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I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing.

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

Childhood Experience Flames People Thinking
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
BOBBY FLAY

Childhood Fatherhood Memories
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
Grilling takes the formality out of entertaining. Everyone wants to get involved.
BOBBY FLAY

Country Grilling Involved People Want
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
In the end, your creativity — perhaps even your outrageousness — will determine the final result.
BOBBY FLAY

Creativity Ends Finals
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
Nothing goes perfectly, especially when you’re opening a restaurant.
BOBBY FLAY

Especially Opening Restaurants
It’s important to have balance in your life between work and play.
BOBBY FLAY

Balance Important Play
I live in New York and I’m in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that’s why they’re successful.
BOBBY FLAY

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

Corn Parent Summer
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

Friendly Hurt Team
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 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 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

Flavor Perfect Smoke Soup
When people pile seven things onto one burger, it drives me nuts!
BOBBY FLAY

Burger Nuts People

I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing.

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I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing.

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