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You can’t chase everybody on the Internet who’s saying stuff about you, that’s for sure.

Bobby Flay

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
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 FLAY

Dressing Enough Green Sides Toss
You can’t chase everybody on the Internet who’s saying stuff about you, that’s for sure.
BOBBY FLAY

Internet Say Stuff Sure
Nothing goes perfectly, especially when you’re opening a restaurant.
BOBBY FLAY

Especially Opening Restaurants
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

Childhood Experience Flames People Thinking
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.
BOBBY FLAY

Kitchen Knives Tools
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
When people pile seven things onto one burger, it drives me nuts!
BOBBY FLAY

Burger Nuts People
I don’t have a long family history of good cooks in my family.
BOBBY FLAY

Family History Long
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 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
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

Business Doors Focus Kitchen
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 think New York has the most diverse and best quality representation of so many different cuisines at all levels.
BOBBY FLAY

Country Thinking Quality
It’s important to have balance in your life between work and play.
BOBBY FLAY

Balance Important Play
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

Common Sense Simple Thinking

You can’t chase everybody on the Internet who’s saying stuff about you, that’s for sure.

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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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Popular Authors

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