Food - News
The Culinary School Technique That Changed Bobby Flay's Life
By MATT BYRNE
There are many paths to success in the world of cooking (Rachael Ray, for example, is famously not trained as a cook). However, celebrity chef Bobby Flay, who attended the prestigious French Culinary Institute in New York, opined that culinary school provides cooks with the knowledge of how to cook, rather than memorizing recipes, which allows chefs to change jobs more seamlessly.
Flay asserted to Business Casual, "I'm glad I went to culinary school because it gave me the basics of French technique, which [...] is the basics of most of what we cook every single day." French technique includes poaching, grilling, broiling, braising, sautéing, and flashy flambéing.
Having learned the basics “at culinary school week three,” Flay says that he can go from "French cuisine to Italian cuisine, to Southwestern cuisine, and the underlying foundation is all French technique," which in turn allows him to use the same skills while whipping up any type of meal.