Quote

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

Change background

T
T
T

Change font

TAGS & TOPICS

Bobby Flay
Age: 59
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Hurt
Everybody
Almost
Anyone
Business
Competitiveness
Many
Friendly
Great
Things
Team

More quotes by Bobby Flay

Image
An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.
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
Image
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
Image
I dropped out of high school. I really had no interest in doing any school work whatsoever.
Bobby Flay
Image
You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
Bobby Flay
Image
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
Image
A grill is just a source of heat. Just like a stove, it is very user-friendly.
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
'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
Image
I think everybody at some point in time has thought to themselves, I have a really great idea for a restaurant.
Bobby Flay
Image
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
Image
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
Image
I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
Bobby Flay
Image
When people pile seven things onto one burger, it drives me nuts!
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
Today, when I hire, I look for people who want to be trained and molded.
Bobby Flay
Image
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
Bobby Flay
Image
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
Image
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
Image
I don't have a long family history of good cooks in my family.
Bobby Flay