It is very important that ...

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.
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.
 Bobby Flay

More phrases

There is an ocean of endless opportunities, and there are so many things that one can do. I'm so fortunate that I've grown up with this sort of a philosophy and mentality.
 Hafez Nazeri
The two worst strategic mistakes to make are acting prematurely and letting an opportunity slip.
A warrior knows that he is only a man. His only regret is that his life is so short that he can't grab onto all the things he would like to. But for him, this is not an issue; it's only a pity.
The Warrior lives a life full of adventure, living on the edge of opportunity. Life on the edge keeps him in a space of heightened awareness and totally in the moment; therefore no matter what comes his way he is always prepared.
 James Arthur Ray
It was a good opportunity for me to wear a NBA jersey. The Golden State Warriors gave me an opportunity to come in and play for them. I was very appreciative of that.
 John Starks

Quotes from the same author

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.
 Bobby Flay
In those days, the main requirement to be on the Food Network was being able to get there by subway.
 Bobby Flay
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.
 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.
 Bobby Flay
Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you'll know without thinking about it how hot the fire is.
 Bobby Flay