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 FLAYWhen people pile seven things onto one burger, it drives me nuts!
More Bobby Flay Quotes
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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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Grilling takes the formality out of entertaining. Everyone wants to get involved.
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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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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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It’s important to have balance in your life between work and play.
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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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Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
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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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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.
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I love the culture of grilling. It creates an atmosphere that is festive but casual.
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In the end, your creativity — perhaps even your outrageousness — will determine the final result.
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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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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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I don’t have a long family history of good cooks in my family.
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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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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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Cooking is a subject you can never know enough about. There is always something new to discover.
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When people pile seven things onto one burger, it drives me nuts!
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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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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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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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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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A grill is just a source of heat. Just like a stove, it is very user-friendly.
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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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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
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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.
BOBBY FLAY