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Bobby Flay Biography

Robert William Flay (born December 10, 1964) is an American celebrity chef, restaurateur, and reality television personality. He is the owner and executive chef of several restaurants: Mesa Grill in Las Vegas and the Bahamas; Bar Americain in New York and at Mohegan Sun, Uncasville, Connecticut; Bobby Flay Steak in Atlantic City; Gato in New York, and Bobby's Burger Palace in 19 locations across 11 states.

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Bobby Flay Quotes

Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you'll know without thinking about it how hot the fire is.

Fire, Gravitate, Hot, Moving, Thinking, Towards

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.

Giving, Grinding, Molcajete, Nice, Start, Thinking

I guess I fell into cooking.

Cooking, Fell, Guess

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.

Cook, Important, Moving, Place, Stick, Sticks

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.

Enough, Grilling, Rooms, Tables, Trying, Work

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.

Bbq, Home, Intimate, Opt, Store, Vegetables

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.

Bad, Cooking, Flame, Flames, People, Thinking

I think New York has the most diverse and best quality representation of so many different cuisines at all levels.

Cuisines, Diverse, New York, Quality, Think, Thinking

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.

Care, Doors, Focus, Front, Kitchen, Partner

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.

Liked, Morning, Opening, Sleep, Sleeping, Years

'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.

Attention, Mesa, New York, Subway, Would Be, York

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

Burgers, Nuts, People, Seven

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.

Accomplishment, Away, Contribution, People, Would Be

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.

Carbs, Fast Food, Food, Kick, Moderation, Things

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.

Firmness, Giving, Juice, Mean, Taste, Use

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

Creativity, Determine, Ends, Finals, Outrageousness, Perhaps

I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.

Flavor, Love, Perfect, Smoke, Soup, Working

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

Days, Equals, Food, People, Tattoo, Thinking

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

Everyone, Get Involved, Grilling, Involved, Want

I dropped out of high school. I really had no interest in doing any school work whatsoever.

Dropped, High School, Interest, School, School Work, Work

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