Casino French Job Lick

Admin | February 08, 2012 | Comments Off

Casino French Job Lick

Casino French Job Lick

As a child growing up on Long Island, NY, Bobby Flay was influenced greatly by his father’s love of good food. Neither father nor son realized at the time that this early appreciation of food would start Bobby on the path to becoming known throughout the country for his Southwest cuisine.

The Early Career of Bobby Flay

Bobby began his career in food with jobs at Baskin Robbins and at a local pizza parlor. After dropping out of high school, his father helped him get a job making salads at Joe Allen’s Restaurant in New York’s theatre district. It was while working there that he realized his future would definitely be in the food industry.

With financial help from his boss, Bobby enrolled in the French Culinary Institute where he earned recognition for his fine technique and his creative use of ingredients. Bobby was a member of the first graduating class in 1984. To this day, he still serves as a Master Instructor and visiting chef. Though he isn’t currently teaching classes, he enjoys stopping by and lecturing when his schedule permits.