127 Quotes by Bobby Flay

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.

An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.

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.

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

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.

I can't be on the cheeseburger diet all the time.

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.

Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.

Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.