“Bold” is the way Bobby Flay describes his cooking style. That word also sums up the man in general.

Whether it’s taming an outdoor grill or surprising an unsuspecting cook for a one-on-one battle on “Throwdown With Bobby Flay,” the celebrity chef is a mainstay on the Food Network.

His TV ventures include “Iron Chef America,” “Boy Meets Grill” and specials with the network’s other luminaries. Flay, who trained at the French Culinary Institute in New York, also joined “The Next Food Network Star” this season as a regular judge.

Oh, and there’s one more. Now showing: “Grill It! With Bobby Flay,” which has replaced the Daytime Emmy-winning “Boy Meets Grill” on his busy docket.

Q. You’ve got five restaurants, a handful of television shows and a new book (“Bobby Flay’s Grill It!”). Do you sleep at all?

A. Sleep is very overrated. … I work basically every single day. Listen, I’m not going to complain about it. I love it. Everything that I do revolves around food, so it’s the one common denominator that sort of brings it all together.

Q. Is “Grill It!” the opposite of what you normally do? Are the guests teaching you?

A. Basically, the idea is, like, if you have a great dish that you cook … you bring on … all the ingredients for your dish, and you bring me the main ingredient. So if it’s chicken, then I take the chicken and I go to my pantry and I grab a few ingredients and I throw something together with chicken. … The idea is that you actually get a couple of different ideas for chicken that night . … We sort of cook together simultaneously, and it just makes it fun and casual.

Q. When you go home, do you stay away from the kitchen and think, “I can’t even stand to look at another oven”?

A. I absolutely love the kitchen at home. I get to cook for my wife. My wife basically places her order and I just do whatever she wants me to.

Q. With everything you do, is there a point where you would worry about overexposure?

A. I don’t do anything that I’m not really passionate about, so I never do something just to do it. Most of the time I say no, but I think that the things that I do I like to try to keep fresh and surprising and exciting at the same time. That’s the key.

Stars of the kitchen

Chef Bobby Flay says all beginning cooks should have:

• Oils and vinegars

• Dijon mustard

• Honey

• Kosher salt

• Fresh black pepper

• Pasta

• Tomato sauce

• Barbecue sauce

• Chipotle peppers

• Fresh lime

• 6-inch saute pan

• 10-inch saute pan

• Cast-iron pan

• Spatula

• Pair of kitchen tongs

• Chef’s knife and paring knife

• Outdoor grill