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. Bobby Flay businesscarechef Change image and share on social
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. Bobby Flay bigbitechile share on social
When people pile seven things onto one burger, it drives me nuts! Bobby Flay burgerdrivenut Change image and share on social
I want to go to college and go back to Georgetown. It's a really cool place. Bobby Flay backcollegecool Change image and share on social
'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. Bobby Flay attentionfoodgreat share on social
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer. Bobby Flay corngrilljersey Change image and share on social
I don't have a long family history of good cooks in my family. Bobby Flay cookfamilygood Change image and share on social
My feeling is that if you can cook, I can teach you how to do television. Bobby Flay cookfeltteach Change image and share on social
One thing you don't want to do as a host is be running around all evening. Do as much as you can ahead of time, so all you have to do is grill the main ingredients. Bobby Flay aheadevengrill Change image and share on social
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking. Bobby Flay charcoalchoosecook Change image and share on social