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 FLAYI think New York has the most diverse and best quality representation of so many different cuisines at all levels.
More Bobby Flay Quotes
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I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
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 -
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 -
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 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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I can’t be on the cheeseburger diet all the time.
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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 -
One of the things that happens in my house on the holidays is after dessert, we sit down to a very ambitious men-versus-women game of Trivial Pursuit. It’s brutal. And there’s a trophy.
BOBBY FLAY -
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 -
I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing.
BOBBY FLAY -
I don’t have a long family history of good cooks in my family.
BOBBY FLAY -
I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
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.
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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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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