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Worst Cooks In America

Chefs Bobby Flay and Anne Burrell are leading teams of recruits through a seven-week culinary Boot Camp for the chance to earn a $25,000 prize, plus sought-after bragging rights for their winning chef.

Bobby Flay

Host: Bobby Flay

Bobby Flay’s versatility is evident in the multiple talents he brings to the field as a chef, restaurateur, cookbookauthor, and media personality.

Bobby discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt, Joe Allen’s. The job had been arranged by his father, who was a partner in the restaurant. After a short time, Joe Allen himself became so impressed by Bobby’s talents that he paid the young cook’s tuition to The French Culinary Institute.

Following his graduation in 1984, Bobby worked with restaurateur/owner Jonathan Waxman at Buds and Jams, where he first discovered the sweet-heat of Southwestern ingredients. It was at these burgeoning restaurants that Bobby met other icons of the era – Wolfgang Puck, Jeremiah Tower – who he credits with spawning an entire generation of chefs. After Jams, Bobby debuted as Executive Chef at the East Village’s Miracle Grill where he caught the attention of restaurateur Jerome Kretchmer. Kretchmer offered the 25-year old the opportunity to create his own sensation at Mesa Grill, which opened in 1991.

Soon after, Bobby teamed with businessman Laurence Kretchmer to open Bolo in November 1993 in the Flatiron district. During Bolo’s reign, Bobby drew inspiration from the bravado and complexities of Spanish food, deftly blending the unique flavors of Spain with more familiar American ingredients. A decade later, its menu reenergized
by the introduction of tapas, Bolo was awarded a rare three stars by The New York Times.

Bobby brought his unique amalgam of innovative food and inviting hospitality to Las Vegas with the 2004 opening of Mesa Grill at the legendary Caesars Palace. The city’s upbeat urban energy provides an ideal backdrop for Mesa Grill’s lively cuisine.

At New York’s Bar Americain, which opened in March 2005, Bobby takes the intimacy of a midtown brasserie and injects it with authentic American flavors and style. Drawing exclusively from regional American ingredients, his dishes rejuvenate old classics and celebrate the abundance of America’s diverse and delicious heritage. Bar Americain has received rave reviews from the press, including two stars from The New York Times.

Bobby Flay Steak, which opened in July 2006 in Atlantic City, is Bobby’s first-ever steakhouse. Here, he presents classic steakhouse fare that he remembers enjoying as a child in New York City and on the Jersey Shore as well as new dishes that incorporate his famous grilling techniques and signature Southwestern fare.

In March 2007, Bobby brought Mesa Grill to The Cove, Atlantis in Paradise Island, Bahamas and in July 2008, Bobby opened his first Bobby’s Burger Palace (BBP) in Long Island. At BBP, Bobby presents an array of burgers inspired by his extensive travels throughout America and love of the grill in a convenient casual setting. To date, there are 14 BBP outposts.

Bobby also shares his knowledge and enthusiasm for food through his cookbooks and cooking programs. Bobby’s ninth cookbook, Bobby Flay’s Burgers, Fries and Shakes (Clarkson Potter) hit bookstores in April 2009 and Bobby Flay’s Throwdown!, (Clarkson Potter) the companion to the popular primetime series, was released in October 2010 featuring recipes from both Bobby and his challengers. Bobby Flay’s Bar Americain Cookbook (Crown Publishing) was released in September 2011. His latest cookbook Bobby Flay’s Barbecue Addition (Clarkson Potter) will be available in April 2013.

Since debuting on Food Network in 1994, Bobby has continuously hosted programs that bring cooking tips and information on American regional fare to a national audience. His first show, Grillin’ & Chillin’, premiered in 1996, followed by Hot Off the Grill in 1998 and Boy Meets Grill in 2003. Along with participating in many holiday and seasonal Food Network specials over the years, Bobby currently stars on Iron Chef America (premiered 2005), Throwdown with Bobby Flay (premiered in 2006), Grill It! With Bobby Flay and Food Network Star (both premiered in 2008). In Fall 2010, Bobby expanded his television presence to Food Network’s sister network Cooking Channel, with the debut of Brunch @ Bobby’s. His other series include Bobby Flay’s Barbecue Addiction, 3 Days to Open with Bobby Flay and Bobby’s Dinner Battle. He also recently competed a second time against Chef Anne Burrell in the fourth season of competition series Worst Cooks in America, where he led his team to victory.

Bobby works tirelessly to challenge the way Americans view and taste food – making it bold, zesty and always fun.

Watch Bobby Flay Fit and learn Bobby's fitness and healthy eating plan.

Anne Burrell

Host: Anne Burrell

With her trademark spiky blond hair and pumped-up personality, Anne Burrell has worked at some of the top restaurants in New York, studied the culinary landscape and traditions of Italy and has battled alongside Mario Batali as his sous chef on Food Network's Iron Chef America. Anne eliminates the intimidation of restaurant dishes and reveals concise, easy-to-master techniques for the at-home cook on her Food Network series, Secrets of a Restaurant Chef.

Growing up in upstate New York, Anne's passion for food and cooking began at an early age. After obtaining an English and Communications degree from Canisius College in Buffalo, she pursued her interest in the restaurant business by enrolling in the Culinary Institute of America. Following graduation, she spent a year in Italy attending the Italian Culinary Institute for Foreigners while working at La Taverna del Lupo in Umbria and La Bottega del' 30, a one-Michelin star restaurant in Tuscany. During this year, Anne grew to truly appreciate and understand the philosophy of Italian cuisine and culture, which left a lasting impact on her culinary point of view.

Upon her arrival in New York City, Anne was hired as a sous chef at Felidia Restaurant, working with Lidia Bastianich. She then served as a chef at Savoy where she cooked over an open wood fire and created flavorful menus inspired by countries around the Mediterranean. Here, Anne developed her personal culinary style - a real love of rustic food made with pure and simple ingredients with intense flavors. Anne then took the opportunity to spread her culinary knowledge and passion as a teacher at the Institute of Culinary Education.

After three years, Anne went back to the restaurant business serving as the Executive Chef at Lumi Restaurant. Shortly after, she joined the Batali-Bastianich empire by accepting a job at Italian Wine Merchants. The job also included salumi production and traveling to off-site events with Mario Batali. When Mario became one of Food Network's esteemed Iron Chefs, he knew exactly who to enlist as his sous chef - the talented and dynamic Anne Burrell. As the Executive Chef at New York hot-spot Centro Vinoteca from its opening in July 2007 through September 2008, Anne served up her "creative-authentic" Italian menu of small plates (piccolini), antipasti, pastas and main courses accented by her trademark bold, pure flavors.

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