In the end, your creativity -- perhaps even your outrageousness -- will determine the final result.
Bobby FlayI 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 FlayGrilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
Bobby FlayIf 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