I love using gas grills because they are easier to heat and it’s much easier to control the flames with a gas grill than with a charcoal fire. Grilling is not just about lighting a fire.
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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Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
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Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don’t, you’re dead. They should really have a warning sign on them. Deflect the habanero’s heat by pairing it with sweet food.
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Take risks and you’ll get the payoffs. Learn from your mistakes until you succeed.
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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 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.
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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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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.
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Cooking is a subject you can never know enough about. There is always something new to discover.
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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.
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Grilling takes the formality out of entertaining. Everyone wants to get involved.
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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.
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A grill is just a source of heat. Just like a stove, it is very user-friendly.
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In the end, your creativity — perhaps even your outrageousness — will determine the final result.
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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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I love the culture of grilling. It creates an atmosphere that is festive but casual.
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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.
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When people pile seven things onto one burger, it drives me nuts!
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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.
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It’s important to have balance in your life between work and play.
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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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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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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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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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My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
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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.
BOBBY FLAY