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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: 60
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Words
Fishing
Used
Cooks
Fish
Hamburgers
Fishes
Techniques
Technique
Chicken
Cooking
Ingredients
Using
Chickens
Comfortable
Cook
More quotes by 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
'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
When people pile seven things onto one burger, it drives me nuts!
Bobby Flay
Nothing goes perfectly, especially when you're opening a restaurant.
Bobby Flay
You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
Bobby Flay
If you aren't nervous about your passion, you aren't passionate about it.
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 dropped out of high school. I really had no interest in doing any school work whatsoever.
Bobby Flay
Grilling takes the formality out of entertaining. Everyone wants to get involved.
Bobby Flay
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
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 want to go to college and go back to Georgetown. It's a really cool place.
Bobby Flay
Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.
Bobby Flay
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.
Bobby Flay
I guess I fell into cooking.
Bobby Flay
I think people are intimidated by grilling .. maybe it's the flame, maybe it's the big grills, maybe they've had some bad childhood experiences .. but I think that grilling is actually the easiest technique in cooking.
Bobby Flay
In those days, the main requirement to be on the Food Network was being able to get there by subway.
Bobby Flay
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
My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.
Bobby Flay
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.
Bobby Flay
