Bobby Flay Quotes

Everybody says, 'I have problems overcooking steak on the grill,' but just take it off earlier! Grilling is really common sense. It's very simple. You should think of a grill as a burner - it just happens to have grates. You shouldn't be intimidated by it.
For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
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.
I can't be on the cheeseburger diet all the time.
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.
I don't have a long family history of good cooks in my family.
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.
I dropped out of high school. I really had no interest in doing any school work whatsoever.
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.
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.
I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes.
I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired a lot. That's the thing people don't realize.
I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later.
I think cookies are sort of the unsung sweet, you know? They're incredibly popular. But everybody thinks of cakes and pies and fancier desserts before they think cookies. A plate of cookies is a great way to end dinner and really nice to share at the holidays.
I want to go to college and go back to Georgetown. It's a really cool place.
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.
I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
I work out to eat.
It's important to have balance in your life between work and play.
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AuthorName
Bobby Flay
Profession
Chef
BirthDate
10 December, 1964
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