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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.
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
Everything
Soup
Softening
Great
Honey
Salsa
Always
Edges
Flavors
Love
Smoke
Chile
Like
Bits
Stocks
Working
Hunt
Perfect
Hunts
Mellowing
Bigs
Flavor
Soups
More quotes by Bobby Flay
I guess I fell into cooking.
Bobby Flay
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
Bobby Flay
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
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
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.
Bobby Flay
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.
Bobby Flay
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.
Bobby Flay
In those days, the main requirement to be on the Food Network was being able to get there by subway.
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
I want to go to college and go back to Georgetown. It's a really cool place.
Bobby Flay
I dropped out of high school. I really had no interest in doing any school work whatsoever.
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
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
Bobby Flay
Nobody believed the 'Food Network' could last. Even I was short sighted and thought to myself, 24 hours of food on TV? They'll run out of things to talk about in four days! But that wasn't true. 'Food Network' continues to get better and evolve.
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
Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.
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
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
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
You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
Bobby Flay