Bobby Flay Quotes

A collection of quotes by Bobby Flay.

Bobby Flay is an American celebrity chef, restaurateur, and television personality. He was born on December 10, 1964, in New York City, United States. Flay developed a passion for cooking at a young age and later attended the French Culinary Institute. His culinary skills and innovative approach to cooking quickly gained recognition, and he went on to open his first restaurant, Mesa Grill, in 1991.

Flay's talent shined through his television appearances, and he became a familiar face on several popular cooking shows. He has hosted and appeared as a judge on various Food Network programs, including "Iron Chef America" and "Beat Bobby Flay," where contestants compete against him in culinary battles. Flay's dynamic and fiery personality, along with his expertise in Southwestern and American cuisine, have made him a beloved figure in the culinary world.

Apart from television, Flay has authored numerous cookbooks, including "Boy Meets Grill" and "Bobby Flay's Barbecue Addiction," sharing his recipes and culinary tips with fans. He has also expanded his restaurant empire, opening successful eateries across the United States, such as Bar Americain and Bobby's Burger Palace.

Throughout his career, Flay has received several accolades, including multiple James Beard Foundation Awards. He continues to inspire aspiring chefs and food enthusiasts with his unique cooking style and dedication to the culinary arts.

When I go to a restaurant, I eat three-quarters of the food

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.

I wasn't passionate about food until I'd been cooking for a

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.

I love the culture of grilling. It creates an atmosphere tha

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

Love Culture

I love working with big flavors like chiles and smoke. Honey

I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.

Love

I still love making hamburgers on the grill. I guess wheneve

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

Love

If my daughter wants to get into this business, I would supp

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.

Food

Nobody believed the 'Food Network' could last. Even I was sh

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.

Food

I want to go to college and go back to Georgetown. It's a re

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

Cool

Don't try to be the next Rachael Ray or Bobby Flay, we alrea

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.'

Food

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

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

History

Obviously, the easiest recipes are the most successful when

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.

Home

I can't grill vegetables, shellfish or steaks without tongs.

I can't grill vegetables, shellfish or steaks without tongs. Don't bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.

Home

I think a lot of times people design restaurants with flash

I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later.

Design

I think cookies are sort of the unsung sweet, you know? They

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.

Great

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

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

Diet

It's very expensive to be a professional tennis player with

It's very expensive to be a professional tennis player with all the travel and the flights and the hotels and everything.

Caroline Wozniacki

Women

Habaneros have a great fruity flavor, but the challenge is t

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.

Food

'The Food Network' was just starting in New York, and I was

'The Food Network' was just starting in New York, and I was getting lots of attention from Mesa Grill. They had no money, so if you couldn't get there by subway, you couldn't be on. It wasn't like TV was something I really wanted to do - but I knew it would be great publicity for my restaurants.

Food

Even if the chef has a good business head, his focus should

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.

Business

Basically, there are two things we know: Everybody has less

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.

Food