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 FLAYCooking is a subject you can never know enough about. There is always something new to discover.
More Bobby Flay Quotes
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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.
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You can’t chase everybody on the Internet who’s saying stuff about you, that’s for sure.
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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.
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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.
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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.
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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.
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Chipotles to me are a one-of-a-kind pepper because they’re smoked jalapenos, so they’re fiery and they’re smoky. It’s good to use chipotles in salsas or soups or condiments – that works really well. To me, they always really pick up anything you put them in.
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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.
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Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
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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.
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Nothing goes perfectly, especially when you’re opening a restaurant.
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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.
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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.
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Grilling takes the formality out of entertaining. Everyone wants to get involved.
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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