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.
BOBBY FLAYI can’t be on the cheeseburger diet all the time.
More Bobby Flay Quotes
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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.
BOBBY FLAY -
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.
BOBBY FLAY -
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.
BOBBY FLAY -
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.
BOBBY FLAY -
I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
BOBBY FLAY -
I don’t have a long family history of good cooks in my family.
BOBBY FLAY -
Nobody believed the ‘Food Network’ could last. Even I was short sighted and thought to myself, 24 hours of food on TV? They’ll run out of things to talk about in four days! But that wasn’t true. ‘Food Network’ continues to get better and evolve.
BOBBY FLAY -
Chipotles to me are a one-of-a-kind pepper because they’re smoked jalapenos, so they’re fiery and they’re smoky. It’s good to use chipotles in salsas or soups or condiments – that works really well. To me, they always really pick up anything you put them in.
BOBBY FLAY -
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
BOBBY FLAY -
In the end, your creativity — perhaps even your outrageousness — will determine the final result.
BOBBY FLAY -
Take risks and you’ll get the payoffs. Learn from your mistakes until you succeed.
BOBBY FLAY -
Cooking is a subject you can never know enough about. There is always something new to discover.
BOBBY FLAY -
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
BOBBY FLAY -
You can’t chase everybody on the Internet who’s saying stuff about you, that’s for sure.
BOBBY FLAY -
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.
BOBBY FLAY -
A grill is just a source of heat. Just like a stove, it is very user-friendly.
BOBBY FLAY -
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 -
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
BOBBY FLAY -
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.
BOBBY FLAY -
It’s important to have balance in your life between work and play.
BOBBY FLAY -
I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing.
BOBBY FLAY -
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.
BOBBY FLAY -
I was not such a great student, .. So, when I graduated high school, I went to work cooking. I cooked a little at home, but back then, cooking wasn’t really a profession that you aspired to, unless your family was in the business.
BOBBY FLAY -
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.
BOBBY FLAY -
Nothing goes perfectly, especially when you’re opening a restaurant.
BOBBY FLAY -
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 FLAY