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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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Bobby Flay
Age: 60
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
York
Levels
Quality
Best
Many
Cuisines
Different
Cuisine
Think
Representation
Thinking
Diverse
More quotes by Bobby Flay
Grilling takes the formality out of entertaining. Everyone wants to get involved.
Bobby Flay
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
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
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
When people pile seven things onto one burger, it drives me nuts!
Bobby Flay
If you aren't nervous about your passion, you aren't passionate about it.
Bobby Flay
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
Today, when I hire, I look for people who want to be trained and molded.
Bobby Flay
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
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
I think everybody at some point in time has thought to themselves, I have a really great idea for a restaurant.
Bobby Flay
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
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.
Bobby Flay
I guess I fell into cooking.
Bobby Flay
An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.
Bobby Flay
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
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
Bobby Flay
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
Bobby Flay
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
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
Bobby Flay