Bobby Flay has been a fixture on Food Network since the beginning, written 18 cookbooks, and is pretty much a household name. But the thing that gets lost in the sauce is that he's a James Beard Award-winning restaurant chef who changed the restaurant scene in some bold and groundbreaking ways. He joined Tinfoil Swans to talk about his new book Chapter 1,  his rules for visitors, being competitive, and why a tiny chef coat made him cry. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices