Take risks and you’ll get the payoffs. Learn from your mistakes until you succeed.
BOBBY FLAYHabaneros 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.
More Bobby Flay Quotes
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Obviously, the easiest recipes are the most successful when it comes to the home cook, because they’re not intimidated by them. If I’m doing ‘Boy Meets Grill,’ and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.
BOBBY FLAY -
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
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In the end, your creativity — perhaps even your outrageousness — will determine the final result.
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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 -
Cooking is a subject you can never know enough about. There is always something new to discover.
BOBBY FLAY -
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.
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I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing.
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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.
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You can’t chase everybody on the Internet who’s saying stuff about you, that’s for sure.
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When I’m on television, I think that I appeal to the everyday guy, ’cause that’s who I am. The guys who go to the football games on the weekends are my viewers, for sure.
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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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I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
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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.
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Nothing goes perfectly, especially when you’re opening a restaurant.
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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