I love the culture of grilling. It creates an atmosphere that is festive but casual.— Bobby Flay
The most dreamy Bobby Flay quotes that are free to learn and impress others
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.
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.
I still love making hamburgers on the grill.
I guess whenever I eat them childhood memories come up for me.
I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes.
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.
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.
Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.
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.
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.
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.
You have to have your face in the food.
These days people think a tattoo and a bottle of Sriracha equals success.
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.
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.
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.
I guess I fell into cooking.
Today, when I hire, I look for people who want to be trained and molded.
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.
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.
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.
In the end, your creativity -- perhaps even your outrageousness -- will determine the final result.
I was not such a great student, .. So, when I graduated high school, I went to work cooking. I cooked a little at home, but back then, cooking wasn't really a profession that you aspired to, unless your family was in the business. I looked at it as a job. My first job was at Joe Allen's, and I remember there was a photo over the bar of the Triple Dead Heat from the 1944 Carter Handicap.
You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
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.
I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
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 think people are intimidated by grilling .
. maybe it's the flame, maybe it's the big grills, maybe they've had some bad childhood experiences .. but I think that grilling is actually the easiest technique in cooking.
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.
In those days, the main requirement to be on the Food Network was being able to get there by subway.
Nothing goes perfectly, especially when you're opening a restaurant.
Cooking is a subject you can never know enough about. There is always something new to discover.
If you aren't nervous about your passion, you aren't passionate about it.