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Bobby Flay

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 art
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 body
Don't underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn't have enough workspace - and they almost never do - set up a table right next to your grill.
— Bobby Flay work
I love the culture of grilling. It creates an atmosphere that is festive but casual.
— Bobby Flay love
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
— Bobby Flay psychology
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
— Bobby Flay love
When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
— Bobby Flay want
Grilling takes the formality out of entertaining. Everyone wants to get involved.
— Bobby Flay want
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 success
A grill is just a source of heat. Just like a stove, it is very user-friendly.
— Bobby Flay friend
An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.
— Bobby Flay you
When people pile seven things onto one burger, it drives me nuts!
— Bobby Flay people
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 art
Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit to your local hardware store and pick up a few paint brushes which are less expensive and work equally as well.
— Bobby Flay war
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 men
I can't be on the cheeseburger diet all the time.
— Bobby Flay time
A molcajete is a stone mortar and pestle from Mexico. They're great for grinding spices and making salsa and guacamole because they give everything a nice coarse and rustic feel. I've never collected anything, but I think I might start collecting these because each one is decorated differently.
— Bobby Flay art
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 you
One thing you don't want to do as a host is be running around all evening. Do as much as you can ahead of time, so all you have to do is grill the main ingredients.
— Bobby Flay time
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
— Bobby Flay you
The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook.
— Bobby Flay men
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 art
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.
— Bobby Flay hope
Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don't, you're dead. They should really have a warning sign on them. Deflect the habanero's heat by pairing it with sweet food.
— Bobby Flay war
I love using gas grills because they are easier to heat and it's much easier to control the flames with a gas grill than with a charcoal fire. Grilling is not just about lighting a fire.
— Bobby Flay love

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