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I don't have a long family history of good cooks in my family.

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
Family
History
Long
Good
Cooks

More quotes by Bobby Flay

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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
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You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
Bobby Flay
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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.
Bobby Flay
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It's important to have balance in your life between work and play.
Bobby Flay
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Grilling takes the formality out of entertaining. Everyone wants to get involved.
Bobby Flay
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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.
Bobby Flay
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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
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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.
Bobby Flay
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In those days, the main requirement to be on the Food Network was being able to get there by subway.
Bobby Flay
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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.
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.
Bobby Flay
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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
Bobby Flay
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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
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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
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If you aren't nervous about your passion, you aren't passionate about it.
Bobby Flay
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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.
Bobby Flay
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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.
Bobby Flay
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I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
Bobby Flay
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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
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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.
Bobby Flay