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When people pile seven things onto one burger, it drives me nuts!

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
Onto
Seven
Things
People
Burger
Burgers
Pile
Drives
Nuts

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I think everybody at some point in time has thought to themselves, I have a really great idea for a restaurant.
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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.
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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.
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Nothing goes perfectly, especially when you're opening a restaurant.
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I want to go to college and go back to Georgetown. It's a really cool place.
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If you aren't nervous about your passion, you aren't passionate about it.
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A grill is just a source of heat. Just like a stove, it is very user-friendly.
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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.
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I guess I fell into cooking.
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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.
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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.
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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.
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My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
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It's important to have balance in your life between work and play.
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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.
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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.
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Grilling takes the formality out of entertaining. Everyone wants to get involved.
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I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
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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.
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Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
Bobby Flay