I can’t be on the cheeseburger diet all the time.
BOBBY FLAYI 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.
More Bobby Flay Quotes
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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.
BOBBY FLAY -
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
BOBBY FLAY -
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 -
I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing.
BOBBY FLAY -
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 -
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 -
Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit to your local hardware store and pick up a few paint brushes which are less expensive and work equally as well.
BOBBY FLAY -
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 -
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 -
I love the culture of grilling. It creates an atmosphere that is festive but casual.
BOBBY FLAY -
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
BOBBY FLAY -
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 -
I dropped out of high school. I really had no interest in doing any school work whatsoever.
BOBBY FLAY -
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
BOBBY FLAY -
Grilling takes the formality out of entertaining. Everyone wants to get involved.
BOBBY FLAY -
Take risks and you’ll get the payoffs. Learn from your mistakes until you succeed.
BOBBY FLAY -
It’s important to have balance in your life between work and play.
BOBBY FLAY -
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.
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 -
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 -
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 -
I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
BOBBY FLAY -
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
BOBBY FLAY -
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 -
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
BOBBY FLAY -
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