Take risks and you'll get the payoffs. Learn from your mistakes until you succeed. Bobby Flay More Quotes by Bobby Flay More Quotes From Bobby Flay My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space. Bobby Flay parks location space I don't have a long family history of good cooks in my family. Bobby Flay family-history my-family long I think everybody at some point in time has thought to themselves, "I have a really great idea for a restaurant." Bobby Flay restaurants ideas thinking I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later. Bobby Flay design people thinking Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer. Bobby Flay corn parent summer It's important to have balance in your life between work and play. Bobby Flay balance important play I want to go to college and go back to Georgetown. It's a really cool place. Bobby Flay really-cool college want Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don't, you're dead. They should really have a warning sign on them. Deflect the habanero's heat by pairing it with sweet food. Bobby Flay challenges sweet order 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 romance want running 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. Bobby Flay carbs fast-food moderation 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. Bobby Flay hamburgers cooking fishing Nobody believed the 'Food Network' could last. Even I was short sighted and thought to myself, 24 hours of food on TV? They'll run out of things to talk about in four days! But that wasn't true. 'Food Network' continues to get better and evolve. Bobby Flay get-better four running 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. Bobby Flay bbq vegetables home I dropped out of high school. I really had no interest in doing any school work whatsoever. Bobby Flay school-work high-school school 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. Bobby Flay hard-times daughter mother 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. Bobby Flay important sticks moving In the end, your creativity -- perhaps even your outrageousness -- will determine the final result. Bobby Flay finals creativity ends 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. Bobby Flay nice giving thinking When I'm on television, I think that I appeal to the everyday guy, 'cause that's who I am. The guys who go to the football games on the weekends are my viewers, for sure. Bobby Flay weekend football thinking '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 new-york would-be attention
