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Once a high school drop-out, Chef Bobby Flay's


Last updated 7/10/2008 at Noon

Most people know that you can’t tell a book by its cover. Nor, might I add, the mettle of a chef without a sense of how he put it all together to become famous in the culinary world.

I fess up to minimal viewing of food on TV. For my practical, functional self, there has been way too much clowning around, bam-bam and off the wall concoctions and “Can you top this?” to invest precious time in the boob tube.

In fact, the way I became interested in Bobby Flay’s cooking was quite circuitous. I read his biography in the trustworthy “Guideposts” magazine…all the way from a sophomo...

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