Bobby Flay

“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.”

“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.”

“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.”

“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.”

“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.”

“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.”

“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.”