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When 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 Flay

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

Atmosphere Culture Grilling
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
You can’t chase everybody on the Internet who’s saying stuff about you, that’s for sure.
BOBBY FLAY

Internet Say Stuff Sure
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 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 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

Morning Open Sleep Two Week Years
In the end, your creativity — perhaps even your outrageousness — will determine the final result.
BOBBY FLAY

Creativity Ends Finals
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

First Handicap Job Look Photo Remember
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

Grilling Home Steaks Tongs Vegetables
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
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

Common Sense Simple Thinking
Cooking is a subject you can never know enough about. There is always something new to discover.
BOBBY FLAY

Cooking Enough New Something
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.
BOBBY FLAY

Daughter Hard Mother Times
I can’t be on the cheeseburger diet all the time.
BOBBY FLAY

Cheeseburger Country Diets People
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

Friendly Hurt Team
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

When 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.

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When 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.

Related Topics

Popular Authors

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