Quotes by Bobby Flay

Bobby Flay

American celebrity chef and restaurateur

Lived from: 1964 -

Born: 10 december 1964

Quotes 1 till 20 of 36.

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  • '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.
    ― Bobby Flay
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  • A grill is just a source of heat. Just like a stove, it is very user-friendly.
    ― Bobby Flay
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  • 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
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  • An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.
    ― Bobby Flay
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  • 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
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  • 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 Flays Grill It
    ― Bobby Flay
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  • Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
    ― Bobby Flay
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
    ― Bobby Flay
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  • Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
    ― Bobby Flay
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  • Grilling takes the formality out of entertaining. Everyone wants to get involved.
    ― Bobby Flay
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  • 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
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  • 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.
    ― Bobby Flay
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  • 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.
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Questions and Answers

What are the most famous quotes from Bobby Flay?

The two most famous quotes from Bobby Flay are:

  • "'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."
  • "A grill is just a source of heat. Just like a stove, it is very user-friendly."

When did Bobby Flay live?

Bobby Flay is still alive and was born in 1964.