"Sure, you'd expect those who dedicate their lives to food enjoy trying new things, but everyone has their preferences, and we all have a list of things we just don't like the taste of. Some cooks can't stand seafood, others hate certain spices - there are even chefs ( like Anthony Bourdain) who don't care for dessert. As for Bobby Flay, his pet peeve lies in the world of legumes, namely, lentils."
"The award-winning chef and TV star previously spoke to The New York Times about the topic, saying, "Whenever I tell somebody I hate lentils, they're shocked. There are a lot of lentil fans out there." If he has a say on the matter, Flay won't even allow lentils on the menus at his restaurants. In fact, he actually rejected a dish that was proposed for his now-shuttered Bar Americain because it had some lentils in it."
"It's for a warm lentil salad with roasted beets and sliced goat's cheese, and a reviewer said his method for cooking lentils led to a "savory and tender" result. Flay also experimented with the legume for a veal chop recipe on one of his TV shows, cooking the lentils in a similar way - with bacon and aromatics. His trick is to simmer the lentils in a flavorful chicken stock and mix them with bacon and seasonings, like thyme and garlic, for more oomph."
Professional chefs do not universally enjoy every food; many have distinct dislikes and preferences. Bobby Flay strongly dislikes lentils and generally excludes them from menus at his restaurants, once rejecting a proposed dish because it contained lentils. Flay's staff sometimes run lentil specials when he is on vacation, but he personally stocks his pantry with bases such as arborio rice, polenta, and various pastas. Flay has nonetheless experimented with lentils in recipes, offering a warm lentil salad with roasted beets and goat cheese and simmering lentils in chicken stock with bacon, thyme, and garlic to enhance flavor.
Read at Tasting Table
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