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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.

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

Grilling Home Steaks Tongs Vegetables
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
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

Better Four Get Running
I can’t be on the cheeseburger diet all the time.
BOBBY FLAY

Cheeseburger Country Diets People
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

Cooking Fishing Hamburgers
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 dropped out of high school. I really had no interest in doing any school work whatsoever.
BOBBY FLAY

High School School Work
Nothing goes perfectly, especially when you’re opening a restaurant.
BOBBY FLAY

Especially Opening Restaurants
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.
BOBBY FLAY

Food Jalapenos Smoky Soup Use
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
Take risks and you’ll get the payoffs. Learn from your mistakes until you succeed.
BOBBY FLAY

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

Atmosphere Culture Grilling
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

Cook Hire Hiring Restaurant Want
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
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

Business Doors Focus Kitchen

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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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.

Related Topics

Popular Authors

More Bobby Flay Quotes