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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.

Bobby Flay

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 FLAY

Accomplishment Country People Proud
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

Home Jobs School
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

Holiday Nice Sweet
Habaneros 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 FLAY

Challenges Order Sweet
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.
BOBBY FLAY

Evening Romance Running Time
I don’t have a long family history of good cooks in my family.
BOBBY FLAY

Family History Long
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
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
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.
BOBBY FLAY

Cutting Restaurant Three
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
BOBBY FLAY

Location Parks Space
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 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
I love the culture of grilling. It creates an atmosphere that is festive but casual.
BOBBY FLAY

Atmosphere Culture Grilling
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

Country Restaurants Successful
I can’t be on the cheeseburger diet all the time.
BOBBY FLAY

Cheeseburger Country Diets People
When people pile seven things onto one burger, it drives me nuts!
BOBBY FLAY

Burger Nuts People

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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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.

Related Topics

Popular Authors

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