33 Bobby Flay Quotes
I guess I fell into cooking
So for 81 years, same store, same oven?
No one believes me when I say I'm really cooking for an hour
Grilling takes the formality out of entertaining. Everyone wants to get involved
I love the culture of grilling. It creates an atmosphere that is festive but casual
Do you want to make a tamale with peanut butter and jelly? Go ahead! Somebody will eat it
My first trip to the racetrack was with my grandfather, Willie Flay, and it was at Belmont Park
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space

Bobby Flay quotes with pictures

The show is not just about grilling and it tries to create a fun party-like atmosphere. It's filmed in a SoHo loft
From my friend Wolfgang Puck to Ciro, when it comes to pizza, good taste can come from anything under the sun
I like to roast dishes in cazuelas and serve them directly from the oven to the table. It's a really festive style of eating
I love New York City so much that I want my passion for it to show in this steakhouse. It's going to be really New York
She has such great respect for ingredients. I think it's important for my daughter to understand where food comes from
Everyone does it with a smile. And cooking is a subject you can never know enough about. There is always something new to discover
Heat is more even on a gas grill. On a charcoal grill the flame varies so much that it takes a very skilled hand to grill things properly
I went to Spain and basically stole the flavors of Spanish cooking. We use, at Bolo, ingredients, herbs and spices used in typical Spanish cooking
It was sixth grade, and my after-school job consisted of grinding the mozzarella, opening the cans of tomatoes and, of course, delivering the pies
It's called "Hot Off The Grill", and it's a lot of fun. Jacqui Malouf is my co-host. She's a comedian by trade and she keeps the action going
That was a race where we tried her on the turf. We were very happy with that race. It looks like she might even have a future on the turf
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
When I was a kid, the first thing we would be able to point to was the slice we wanted. Describe to me that slice. What's the slice that we want?
At home I like to do things like leg of lamb. I have a rotisserie on my grill. This past weekend I made a molasses-and-pepper-crusted filet mignon
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
The other person who inspired me was Jonathan Waxman, who used to own Jam's in New York City. He was the first person to show me what good food was
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
Wolfgang Puck because he helped make a career in food possible for somebody like me. He made food that was really good, but also fun and whimsical
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
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

Bobby Flay sayings and pictures

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
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
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