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 expanded

bobby flay probably lives like this all the time. >> i am honestly never thought it would have come toyears ago. >> we've made some steps up. >> you're making me feel better about all this luxury looking back at all of that. victory in moments, victory in our time. the villa at cesar's palace, i get it. i told the casino that wolf blitzer was coming, that he was expected any minute. i suggested that wolf might be hungry and they sent this up, fortunately he doesn't watch a lot of television, and i plan to live large until they figure out that wolf ain't coming. i'll deal with the fallout later, but for now, we live. >> gentlemen, this dish is caviar. everything is in layers, in the bottom of the glass, vinaigrette tucked with the cream of caviar, then topped with pure ray of french beans, then caviar, and finishing the dish with a caviar. >> beautiful. look at that. >> it's weird that i say it's too beautiful to eat. >> i was just thinking that. >> speaking of fantastically luxurious -- >> this is a special dish. the artichoke soup with shavings of parmesan cheese. >> oh man. that's tr