The concept of Disney channel’s original movie “Eddie’s Million Dollar Cook-Off” becomes reality when renowned chef Bobby Flay takes on amateur cooking competitors. 

“Beat Bobby Flay” is an American cooking show on Food Network, which has been running for 5 1/2 years. 

In this program, Flay is both a judge and a competitor. Each half-hour episode begins with two less experienced chefs competing to create a dish using an ingredient chosen by Flay. The winner of that first challenge is determined by a panel of special guest chefs and food experts. The winner of round one goes to the second round where he or she takes on seasoned chef Flay. Since Flay is much more experienced than most, the second round is made more fair. The winner of round one and challenger to Flay has the advantage of picking a dish for them both to cook. The challenger must put a unique enough spin on their signature dish, or Flay, with his vast knowledge of everything food, will easily beat them. The special guest panel then determines the winner of the second round through a blind taste test. Through 224 competitions and 18 seasons, Bobby Flay’s win-loss record is 147 and 77, which totals 65.6 percent winning record.

In season 7 episode 1 winner, Tim Freeman, strategically challenged Flay to make pad Thai for the final round.

“I knew it was something he couldn’t do,” Freeman said in an interview with a Colorado events magazine. “It was my biggest strength and his biggest weakness.”

Freeman’s victory over Flay gave him an edge to start his career. The Overland Park Convention Center in Kansas announced last week the appointment of Tim Freeman as the venue’s new executive chef.

“Chef Freeman is an extreme talent and has an impressive culinary background—we were looking for the best and we found him,” said Jessica Corona, director of Food and Beverage at the Overland Park Convention Center. “We are beyond excited to welcome him to our team and we are confident our clients will be blown away by what he brings to the table. Chef Freeman brings more than 25 years of culinary experience from around the world.”

Originally from Granville, Ohio, he has held previous positions in five different countries including Russia, Philippines, Kenya, Portugal and several major cities throughout the U.S., and Kansas is certainly proud to have him back in the Midwest.

“My food is influenced by my multicultural experiences,” Freeman said. “You just pick up on different techniques when you’re traveling around the world learning about other cultures. I’m excited to plant some roots in Kansas, and bring new ingredients and fresh ideas to the convention center.”

Chef Freeman’s accolades include working alongside Chef Wolfgang Puck, cooking at the White House for former President Bill Clinton and the Ohio Governor’s Mansion, and most recently handily beating Bobby Flay in his competition.

Freeman’s new responsibilities will include formulating a new menu and team to begin cooking at the convention center. The center is used for high-profile banquets and catering events ranging in size from small meeting to large galas of 3,500 plus.

“Chef Freeman is an extreme talent and has an impressive culinary background. We were looking for the best and we found him,” Corona said. “We are beyond excited to welcome him to our team and we are confident our clients will be blown away by what he brings to the table.”