My feeling is that if you can cook, I can teach you how to do television. — Bobby Flay Copy Share Image
Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in… — Bobby Flay Copy Share Image
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking. — Bobby Flay Copy Share Image
I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream… — Bobby Flay Copy Share Image
When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by… — Bobby Flay Copy Share Image
Cooking is a subject you can never know enough about. There is always something new to discover. — Bobby Flay Copy Share Image
My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would… — Bobby Flay Copy Share Image
I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings… — Bobby Flay Copy Share Image
I was not such a great student, .. So, when I graduated high school, I went to work cooking. I cooked a… — Bobby Flay Copy Share Image
Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If… — Bobby Flay Copy Share Image
Nobody believed the 'Food Network' could last. Even I was short sighted and thought to myself, 24 hours of food on TV?… — Bobby Flay Copy Share Image
Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care… — Bobby Flay Copy Share Image
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 Copy Share Image
Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it. — Bobby Flay Copy Share Image
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course. — Bobby Flay Copy Share Image
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me. — Bobby Flay Copy Share Image
Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit… — Bobby Flay Copy Share Image
I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put… — Bobby Flay Copy Share Image
I want to go to college and go back to Georgetown. It's a really cool place. — Bobby Flay Copy Share Image
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space. — Bobby Flay Copy Share Image
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… — Bobby Flay Copy Share Image
“If you aren't nervous about your passion, you aren't passionate about it.” — Bobby Flay Copy Share Image
