The Aspen Institute 10d ago

Celebrity chef, restaurateur, and best-selling cookbook author Bobby Flay joins Corby Kummer, food writer and executive director of the Food & Society program at the Aspen Institute for a lively conversation about the evolution of American cuisine. He is known for his bold flavors, entrepreneurial spirit, and decades-long presence on television and in restaurants across the country, and reflects on the craft of cooking, restaurant culture, and the changing ways Americans experience food. Together, Flay and Kummer explore the intersections of culinary creativity, business, and hospitality, as well as the enduring power of food to bring people together. Presented as part of the Hurst Lecture Series.