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
One thing you don't want to do as a host is be running around all evening. Do as much as you can… — Bobby Flay Copy Share Image
If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not… — Bobby Flay Copy Share Image
I live in New York and I'm in New York basically all the time. I spend a lot of my time in… — Bobby Flay Copy Share Image
I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in… — Bobby Flay Copy Share Image
The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on… — Bobby Flay Copy Share Image
Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of… — Bobby Flay Copy Share Image
I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired… — Bobby Flay Copy Share Image
I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.' — 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
