One thing you don't want to do as a host is be running around all evening. Do as much as you can ahead of time, so all you have to do is grill the main ingredients. Bobby Flay aheadevengrill Change image and share on social
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking. Bobby Flay charcoalchoosecook Change image and share on social
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course. Bobby Flay dishheavymain Change image and share on social
Nobody believed the 'Food Network' could last. Even I was short sighted and thought to myself, 24 hours of food on TV? They'll run out of things to talk about in four days! But that wasn't true. 'Food Network' continues to get better and evolve. Bobby Flay believecontinueday share on social
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. Bobby Flay chefcookdrink share on social
Grilling takes the formality out of entertaining. Everyone wants to get involved. Bobby Flay entertainformalitygrill Change image and share on social
An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature. Bobby Flay betcookfish Change image and share on social
When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette. Bobby Flay cookhiremake Change image and share on social
Nothing goes perfectly, especially when you're opening a restaurant. Bobby Flay openperfectlyrestaurant Change image and share on social
