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My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.

Bobby Flay

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.
BOBBY FLAY

Flavor Perfect Smoke Soup
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.
BOBBY FLAY

Fire Flames Grilling Intimated Successful
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
BOBBY FLAY

Childhood Fatherhood Memories
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.
BOBBY FLAY

Morning Open Sleep Two Week Years
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.
BOBBY FLAY

First Handicap Job Look Photo Remember
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.
BOBBY FLAY

Friendly Hurt Team
In the end, your creativity — perhaps even your outrageousness — will determine the final result.
BOBBY FLAY

Creativity Ends Finals
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.
BOBBY FLAY

Boys Home Successful
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
BOBBY FLAY

Cooking Excellent Giving Style
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 FLAY

Food Network People Trying Want
I dropped out of high school. I really had no interest in doing any school work whatsoever.
BOBBY FLAY

High School School Work
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
BOBBY FLAY

Dishes Psychology Side Vegetables
I love the culture of grilling. It creates an atmosphere that is festive but casual.
BOBBY FLAY

Atmosphere Culture Grilling
Nothing goes perfectly, especially when you’re opening a restaurant.
BOBBY FLAY

Especially Opening Restaurants
Take risks and you’ll get the payoffs. Learn from your mistakes until you succeed.
BOBBY FLAY

Inspirational Mistake Success
I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
BOBBY FLAY

Country Thinking Quality

My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.

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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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