YouSaid · the spoken record

Bobby Flay

lines on the record: 82
first: 2015-04-05
most recent: 2015-04-05
sittings or episodes: 1
sources: podcast

Every line below is reproduced as it was said and linked to the record it came from. Nothing here is summarised or generated. Directory · Search · Corrections

“No, they're probably going to close it up again and start again in 10 years. Right. Going on forever. But my most valuable thing in my wallet is my Metro card.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Well, no, the TV was never thought of. I mean, because there was no precedent for it. So I never thought I'd be on television cooking. I always wanted to open a big bustling restaurant that had a lot of energy and that turned out to be Mesa Grill. So that was my only goal.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Yes Yes, I function with goals in front of me. And if I just knew everything then, I wouldn't have as many goals as I had then. And so to be able to kind of try to reach those goals in some ways surpass them, in some ways not meet them, that's been the fun part of it, as you call the journey. I think that's what it's all about.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“I mean, honestly, nothing. Let me tell you why. I've had a wonderful career. It's been so rewarding and so incredibly enjoyable that I think that Not knowing things and learning them along the way has been really a big part of that.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Well, I mean, it's a lot of like aromatics, so it's like fresh ginger, garlic, and onions, and then some chilies. And then you sweat it with some white wine. Let the white wine reduce all the way down. And then red curry paste, a good quality red curry paste. Let that cook for a little while. Then you add a bunch of coconut milk. And then let that cook for a little while, and then some clam broth as well. And that becomes the broth. Then you strain that out. And then you open you steam the clams in the broth. You cover it. And then as soon as the clams are open, they're cooked. Then you put them in the bowl. You take the broth, add a whole bunch of fresh cilantro and scallions onto it, and then just pour it over the clams and you're done.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“You know, I have this team of women in my office known as the B team. I don't know if you've looked at my website, but they are. They're all have their own lanes as my assistants, but they all share one thing, which is they all love the cook and they all love food. So in my office, all we're doing is talking about ingredients and dishes and restaurants and on it. I mean, that's basically the conversation that happens. It'd be like at Bloomberg people are talking about finance. In my office, we're always talking about food at some level. Those conversations spur all kinds of things. They spur new shows, new dishes, new ideas. When I need to, like, you know, I'm working on my spring menus for Gato and for Barbara Ken right now. Like, I'll sit down with them and I'll brainstorm with them. That's how books and shows and new dishes, that's how it all gets done.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“And you know what it does? It gives people who have the passion for this an opportunity for not so much money to actually go out and put their own shingle out. It's not running.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“I love food tracks, but like anything else is good food trucks and not good food trucks. But I think it's really cool that you can get Korean tacos that are delicious on a food truck. You name a cuisine. Is a truck. And I think that that's great.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Yeah, I mean, I think he thought that maybe I could be an asset to him later on. Listen, the thing about Joe Allen that I was taught and have taken with me is he doesn't do everything for the money. He does things because he feels like doing it and he feels like it's the right thing to do. And that's what he did by handing me my tuition that day.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Restaurant still open. And Joe gave me my tuition to go to school. I was working there. That was my first job. And then he said, you know, there's a new school opening up called the French Culinary Institute, and you should go there. I was like, well, I don't want to go back to school. I just gotten out of school. I was happy to be out of it. But anyway, I actually had to go back and get my GED, my equivalence lead diploma, in order to go to school there.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Yeah, I mean, like I said before, my most favorite place to be is the kitchen. And so you'll find me in my restaurants almost all the time.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“I do a little bit of both. I mean, I love traveling in the Mediterranean. I love Italy and France and Spain and Greece and on and on. And so I love eating that way. So I decided to open a restaurant of how I want to eat today. And that's what Gato is.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Well, they took Thomas Keller at Per segues $500 a person, basically. They took, you know, I can't remember what happened, but they either gave him a really bad grade or they closed him down or something ridiculous. And then there was like outcry from everybody, like the New York Post wrote some editorial. I mean, and they finally sort of took a look and got their act together.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“But, you know, listen, I think that what's happened now is that the health department is sort of seeing like they're basically making judgments. Of course, there's always, they can always get you on some technicalities that have nothing to do with really serving clean and healthy food, clean and healthy environment. And so I think that they're taking a much bigger picture of you now. And I think it's actually working out well.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“I like the ABCD restaurant ratings. You know, when it first started, there was a lot of controversy about the city going after every single restaurant, failing them, then passing them, and making us pay fees. I mean, again, it was another controversial thing that happened. I think that health department has now got it right.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Well, there will be pushback. It's supposed to start January 1st of next year. And we're basically looking at lots of options.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Yeah, I mean, you can't, I can't imagine how many jobs that restaurateurs are giving out there. And so we should be in some way celebrated for that. Instead, we're being penalized for it. And it just makes it almost impossible. You'll see restaurants close because of it.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Well, not to me. I mean, obviously, it was done for a particular reason, but I just think that, you know, listen, it's a political issue, obviously, but I just, you know, when I look at it, I'm thinking to myself, okay, we're giving hundreds of people jobs or across the board in New York, thousands of thousands.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Well, it's going to add hundreds of thousands of dollars of cost to a restaurateur, depending on how much business you do. And it just makes it almost impossible to turn a profit.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“I think it's harder to make more. I think it's harder to make a profit just based on what's going on in terms of, you know.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Yeah, I mean, in some ways, it's almost too much information because it's almost hard to separate it all, but I think that in general, I think that it's just making everybody better.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Especially because now if somebody's really good, they get discovered in about 30 seconds because of all the blogs and the internet.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“I thought you would prefer that. No, no, that's never happening. I don't think any Chef is overrated. I think that if you're a chef, you've given your life to this business. It's more power to you.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Yes, it has to. The question is, and you've seen this many times, hot restaurants. You can't believe how hot they are, and then you look at them six months later and they're gone. The key is it's about, I would say it's about 18 months. If you're lucky enough to have a restaurant that has some buzz and it's hot and has some good reviews, that around 18 months, a lot of that sort of just fades away. And if you can transition to then become a restaurant that people think of as one of their sort of local places, then you can have success”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“It's the life of death. And, you know, frankly, like it got though, it's a very difficult reservation right now. We've been lucky enough to get some really fantastic reviews and buzz. And people really seem to like the restaurant. So people coming far and wide to eat there. They're making reservations 30, 45 days ahead of time. But I know that the core of my business there for the long term are the people that live in the neighborhood. So we really look to take care of people in the neighborhood. Like if somebody from around the corner walks into the restaurant, we'll find a table for them.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Exactly for reservations. So it's listen. I don't pretend to know or have the magic potion for successful restaurants. The only thing I'm a native New Yorker, I feel like I know how to feed New Yorkers, and that's sort of how I keep it.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Yes. And also, you can do things not well and be really successful. I mean, we've all been to restaurants where you're like, this place is not good, but you turn around and the place is packed.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“That's the thing about the Russian business. You can do everything right and fail. It's hard to even believe that that's true, but the restaurant business is a very tough business.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Really? Listen to this, okay? We've been open for just over a year. It's undefeated every night. Every single night since we've opened, it's been the number one entree every night.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Yeah, in fact, there's a dish at Gato, which is a vegetarian dish. And people are eating vegetables now more than ever. And as a chef, we have to make them more interesting. So, for instance, we have a dish called, it's a paella, and usually paella has lots of shellfish and chicken and chorizo, and it's got all these different proteins.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“I think that you put manual, I think that you have to have a combination of a couple things on your menu. You have to have some things that are crowd pleasers. So like for instance, you know people are going to order chicken. You know people are going to order certain kinds of fish like salmon. You know they're going to order steak. But you also have to have some things that sort of add to the interesting part of the menu. So like you know if I do a quail dish I might sell five a night. It's okay. It's not going to be the most popular thing and I know it's not going to, but for the people who want to try something a little bit more exotic or they don't want to go sort of down the sort of pedestrian lane, there's something there for them. And I think you have to have both.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“That anymore. Now, that said, there were some very successful restaurants in Shrebecca. Think about nobu friends, or Tribeca Grill. There's a handful. Of restaurants in Tribeca that are successful, but not dozens and dozens.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“I think I want every advantage I can get. It's too hard. It's just really too hard. I mean, like, you look at the restaurants in Tribeca. It's hard to get to Tribeca. And I love going to Tribeca. But I would say that restaurants in Tribeca are at a disadvantage than a restaurant, like, say, in Midtown or, you know, or even in Noho or Soho, because there's just not as much traffic.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“I don't know about that. I do want to, you know, there's a possibility that I want to do the next version of Masic Real. Since Masic Real did close last year, I miss it. But at the same time, it was 23 years old and it was time to sort of do the next version of it. So in some ways, I might have been a blessing in disguise. Just like Gato is the next version of what Bolo was that closed six years ago when they knocked the building down. So Gato is a Mediterranean restaurant. Obviously, Mesa Grill would be more in the south by southwest vernacular.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Unless you're smoking. I'll give you the simple definition. Go ahead. Barbecue is low and slow Grilling is quick. So if I'm grilling something and want to grill a steak, you throw it on the grill. You cook it for a few minutes, it's done. Barbecue is like barbecue brisket or pork shoulder or ribs. Things that you cook really low and slow. Sometimes there's smoke on it. Sometimes there's not. But that's basically, I mean, it's always, there's always something to smoke on.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“It was mostly Texas and New Mexico. I worked in about three or four restaurants over a two-month period just to kind of hang out and see what was going on down there. And you really pick up the flavor of that cuisine. And then I came back and worked at Miracle Grill, and then I opened Mesa Grill.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“So, one thing about our business is it's very giving. And people let chefs and cooks into their kitchens just to kind of experience it.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Guy named Jonathan Waxman, who now has a restaurant called Borbuto in the West Village. And if you haven't been there, go there. It's so good. He was from California. And in the early to mid 80s, came to New York and basically brought California and southwestern cuisine to the East Coast for the first time. And I worked in all of his restaurants and I fell in love with the fresh and dried chili peppers and, you know, blue corn, not in a bag, not on tortilla chips, but like real blue corn meal and making dishes out of blue corn and all kinds of beans and limes and avocados and all those amazing ingredients that make up Southwestern cuisine. So I really decided to hone in on that as something that I really wanted to research even further. So then I went to the Southwest and I worked in lots of different restaurants and just for a few weeks at a time.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Yeah, I was the chef there for three years, and it was a brand new restaurant, and I stayed there for three years in the kitchen, and it was a fantastic experience.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“But I get a check every time. So there's no sort of nepotism. Right. I mean, it's. And you ask anybody, there's something about that burger, and just like you ask me about the shows, it's so simple. There's something that hits the spot.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Really? When it comes to restaurant reviews, there is no more impactful review than the New York Times. It's not even, nothing is in the same ballpark.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“But I think that's unfair, obviously, especially for restaurateurs who put up all their money and their blood, sweat, and tears worked their whole careers and then somebody's going to write a bad review about them because, well, they can get more clicks on their site. It's not fair.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“I like Zagatz because they do really interesting stories and they have integrity. There's one called Infatuation, which I think is fantastic. It's a couple of guys who have really built up their business and they're building it more and more. And they go into restaurants looking for the good. Now, if it's not good, they will tell you. Okay, it's not like they're just going to only write good reviews. But I like their attitude towards things. There were also some bloggers who go on looking for the bad because they feel like if they write a bad review, they're going to get more clicks. Right. It's going to get noticed. Yes, because people like negativity. Right.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“I don't read Yelp. You don't. No. To me, the problem with Yelp is that. I don't even know. It could be some of my competitors writing their reviews. I mean, you just don't know. So to me, it's the last place that I look as opposed to.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“So it literally is taking money out of our pockets. But, you know, I mean, you pay for good service. And I think that open table is the way people at this point want to make their reservations, and so we make it available to them.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Well, I think the internet first and foremost has impacted it from just from information, you know, obviously. It's the information highway, as they call it, right? So now when people want to go to a restaurant, they go to the internet and they check certain blogs, they check certain lists, and they see what people are saying about your restaurant, where the restaurant is. They're making reservations online more than ever. And so, you know, obviously it's incredibly important. And social media as well.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“No, and some people say, well, is it overvalued? I mean, frankly, who knows? I mean, but I think the most important message there is that it's a message that people are saying in the marketplace is saying we want better and we'll pay a little bit more for it.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Long term plan? I don't look at it that way. Right now we have 18. We're going to open another one in Maryland in a few months. And then we're going to do some, we want to go to the Middle East as well and open some there. But we have, this is a big country. And so we want to go to places like Texas and California and open more in Florida, places that we haven't done yet.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Well, that was our pilot store, you know. And it was a great testing ground. It really was. It's in a mall. It's out in Long Island. And people have really gravitated towards it.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source
“Assuming you guys Yeah, and we, you know, unlike some of the other Better Burger places, we have handcuffed fries. I mean, it's the real French process of cooking French fries. And, you know, obviously the meat is amazing. All of our ingredients are incredibly fresh. I mean, that's what people want to eat these days. And if I can reach people who can't get to my higher end restaurants, whether it's out of their price point or they're just out of their location, I can reach them through Bobby's Burger Palace. And that's really my goal.”
2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source