Bobby on the Beat – Episode 1: Crabsgiving, Gordon Ramsay, Red Curry Roasted Chicken with Ayesha Nurdjaja

Date: November 24, 2025
Host: Bobby Flay
Guest/Co-Host: Ayesha Nurdjaja

Episode Overview

The inaugural episode of “Bobby on the Beat” introduces Bobby Flay's new venture into podcasting—a behind-the-scenes, conversational, and candid look at his lifestyle, culinary perspectives, and relationships beyond the Food Network persona. Joined by acclaimed chef and “Triple Threat” judge Ayesha Nurdjaja, Bobby discusses positive energy in the industry, unique personal traditions (like Crabsgiving), kitchen culture and trust, culinary family roots, his take on Thanksgiving, a signature Red Curry Roasted Chicken recipe, Ayesha’s Mediterranean food influences, and a playful review of Gordon Ramsay’s Hell’s Kitchen restaurant in Las Vegas.

Key Discussion Points & Insights

1. Podcast Launch & Intent

• Bobby’s Podcast Mission: A deeper, less curated dive into Bobby’s everyday life, culinary stories, and restaurant world—aiming for authenticity and positivity.
  • “You’re going to see some things you have not seen with my traditional TV life...a no hater zone. We’re here for positivity. It’s not just about restaurants and food, it’s all about lifestyle and travel and all the delicious things in life.” — Bobby, 00:29

2. Ayesha’s Experience & Industry Positivity

• Ayesha’s Reflections on “Triple Threat” and Career Growth
  • Ayesha notes that this past year felt especially supportive, with unanticipated love from fans and the culinary community.
    • “There was all positivity surrounded by it. So it feels good.” — Ayesha, 01:37
• On Trust and Partnership in Kitchen Culture
  • Bobby shares how trust, originating from his and Ayesha’s similar Brooklyn upbringing, is central to his selection process.
  • Ayesha emphasizes the difference between being a good cook and being a chef.
    • “Sometimes people say to me, ‘Oh, why did that person say, you’re a good cook? Aren’t you a chef?’ They’re two very different things. That’s the greatest compliment.” — Bobby, 02:29

3. Addressing Online Rumors

• Season 4 and False Rumors
  • Ayesha clarifies she will return for another season despite wild internet speculation about her departure after an alleged fight.
    • “I am coming back. I’m so excited for season four. Still nervous. I think people confuse being on TV and cooking. It’s really about cooking. It’s not about anything else.” — Ayesha, 04:01

4. Crabsgiving: A Flay Family Tradition

• What is Crabsgiving? [05:10]
  • Pre-Thanksgiving gathering with friends and staff focused on Florida stone crabs, started as a work event, now a home tradition for 11 years.
  • Detailed menu: linguine with white crab sauce, mezzo rigatoni with red crab sauce, coconut shrimp, Castle Franco salad, coconut custard and key lime meringue pie.
    • “It all started...staff and stuff like that...we get stone crabs from Florida. My man Jimmy V...orders the crabs himself...cracks them himself.” — Bobby, 05:12
• Meet Jimmy V: The Everyman Food Critic
  • Jimmy V is tapped as the show’s “America’s food critic.”
    • “He’s going to represent the every person, the everyday person...I expect Jimmy V to become like a superstar.” — Bobby, 07:27

5. Thanksgiving Traditions [07:38]

• Ayesha’s Family Thanksgiving versus Culinary Life
  • Ayesha cherishes not cooking—her mother and brother host, often featuring an Italian-style “feast of seven fish,” plus classic turkey and sides.
    • “For the first, I mean, 20 years of my career, I worked on Thanksgiving...so my family was so gracious and they would celebrate like the day after...I want the turkey butter basted...and the five sides and I’m a happy girl.” — Ayesha, 07:52

6. Family & Food Memories

• Influence of Family
  • Bobby shares admiration for Ayesha's mother and remarks on the importance of food memories.
  • Ayesha: “I grew up in a household where my parents were amazing cooks and I just ate really well. But she did not teach me how to cook, which is wild.” — Ayesha, 08:39

7. Recipe Deep Dive: Red Curry Roasted Chicken [09:12]

• Bobby demonstrates a signature dish from “Sundays with Sophie,” inspired by his friend Jet Tila’s Thai cuisine.
  • Recipe Highlights: Coconut milk, honey, red curry paste, green onion, lemongrass, cilantro, ginger, garlic; marinate spatchcocked chicken for 4-8 hours, roast at 375°F.
    • “Just think about it as a roasted chicken with lots of flavor...and man, yeah, I’m definitely doing this for Thanksgiving.” — Bobby, 10:40
  • Plans to make a red curry turkey for his Thanksgiving, breaking from American tradition.
• Ayesha’s Reaction:
  • “This is phenomenal...The chicken’s good, does it really need the sauce? And then you get—oh my God, yes, it does...It’s fire.” — Ayesha, 12:14

8. Ayesha’s Mediterranean Restaurant Journey [12:28]

• Moving from Italian to Middle Eastern Flavors
  • Ayesha describes her transition: after years cooking Italian, she craved new flavors and embraced the sharing style of Middle Eastern cuisine.
    • “I loved all these small, bright flavors. You know what I call the rip and dip now.” — Ayesha, 12:52
  • Story of launching Shuka and Shukat in NYC—emphasizing risk, improvisation, and the joy of “non-committal” eating.
    • “Pasta was my passion for so long...This was something where I was on the spot kind of tweaking. Too much turmeric goes left really quickly, right. Harissa—so many different types of it...” — Ayesha, 14:23
  • Both restaurants are now celebrated successes—Shuka just turned 8.
    • “It’s really a pleasure.” — Ayesha, 14:56
• Upcoming Cookbook
  • Ayesha is working on a cookbook aimed at demystifying Mediterranean/Middle Eastern small plates for home cooks.

9. Dining Out, Gordon Ramsay & The TV Chef Label [15:30]

• Gordon Ramsay’s Hell’s Kitchen Review (Bobby’s “Insta Reviews”) [15:33–19:53]
  • Bobby visits Hell’s Kitchen in Las Vegas, canvasses diners for best dishes, and offers rapid-fire feedback:
    • “The scallops, the Wellington, and the toffee pudding.”
    • “Scallops, man. Definitely the scallop. Beef Wellington was good, but I prefer the ribeye...”
    • “Mac and cheese...the smoothest I’ve ever had in my life.”
  • Bobby’s final verdict: particularly impressed with the short rib, scallops, and sticky toffee pudding.
    • "Gordon knows what he's doing...but the short rib is totally the winner...Sticky toffee pudding—delicious...a grand slam, baby.” — Bobby, 19:18
• Bobby and Gordon: Rivalry and Mutual Respect [20:09–21:19]
  • Discussing media perceptions of “TV chefs,” Bobby insists both he and Gordon are chefs first, unthreatened by crossover success.
    • “Some people like Gordon and I...are chefs first and foremost. Then the landscape of food media changed...With those successes come people that want to say, oh, well, now you’re not really a restaurant chef...it’s not true.” — Bobby, 20:09
  • Social media “rivalry” is largely banter; deep respect exists.

10. Final Notes & Where to Find Ayesha [22:18]

• Ayesha shares her social handles and encourages visitors to experience Shuka and Shukat.

Notable Quotes & Memorable Moments

• “We’re here for positivity...it’s not just about restaurants and food, it’s all about lifestyle and travel and all the delicious things in life.” — Bobby (00:29)
• “There was all positivity surrounded by it. So it feels good.” — Ayesha (01:37)
• “They were like, listen, if you get 100 people, we’ll do it. And now, you know me, I'd make one phone call, 78 people...We fill the place.” — Ayesha on her first Middle Eastern pop-up (13:47)
• “I have complete respect for Gordon. He is one of the hardest working people, period, in any business.” — Bobby (21:23)
• “You bring the party with you.” — Bobby to Ayesha about her celebratory spirit (14:23)
• “Crabsgiving is one of those things that started out as a work event...now it’s a home tradition.” — Bobby (05:12)
• “The chicken’s good, does it really need the sauce? And then you get—oh my God, yes, it does...It’s fire.” — Ayesha on the red curry chicken (12:14)

Key Timestamps for Reference

• 00:00 – 01:18 — Podcast introduction and mission
• 01:18 – 03:44 — Ayesha’s year, Triple Threat, trust, industry experiences
• 03:44 – 05:12 — Season 4 rumors; Thanksgiving and Crabsgiving traditions
• 05:12 – 07:36 — Crabsgiving: participants, menu, Jimmy V’s debut as food critic
• 07:36 – 09:25 — Ayesha’s Thanksgiving, family cooking traditions
• 09:25 – 12:15 — Red Curry Roasted Chicken recipe demo and tasting
• 12:15 – 15:09 — Ayesha’s restaurant journey and Mediterranean inspiration
• 15:09 – 19:53 — Bobby’s “Insta Review” at Hell’s Kitchen Las Vegas
• 19:53 – 21:23 — On TV chefs, rivalry with Gordon Ramsay, chef identity
• 22:18 – 22:27 — Where to find Ayesha and final thoughts

Summary & Takeaways

Bobby on the Beat’s first episode sets the tone for candid, engaging, and deeply personal culinary storytelling. Listeners experience Bobby and Ayesha’s warmth and authenticity, get caught up in family-rooted food traditions like Crabsgiving, and gain rare access to behind-the-scenes restaurant culture. Whether it’s innovative home cooking (red curry chicken), lessons in trusting kitchen partners, respectful chef “rivalries,” or the journey into Mediterranean food, the episode celebrates food as joy, connection, and creativity.

Next Week Teaser: Chef Brooke Williamson, Bobby’s partner, joins for more fun and flavor.

Where to find Ayesha online: @Ayesha_Rare on all platforms, plus restaurants Shuka and Shukat in NYC.