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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
1 Likes
1 Comments
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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
4 Likes
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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
2 Likes
The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook.
Bobby Flay
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My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
Bobby Flay
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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
0 Likes
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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
4 Likes
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
Bobby Flay
35 Likes
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
1 Likes
I love the culture of grilling. It creates an atmosphere that is festive but casual.
Bobby Flay
2 Likes
I guess I fell into cooking.
Bobby Flay
0 Likes
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Grilling takes the formality out of entertaining. Everyone wants to get involved.
Bobby Flay
8 Likes
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
Bobby Flay
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