I can’t stand Bobby Flay but my husband likes to watch Beat Bobby Flay. I’d be curious to know your thoughts on why Bobby wins so often. Is he really a superior chef or does he just keep piling on (not necessarily appropriate) flavors?
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My daughter hates him too; I like to watch that show. Since I TiVo it, sometimes I speed it up, don’t like all the noise/commotion.
I really think he’s talented. How can he do all this without consulting a recipe?
Sad to see the contestants try to make impossible things in that first 20 minute segment.
I don’t learn anything watching this show; I wish there were more instructional shows. It is good that they show them making fresh pasta using the attachment for the Kitchenaid mixer.
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I have heard Bobby Flay’s name mentioned but have no idea who he is. But, surely, the answer to your question is in the show’s title. He is obviously the star and, if he kept being beaten, I doubt the show would last long.
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He comes off as a cocky prick to me. Incidentally, a chef who beat him with her southern fried chicken briefly opened a French-inflected bistro in our lil town. It didn’t last long, and that chicken wasn’t better than what I’ve had elsewhere 
Flay no doubt has talent, and a brand. I don’t think the brand likes to lose, so he doesn’t. Losing would be off brand. It is TV and with producers, writers and editors…so there’s futzing. Reality TV is not based on reality.
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You’re not missing anything!
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actually, , , , I suspect it’s more of an ‘experience factor’ thing.
he’s been in the chef’s seat for quite some time - up against somebody making a dish for the first time . . . he has a pretty big advantage.
in my own experience, making ‘the same/similar stuff’ . . . after several tries I’ve learned the tricks to handling the ingredients/recipe to max ‘best’
just like going to a good resto and having a superb dish . . . it ain’t the first time they made it . . . .
imo, the show is staged & we are only seeing the final edits and not every cook-off that happens. it’s entertainment (just like pro wrestling) plain & simple.
how is it that more times than not, the 3 final judges “just happen” to be cultinary experts on the [competitor chosen] dish that they are asked to judge?
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