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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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Bobby Flay
Age: 59
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Food
Days
Able
Requirement
Subway
Requirements
Network
Main

More quotes by Bobby Flay

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Nothing goes perfectly, especially when you're opening a restaurant.
Bobby Flay
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When people pile seven things onto one burger, it drives me nuts!
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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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 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.
Bobby Flay
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You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
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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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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'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
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The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn't thinking very straight that day. And I looked outside and I saw, like, smoke and flames.
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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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 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.
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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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
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It's important to have balance in your life between work and play.
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 don't have a long family history of good cooks in my family.
Bobby Flay
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Today, when I hire, I look for people who want to be trained and molded.
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