Quote

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

Change background

T
T
T

Change font

TAGS & TOPICS

Bobby Flay
Age: 60
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Happens
Earlier
Problem
Shouldn
Grates
Take
Problems
Burner
Really
Says
Grate
Think
Everybody
Grilling
Thinking
Common
Grill
Simple
Steak
Sense
Intimidated

More quotes by Bobby Flay

Image
You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
Bobby Flay
Image
Nothing goes perfectly, especially when you're opening a restaurant.
Bobby Flay
Image
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
Image
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
Image
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
Image
I guess I fell into cooking.
Bobby Flay
Image
When people pile seven things onto one burger, it drives me nuts!
Bobby Flay
Image
I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
Bobby Flay
Image
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
Image
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
Image
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
Bobby Flay
Image
I don't have a long family history of good cooks in my family.
Bobby Flay
Image
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
Image
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
Bobby Flay
Image
In those days, the main requirement to be on the Food Network was being able to get there by subway.
Bobby Flay
Image
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
Bobby Flay
Image
I dropped out of high school. I really had no interest in doing any school work whatsoever.
Bobby Flay
Image
Today, when I hire, I look for people who want to be trained and molded.
Bobby Flay
Image
Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.
Bobby Flay
Image
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.
Bobby Flay