Bobby Flay

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. I'm also very proud of being a very American chef. ”

My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space. ”

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. ”

I want to go to college and go back to Georgetown. It's a really cool place. ”

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. ”

I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes. ”

The Food Network' was just starting in New York, and I was getting lots of attention from Mesa Grill. They had no money, so if you couldn't get there by subway, you couldn't be on. It wasn't like TV was something I really wanted to do - but I knew it would be great publicity for my restaurants. ”

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

I love the culture of grilling. It creates an atmosphere that is festive but casual. ”

I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey. ”