![]() ![]() ![]() Waxman later introduced Flay to southwestern and Cajun cuisine, a connection that later defined his culinary career.Īfter taking a short break to work at the American Stock Exchange, Bobby returned to the kitchen as the executive chef at Miracle Grill in the East Village. He then got a job, working as a chef working for restaurateur Jonathan Waxman at Bud and Jams. However, he quit after he realized that he was not ready to run a kitchen. After his graduation, Flay started working as a sous-chef, quickly learning the culinary arts, He was soon handed the executive chef’s position at the Brighton Grill on Third Avenue after the executive chef was fired. ![]() He then received a degree in culinary arts and was a member of the first graduating class of the French Culinary Institute in 1984. ![]()
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