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One of the things that happens in my house on the holidays is after dessert, we sit down to a very ambitious men-versus-women game of Trivial Pursuit. It's brutal. And there's a trophy.

Bobby Flay

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Bobby Flay
Age: 59
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Games
Trophies
House
Trivial
Happens
Versus
Women
Brutal
Things
Ambitious
Men
Holiday
Trophy
Pursuit
Holidays
Game
Dessert

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When people pile seven things onto one burger, it drives me nuts!
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Today, when I hire, I look for people who want to be trained and molded.
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Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill,' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.
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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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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.
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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.
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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.
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In those days, the main requirement to be on the Food Network was being able to get there by subway.
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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
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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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I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
Bobby Flay
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Nothing goes perfectly, especially when you're opening a restaurant.
Bobby Flay
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I don't have a long family history of good cooks in my family.
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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Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
Bobby Flay
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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
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I dropped out of high school. I really had no interest in doing any school work whatsoever.
Bobby Flay
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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.
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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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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