Quote

I think everybody at some point in time has thought to themselves, I have a really great idea for a restaurant.

Bobby Flay

Change background

T
T
T

Change font

TAGS & TOPICS

Bobby Flay
Age: 59
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Ideas
Great
Really
Restaurant
Time
Restaurants
Think
Everybody
Thinking
Point
Idea
Thought

More quotes by Bobby Flay

Image
In those days, the main requirement to be on the Food Network was being able to get there by subway.
Bobby Flay
Image
Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill,' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.
Bobby Flay
Image
I guess I fell into cooking.
Bobby Flay
Image
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
Image
Nothing goes perfectly, especially when you're opening a restaurant.
Bobby Flay
Image
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
Image
An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.
Bobby Flay
Image
I dropped out of high school. I really had no interest in doing any school work whatsoever.
Bobby Flay
Image
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
Image
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
Image
A grill is just a source of heat. Just like a stove, it is very user-friendly.
Bobby Flay
Image
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
Image
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.
Bobby Flay
Image
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
Image
I want to go to college and go back to Georgetown. It's a really cool place.
Bobby Flay
Image
Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.
Bobby Flay
Image
I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.
Bobby Flay
Image
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
Bobby Flay
Image
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
Image
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