A chef's work is never done—especially when Thanksgiving rolls around.
Last week, I caught up with celebrity chef and restaurateur Bobby Flay in Atlantic City, where he was hosting a weekend of Savor Borgata events at his restaurant Bobby Flay Steak. I had two very pressing topics I was keen on asking him some very hard-hitting questions about: (1) Thanksgiving and (2) his cat, Taco.
Here's what I learned.
On the question he gets asked most frequently: "It's always about Thanksgiving—because Thanksgiving is the one meal that everybody cooks, at some level. Whether it's the whole meal or just a dish, everyone has an opinion about it and they participate in some way—especially if you're an amateur cook, that's when you're going to need help most."
On his Thanksgiving 2014 plans: "I don't even know yet. It's usually the same thing every year—I cook for, like, 50 or 60 people, friends and family and some people I don't even know who just show up."
Whoa. Here's how he does it: "I get up at 2 o'clock in the morning and I start roasting turkeys. I start with two 30-pound turkeys—and that's the only thing I'm know right now. I haven't ordered them yet, but I'll get them from Whole Foods."
But 50 guests! Do you have help or are you on your own? "I hire someone on my staff—maybe their family lives out of town and they're not going home. This way, they get to make some money that day, and I feed them really well. So it's fun."
