Today, when I hire, I look for people who want to be trained and molded. Bobby Flay More Quotes by Bobby Flay More Quotes From Bobby Flay Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course. Bobby Flay side-dishespsychologyvegetables Cooking is a subject you can never know enough about. There is always something new to discover. Bobby Flay something-newcookingenough Take risks and you'll get the payoffs. Learn from your mistakes until you succeed. Bobby Flay mistakesuccessinspirational I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades. Bobby Flay kitchenknivestools If you aren't nervous about your passion, you aren't passionate about it. Bobby Flay nervouspassionatepassion 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. Bobby Flay juicegivingmean Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor. Bobby Flay flavorqualitytwo When people pile seven things onto one burger, it drives me nuts! Bobby Flay burgersnutspeople I love the culture of grilling. It creates an atmosphere that is festive but casual. Bobby Flay grillingatmosphereculture I can't be on the cheeseburger diet all the time. Bobby Flay cheeseburgerdietsi-can A grill is just a source of heat. Just like a stove, it is very user-friendly. Bobby Flay grillingheatfriendly Don't try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going to make their own mark on 'Food Network.' Bobby Flay wanttryingpeople I think cookies are sort of the unsung sweet, you know? They're incredibly popular. But everybody thinks of cakes and pies and fancier desserts before they think cookies. A plate of cookies is a great way to end dinner and really nice to share at the holidays. Bobby Flay holidaynicesweet I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me. Bobby Flay childhoodfatherhoodmemories I guess I fell into cooking. Bobby Flay cooking Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking. Bobby Flay stylecookinggiving 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 flavorsoupperfect Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in. Bobby Flay jalapenossoupuse I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired a lot. That's the thing people don't realize. Bobby Flay tv-showstvspeople I don't like to dump the dressing on top of the greens. Instead, I pour it against the side of the bowl - using only enough to glaze the leaves - then toss. Bobby Flay tossenoughsides
