Bobby Flay and Paula Deen are both exceptional and popular experts in cooking arena particularly in the US. It is curious that though they excel in the same field of Southern Cooking they are distinctly different in style, approach and background. While Flay is more methodical and academic in nature, Deen is more self-taught dependent more on household common sense and imagination. Robert William Flay was born in New York (1964) and is regarded as one of the most celebrated chef who is also a television personality and a restaurateur. At present, he is the executive chef and owner of restaurants all over US.
These are Atlantic City’s Bobby Flay Steak, New York’s Mesa Grill and Bar, Las Vegas Mesa Grill and Bahamas Mesa Grill. (Lamb, 2007) As a television personality, he has pulled off eight programs as a host with elan (Grill It! with Bobby Flay, Throwdown! with Bobby Flay, BBQ with Bobby Flay, Boy Meets Grill, FoodNation, Grillin’ & Chillin’ and Hot Off the Grill with Bobby Flay).
He has authored several cookbooks like Bobby Flay’s Grill It! , Bobby Flay’s Mesa Grill Cookbook, Bobby Flay’s Grilling For Life, Bobby Flay’s Boy Gets Grill to name a few.
Flay has won a number of awards like James Beard Foundation’s Who’s Who of Food & Beverage in America in 2007, Emmy Award nominee for Outstanding Service Show – Hot Off the Grill with Bobby Flay in 2000 and French Culinary Institute Outstanding Graduate Award in 1993. (Lamb, 2007) Bobby Flay’s specialty in cooking is based on styles related to Southwest, Mexican and Spanish mode. He acquired a cooking degree from French Culinary Institute. On the other hand, Paula Deen (1947) is regarded as one of the most recognized cooks in US. She is also an Emmy Award-winning television personality and a restaurateur.
The Term Paper on Puryfying Used Cooking Oil
The researchers are trying to figure out the effects of sedimentation, activated carbon, and decantation and boiling on purifying used coconut, palm and vegetable oil. The researcher’s experiment resulted to the change of appearance, odour and viscosity of each type of oil. The now purified cooking oil is faster to heat which makes cooking easier, faster and more efficient. The purified oil is ...
Her restaurant is located at Savannah, Georgia by the name The Lady & Sons. She is also credited with five cooking related books along with her numerous television appearances. (Lamb, 2007) She specializes as a Southern cook and her cooking style is dependent on day-to-day common ingredients like creamed corn, beans, greens, cheesy meatloaf, fried chicken, fried twinkies, cheese, macaroni and sweet potatoes. Her hoecakes and garlic cheese biscuit are of special mention of her culinary. (Lamb, 2007) However, it should be mentioned that lacks any formal cooking degree unlike Flay.
She is a self-taught cook who has used her senses and imagination to success. It should be stated that both Flay and Deen are exceptional artists with food but their approach is distinctly different. Flay’s academic background makes his cooking more classical and methodical in nature. On the other hand, Deen’s lack of institutionalized learning process made her more open to common American household ingredients and recipes. Though both are popular and successful it can be stated in the conclusion that Flay is predominantly a chef and Deen is a cook as a bottom-line.
