Bobby Flay Quotes

I never cooked before I became vegan. Preparing a meal as opposed to ordering in all the time, you start thinking about where your food comes from and how it gets to your table. You notice that chain.

Food is important to me, but I wouldn't say that I'm a gourmet. I don't like tricksy food.

I really like cooking according to the season. I like to get creative with what's fresh.

I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.

I think America's food culture is embedded in fast-food culture. And the real question that we have is: How are we going to teach slow-food values in a fast-food world? Of course, it's very, very difficult to do, especially when children have grown up eating fast food and the values that go with that.

Growing up, we always had a big garden, and it just gave me the passion and appreciation for really good food.

God, Americans know how to cook.

Simply by starting to cook again, you declare your independence from the culture of fast food. As soon as you cook, you start thinking about ingredients. You start thinking about plants and animals and not the microwave. And you will find that your diet, just by that one simple act, that is greatly improved.

As a student of Alice Waters, the patron saint of salad, I'm no stranger to the art of lettuce washing.

For me, I love food. It's my greatest pleasure and also the thing that could ruin you as well. It's one of those things where, if you're not thoughtful about it, it could be unhealthy. But if there's a mindfulness about it; it actually is a wonderful tool of emotional expression.

I like to cook Indian food when I can. I find the process of creating a home-cooked meal to be unwinding.

I cannot wait to see the day that one day we will have a chef that will become the secretary of food of the United States of America.

One reason that we eat processed foods is the decline of home economics. Restarting home economics classes is one of the key things we could do to get this issue moving.

As a girl, I had zero interest in the stove. I've always had a healthy appetite, especially for the wonderful meat and the fresh produce of California, but I was never encouraged to cook and just didn't see the point in it.

I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.

I know when you think about the South, you think about fried foods, but we eat a tremendous amount of vegetables. I have my own garden, so vegetables have always been a big part of my life. I love broccoli. I love fresh beets. It's not all about the fried chicken and the biscuits.

When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food.

Many rock musicians are excellent cooks, I've found, and those that are prefer to eat their own cooking in the studio. I encourage this behavior as I also enjoy the benefits of fresh food.

I like to cook, but mostly Greek. When I am confused or tired, I think about what I can cook. It takes you away from everything, as you are thinking only of your dish.

I like complicated dishes but also appreciate simple foods.

My work has also motivated me to put a lot of time into seeking out good food and to spend more money on it.

Food is a passion. Food is love.

Love food and I love to eat.

I used to watch my grandmother make fancy, Julia Child-style beef bourguignon. And growing up in New York City, I was exposed to many cultures. I experimented with Puerto Rican and Jamaican food.

We've been so disconnected agriculturally and culturally from food. We spend more time on dieting than on cooking.