Bobby Flay is an American celebrity chef, reality television personality, and owner of several restaurants. Serving as host to several Food Network programs, he also appears as a guest on network specials. Educated at the French Culinary Institute, Flay has a diverse career and experience behind him. His preferred cooking style is Mexican and Southwest. Here is a look at some of the most notable Bobby Flay quotes ever documented.
“A grill is just a source of heat. Just like a stove, it is very user-friendly.”
“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.”
“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.”
“Cooking is a subject you can never know enough about. There is always something new to discover.”
“Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it.”
“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.’”
“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.”
“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.”
“Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.”
“Grilling takes the formality out of entertaining. Everyone wants to get involved.”
Tune in this Sunday where I join @bflay & @GDeLaurentiis on #FoodNetworkStar. We had a blast…to say the least! @FoodNetwork pic.twitter.com/PhxZWXukUB
— Sabin Lomac (@SabinLomac) July 25, 2017
“I can’t be on the cheeseburger diet all the time.”
“I don’t have a long family history of good cooks in my family.”
“I don’t like to dump the dressing on top of the greens. Instead, I pour it against the side of the bowl – using only enough to glaze the leaves – then toss.”
“I love the culture of grilling. It creates an atmosphere that is festive but casual.”
“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.”
“I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes.”
“I probably use my chef’s knives more than any other tool in the kitchen. I’m not married to a particular brand, because they all work, they all have sharp blades.”
“I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.”
“I think cookies are sort of the unsung sweet, you know? They’re incredibly popular.”
this is the bobby flay that defeats these, the 4 horsemen of the apocalypse pic.twitter.com/HpvCaQaSfL
— im a gemini vague me (@prey2017) July 15, 2017
“I think everybody at some point in time has thought to themselves, ‘I have a really great idea for a restaurant.'”
“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 want to go to college and go back to Georgetown. It’s a really cool place.”
“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.”
“If you aren’t nervous about your passion, you aren’t passionate about it.”
“In the end, your creativity — perhaps even your outrageousness — will determine the final result.”
“In those days, the main requirement to be on the Food Network was being able to get there by subway.”
“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.”
“My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I’m also very proud of being a very American chef.”
.@BFlay is in for a world of trouble tonight! See if he can handle the heat on #BeatBobbyFlay, just ahead @ 10|9c! pic.twitter.com/S6i8APpBNa
— Food Network (@FoodNetwork) July 14, 2017
“My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.”
“Nothing goes perfectly, especially when you’re opening a restaurant.”
“Take risks and you’ll get the payoffs. Learn from your mistakes until you succeed.”
“The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea.”
“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.”
“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.”
“When people pile seven things onto one burger, it drives me nuts.”
“You can’t chase everybody on the Internet who’s saying stuff about you, that’s for sure.”
“You have to have your face in the food. These days people think a tattoo and a bottle of Sriracha equals success.”
Here is a look at Bobby Flay as he shares his story of how cooking saved his life. This unique insight is just part of what has contributed to Flay’s long term career success.
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