Bobby Flay Quotes

I love the culture of grilling. It creates an atmosphere that is festive but casual.

Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.

A grill is just a source of heat. Just like a stove, it is very user-friendly.

Cooking is a subject you can never know enough about. There is always something new to discover.

I'd love to visit Thailand just for the street food and the energy of a city like Bangkok.

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.

Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.

Grilling takes the formality out of entertaining. Everyone wants to get involved.

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.

I can't be on the cheeseburger diet all the time.

Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.

There are so many great things about this business. Almost everybody is on the same team. It is all for one-friendly competitiveness. No one is out to hurt anyone.

If you aren't nervous about your passion, you aren't passionate about it.

When people pile seven things onto one burger, it drives me nuts!

I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.

Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.

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.

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.

I don't have a long family history of good cooks in my family.

Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it.

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.

Don't try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going to make their own mark on 'Food Network.'

My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.

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.

I guess I fell into cooking.

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.

It's important to have balance in your life between work and play.

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.

If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not being in it. She loves food and she's around it all the time.

I want to go to college and go back to Georgetown. It's a really cool place.

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.

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.

An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.

You have to have your face in the food. These days people think a tattoo and a bottle of Sriracha equals success.

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.

In the end, your creativity -- perhaps even your outrageousness -- will determine the final result.

You can't chase everybody on the Internet who's saying stuff about you, that's for sure.

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.

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.

I don't like to dump the dressing on top of the greens. Instead, I pour it against the side of the bowl - using only enough to glaze the leaves - then toss.

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.

In those days, the main requirement to be on the Food Network was being able to get there by subway.

Today, when I hire, I look for people who want to be trained and molded.

I dropped out of high school. I really had no interest in doing any school work whatsoever.

Nothing goes perfectly, especially when you're opening a restaurant.

I think everybody at some point in time has thought to themselves, "I have a really great idea for a restaurant."

I think New York has the most diverse and best quality representation of so many different cuisines at all levels.