Bobby Flay Quotes

In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.

I wouldn't mind having a nice little restaurant.

My plan is to open five restaurants based on the five elements in Chinese philosophy: wood, water, fire, earth and metal.

It's tough, you know: I'm a chef first, and a restaurant owner, way before I was ever on Food Network, and it's a tough business.

I love cooking. I'm in the restaurant business.

Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.

I would work as a cook, get a little money, then open another restaurant.

The C student starts a restaurant. The A student writes restaurant reviews.

I had thought that maybe I will go into hotel business because our family loves food. And North Indian food is very famous in Hyderabad.

If I wasn't acting, I would want to be in the food and restaurant business. I really love to cook and am fascinated by the art of cooking in general.

I want to open a restaurant.

My father runs a restaurant business in Delhi, so if I had chosen to sell kebabs, it would be far easier for me than for anybody else.

When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.

One day, I'll open my own restaurant or do something related to food, though I can't cook to save my life.

Remember, restaurateurs are only shopkeepers; that's all we are. It's no different from the supermarket down the road.

I love creating new things. It's difficult to be creative once a restaurant's open. People want the same dishes. For me, the creativity is in opening a new place and starting a new menu.

I absolutely love the restaurant industry.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

I started cooking when I was 18 years old, and now I have restaurants all over the world.

The part that I know I enjoy most is the restaurants. You can't do everything, you know? For me, the priority has been being deeply involved in my restaurants and figuring out different ways to make them run better.

I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe.

If I wasn't an actress, I'd be a chef. I'd love to open a restaurant.

As a restaurateur, my palate is one of my most important tools.

I was working in restaurants as a captain and as a waiter.

You do tend to miss that repetition of day in and day out in a restaurant. I would like to open someplace where I can get back in touch with that side of my restaurant background. It is something we have plans to do and not sure how or when, but it is not too far away.