Bobby Flay Quotes

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

Great, Nice, End

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

Love, Making, Memories

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, Trying, Enough

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

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, Food, Alone

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

Heat, Source, Grill

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

Good, Business, Care

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

Making, Side, Psychology

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

Parents, Summer, Outside

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

Great, Food, Challenge

I guess I fell into cooking.
Bobby Flay

Cooking, Guess, Fell

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

Work, Married, Chef

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, Evening, Around

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

Great, Nice, Everything

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

Best, Making, Sure

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.
Bobby Flay

Time, Food, Two

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

Work, Find, Few

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

Best, Give, Both

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.
Bobby Flay

Good, Put, Works

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.
Bobby Flay

Words, Used, Fish

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.'
Bobby Flay

Food, Someone, Try

Everybody says, 'I have problems overcooking steak on the grill,' but just take it off earlier! Grilling is really common sense. It's very simple. You should think of a grill as a burner - it just happens to have grates. You shouldn't be intimidated by it.
Bobby Flay

Simple, Problems, Sense

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.
Bobby Flay

Food, Diet, Eat

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

Everyone, Takes, Wants

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

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Biography

Nationality: American

Type: Chef

Born: October 9, 1964

Links

Find on Amazon: Bobby Flay

Cite this Page: Citation

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