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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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Bobby Flay
Age: 59
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Using
Chickens
Comfortable
Cook
Words
Fishing
Used
Cooks
Fish
Hamburgers
Fishes
Techniques
Technique
Chicken
Cooking
Ingredients
More quotes by Bobby Flay
Nothing goes perfectly, especially when you're opening a restaurant.
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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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Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
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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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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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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.
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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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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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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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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.
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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.
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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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It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.
Bobby Flay
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.
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A grill is just a source of heat. Just like a stove, it is very user-friendly.
Bobby Flay
I guess I fell into cooking.
Bobby Flay
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.
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.
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When people pile seven things onto one burger, it drives me nuts!
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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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