Share
×
Inspirational Quotes
Authors
Professions
Topics
Tags
Quote
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
Bobby Flay
Share
Change background
T
T
T
Change font
Original
TAGS & TOPICS
Bobby Flay
Age: 60
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Side
Plates
Sides
Dishes
Courses
Vegetables
Course
Reverse
Making
Psychology
Meat
Vegetable
Main
Dish
Heavy
Plate
More quotes by Bobby Flay
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
Bobby Flay
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.
Bobby Flay
I guess I fell into cooking.
Bobby Flay
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
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.
Bobby Flay
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.
Bobby Flay
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
I don't have a long family history of good cooks in my family.
Bobby Flay
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
Bobby Flay
I dropped out of high school. I really had no interest in doing any school work whatsoever.
Bobby Flay
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.
Bobby Flay
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.
Bobby Flay
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
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
Bobby Flay
Today, when I hire, I look for people who want to be trained and molded.
Bobby Flay
The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn't thinking very straight that day. And I looked outside and I saw, like, smoke and flames.
Bobby Flay
An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.
Bobby Flay
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
I want to go to college and go back to Georgetown. It's a really cool place.
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
