Bobby Flay Quotes

Cooking is a subject you can never know enough about. There is always something new to discover.

Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.

Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.

In the end, your creativity -- perhaps even your outrageousness -- will determine the final result.

If you aren't nervous about your passion, you aren't passionate about it.

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.

It's important to have balance in your life between work and play.

When people pile seven things onto one burger, it drives me nuts!

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

Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.

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.

Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it.

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.

You have to have your face in the food. These days people think a tattoo and a bottle of Sriracha equals success.

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

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

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.

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.

Grilling takes the formality out of entertaining. Everyone wants to get involved.

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.

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.

I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired a lot. That's the thing people don't realize.

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.

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.