annoy you when someone says bobby flay is a tv star, he is not a real chef? ♪ >> define your brand in three words. >> can do. anything that has my name on it or that we touch as a group, can do is definitely our goal. i choose the ones that i would hope would be associated with my brand, that would be authentic. >> i like that. , american, and grilling. when it gets warmer in the northeast, people look for cooking ideas and tips. >> making people happy. >> it's all about sharing. you have to cook before you ever eat. >> we can say we cook, we make delicious food, we do all these things, but if people are happy, you are successful. >> there is value at the $100 entrÉe and value at two dollars. yes, yes, no. that is how they decide when they will go back. people make as heroes and all this stuff. you have some very exquisite restaurants in new york that are difficult to get into, but you also try to make yourself accessible to the average american. we are not going to be talking from the top of some vaulted the. we look at every single person that wants to lear

bobby flay. flay says being a chef wasn't cool when he went to the french culinary institute, but he changed all that in the early- 1990's, between his first restaurant and becoming a food network star. >> nerves are ok. utilize those nerves the best way. >> flay is still not afraid of hard work, even eyeing a run for office. rounding out the group, tom colicchio. to colicchio, cooking isn't just an art, it is a craft. >> the chicken liver mousse was really well seasoned. >> he uses his success to help others, whether giving young chefs a chance -- >> the winning chef is kristen. >> or helping the world's hungry find a place at the table. welcome to "titans at the table." thank you so much for joining us. let's have a cheers before we begin. >> [all] cheers. >> let me start with this question. p.j. clarke's has been around since the 1800's, well over a hundred years old establishment. i think it was an irish immigrant who came here, decided this was a great restaurant, bought it, and then expande

bobby flay is a great new york street kid personality. say ucla which you know is the university of corner of lexi lexington avenue? >> right. >> he is a bit of an ego but successful. he is in way hero of the book and who survived. guy, his childhood heroes were evel knievel and elvis. >> you talk about the up and down of the network and how your viewing habits as well. they really haven't produced any new stars. >> that's right. >> that is part of the problem? >> you saw that in the lead-in. the most recent star was there guy. >> i call him guy -- >> after his marriage he changed it to fieti which he says is sis grandfather's name. the network was minting new stars every couple of months have last that magic formula. >> allen, i've followed a few food shows once in a while but i'm not -- is there eranyone wh has mastered selling the food? >> i think a problem where the network is now. 20 years ago when they started, nobody knew what kale was. they have been teaching us more healthy ways to cook and now you have young people who are sayin

cookbook with the team out this fall that has all the vendors and recipes and other famous chefs like bobby flays of the country. >> not currently. >> we do a texas-style chili. what makes this special is the thai chili paste that we make. coriander and cumin toasted in the pan. that makes it aromatic. i wouldn't. >> you could. >> that's as far as i'd get. >> saute them and put them in a spice grinder and add water. >> i don't know why the thai chili paste stuff is coming from texas style chili. >> it's a chunkier chili. we like to do a fusion sort of thing. >> it's a fusion. >> exactly. >> this is a take on the chili we serve a lot at bars on hot dogs and things. i would say it's a saucy chili, but we use onions and garlic and tomatoes. and a lot of toasted spices. cumin, paprika, these are anso and po blabbo chilies. >> hoe how are they? >> these are not bad. the heat comes from kian. the red peppers and tomatoes, we get a charred flavor from. we do it over an open name. >> really quick, how long does it take? >> it's not so long. it marinates the meat overnight. after you marinate it, it's ab