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Bobby Flay

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82

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2015-04-05

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2015-04-05

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1

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1. “Well, first of all, a burger is such an American thing. It's something that never goes out of style. It doesn't have any loss of gain based on the economy. It's always something that's going to be a popular period. And I think that as our taste changed in this country, for the better, people want better everything, including burgers. And so I think that's some of the struggles that McDonald's is having. that now you can get a better burger for a value price.”

   2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

2. “There you go. You got it. And so we're constantly looking to expand that as well. And I think that's the one that sort of can grow from a business standpoint. I think that the sky's the limit there for sure.”

   2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

3. “Always, always. Always looking at new opportunities. You kn Besides my high end restaurants, I also have a slew of burger places.”

   2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

4. “Oh man. Hey, you have to get up there. It's spectacular. It's actually six weeks from the middle of July to the end of basically Labor Day that there's a great race meet. Some of the best horses in the world show up there to compete. But it's just a great social environment. And people just have a great time. And the great thing about horse racing is for $2, you can have an opinion. And actually now, Governor Cuomo appointed me to the New York Racing Association board. So I've been trying my hand at that. That's a whole new experience. That sounds like a”

   2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

5. “Yeah, yeah. I mean, I've had a little bit of luck. It's just so much fun. And I love the social part of it. I love getting dressed up for the big races and throwing parties beforehand. It's just one of those things that I think as a city kid, it's nice to kind of get out to the country every once in a while. And I go to Kentucky a lot and I spend a lot of time there.”

   2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

6. “Well, when you drop out of high school or you cut school in the 80s, you go to Aqueduct in Belmont with your friends. That's what we did. I mean, we were New York City kids and we didn't want to go to school. So we went to the track. I mean, it's sort of like, it's out of the movie kind of story. And so I was always fascinated by it. My grandfather took me to Saratoga Springs, which is one of the most beautiful places ever. And I still go every August. And then when I started getting a little success in business, I thought, you know, it'd be really cool to own a horse. And I've really gotten into it in a big way. I race and I breed horses. I have a lot of horses in Kentucky. You've”

   2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

7. “Yeah, in a single cookbook. Exactly. I have a show about brunch called Brunch of Bobbies on Food Network. In the fall, we have a brunch book coming out.”

   2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

8. “I'm looking for simplicity, and I think that a lot of times people miss that. The concept of a show is simple. Those are the successful ones. A lot of times they'll say, just kind of what you did, we're going to take Shark Tank, we're going to take Iron Chef, we're going to take this, and we're going to roll it into this one show. It's going to have all these different elements. But basically what happens is it gets muddled and you can't follow it. Beat Bobby Flay is really simple. Two of my friends show up. Bring two chefs with them. Those two chefs go at it for 20 minutes. One of them wins. Then that chef then tells me what their signature dish is and we cook it for 45 minutes and there's a winner. That's it. And it's really simple. But what we do is we surround it with a big audience and it's basically 30 minutes of pure energy.”

   2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

9. “No, they probably flight. Now we're going to do Shark Tank for chefs. No, I'm sure you'll see that soon. No, they pitch me all the time. I have a really good relationship with them. And I have a production company too. Rock Shrimp Productions is my production company. So we produce... Know a lot of my shows, and we produce other people's shows as well.”

   2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

10. “All good people. Well, right now I'm doing BeatBobby Flay, which is my new show. I mean, I created Throwdown, I created Beat Bobby Flay. I create most of the shows that I do, barbecue add”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

11. “Until I read it in something you had written, I had no idea. So I had no idea, obviously. And my sou chefs kind of lifted me up on the table. We sort of made, we were having a hard time for the hour. And we sort of came back at the end, got all the food done, and we were just happy. They lifted me up on the table. And lo and behold, obviously I insulted him. So I apologize.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

12. “It's really part of pop culture now. I mean, I think that Iron Chef did that. When I competed against the Japanese Iron Chef in America, I think it's probably 12 years ago now. I think that that really changed the way people looked at food on television.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

13. “Yeah, it really has in some way. I never think of myself on television because the restaurants are so important to me that, you know, and the food network knows this. I mean, I've been on the food network for 20 years, but they're in second place. My restaurants, my kitchens, that's the place that I always want to be more than anyplace else. But the network, obviously, has become very much my family and has given me a fantastic platform for what I want to do and what I want to try and experiment with.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

14. “Yes, exactly. And so they were looking for people to come on the network. And frankly, a lot of people were like, what are they going to talk about for 24 hours in food? They'll run out of things to talk about soon. Anyway. Long story short, I saw it as an opportunity to showcase who I was and what my restaurants were because I knew that people all over the country would start watching this network. And so when the family from Minneapolis is coming to New York for three days, maybe they'll pick my restaurant as one of the restaurants that they'll come to. It just puts, you know, basically people in your seats. And so I looked at it as a really good way to market my restaurants”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

15. “Well, the food network started in New York and as a startup cable company, and Mesa Grill was one of the hot restaurants of that time.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

16. “This guy, to me, he is one of the best restaurant tours in New York. And he creates an amazing energy and great surroundings. And it makes you want to be there. And the food is really simple. He's not reinventing the wheel by any stretch of the imagination. But the food is always solid and good and you know what to expect. And they deliver on their promise. And I always feel good in his restaurants.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

17. “Okay, so he owns like Balthazar. He had pestis, Mirandi. I eaten Keith McNally's restaurants more than I eat in any other restaurant besides my own. Actually, I don't really eat my own. But when I go out, I'm in Keith McDonnell's restaurants.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

18. “Well, first of all, location is important. I don't care how good you are, how popular you are. You want location. The old sort of adage, location, location, location, which is really true. When I open a restaurant and we're... Is it a space that we can actually design a restaurant that's going to actually feel good when you walk into it? I don't like restaurants that where the ceilings are too low, for instance, I don't like restaurants that where the rooms are broken up. I like one big room when you can when you walk in the bar and the dining room have an affinity for each other. I think that it's really important and their energy sort of bounces off each other.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

19. “It can be too dark to see people. I mean, they're looking for that sort of mood lighting. But, you know, I think that restaurants can certainly be too dark for sure.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

20. “Yes, lighting, and we spent a lot of money on lighting design If you go to Barmerican, which is in Midtown here, or if you go to Gat They both have these sort of orange glows to the room. It makes everybody look good, And when you look good, you feel good.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

21. “Energy of arrest. It's over. But like when you walk into a restaurant as a customer There's a certain buzz sometimes, it's quiet and people, the restaurateur wants it to be quiet. Sometimes it's really loud and maybe the restaurateur wants it to be really loud, but the customers are sort of not sure if they want it that way. I mean, you have to take a tact and you have to stick with it. So for instance, at Gato, I wanted high energy. I wanted to be bustling, but I wanted it to be controlled chaos. I didn't want it to be just I didn't want it to feel like a nightclub. I wanted to feel like a really good restaurant that's kind of fun and has a little buzz going to it. And then the lighting is incredibly important.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

22. “Well, the energy of course going through the food. I mean, to me, when I open a restaurant, it's food first. So I come up with a menu and the concept first in terms of what I want to cook and what I want to serve. And then everything else sort of gets built around it. Then the design comes in. I think about what the energy of the room wants to be. And then those are the two most important things. And then we just sort of fill everything in around it.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

23. “All right, let's do it because it's important to us. We really wanted to open Gato. It was a restaurant that I was pining away to open. And sometimes you do things not for the money. And this is a perfect case of that.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

24. “The labor costs go up and up. The tip credit just got pushed to the side. I mean, As it is, the restaurant business in general, okay, across the board, across the country, is very difficult to make a profit unless you're slammed every single night, okay? Now bring it to New York with a rents or quadruple anyplace else. The labor costs are the same. All the regulations, I mean, it just makes everything really, really difficult. I mean, frankly, I just opened my new restaurant, Gato, a year ago, and I looked at my business partner who's been my We've been business partners for 25 years. And I said, Lawrence, I just wanted you to know, I want to open this restaurant really badly. But we're going to probably lose money. What does he?”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

25. “Right now, there's a real squeeze on small businesses in New York City, especially the restaurant business. As you know, the rents in New York are spectacularly high. Insane.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

26. “Well, I think the original question is really the real question. I think what makes a great chef, I mean, lots of things. The word chef really means chief. So basically, besides just being, well, first of all, you have to be a good cook. Let's get the fundamentals out of the way. You need to be a good cook. You need to understand the fundamentals. You need to be a very good teacher. Because you need to be able to teach your brigade, so to speak, to pull off the things that you need pulled off in the kitchen. You can never do it by yourself as a chef. You also need to be a good leader. You need to be inspirational. And, you know, ultimately, I think that you need to be dedicated and passionate about food.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

27. “I quit. I quit at 42. And honestly, I think about it every day because I love playing basketball. We used to play in a restaurant league. At Basketball City on the west side, you know, at Chelsea Piers. And it was great competition. And, I mean, I grew up playing basketball my whole life. So it was almost like my basketball renaissance. And then like you, I went up for a rebound and I came down wrong on my ankle. And I didn't really hurt myself. I just sprained my ankle. And I was like, the next time I'm going to be in a cast and I can't do this. And that was the end.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

28. “Now that's a real story. The urban legend is how good I am in the basketball court. Not true. No, I used to actually, I was a good ball player. I mean, I'm a city kid. So I grew up playing a lot of sports outside in the streets.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

29. “Well, just, you know, there was no such thing as a celebrity chef or a chef that had any sort of. Name or knowledge. I mean, besides, I'm sure. Some French chefs who own the top restaurants of the day. In terms of a network dedicated to food and things like that, that was way far in the future”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

30. “Yeah, I don't do molecular gastronomy. It's my very first cooking memory. But like I used to make a lot of deviled eggs at home and, you know, things like that. I mean, really simple things. I didn't know that I was really interested in cooking as a profession because frankly, there was no... Pressing it for that. I mean, cooking was only thought of as a blue-collar profession, even when I started cooking professionally.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

31. “From the package, and all you would do is you'd get a saucepan and put some milk in there. You'd measure out the milk, and you would bring it to a scald, and then you would add the sort of package of chocolate powder, whatever was in there. And then I remember just stirring it with a wooden spoon and watching it get thick and chocolatey. And I thought, wow, this is what cooking is. It actually changes the texture and the look and the flavor of things.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source

32. “It's hard to say, really. I remember cooking with my mother when I was a kid at home. The very first thing I remember cooking was mighty fine chocolate pudding. Okay.”

    2015-04-05 · Masters in Business · Celebrity Chef Bobby Flay: Masters in Business (Audio) · IDENTIFIED FROM THE TRANSCRIPT · source