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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: 60
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Pile
Drives
Nuts
Onto
Seven
Things
People
Burger
Burgers

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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.
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In those days, the main requirement to be on the Food Network was being able to get there by subway.
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I guess I fell into cooking.
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It's important to have balance in your life between work and play.
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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
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I don't have a long family history of good cooks in my family.
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Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
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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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'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.
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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 think New York has the most diverse and best quality representation of so many different cuisines at all levels.
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I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
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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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My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
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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
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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.
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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.
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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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You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
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Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.
Bobby Flay