Quote

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
Perfect
Hunts
Mellowing
Bigs
Flavor
Soups
Everything
Soup
Softening
Great
Honey
Salsa
Always
Edges
Flavors
Love
Smoke
Chile
Like
Bits
Stocks
Working
Hunt

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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.
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Today, when I hire, I look for people who want to be trained and molded.
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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 still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
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I dropped out of high school. I really had no interest in doing any school work whatsoever.
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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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An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.
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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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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.
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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 don't have a long family history of good cooks in my family.
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Grilling takes the formality out of entertaining. Everyone wants to get involved.
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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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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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Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
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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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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.
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If you aren't nervous about your passion, you aren't passionate about it.
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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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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.
Bobby Flay