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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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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.
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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.
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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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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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If you aren't nervous about your passion, you aren't passionate about it.
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In those days, the main requirement to be on the Food Network was being able to get there by subway.
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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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When people pile seven things onto one burger, it drives me nuts!
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Grilling takes the formality out of entertaining. Everyone wants to get involved.
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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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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.
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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 New York has the most diverse and best quality representation of so many different cuisines at all levels.
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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.
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'The Food Network' was just starting in New York, and I was getting lots of attention from Mesa Grill. They had no money, so if you couldn't get there by subway, you couldn't be on. It wasn't like TV was something I really wanted to do - but I knew it would be great publicity for my restaurants.
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Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.
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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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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.
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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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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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