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