flay]

Every Catholic school.

[Ina Garten]

Why did you get thrown out of all of them?

[Bobby Flay]

I just like to meet a lot of the different saints. Saint Ignatius, Saint Jean, Saint Vincent, Saint Monica's. There was absolutely no question in my mind, although it's not actually documented, that I had a learning disability at some level.

[Ina Garten]

Oh, isn't that interesting?

[Bobby Flay]

When I was in high school, I did no work. I had no interest in open. I went to a really good Catholic school called Xavier, which is where my dad went. I got thrown out after the first year. And my father said to me, if you're gonna quit school, like, you need to go get a job. Like, this is not. Just go hang out in the street corner with your friends and play stickball. And so he was partners with a guy named Joe Allen.

[Ina Garten]

Joe Allen had a fabulous restaurant in the theater district in New York, which everybody went to.

[Bobby Flay]

My father was partners with Joe, and so he was helping him run that restaurant. And the busboy had, like, a sick grandparent that he needed to go visit for two weeks.

[Ina Garten]

Yeah.

[Bobby Flay]

And my father called me up and said, get here. Now. You have a job for two weeks. So I did it for two weeks. And the busboy came back, and I was literally walking out of the front door. And the chef said to me, hey, Bobby, you want a job in the kitchen?

[Ina Garten]

I'm just gonna cry. Look at what that guy just did for you.

[Bobby Flay]

And so I took the job, and I started out, you know, in the pantry, so to speak, making salad dressings and learning how to cut things. And I realized about six months into it.

[Ina Garten]

Yeah.

[Bobby Flay]

I remember waking up, laying in bed right before work and staring at the ceiling and thinking to myself, I can't wait to go to work today.

[Ina Garten]

Oh, how fabulous.

[Bobby Flay]

So, you know, a year and a half later, Joe Allen came to me and said, there's a new school opening up downtown called the French Culinary Institute.

[Ina Garten]

Best school in America. Yeah, at the time.

[Bobby Flay]

And he said, why don't you go down there and take a look? And I said, Joe, I can't go back to school. And he said, this is different. He said, this is not classroom work. You're gonna have knives and you're gonna cook. I decided that I was going to go to the school. And on the very first day that I was supposed to go in and sign my loan for the tuition, Joe handed me an envelope and said, this is from me. You owe me nothing. I just want you to have this. And he gave me my tuition.

[Ina Garten]

What was an incredible thing to do?

[Bobby Flay]

No, it was an amazing thing to do.

[Ina Garten]

I'm a wreck just hearing it. I mean, that's really incredible, because it really means everybody's got to keep going. You got to keep trying things. You got to be exposed to things that you didn't even know you were interested in. And the one thing that clicks is the thing you should be doing.

[Bobby Flay]

Well, that's the thing. You just never know when it's going to happen.

[Ina Garten]

You never know when it's going to happen.

[Bobby Flay]

And my father, like, has said some, like, a handful of, like, very short things to me that I always have in the back of my head. And one of the things he said to me was, always do a good job, no matter what, because you never know who's watching.

[Ina Garten]

Yeah.

[Bobby Flay]

And that person can change your life forever.

[Ina Garten]

Yeah.

[Bobby Flay]

And he's right about that.

[Ina Garten]

Yeah.

[Bobby Flay]

I mean, he's his. His. I always reach. Reach for my dad's guidance when I'm looking for the fundamentals of life. So he'll say things to me like, don't try to make every nickel. Just make it good. And he'll say, just do the right thing. And I'll say, what do you mean by that? And he'll say to me, you know.

[Ina Garten]

Exactly what I mean.

[Bobby Flay]

Because you know. You know that you're doing the right thing or you're not.

[Ina Garten]

It's funny, I always say to myself, if you do something for the money, it never works out. If you do something because you love it, it always works out.

[Bobby Flay]

Yes.

[Ina Garten]

Like Jeffrey. Jeffrey originally said to me when I was singing by him barefoot, do what you love. If you love it, you'd be really good at it. And I thought, that's all you need to know. After culinary school, you went to work at Jonathan Waxman's restaurants. It was the beginning of California cuisine in New York, and he was huge. What did he teach you?

[Bobby Flay]

Jonathan was the first person to teach me what good food was. Flavor and technique, respect for the ingredients. These are all things that we hear now every day. It wasn't so much the case in the middle of the 80s. And I just remember even, like, just taking the corn off the cob. I was like, oh, wow. That's how you do it. I mean, you don't open up a bag. I mean, I was a kid of the 60s. You know, my mother used to make Mexicali corn and frozen corn in the bag.

[Ina Garten]

You know, my mother used canned corn, which was worse. Right.

[Bobby Flay]

So just the idea of this freshness and the way that you utilize it.

[Ina Garten]

Tell me what it was like opening your first restaurant.

[Bobby Flay]

I was 25 when I opened Mesa Grill.

[Boost Mobile Announcer]

Wow.

[Bobby Flay]

I'll never forget the night we opened because it was the first day we went to war with Iraq. The first time. Wow. I remember at 6 o', clock, my business partner, Jerry Kretschmer, watched me put out the very first plate of food. And he said, congratulations. We just went to war. And people were getting up out of their seats in the middle of dinner and going home because they wanted to see what was going on, rightly so. And so I was like, wow, I guess this restaurant's over. We just opened, you know, but we had so much good pre. Press and prior to it that we got through that part of it.

[Ina Garten]

And then it got rave review from the New York Times.

[Bobby Flay]

Life changing.

[Ina Garten]

It's just totally chaos.

[Bobby Flay]

I've had more dreams and nightmares about New York Times restaurant critics than anybody else. And they can literally, you know, they say make or break. They can make or break.

[Ina Garten]

Literally make or break it.

[Bobby Flay]

Oh, yeah.

[Ina Garten]

How important are restaurant critics?

[Bobby Flay]

I mean, we. We have, you know, the New York Times restaurant critics. We have their photos, we have their aliases, we have their phone numbers, we have their email addresses. We have their wife's email address. We have their wife's phone numbers. We have it all. Because we want to know when they're.

[Ina Garten]

Coming in, when they're there, you know? Yeah.

[Bobby Flay]

You know, sometimes you catch them and sometimes you don't.

[Ina Garten]

So I always think that failure is a great teacher. Is there something that you had a really hard time with that kind of almost brought you to your knees that ended up being a good thing?

[Bobby Flay]

Brought me to my knees.

[Ina Garten]

Maybe not that dramatic.

[Bobby Flay]

I don't think. Well, I've always been a fighter. And so it's one of those things where I'll tell you something interesting about. About failure. Failure is a good thing. Failure is a very good thing to have in your life and your repertoire as long as you can get past it.

[Ina Garten]

Yeah. And that's what I think the difference between successful People and not successful people is they don't let failure stop them. They actually, when they hit a wall, they figure it out.

[Bobby Flay]

You know, interesting, I think, about failure and losing and things like that. I talked to Michael Simon about this, who's as, you know, a good friend of mine and yours as well. And he and I were always, you know, athletes as kids. Because of that, we really learned how to lose. And I think because you can't always win when you're an athlete, can't always win, so you lose a lot and you're taught to be a good loser, a good sportsman, so to speak, and shake hands at the end and all those things. And I think that that has really rubbed off on me. And when something doesn't go right, I shake it off and I try to do better the next time. Or if I'm on Iron Chef or beat Bobby Flay and I lose, I shake that person's hand. I congratulate them for doing a great job. There's no sore losing because the other thing that you have to remember is that especially on tv, people don't remember how you win, but they do remember how you lose. How you lose. Exactly.

[Ina Garten]

Must have been 10 years ago I heard you Guild Hall. I don't think you knew I was in the audience. And a young boy raised his hand, he must have been like 18. And he said, how do I get a show on Food Network? And you gave the smartest answer. I'm sure you've been asked this question a lot. Do you remember what you said?

[Bobby Flay]

I probably said, learn how to cook first.

[Ina Garten]

Exactly. So you don't just get a show on Food Network.

[Bobby Flay]

Well, going back to something my dad would always say to me, which is look at the big picture as opposed to instant gratification, right? So the big picture is this. If an 18 year old boy says to me, I want a show on the Food Network, let's say he's a phenomenon. And if you watch some of these people that are on TikTok and Instagram, et cetera, some of them are phenomenons, meaning they're really popular very quickly. Okay, that can happen for sure. But if, if I'm going to mentor this 18 year old person, I'm going to say to them, let's not try to get lucky, let's just be good and let's look for longevity. So if you take the time now and put in the work, create a foundation of something that you love to do that can never be taken away from you. And when you get the. And when you get the right opportunity, you will have the repertoire to go forever. Not for two weeks, not for two months, not for two years. Forever. And that's the difference. And that's why I think that I've had some success. That's been a long period as 40 years.

[Ina Garten]

Right. How long have you been. When did you first start?

[Bobby Flay]

Well, I, I. Well, I first started cooking when I was 17. I'm 58, so, yes, 41 years. I've been on the Food Network for close to 30.

[Ina Garten]

Incredible.

[Bobby Flay]

Yeah.

[Ina Garten]

You and I had dinner together. I think it was 2018. And you were going off for six weeks to Rome. And I think that trip really changed your life. How did it change your life?

[Bobby Flay]

So Monday through Friday, from, from 9:00am to. To noon, I would take Italian classes.

[Ina Garten]

Yeah.

[Bobby Flay]

And then I'd go have an amazing lunch somewhere, take a siesta, and then go to dinner. And that's what. That was my life for six, six weeks. It changed my life because I learned two really important lessons there. I learned that I could be alone and be happy. Wasn't sure.

[Ina Garten]

That's tough.

[Bobby Flay]

I wasn't sure.

[Ina Garten]

I'm not so good at that.

[Bobby Flay]

Yeah. And I learned that I did not have to work to be happy.

[Ina Garten]

Those are really good lessons.

[Bobby Flay]

Cooking in somebody else's restaurant is not work to me. It's discovery. It's playtime. It's like, it's learning. And so when I'm in. When I'm in the States, in New York, I'm running my restaurants and running my businesses. I'm running my production company, you know, And I think that I get. I get taken for a workaholic all the time because people see me working so much, and I enjoy my work. I love my work, but I don't need it to be happy.

[Ina Garten]

That's a great thing to find out. That was a really good vacation.

[Bobby Flay]

It was an amazing vacation. Those two, Those two things, really, it was nice. It was. It was nice for me to, To. To. To. To realize those two things. So what scares you besides New York Times, restaurant critics? What scares me?

[Ina Garten]

Wow.

[Bobby Flay]

That's a. We're getting deep. I know. I take solace in the fact that I have a skill that basically saved my life. I do get nervous sometimes that I'm not gonna be as good a cook as I was yesterday or that I'm gonna be left behind in being relevant. Because everything that I do, Travel, love, make a living, it all revolves around cooking. It's the way I show my adoration to people. I cook for them.

[Ina Garten]

So what are we cooking together?

[Bobby Flay]

Simple dish fresh pasta with anchovy butter and some chives.

[Ina Garten]

Oh, that sounds delicious. I love anchovies so you pick the right person.

[Bobby Flay]

Perfect.

[Narrator/Host]

Coming up, Bobby's Fast Fresh fettuccine made with my favorite ingredient tastes butter.

[Ina Garten]

Are you kidding me?

[Narrator/Host]

Is the perfect speedy supper.

[Bobby Flay]

You can make this any night of the week.

[Ina Garten]

He's just the perfect guest.

[Bobby Flay]

I'll be here cooking you breakfast every morning. It'll be good.

[Mayra Amit]

A Mochi moment from Sadie who writes I'm not crying, you're crying. This is what I said during my first appointment with my physician at Mochi because I didn't have to convince him I needed a GLP one. He understood and I felt supported, not judged. I came for the weight loss and stayed for the empathy. Thanks, Sadie. I'm Mayra Ameth, founder of Mochi Health. To find your mochi moment, visit joinmochi.com.

[Sadie]

Sadie is emoji member compensated for her story.

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[Sadie]

Of teen drivers admit to texting while driving? Even scarier, those who text are more likely to speed and run red lights. Shockingly, 94% know it's dangerous, but do it anyway. As a parent, you can't always be in the car, but you can stay connected to their safety. With Greenlight Infinity's driving reports. Monitor their driving habits, see if they're using their phone, speeding, and more. These reports provide real data for meaningful conversations about safety. Plus, with weekly updates, you can track their progress over time. Help keep your teen safe. Sign up for Greenlight [e-mail] podcast Life.

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[Ina Garten]

I'm spending the Day with Bobby Flay. How great is that? And you're gonna show me one of your favorite really easy pastas. Right?

[Bobby Flay]

So this pasta dish really could not be simpler.

[Ina Garten]

That works for me.

[Bobby Flay]

Some of the great pasta dishes of the world are incredibly simp. This one is fresh fettuccine with anchovy. Then basically that's the whole.

[Ina Garten]

Oh, that sounds stupid.

[Bobby Flay]

That's the whole game. I'm gonna start by making the bread crumbs. Okay. So the first thing I'm gonna do is I'm gonna crush some garlic. So the way I like to use garlic is almost always is I like to crush it into a paste. What I do is I chop it kind of coarsely like this, and then I crush it with the back of my knife. And then I take some kosher salt and spread it on top and just keep going. And then I take the back of.

[Ina Garten]

You don't want to bite into garlic. You just want to have the flavor of it.

[Bobby Flay]

I want the garlic to kind of melt away into the pan.

[Ina Garten]

Isn't this interesting?

[Bobby Flay]

Okay, so I'm going to take a little bit of love cooking with Bobby, a little bit of olive oil and then tiny bit of. I'm going to borrow a little bit of your butter here.

[Ina Garten]

Just a little.

[Bobby Flay]

Yeah, exactly. It's always your butter. And then we're going to let this melt and then we're going to take the bread crumbs. I'm sorry, we're going to take the garlic first as you saute the garlic a tiny bit. And this dish, this dish I'm inspired by a restaurant in Rome called Richoli. Richoli is a salumaria. It's got, it's got lots of like cold cuts, et cetera, cured meats, you know, marinated anchovies and things like that. But it's also a, you know, a full on restaurant. Very, very popular, very difficult to get a reservation in. But they make this anchovy pasta. They do it a little bit differently than I do because I've made it with the chef before. He throws the anchovies into the saute pan and then finishes it with butter. I make an anchovy butter. So basically it's all the flavors are together. But, you know, every chef does things differently.

[Ina Garten]

Same ingredients, different process.

[Bobby Flay]

Exactly. Right. We're going to take the garlic first as you saute the garlic a tiny bit. All right. So I just want, I don't want to. I don't want my garlic to get brown. Now we're going to throw in the Breadcrumbs.

[Ina Garten]

Is it breadcrumbs or is it.

[Bobby Flay]

It's panko breadcrumbs. Yep. A little salt and pepper texture. And then I just want to mix it together. And the thing that you want to do here is make sure that you cook them evenly. So we don't want to overcook them in terms of like, you know, over browning them, so to speak.

[Ina Garten]

You don't want any burnt flavor from it.

[Bobby Flay]

You just want the crunch of the breadcrumbs. Exactly. But you definitely want them to be crunchy. All right, you want to start with the.

[Ina Garten]

What am I doing?

[Bobby Flay]

All right, well, you're just going to take some butter. We have one and a half.

[Ina Garten]

All of it.

[Bobby Flay]

One and a half.

[Ina Garten]

Okay. And it's room temperature butter.

[Bobby Flay]

It's room temperature butter. And then we need six anchovy filets.

[Ina Garten]

Okay.

[Bobby Flay]

So you can see, like, how the breadcrumbs are starting to look golden. This is exactly what you want. Perfectly.

[Ina Garten]

Okay. How's that? Am I going to do it?

[Bobby Flay]

Some salt and pepper.

[Ina Garten]

And salt and pepper. Okay.

[Bobby Flay]

Yeah. And then you just. You puree until.

[Ina Garten]

Until they're all combined.

[Bobby Flay]

Exactly. Nice and smooth.

[Ina Garten]

This is why you want the butter to be room temperature.

[Bobby Flay]

Exactly.

[Ina Garten]

Those smell so good. You can really. Oh, and you're putting lemon in it, too.

[Bobby Flay]

Little lemon zest at the end. So it's lemon, garlic. That's basically it.

[Ina Garten]

Oh, it's better if you pulse it a little bit.

[Bobby Flay]

Oh, that looks good.

[Ina Garten]

So do you not want to see any anchovies at all?

[Bobby Flay]

It doesn't matter. It's totally fine. So then we have these beautifully toasted panko breadcrumbs. I think that's perfect. All right.

[Ina Garten]

Okay. How's that?

[Bobby Flay]

Can you give it a taste?

[Ina Garten]

Yeah. Tastes.

[Boost Mobile Announcer]

Butter.

[Ina Garten]

Are you kidding me?

[Bobby Flay]

Butter and anchovies.

[Ina Garten]

And salt.

[Bobby Flay]

Is the.

[Ina Garten]

Way you want it?

[Bobby Flay]

Yes. It's delicious. I mean, now, don't forget it's definitely has an intense anchovy flavor, which I think is good.

[Ina Garten]

Yeah. I don't think it's too much.

[Bobby Flay]

No, I don't think it's too much either. But what I'm really tasting it is for the salt content, because we put salt in there. Of course the anchovies are salty.

[Ina Garten]

Okay, next we're gonna make the pasta.

[Bobby Flay]

So we have some water boiling, and I'm gonna add some salt to that.

[Ina Garten]

Okay.

[Bobby Flay]

Do you wanna chop some chives?

[Ina Garten]

I'd be delighted to chop chives.

[Bobby Flay]

So I'm gonna start by putting the fresh pasta right into the salted boiling water. Rapid boiling and fresh pasta, as we know ina goes very, very quickly.

[Ina Garten]

So what are you talking about, three to five minutes?

[Bobby Flay]

Oh, no, I don't think so. I think probably around 90 seconds. Really? Yeah, Something along those lines. We still want it to have, like, a little bit of an al dente bite to it.

[Ina Garten]

And it's going to keep cooking.

[Bobby Flay]

It's going to. That's a really good point. It's going to keep cooking as we're. As we're folding in the anchovy butter and all that alike. So, you know, something around 90 seconds. But listen, again, I always tell people, and you know, when I'm walking around my kitchens and I'm talking to my cooks, like, I basically say the same two things all day long for the last 40 years.

[Ina Garten]

What are they?

[Bobby Flay]

I say, did you season it with salt and pepper on both sides? Let's say they're cooking a steak. Salt and pepper is like, the thing that comes out of my mouth most. And the other one is. Did you taste it? Because if you're not chewing in my kitchen, you're not cooking. You can't cook by eye. You can think, like, if you're making. Even if when you're making a salad and you're dressing it, you think it looks right. But just take a leaf and taste it. I'm gonna take now some of the pasta water to come with me into the pan.

[Ina Garten]

As Americans, we always made the pasta, and then we dumped the sauce on the top of it. And what Italians do is they undercook the pasta a little bit, put it in a pan, cook it with the sauce. And it gets absorbed into the pasta.

[Bobby Flay]

Exactly.

[Ina Garten]

It's like night and day.

[Bobby Flay]

And the pasta water that we use to cook the pasta has starch in it. Has starch in it. And so you might as well use it. Cause you've already made it.

[Ina Garten]

Thickens the sauce.

[Bobby Flay]

And it's free. All right.

[Ina Garten]

And it's free.

[Boost Mobile Announcer]

It's free.

[Bobby Flay]

It's free. Okay, so now take our anchovy butter, Chef. Yeah, we're gonna let the anchovy butter glaze the pasta. We're gonna whisk the anchovy butter into the pasta.

[Ina Garten]

It smells so good.

[Bobby Flay]

So what happens is the butter and the pasta water.

[Ina Garten]

Yeah. Make a sauce.

[Bobby Flay]

They make a sauce. You can see I undercooked the pasta just a tiny bit so that we can let this cook and become sort of part of the pasta itself. Okay, so now we're just going to add all these chives.

[Ina Garten]

All the chives?

[Bobby Flay]

Yeah. All of them or most of them. Okay, keep going.

[Ina Garten]

How about like that?

[Bobby Flay]

That's good.

[Ina Garten]

Is that good?

[Bobby Flay]

Yeah.

[Ina Garten]

Okay.

[Bobby Flay]

I know I made you nervous. I didn't.

[Ina Garten]

I.

[Bobby Flay]

You were like, wait, you want all these chives?

[Ina Garten]

If Bobby tells you to put all the chives in, you put all the chives in. Oh, how gorgeous is this?

[Bobby Flay]

This is so incredibly simple.

[Ina Garten]

Wow.

[Bobby Flay]

Toasted breadcrumbs.

[Ina Garten]

Can I say what I always say? How easy is that? Exactly. Oh, I love the lemon too.

[Bobby Flay]

Absolutely.

[Ina Garten]

That is stunning. I can't wait to taste this.

[Bobby Flay]

Sounds good to me.

[Ina Garten]

The texture, the flavor. You don't know the anchovies are in there, but it has a depth of. That's so delicious. I'm so making this.

[Bobby Flay]

And simple. You can make this any night of the week.

[Ina Garten]

Yeah. Let's go sit down.

[Bobby Flay]

All right.

[Ina Garten]

You really like to entertain, right?

[Bobby Flay]

I do.

[Ina Garten]

So do you like a big crowd or you like small dinners or.

[Bobby Flay]

You know, interestingly, I don't. I. I have a hard time cooking for four. It's just because I'm in the restaurant business, you know, So I need. I usually need like a dozen to feel comfortable.

[Ina Garten]

It starts out, I invite four or six and then I cook for a dozen. Yeah, I mean, that's a problem.

[Bobby Flay]

I have lunches at my house out here.

[Ina Garten]

Yeah, we love lunch.

[Bobby Flay]

And lunch is my. I love lunch. And usually I have them on Saturday afternoons around 1:30. It's sort of like what I like to do. And I invite, you know, friends and acquaintances and family, et cetera. Obviously you've been to a couple of lunch.

[Ina Garten]

I love your lunches.

[Bobby Flay]

I love that. I love when you cook.

[Ina Garten]

Everybody's hanging around the kitchen when you're cooking.

[Bobby Flay]

Yeah. And also once we sit down, it's all family style. It's all there and it becomes like this beautiful, leisurely three and a half hour, lots of wine, lunch.

[Ina Garten]

It feels like Tuscany or Provence. Bobby, just promise me you come back and make more pasta.

[Bobby Flay]

Oh, no, I'm not leaving. This is it. I'll be here cooking you breakfast every morning.

[Ina Garten]

You'll be good. Wouldn't that be great? How fabulous was that? If you loved this episode of Be My Guest, the podcast with me, Ina Garten. Please make sure to rate and review us on Apple podcasts. It would mean so much to me. Thanks. Cheers.

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[Ina Garten]

Then stay in bed and let a.

[Bobby Flay]

Boost mobile expert deliver and set it up for you.

[Boost Mobile Announcer]

Oh, actually they will have to get up and Open the door.

[Bobby Flay]

Oh, right.

[Boost Mobile Announcer]

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[Boost Mobile Announcer]

Welcome back to the channel. So which variety of Dunkin at Home coffee is your fave? Original blend? French vanilla or hazelnut? Drop a comment.

[Wix Announcer]

What are you.

[Boost Mobile Announcer]

Oh, this is what I do when I'm home alone.

[Wix Announcer]

Drink Dunkin' Original Blend or pretend you're an influencer?

[Ina Garten]

Eh, both.

[Boost Mobile Announcer]

Want a cup? Hey, let's do a taste test for the audience.

[Ina Garten]

Okay, how's this?

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[Sadie]

Did you know 39% of teen drivers admit to texting while driving? Even scarier, those who text are more likely to speed and run red lights. Shockingly, 94% know it's dangerous, but do it anyway. As a par. As a parent, you can't always be in the car, but you can stay connected to their safety. With Greenlight Infinity's driving reports. Monitor their driving habits, see if they're using their phone, speeding and more. These reports provide real data for meaningful conversations about safety. Plus, with weekly updates, you can track their progress over time. Help keep your teen safe. Sign up for Greenlight [e-mail] podcast.