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Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.

Bobby Flay

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

Internet Say Stuff Sure
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 dropped out of high school. I really had no interest in doing any school work whatsoever.
BOBBY FLAY

High School School Work
Don’t try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going to make their own mark on ‘Food Network.’
BOBBY FLAY

Food Network People Trying Want
I don’t have a long family history of good cooks in my family.
BOBBY FLAY

Family History Long
I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing.
BOBBY FLAY

Cities Cosmopolitan Country People
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 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
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 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 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
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
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

Games Happen Holiday Men Pursuit
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
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

Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.

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Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.

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Popular Authors

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