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.
BOBBY FLAYTake risks and you’ll get the payoffs. Learn from your mistakes until you succeed.
More Bobby Flay Quotes
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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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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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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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Obviously, the easiest recipes are the most successful when it comes to the home cook, because they’re not intimidated by them. If I’m doing ‘Boy Meets Grill,’ and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.
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I probably use my chef’s knives more than any other tool in the kitchen. I’m not married to a particular brand, because they all work, they all have sharp blades.
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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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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.
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Everybody says, ‘I have problems overcooking steak on the grill,’ but just take it off earlier! Grilling is really common sense. It’s very simple. You should think of a grill as a burner – it just happens to have grates. You shouldn’t be intimidated by it.
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I don’t have a long family history of good cooks in my family.
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I live in New York and I’m in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that’s why they’re successful.
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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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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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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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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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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 can’t be on the cheeseburger diet all the time.
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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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I love the culture of grilling. It creates an atmosphere that is festive but casual.
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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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I think cookies are sort of the unsung sweet, you know? They’re incredibly popular. But everybody thinks of cakes and pies and fancier desserts before they think cookies. A plate of cookies is a great way to end dinner and really nice to share at the holidays.
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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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Nothing goes perfectly, especially when you’re opening a restaurant.
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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 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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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.
BOBBY FLAY