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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

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Bobby Flay
Age: 60
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Work
Tool
Brands
Kitchen
Tools
Blades
Married
Chef
Particular
Knives
Probably
Sharp
Use
Brand

More quotes by Bobby Flay

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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.
Bobby Flay
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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
Bobby Flay
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Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.
Bobby Flay
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My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
Bobby Flay
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Nothing goes perfectly, especially when you're opening a restaurant.
Bobby Flay
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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
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I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing. Some of the major international cities I've visited, like Madrid, Rome and London, have a lot of similarities and New York elements while ... having their own flavor.
Bobby Flay
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I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
Bobby Flay
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In those days, the main requirement to be on the Food Network was being able to get there by subway.
Bobby Flay
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If you aren't nervous about your passion, you aren't passionate about it.
Bobby Flay
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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
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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
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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
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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
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A grill is just a source of heat. Just like a stove, it is very user-friendly.
Bobby Flay
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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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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
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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.
Bobby Flay
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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
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When people pile seven things onto one burger, it drives me nuts!
Bobby Flay