I dropped out of high school. I really had no interest in doing any school work whatsoever.
BOBBY FLAYI 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.
More Bobby Flay Quotes
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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.
BOBBY FLAY -
A grill is just a source of heat. Just like a stove, it is very user-friendly.
BOBBY FLAY -
I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing.
BOBBY FLAY -
There are so many great things about this business. Almost everybody is on the same team. It is all for one-friendly competitiveness. No one is out to hurt anyone.
BOBBY FLAY -
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 -
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.
BOBBY FLAY -
I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
BOBBY FLAY -
Nothing goes perfectly, especially when you’re opening a restaurant.
BOBBY FLAY -
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.
BOBBY FLAY -
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
BOBBY FLAY -
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 -
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 -
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
BOBBY FLAY -
Take risks and you’ll get the payoffs. Learn from your mistakes until you succeed.
BOBBY FLAY -
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
BOBBY FLAY