Bobby Flay

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

“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.”