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My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
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
Partner
Parks
Midtown
Restaurants
Locations
Partners
Avenue
Several
Avenues
South
Restaurant
Looking
Park
Space
Location
More quotes by Bobby Flay
Nothing goes perfectly, especially when you're opening a restaurant.
Bobby Flay
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
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
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
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
In those days, the main requirement to be on the Food Network was being able to get there by subway.
Bobby Flay
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
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
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
Bobby Flay
An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.
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
I want to go to college and go back to Georgetown. It's a really cool place.
Bobby Flay
'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
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
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
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
I guess I fell into cooking.
Bobby Flay
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
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
Bobby Flay
You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
Bobby Flay
