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

Bobby Flay

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
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.
BOBBY FLAY

Flavor Perfect Smoke Soup
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 think New York has the most diverse and best quality representation of so many different cuisines at all levels.
BOBBY FLAY

Country Thinking Quality
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
BOBBY FLAY

Corn Parent Summer
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
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 FLAY

Boys Home Successful
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
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

Accomplishment Country People Proud
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
In the end, your creativity — perhaps even your outrageousness — will determine the final result.
BOBBY FLAY

Creativity Ends Finals
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 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.
BOBBY FLAY

Home Jobs School
I can’t be on the cheeseburger diet all the time.
BOBBY FLAY

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

Atmosphere Culture Grilling
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.
BOBBY FLAY

Cutting Restaurant Three

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

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

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