Bobby Flay Claims He’s a ‘Burger Purist’ and Isn’t Into the Impossible Burger
It’s hard to imagine the Food Network without Bobby Flay. Flay has been sharing his delicious Southwestern cuisine and competing on a variety of shows on the channel for years, and he’s proven to be one of the best chefs the network has. Not only that, but his fans adore his personality that always shines through as he’s making his meals.
We know Flay loves big, bold flavors, and he’s always incorporating peppers and spices into his dishes. And there are quite a few foods, like a variety of meats, that can stand up to these flavor profiles. It’s no surprise that Flay loves his burgers and steaks — but how does he feel about the trendy meat substitutes? It turns out he’s not a fan.
Bobby Flay first got his start in the food world when he was 18 years old
It’s hard to imagine Flay without the star power he has now at 54 years old, but everyone on the Food Network got their start somewhere. For Flay, he started his career in the food world when he was 18.
“I dropped out of high school when I was 17 and started working at a restaurant in the Broadway Theater District as a busboy for about two weeks. I went to the kitchen from there, not because I was looking for a way to be a cook, but because it was the job that was available,” Flay told Tasting Table. He then noted he attended the French Culinary Institute in 1984. “I was 18. It was the first time I had found something that really interested me. While a lot of my friends were starting college, I was already starting my career.”
In another interview with Food & Wine, Flay explains that he got his first big break on the Food Network when he guest-starred on one of their shows. “I was a guest on Food Network shows when the Food Network first started, like 12 years ago,” he told the publication back in 2011. And since then, he’s had a variety of his own shows, like Beat Bobby Flay and Throwdown!.
Flay adores cooking simple food for his audiences
Despite Flay learning cooking techniques from the French Culinary Institute, he prefers to cook simply for his viewers. “Obviously, the easiest recipes are the most successful when it comes to the home cook, because they’re not intimidated by them,” Flay told Food & Wine. “If I’m doing Boy Meets Grill, and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.”
On the topic of simplicity, Flay has also shared his favorite cuts of meat with the Food Network — and every meat only takes a few extra ingredients to make it delicious. The chef recommends flank steak, filet mignon, and pork tenderloins for the grill — and he also has his own easy barbecue sauce that’s less sugary than the bottled types and can be applied to a variety of proteins.
How he feels about the Impossible Burger and meat substitutes
Flay clearly has a lot to say about meats — but how does he feel about the newly-popularized meat substitutes? It seems it’s a mixed bag. “I think plant-based dishes in general, whether it’s, you know, the Impossible Burger or whatever you want to call it — I just think that people are eating more vegetables. So great. … I’m all for that,” he told Fox News.
As for Flay personally, however, he stated he’d rather “make a veggie burger made up with other ingredients. Personally, it’s not my thing. But I get it.” He then added that instead of eating any meat substitutes, he’s “a burger purist, so at this point, I’m going to stick to beef.”
It seems Flay is adding some more vegetarian options to the menus of his restaurants to appease those who are looking to add more plants to their diets, however. Despite his burger purism, Flay knows there’s a demand for healthier eats, and he’s keen on giving the people what they want!
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