American - Chef | December 10, 1964 -
I guess I fell into cooking.
Bobby Flay
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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.
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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.
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When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
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I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.'
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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.
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I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
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I work out to eat.
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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.
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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
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One of the things that happens in my house on the holidays is after dessert, we sit down to a very ambitious men-versus-women game of Trivial Pursuit. It's brutal. And there's a trophy.
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I dropped out of high school. I really had no interest in doing any school work whatsoever.
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