Cooking is a subject you can never know enough about. There is always something new to discover.
BOBBY FLAYI don’t have a long family history of good cooks in my family.
More Bobby Flay Quotes
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I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything – vinaigrettes, soups, stocks, salsas, so I’m always on the hunt for great honey.
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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.’
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In the end, your creativity — perhaps even your outrageousness — will determine the final result.
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I dropped out of high school. I really had no interest in doing any school work whatsoever.
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Nothing goes perfectly, especially when you’re opening a restaurant.
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I 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.
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My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
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I can’t be on the cheeseburger diet all the time.
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I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing.
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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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If my daughter wants to get into this business, I would support that decision. She’s going to have a hard time not being in it. She loves food and she’s around it all the time.
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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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When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.
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When I’m hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
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Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit to your local hardware store and pick up a few paint brushes which are less expensive and work equally as well.
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Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.
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I don’t like to dump the dressing on top of the greens. Instead, I pour it against the side of the bowl – using only enough to glaze the leaves – then toss.
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One thing you don’t want to do as a host is be running around all evening. Do as much as you can ahead of time, so all you have to do is grill the main ingredients.
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Grilling takes the formality out of entertaining. Everyone wants to get involved.
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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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Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
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A grill is just a source of heat. Just like a stove, it is very user-friendly.
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When people pile seven things onto one burger, it drives me nuts!
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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 think people are intimidated by grilling .. maybe it’s the flame, maybe it’s the big grills, maybe they’ve had some bad childhood experiences .. but I think that grilling is actually the easiest technique in cooking.
BOBBY FLAY