Joe Bastianich Quotes

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  • Restaurateur
  • born 1968
  • 64 quotes

Joe Bastianich, a restaurateur (born 1968), is quoted 64 times on QuoteForever. The subjects that come up most often are Restaurant, People, Wine and Restaurants.

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Beans are a real go-to for me.

Wine pricing is an art - like painting.

New York is the best food city in the world.

I'm a baritone. Baritones don't mature until late.

Being a cook doesn't necessarily mean you are a competitor.

As a restaurateur, my palate is one of my most important tools.

You can enjoy a $15 bottle of wine as much as you can enjoy a $100 bottle of wine.

Pasta is the one food I can't live without. It's the food I eat to fuel my running.

I come from a family that loves to eat, not exercise. Being fat made even walking hard.

Carbs - especially pasta - are the fuel my body needs to maintain an athletic lifestyle.

America has been conditioned to think of pasta as the never-ending pasta bowl and Olive Garden.

My wife and I battle over home decor. My style goes from Gothic to Baroque. Hers is minimalist.

At home, I make a large batch of tomato sauce and freeze it in meal-size portions in freezer bags.

The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling.

Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat.

With four-appetizer, four-entree menus, it's like, give me a break. That's not a restaurant, that's a dinner party.

If you eliminate the junk food, you don't really run the risk of gaining weight if you've got a good workout routine.

Your pantry is your first line of defense against food-borne illness and things like high blood pressure and cholesterol.

I'm one of three judges on 'MasterChef' with Gordon Ramsay, but I don't want my own show. I'm kind of used to the sidekick gig.

Frankly, Milan kind of sucks as a restaurant city. Its so fashion-obsessed that people dont pay that much attention to the food.

Frankly, Milan kind of sucks as a restaurant city. It's so fashion-obsessed that people don't pay that much attention to the food.

Working in a restaurant means being part of a family, albeit usually a slightly dysfunctional one. Nothing is accomplished independently.

It's kind of like a midlife crisis kind of thing. When you turn 40, you have to run the marathon, while all the parts still work properly.

I eat a lot of whole grains for breakfast, a lot of dried fruit. And my big thing is pasta. I do a lot of simple pasta, with great ingredients.

I definitely invented the everything bagel. There's no doubt. It's undeniable truth. It's one of those things that's 100% true, 50% of the time.

I think that, by comparison with $2,000 bottles of grand cru Burgundies, first-rate barolos, which sell for under $100, are undervalued ten-fold.

I have a Madonna portrait done in the style of a Russian icon. My mother, the chef Lidia Bastianich, and I bought it together. It reminds me of her.

Aside from hospitality and delicious food, our [restaurateurs'] job is to entertain people. Restaurants should make people feel special, excited and fulfilled.

'MasterChef' is the search for America's culinary amateur talent, so this is a search for the best home cook in America, and it's our job to figure out who that is.

Every time I open a new restaurant, I wake up in the middle of the night moaning about bread and water. I dream I am in the middle of the dining room, and I am panicked.

The stories of wine lords who trade wine on intimidation or food critics who trade free meals for reviews those are the stories of my life. I am telling the stories of my life in a true way.

The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in the culinary industry. This is what professional chefs do night after night.

Most people who open restaurants will fail, because they lack the fundamental understanding of restaurant math. Either they think they're superstar cooks or they think they're superstar hosts.

The stories of wine lords who trade wine on intimidation or food critics who trade free meals for reviews... those are the stories of my life. I am telling the stories of my life in a true way.

Essentially, wines are fermented grape juice, so I'm trying to make the point that the wine world is about scores and marketing and kind of creating a scarce resource where they don't really exist.

No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.

Restaurant Man is kind of the story, an unabridged story of what happened in my life, the good bad and ugly. Some people might glean some life lessons. It is honest, not written as a press release.

'Restaurant Man' is kind of the story, an unabridged story of what happened in my life, the good bad and ugly. Some people might glean some life lessons. It is honest, not written as a press release.

In Italy, food is an expression of love. It is how you show those around you that you care for them. Having a love for food means you also have a love for those you are preparing it for and for yourself.

There are certain things that make restaurants work and a certain kind of DNA that people who excel in restaurants need. But it's a lot like life, in the sense that you get out of it what you put into it.

Cooking for my family is always a pleasure when I'm able to do it. My favorite thing to make is really whatever my kids ask for on any given day. It's more about being with them and doing something together.

When I stopped looking at food as a reward or a celebration and began looking at food as energy to fuel my athletic ambitions, that really kind of changed the whole world for me. That was the real 'aha!' moment.

Being frugal, conscious of making money, is not a negative thing. That sensibility of creating value and finding value and reinvesting in those customers is what separates great restaurants from the average ones.

Babbo's menu is only four pages, but it's overwhelming - there are 20 different pastas in there, a lot of stuff. There is nothing I hate more than a useless, lazy menu with only three appetizers and four entrees.

Maitre d's are at the financial spigot of the restaurant, meaning they control who gets in and who doesn't, but aside from that, they don't do anything. And yet they get paid as much as the highest-paid people in the place.

I believe that 'MasterChef' brings something more to the table, so to speak, than simply being another reality food TV show. My hope is that it will inspire America to get more involved in the food they eat, how it prepared.

I believe that 'MasterChef' brings something more to the table, so to speak, than simply being another reality food TV show. My hope is that it will inspire America to get more involved in the food they eat, how it is prepared.

Being general manager is like being the de facto owner. It's like wearing the crown of 'Restaurant Man' without being 'Restaurant Man.' You're trying to run the business, but you're running the ranch without riding the big horse.

After World War II, a lot of people moved to the cities for work and abandoned the old vineyards. Then in the 1950s and 1960s, wineries were paid to produce volume at a cheap price. That's when the Lambruscos and bad Chianti were popular.

Although I love all the great foods of the world, my death row meal would have to be cooked for me by my mother and grandmother (they live together and this happens on most Sundays). More than satisfy our hunger, these dinners nurture the soul.

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