Podcast Summary: Bobby on the Beat

Host: Bobby Flay
Episode: Competition Cooking, Influencer Jeremy Jacobowitz, Crab Spaghetti with Esther Choi
Date: January 5, 2026

Episode Overview

This engaging episode of Bobby on the Beat dives into the multifaceted world of modern food culture, featuring acclaimed chef Esther Choi as the main guest, and digital food influencer Jeremy Jacobowitz for a special influencer segment. Bobby Flay leads warm and candid conversations on topics spanning Esther’s career—her Korean-American culinary upbringing, the evolution and accessibility of Korean cuisine, the highs and lows of competition cooking, and the pressure of digital feedback. The episode also includes playful food trivia and a demonstration of Bobby’s signature crab spaghetti. Themes of authenticity, innovation, pride in cultural heritage, and the realities of media-driven food criticism are woven throughout.

Key Discussion Points & Insights

Esther Choi’s Culinary Journey & Philosophy

• Early Days at Food Network Kitchen:
  • Esther reminisces about her start at Chelsea Market and being known for her flavorful Korean-inspired family meals.
    • “You made the best family meal, meaning, like, for the staff, then everybody, because you were always using, like, your spectacular Korean flavors.” — Bobby (00:42)
• Building Her Brand & Evolving Focus:
  • Esther discusses her initial “say yes to everything” impulse—a common chef’s trait of restlessness and ambition—and how she’s (somewhat) refined her focus over time.
  • “Chefs, we can’t help ourselves. We’re a little ADD...I think I get, like, overly excited, but I think I grew up since then and I try to really focus on specific projects now, but I think it’s a curse. Like, I can’t stop.” — Esther (01:21)
• Media Projects:
  • Esther balances running restaurants with hosting digital shows like Heat Eaters (part of the Hot Ones family) and the Food Network’s 24 and 24.
  • She highlights the key difference between digital and broadcast TV: direct audience connection and feedback.
    • “With the digital series, I read every single comment on every single episode...I actually love the negative. I think they’re hilarious.” — Esther (03:08)
  • Bobby contrasts this with TV, referencing another chef, Brook, and suggesting not to read comments (03:20).

Authenticity, Adaptation, and Korean Cuisine

• Staying True to Roots While Inviting Broader Audiences:
  • Esther’s food draws on the foundation of flavors her grandmother taught her, with necessary adaptation for American markets.
    • “The traditional flavors of Korean food taught to me by my grandmother...she had to use American things from the American supermarket and somehow create these flavors that she missed about home.” — Esther (07:33)
• The “Whimsy” Approach:
  • Bobby praises Esther’s balance of authenticity and accessibility, noting her whimsical, approachable take on Korean flavors (06:56–07:33).
• On the Menu at Mokbar:
  • “The flavors are authentic. But nothing on the menu is an authentic Korean dish...It’s all like Korean flavors reminiscent of a Korean dish.” — Esther (08:40)

Navigating Korean-American Identity & The Rise of K-Culture

• Korean Wave (Hallyu) Phenomenon:
  • Esther explains that the global success of Korean culture was a calculated effort by the Korean government, leveraging pop culture as national branding.
    • “They call it the K Wave...it was actually planned by the government...they used pop culture to blow Korea...and it worked.” — Esther (11:04)
• Cultural Pride and ‘Han’:
  • Pride and competitive fire in Korean identity are discussed, with Esther referencing the concept of ‘Han’ (deep sorrow mixed with perseverance and ambition).
    • “We have this...anger. We call it Han, H-A-N...we were such a suppressed country...But we were like, nope, it’s not happening. And so we always come back up...It comes hand in hand with anger and passion and all those things.” — Esther (12:06)
  • “I love confidence. Pride. It’s like pride in their culture and who they are.” — Bobby (12:04)

Influencers & Food Criticism: Enter Jeremy Jacobowitz

• Changing Landscape of Food Recommendations:
  • Esther and Bobby agree influencers wield real power and responsibility.
    • “They do have influence ... hence the word.” — Bobby (13:04)
• Jeremy Jacobowitz — The Brunch Boys Origins:
  • Jeremy shares how Brunch Boys started organically, emphasizing creativity over critique.
  • “I actually try and specify that I’m not there to critique a restaurant. For the most part, my job is to highlight.” — Jeremy (13:55)
  • He observes that negative videos get better engagement, though “not a good lesson to learn.” (14:04)
• Food Trivia Segment (14:30–15:51):
  • Bobby quizzes Jeremy and Esther on food knowledge staples—from wagyu and gelato vs. ice cream to what goes in a Negroni or a falafel. Playful banter ensues during the rapid-fire round.
  • “The one wonderful thing about food is that we’ll never be able to know it all.” — Bobby (16:09)
  • “If you’re a food critic, you really need to know everything. All these cuisines.” — Bobby (16:29)
• Responsibility of Influencers:
  • “It’s a huge responsibility now.” — Esther (16:29)

Behind the Dish: Bobby’s Crab Spaghetti for Esther

• Personalized Cooking Demo (05:19–06:56):
  • Bobby makes crab spaghetti—a nod to Esther’s crab rice and noodles, explaining the recipe step by step.
  • Ingredients include jumbo lump crab, butter, garlic, parsley, anchovy-garlic breadcrumbs.
  • “You’re going to eat this to the bottom of the bowl.” — Bobby (06:56)
  • Esther jokingly notes he always makes her something Korean, but this time it’s “Italian, but with a wink.”

Gochujang & Ingredient Talk

• Esther Introduces Bobby to Gochujang:
  • “You turned me on to one of my favorite ingredients in the world. You know what it is?” — Bobby
  • “Gochujang.” — Esther (16:44)
  • Esther describes its traditional fermentation and unique flavor.
    • “It’s a fermented chili paste...ground up chilies, Korean chilies, dried, ground up, and then it’s mixed with starch, and then it’s fermented in an earthenware pot...for years...” — Esther (16:59)
  • Bobby compares it to saffron in its singularity.

The Challenges of Motherhood & Career Balance

• Esther on Becoming a Mom:
  • “Hardest job I’ve ever had to have.” — Esther (17:49)
  • She talks about the struggle of work-life balance as a chef and mom, her newfound emotionality, and the never-ending nature of parenting.
  • “Now I’m like super emo, which I never used to be...I watch a commercial and I’m crying.” — Esther (19:30)

Competition Cooking: Iron Chef, Triple Threat, and Obsessiveness

• Iron Chef Preparation:
  • Esther thrives in competitions that allow for meticulous planning (Iron Chef), discussing her background prepping for the show at Food Network.
  • “The amount of meticulous planning that goes into each battle is insane. And for me, obsessing over that kind of menu planning is very my style.” — Esther (20:57)
• Would She Be an Iron Chef?:
  • “Are you serious? I would, like, die for the opportunity, yes.” — Esther (21:36)
• Triple Threat Performance:
  • Esther humorously laments never performing as well as she’d like—even when she wins—highlighting the “chef’s curse” of perfectionism.

Notable Quotes & Memorable Moments

• “Chefs, we can’t help ourselves. We’re a little ADD...I think I get, like, overly excited, but I grew up since then.” — Esther Choi (01:21)
• “With the digital series, I read every single comment...I actually love the negative. I think they’re hilarious.” — Esther Choi (03:08)
• “It’s a movement. They call it the K Wave. The Korean wave. And it was actually planned by the government...” — Esther Choi (11:04)
• “We have this...anger. We call it Han, H-A-N...and I think that’s what created this extreme pride.” — Esther Choi (12:06)
• “The one wonderful thing about food is that we’ll never be able to know it all.” — Bobby Flay (16:09)
• “Hardest job I’ve ever had to have.” — Esther Choi on motherhood (17:49)
• “Would you accept, like, being an Iron Chef?” — Bobby Flay
  “Are you serious? I would, like, die for the opportunity, yes.” — Esther Choi (21:36)

Important Segment Timestamps

• 00:00–02:50: Early friendship, Esther’s roots, rise in the food world
• 02:50–04:17: Digital vs. TV, audience feedback
• 04:21–06:56: Holiday Beat Bobby Flay story, crab spaghetti recipe demo
• 06:56–11:57: Korean cuisine authenticity, accessibility, and adaptation
• 11:04–12:40: The “K Wave” and Korean pride/Han
• 12:40–16:29: Influencers and food criticism, Jeremy Jacobowitz’s segment
• 14:30–15:51: Playful rapid-fire food trivia
• 16:32–17:46: Importance of ingredient knowledge (Gochujang), culinary learning
• 17:47–19:43: Esther on motherhood and work-life balance
• 19:43–22:45: Competition cooking & Iron Chef, Triple Threat reflections

Tone & Style

The tone is playful, honest, and energetic, filled with mutual admiration, gentle ribbing, and candid confessions about the highs and headaches of modern food careers. Esther’s openness about perfectionism, pride, and personal growth, paired with Bobby’s encouragement and culinary wisdom, make for a lively listen that blends expertise with warmth.

For Next Week

Bobby teases the next episode with Rome food expert Katie Parla, promising more delicious and insightful exploration into global culinary culture.