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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

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
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.
BOBBY FLAY

Challenges Order Sweet
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 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.
BOBBY FLAY

Childhood Experience Flames People Thinking
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
Take risks and you’ll get the payoffs. Learn from your mistakes until you succeed.
BOBBY FLAY

Inspirational Mistake Success
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

Business Doors Focus Kitchen
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
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
Cooking is a subject you can never know enough about. There is always something new to discover.
BOBBY FLAY

Cooking Enough New Something
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

First Handicap Job Look Photo Remember
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 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 FLAY

Fire Flames Grilling Intimated Successful
A grill is just a source of heat. Just like a stove, it is very user-friendly.
BOBBY FLAY

Friendly Grilling Heat
I can’t be on the cheeseburger diet all the time.
BOBBY FLAY

Cheeseburger Country Diets People
I dropped out of high school. I really had no interest in doing any school work whatsoever.
BOBBY FLAY

High School School Work

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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Popular Authors

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

More Bobby Flay Quotes