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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
Able
Requirement
Subway
Requirements
Network
Main
Food
Days

More quotes by Bobby Flay

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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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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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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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You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
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 want to go to college and go back to Georgetown. It's a really cool place.
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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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of 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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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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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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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.
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 think everybody at some point in time has thought to themselves, I have a really great idea for a restaurant.
Bobby Flay
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When I'm on television, I think that I appeal to the everyday guy, 'cause that's who I am. The guys who go to the football games on the weekends are my viewers, for sure.
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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Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
Bobby Flay
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Nothing goes perfectly, especially when you're opening a restaurant.
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