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.
BOBBY FLAYMy 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.
BOBBY FLAYI 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 FLAYEven 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 FLAYI 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 FLAYGo vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
BOBBY FLAYI think New York has the most diverse and best quality representation of so many different cuisines at all levels.
BOBBY FLAYObviously, 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 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.
BOBBY FLAYOne 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.
BOBBY FLAYI 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 FLAYWhen I’m on television, I think that I appeal to the everyday guy, ’cause that’s who I am. The guys who go to the football games on the weekends are my viewers, for sure.
BOBBY FLAYWhen I’m hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
BOBBY FLAYCooking is a subject you can never know enough about. There is always something new to discover.
BOBBY FLAYHabaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don’t, you’re dead. They should really have a warning sign on them. Deflect the habanero’s heat by pairing it with sweet food.
BOBBY FLAYI can’t be on the cheeseburger diet all the time.
BOBBY FLAYGrilling takes the formality out of entertaining. Everyone wants to get involved.
BOBBY FLAY