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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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Bobby Flay
Age: 60
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Care
Fronts
Everything
Front
Take
Doors
Even
Behinds
Good
Behind
Chef
Focus
Partner
Head
Kitchen
Business
Partners
More quotes by Bobby Flay
I want to go to college and go back to Georgetown. It's a really cool place.
Bobby Flay
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
Nobody believed the 'Food Network' could last. Even I was short sighted and thought to myself, 24 hours of food on TV? They'll run out of things to talk about in four days! But that wasn't true. 'Food Network' continues to get better and evolve.
Bobby Flay
A grill is just a source of heat. Just like a stove, it is very user-friendly.
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
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
Nothing goes perfectly, especially when you're opening a restaurant.
Bobby Flay
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
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.
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
Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.
Bobby Flay
I dropped out of high school. I really had no interest in doing any school work whatsoever.
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
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
Today, when I hire, I look for people who want to be trained and molded.
Bobby Flay
If you aren't nervous about your passion, you aren't passionate about 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
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
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
Bobby Flay
I guess I fell into cooking.
Bobby Flay
