Quotes from Bobby Flay

Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit to your local hardware store and pick up a few paint brushes which are less expensive and work equally as well.

Nothing goes perfectly, especially when you're opening a restaurant.

Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.

When people pile seven things onto one burger, it drives me nuts!

Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don't, you're dead. They should really have a warning sign on them. Deflect the habanero's heat by pairing it with sweet food.

Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.

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.

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.

When I'm on television, I think that I appeal to the everyday guy, 'cause that's who I am. The guys who go to the football games on the weekends are my viewers, for sure.

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.

Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.

My feeling is that if you can cook, I can teach you how to do television.

I don't have a long family history of good cooks in my family.

I guess I fell into cooking.

Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.

You have to have your face in the food. These days people think a tattoo and a bottle of Sriracha equals success.

I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later.

Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.

An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.

I can't be on the cheeseburger diet all the time.

I work out to eat.

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.

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.