3 December 2020 Bobby Flay 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.
3 December 2020 Bobby Flay 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.
3 December 2020 Bobby Flay 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.
3 December 2020 Bobby Flay 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.
3 December 2020 Bobby Flay 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.
3 December 2020 Bobby Flay 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.
3 December 2020 Bobby Flay 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.
3 December 2020 Bobby Flay 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.
3 December 2020 Bobby Flay 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.
3 December 2020 Bobby Flay 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.’
3 December 2020 Bobby Flay I want to go to college and go back to Georgetown. It’s a really cool place.
3 December 2020 Bobby Flay 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.
