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I don't have a long family history of good cooks in my family.
Bobby Flay
1 Likes
1 Comments
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Today, when I hire, I look for people who want to be trained and molded.
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'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.
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I dropped out of high school. I really had no interest in doing any school work whatsoever.
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Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
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When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.
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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.
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A grill is just a source of heat. Just like a stove, it is very user-friendly.
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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
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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.
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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.
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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.
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