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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
Experiences
Childhood
Grilling
Maybe
Intimidated
Actually
Easiest
Bigs
Flame
Think
Flames
Thinking
Technique
People
Cooking

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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.
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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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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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I don't have a long family history of good cooks in my family.
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If you aren't nervous about your passion, you aren't passionate about it.
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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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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.
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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.
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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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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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Grilling takes the formality out of entertaining. Everyone wants to get involved.
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I want to go to college and go back to Georgetown. It's a really cool place.
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Today, when I hire, I look for people who want to be trained and molded.
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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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In those days, the main requirement to be on the Food Network was being able to get there by subway.
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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
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A grill is just a source of heat. Just like a stove, it is very user-friendly.
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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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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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You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
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