35 Inspirational Bobby Flay Quotes On Success

Robert William Flay is an American celebrity chef, restaurateur, and reality television personality. He is the owner and executive chef of several restaurants: Mesa Grill in Las Vegas; Bar Americain in New York and at Mohegan Sun; Bobby Flay Steak in Atlantic City; Gato in New York, and Bobby’s Burger Palace in 19 locations across 11 states. Flay has hosted several Food Network television programs, appeared as a guest and hosted a number of specials on the network. Flay is also featured on the Great Chefs television series. May these Bobby Flay Quotes On Success inspire you to take action so that you may live your dreams.

1. “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

2. “I think everybody at some point in time has thought to themselves, “I have a really great idea for a restaurant.” Bobby Flay

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

4. “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

5. “In the end, your creativity — perhaps even your outrageousness — will determine the final result.” Bobby Flay

6. “I dropped out of high school. I really had no interest in doing any school work whatsoever.” Bobby Flay

7. “Take risks and you’ll get the payoffs. Learn from your mistakes until you succeed.” Bobby Flay

8. “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.” Bobby Flay

9. “My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.” Bobby Flay

10. “Nothing goes perfectly, especially when you’re opening a restaurant.” Bobby Flay

11. “I love the culture of grilling. It creates an atmosphere that is festive but casual.” Bobby Flay

12. “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.” Bobby Flay

13. “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

14. “I live in New York and I’m in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that’s why they’re successful.” Bobby Flay

15. “You have to have your face in the food. These days people think a tattoo and a bottle of Sriracha equals success.” Bobby Flay

16. “Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you’ll know without thinking about it how hot the fire is.” Bobby Flay

17. “My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I’m also very proud of being a very American chef.” Bobby Flay

18. “Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.” Bobby Flay

19. “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

20. “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.” Bobby Flay

21. “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

22. “If you aren’t nervous about your passion, you aren’t passionate about it.” Bobby Flay

23. “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.” Bobby Flay

24. “I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.” Bobby Flay

25. “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.” Bobby Flay

26. “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

27. “Obviously, the easiest recipes are the most successful when it comes to the home cook, because they’re not intimidated by them. If I’m doing ‘Boy Meets Grill,’ and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.” Bobby Flay

28. “It’s important to have balance in your life between work and play.” Bobby Flay

29. “Grilling takes the formality out of entertaining. Everyone wants to get involved.” Bobby Flay

30. “Don’t underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn’t have enough workspace – and they almost never do – set up a table right next to your grill.” Bobby Flay

31. “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

32. “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

33. “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.” Bobby Flay

34. “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

35. “Cooking is a subject you can never know enough about. There is always something new to discover.” Bobby Flay

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