Quote

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

Bobby Flay

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Bobby Flay
Age: 59
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Sides
Dishes
Courses
Vegetables
Course
Reverse
Making
Psychology
Meat
Vegetable
Main
Dish
Heavy
Plate
Side
Plates

More quotes by Bobby Flay

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I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
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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.
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It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.
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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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Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
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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.
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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.
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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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Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.
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A grill is just a source of heat. Just like a stove, it is very user-friendly.
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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
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Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.
Bobby Flay
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I think everybody at some point in time has thought to themselves, I have a really great idea for a restaurant.
Bobby Flay
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Nothing goes perfectly, especially when you're opening a restaurant.
Bobby Flay
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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.
Bobby Flay
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If you aren't nervous about your passion, you aren't passionate about it.
Bobby Flay
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Grilling takes the formality out of entertaining. Everyone wants to get involved.
Bobby Flay
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Today, when I hire, I look for people who want to be trained and molded.
Bobby Flay
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I guess I fell into cooking.
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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