I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
BOBBY FLAYI 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.
More Bobby Flay Quotes
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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.
BOBBY FLAY -
You can’t chase everybody on the Internet who’s saying stuff about you, that’s for sure.
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.
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It’s important to have balance in your life between work and play.
BOBBY FLAY -
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
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 -
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 -
I can’t be on the cheeseburger diet all the time.
BOBBY FLAY -
A grill is just a source of heat. Just like a stove, it is very user-friendly.
BOBBY FLAY -
Grilling takes the formality out of entertaining. Everyone wants to get involved.
BOBBY FLAY -
Take risks and you’ll get the payoffs. Learn from your mistakes until you succeed.
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 -
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 -
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
BOBBY FLAY -
Cooking is a subject you can never know enough about. There is always something new to discover.
BOBBY FLAY