The chef at Bobby Flay's first restaurant job after graduating from the French Culinary Institute in New York wasn't exactly a nurturing mentor type: "The chef liked to drink—some mornings we would find him sleeping [on the floor]. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head...I did it for a year, but I thought, I need to know how to cook better." [WSJ]
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Bobby Flay's First Chef Job
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