The Fast-Food Gig Where Bobby Flay Built Epic Sundaes

Today, celebrity chef, TV host, and cookbook author Bobby Flay is known for the likes of grilling tips to impress everyone at the barbecue along with his signature culinary destinations. But long before his first restaurant, New York City's Mesa Grill, he had a sweeter gig: building sundaes and doling out scoops at Baskin-Robbins.

He got started at the shop after dropping out high school, and he still remembers it fondly. "I was scooping ice cream at Basket Robbins around the corner for my house...in New York City, and I was like in heaven," he explained in a 2021 episode of "Always Hungry with Bobby Flay and Sophie Flay" that focused on gelato.

In a Facebook post, Flay describes building epic-sounding sundaes like the Matterhorn, which was a monstrous concoction that featured eight scoops of ice cream, eight sauces, and "all the toppings." In it, he also suggested a version he makes at home, including ice cream from Ohio-based Graeter's ice cream, chocolate sauce, whipped cream, chopped-up Marcona almonds and Amarena cherries.

Bobby Flay has had many other restaurant gigs, including a stint at famed restaurant Joe Allen in New York City as a busboy when he was just 17 — an experience that opened the door to culinary school, courtesy of support from his boss. From there, he built a career in the industry that led him to become a head chef, a restaurateur, a television host, and a cat dad to the online feline celebrity, Nacho.

Today, the Food Network chef loves to talk gelato, whether that's pointing out his favorite spots in Rome or sharing recipes for the sweet, frozen stuff. And the menu at his restaurant chain, Bobby's Burgers boasts premium milkshakes that come in flavors like dark chocolate, cookies 'n cream, and pistachio. So, while you can take the chef out of the Baskin-Robbins, you can't take the love of ice cream away from a former Baskin-Robbin's employee.