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A grill is just a source of heat. Just like a stove, it is very user-friendly.
Bobby Flay
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Bobby Flay
Age: 60
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Stoves
User
Users
Friendly
Heat
Source
Grilling
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Grill
Stove
More quotes by Bobby Flay
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
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 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.
Bobby Flay
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
When people pile seven things onto one burger, it drives me nuts!
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
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
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.
Bobby Flay
A molcajete is a stone mortar and pestle from Mexico. They're great for grinding spices and making salsa and guacamole because they give everything a nice coarse and rustic feel. I've never collected anything, but I think I might start collecting these because each one is decorated differently.
Bobby Flay
Today, when I hire, I look for people who want to be trained and molded.
Bobby Flay
Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you'll know without thinking about it how hot the fire is.
Bobby Flay
I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
Bobby Flay
I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing. Some of the major international cities I've visited, like Madrid, Rome and London, have a lot of similarities and New York elements while ... having their own flavor.
Bobby Flay
I want to go to college and go back to Georgetown. It's a really cool place.
Bobby Flay
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
Bobby Flay
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.
Bobby Flay
In those days, the main requirement to be on the Food Network was being able to get there by subway.
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
Grilling takes the formality out of entertaining. Everyone wants to get involved.
Bobby Flay
I think everybody at some point in time has thought to themselves, I have a really great idea for a restaurant.
Bobby Flay
