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Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.

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
Shore
Summer
Outside
Grilling
Parents
Grill
Parent
Lobster
Would
Corny
Jersey
Corn

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Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
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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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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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Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.
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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
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Grilling takes the formality out of entertaining. Everyone wants to get involved.
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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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An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.
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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.
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Nothing goes perfectly, especially when you're opening a restaurant.
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I dropped out of high school. I really had no interest in doing any school work whatsoever.
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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.
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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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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.
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It's important to have balance in your life between work and play.
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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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You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
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Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.
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If you aren't nervous about your passion, you aren't passionate about it.
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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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