Bobby Flay
Bobby Flay
Robert William "Bobby" 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 and the Bahamas; Bar Americain in New York and at Mohegan Sun, Uncasville, Connecticut; Bobby Flay Steak in Atlantic City; Gato in New York, and Bobby's Burger Palace in 19 locations across 11 states...
NationalityAmerican
ProfessionChef
Date of Birth10 December 1964
CityNew York City, NY
CountryUnited States of America
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.
One thing you don't want to do as a host is be running around all evening. Do as much as you can ahead of time, so all you have to do is grill the main ingredients.
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.
Everyone does it with a smile. And cooking is a subject you can never know enough about. There is always something new to discover.
I was not such a great student, ... So, when I graduated high school, I went to work cooking. I cooked a little at home, but back then, cooking wasn't really a profession that you aspired to, unless your family was in the business. I looked at it as a job. My first job was at Joe Allen's, and I remember there was a photo over the bar of the Triple Dead Heat from the 1944 Carter Handicap.
Heat is more even on a gas grill. On a charcoal grill the flame varies so much that it takes a very skilled hand to grill things properly.
It was sixth grade, and my after-school job consisted of grinding the mozzarella, opening the cans of tomatoes and, of course, delivering the pies.
That was a race where we tried her on the turf, ... We were very happy with that race. It looks like she might even have a future on the turf.
From my friend Wolfgang Puck to Ciro, when it comes to pizza, good taste can come from anything under the sun.
My first trip to the racetrack was with my grandfather, Willie Flay, and it was at Belmont Park,
No one believes me when I say I'm really cooking for an hour.
I think people are intimidated by grilling ... maybe it's the flame, maybe it's the big grills, maybe they've had some bad childhood experiences ... but I think that grilling is actually the easiest technique in cooking,
Wolfgang Puck because he helped make a career in food possible for somebody like me. He made food that was really good, but also fun and whimsical.
The other person who inspired me was Jonathan Waxman, who used to own Jam's in New York City. He was the first person to show me what good food was.