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  • Bobby Flay Quote - I don’t have a long family history of good cooks in my family.
  • Bobby Flay Quote - I don’t have a long family history of good cooks in my family.
  • Bobby Flay Quote - I don’t have a long family history of good cooks in my family.
  • Bobby Flay Quote - I don’t have a long family history of good cooks in my family.
  • Bobby Flay Quote - I don’t have a long family history of good cooks in my family.
  • Bobby Flay Quote - I don’t have a long family history of good cooks in my family.
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I don’t have a long family history of good cooks in my family.

Bobby Flay

More Bobby Flay Quotes

  • Share on Facebook Tweet this! Share on LinkedIn Share on Whatsapp Share on Telegram Bobby Flay Quote - 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.

    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
  • Share on Facebook Tweet this! Share on LinkedIn Share on Whatsapp Share on Telegram Bobby Flay Quote - Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

    Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

    BOBBY FLAY
  • Share on Facebook Tweet this! Share on LinkedIn Share on Whatsapp Share on Telegram Bobby Flay Quote - Nothing goes perfectly, especially when you’re opening a restaurant.

    Nothing goes perfectly, especially when you’re opening a restaurant.

    BOBBY FLAY
  • Share on Facebook Tweet this! Share on LinkedIn Share on Whatsapp Share on Telegram Bobby Flay Quote - 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.

    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
  • Share on Facebook Tweet this! Share on LinkedIn Share on Whatsapp Share on Telegram Bobby Flay Quote - 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.

    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
  • Share on Facebook Tweet this! Share on LinkedIn Share on Whatsapp Share on Telegram Bobby Flay Quote - When 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.

    When 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 FLAY
  • Share on Facebook Tweet this! Share on LinkedIn Share on Whatsapp Share on Telegram Bobby Flay Quote - 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.

    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
  • Share on Facebook Tweet this! Share on LinkedIn Share on Whatsapp Share on Telegram Bobby Flay Quote - I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing.

    I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing.

    BOBBY FLAY
  • Share on Facebook Tweet this! Share on LinkedIn Share on Whatsapp Share on Telegram Bobby Flay Quote - I dropped out of high school. I really had no interest in doing any school work whatsoever. Download This Image

    I dropped out of high school. I really had no interest in doing any school work whatsoever.

    BOBBY FLAY
  • Share on Facebook Tweet this! Share on LinkedIn Share on Whatsapp Share on Telegram Bobby Flay Quote - 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.

    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
  • Share on Facebook Tweet this! Share on LinkedIn Share on Whatsapp Share on Telegram Bobby Flay Quote - 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.

    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
  • Share on Facebook Tweet this! Share on LinkedIn Share on Whatsapp Share on Telegram Bobby Flay Quote - 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.

    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.

    BOBBY FLAY
  • Share on Facebook Tweet this! Share on LinkedIn Share on Whatsapp Share on Telegram Bobby Flay Quote - 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. Download This Image

    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
  • Share on Facebook Tweet this! Share on LinkedIn Share on Whatsapp Share on Telegram Bobby Flay Quote - Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.

    Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.

    BOBBY FLAY
  • Share on Facebook Tweet this! Share on LinkedIn Share on Whatsapp Share on Telegram Bobby Flay Quote - 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. Download This Image

    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
  • Share on Facebook Tweet this! Share on LinkedIn Share on Whatsapp Share on Telegram Bobby Flay Quote - I think New York has the most diverse and best quality representation of so many different cuisines at all levels.

    I think New York has the most diverse and best quality representation of so many different cuisines at all levels.

    BOBBY FLAY