Don’t try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going to make their own mark on ‘Food Network.’
BOBBY FLAYI can’t grill vegetables, shellfish or steaks without tongs. Don’t bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.
More Bobby Flay Quotes
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I love using gas grills because they are easier to heat and it’s much easier to control the flames with a gas grill than with a charcoal fire. Grilling is not just about lighting a fire.
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There are so many great things about this business. Almost everybody is on the same team. It is all for one-friendly competitiveness. No one is out to hurt anyone.
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Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
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It’s important to have balance in your life between work and play.
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Cooking is a subject you can never know enough about. There is always something new to discover.
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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
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Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
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Take risks and you’ll get the payoffs. Learn from your mistakes until you succeed.
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You can’t chase everybody on the Internet who’s saying stuff about you, that’s for sure.
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When I’m on television, I think that I appeal to the everyday guy, ’cause that’s who I am. The guys who go to the football games on the weekends are my viewers, for sure.
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I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing.
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One of the things that happens in my house on the holidays is after dessert, we sit down to a very ambitious men-versus-women game of Trivial Pursuit. It’s brutal. And there’s a trophy.
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I looked at it as a job. My first job was at Joe Allen’s, and I remember there was a photo over the bar of the Triple Dead Heat from the 1944 Carter Handicap.
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I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink – some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
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My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I’m also very proud of being a very American chef.
BOBBY FLAY