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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.

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

Cook Hire Hiring Restaurant Want
You can’t chase everybody on the Internet who’s saying stuff about you, that’s for sure.
BOBBY FLAY

Internet Say Stuff Sure
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
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 don’t have a long family history of good cooks in my family.
BOBBY FLAY

Family History Long
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 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

Dressing Enough Green Sides Toss
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 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

Holiday Nice Sweet
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
Cooking is a subject you can never know enough about. There is always something new to discover.
BOBBY FLAY

Cooking Enough New Something
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 love the culture of grilling. It creates an atmosphere that is festive but casual.
BOBBY FLAY

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

Corn Parent Summer
In the end, your creativity — perhaps even your outrageousness — will determine the final result.
BOBBY FLAY

Creativity Ends Finals
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 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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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.

Related Topics

Popular Authors

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