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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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Bobby Flay
Age: 59
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Maybe
Intimidated
Actually
Easiest
Bigs
Flame
Think
Flames
Thinking
Technique
People
Cooking
Experiences
Childhood
Grilling

More quotes by Bobby Flay

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I guess I fell into cooking.
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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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My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
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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.
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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.
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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.
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Today, when I hire, I look for people who want to be trained and molded.
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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.
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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.
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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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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.
Bobby Flay
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Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
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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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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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.
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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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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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.
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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