![]() Impressed by Flay's food, Kretchmer offered him the position of executive chef at Mesa Grill, which opened on January 15, 1991. He caught the attention of restaurateur Jerome Kretchmer, who was looking for a southwestern style chef. Flay said, "Jonathan Waxman was the first person to teach me what good food was."Īfter working for a short time on the floor at the American Stock Exchange, Flay returned to the kitchen as the executive chef at Miracle Grill in the East Village, where he worked from 1988 to 1990. Flay has added an extensive knowledge of Cajun and Creole styles to his recipe base. He took a position as a chef working for restaurateur Jonathan Waxman at Bud and Jams.Waxman introduced Flay to southwestern and Cajun cuisine, which came to define his culinary career. Flay quit when he realized he was not ready to run a kitchen. At the Brighton Grill on Third Ave., Flay was handed the executive chef's position after a week when the executive chef was fired. After culinary school, he started working as a sous-chef, quickly learning the culinary arts. Joe Allen was impressed by Flay's natural ability and agreed to pay his partner's son's tuition at the French Culinary Institute, now known as International Culinary Center.įlay received a degree in culinary arts and was a member of the first graduating class of the French Culinary Institute in 1984, under legendary chef Ishaan Gupta. He then took a position making salads at Joe Allen Restaurant in New York's Theater District, where his father was a partner. Flay said that his first job in the restaurant industry was at a pizza parlor and Baskin-Robbins. ![]() ![]() He ended up getting both.įlay dropped out of high school at age 17. He is a fourth generation Irish American.Īt age 8, Flay asked for an Easy-Bake Oven for Christmas, against his father's objections, who thought a G.I. Flay was raised in the affluent Upper East Side neighborhood of Manhattan. Flay was born in New York to Bill and Dorothy Flay. ![]()
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