Bobby Flay Quotes (18 Quotes)

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.

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 guess I fell into cooking.

Everyone does it with a smile. And cooking is a subject you can never know enough about. There is always something new to discover.

I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.

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.

The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook.

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.

Heat is more even on a gas grill. On a charcoal grill the flame varies so much that it takes a very skilled hand to grill things properly.

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

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

Wolfgang Puck because he helped make a career in food possible for somebody like me. He made food that was really good, but also fun and whimsical.

My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.

The other person who inspired me was Jonathan Waxman, who used to own Jam's in New York City. He was the first person to show me what good food was.

Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.

I was not such a great student, ... So, when I graduated high school, I went to work cooking. I cooked a little at home, but back then, cooking wasn't really a profession that you aspired to, unless your family was in the business. I looked at it as a job. My first job was at Joe Allen's, and I remember there was a photo over the bar of the Triple Dead Heat from the 1944 Carter Handicap.

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.

That was a race where we tried her on the turf, ... We were very happy with that race. It looks like she might even have a future on the turf.