by Anglncrow

Created on: January 17, 2009   Last Updated: March 17, 2009

Bobby Flay is Food Network's top celebrity chef with hit shows such as Throwdown, Boy Meets Grill and The Next Food Network Star. Despite being a critically acclaimed chef/restaurateur, he is also an award winning cookbook author and television personality. At age 17, Bobby first discovered his culinary talent working in many NYC restaurants; one was the Joe Allen Restaurant in Manhattan where he began to develop his own style of American southwestern food. Flay's good impression on Allen would let him pay the young cook's tuition at the French Culinary Institute. Later on, Flay would eventually lead himself to open his very own restaurant called the Mesa Grill. This earned him widespread fame, and the Mesa Grill earned the "Best Restaurant 1992" award by New York Magazine's Gael Greene. Flay was also voted Rising Star Chef of the Year 1993, being considered the most accomplished chef under the age of 30. In 2006, Flay opened his first steakhouse the Bobby Flay Steak, at the Borgata Hotel Casino & Spa in Atlantic City that has led him a highly respected position in the American food world, giving a bold taste of food, which he published his first cookbook, Bold American Food. His tireless efforts has amazed American viewers a new taste in food. In 2007, Forbes Magazine estimated Flay's yearly earnings at $2million. He has not only made cooking show appearances but has made television and film appearances. To name a few such as the Disney Channel original movie Eddie's Million Dollar Cook-Off, the CBS television show Wickedly Perfect, Law & Order: Special Victims Unit and many other appearances as well. Another top celebrity chef, restaurateur and television personality who's known for his catchy catchphrase such as "Kick it up a notch!" and "BAM!" is Emeril Lagasse. He has had a notable essence on The Food Network with his own shows Emeril Live and Essence of Emeril. The "Emeril Empire" consists of media, food products, and restaurants that generate an estimated $150 million. This famed chef\restaurauntuer started out as a world Executive Chef of Commander's Palace. Soon after leaving the palace he opened his first restaurant, Emeril's in New Orleans, Louisiana that made Restaurant of the Year in 1990 on Esquire magazine. As far as television appearances he has made several food television appearances and was nominated eight times for a Daytime Emmy Award. With merchandise and endorsements, Lagasse has a wide range of his branded signature products; his product line includes pasta sauces, marinades, and salsas. All his products, cookware and cookbooks are an estimated $50 million.

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