Quote

My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.

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
Restaurants
Locations
Partners
Avenue
Several
Avenues
South
Restaurant
Looking
Park
Space
Location
Partner
Parks
Midtown

More quotes by Bobby Flay

Image
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
Image
If you aren't nervous about your passion, you aren't passionate about it.
Bobby Flay
Image
I want to go to college and go back to Georgetown. It's a really cool place.
Bobby Flay
Image
'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.
Bobby Flay
Image
I think everybody at some point in time has thought to themselves, I have a really great idea for a restaurant.
Bobby Flay
Image
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.
Bobby Flay
Image
Today, when I hire, I look for people who want to be trained and molded.
Bobby Flay
Image
I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
Bobby Flay
Image
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
Bobby Flay
Image
It's important to have balance in your life between work and play.
Bobby Flay
Image
I guess I fell into cooking.
Bobby Flay
Image
You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
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
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
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 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.
Bobby Flay
Image
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
Bobby Flay
Image
Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.
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
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