Obviously, the easiest recipes are the most successful when it comes to the home cook, because they’re not intimidated by them. If I’m doing ‘Boy Meets Grill,’ and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.
BOBBY FLAYWhen I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.
More Bobby Flay Quotes
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My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
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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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I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
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Don’t try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going to make their own mark on ‘Food Network.’
BOBBY FLAY -
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 -
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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Grilling takes the formality out of entertaining. Everyone wants to get involved.
BOBBY FLAY -
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
BOBBY FLAY -
I can’t be on the cheeseburger diet all the time.
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It’s important to have balance in your life between work and play.
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.
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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.
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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.
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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.
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I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
BOBBY FLAY