Quotes by Lidia Bastianich - Page 2

I love that I've become a mentor, almost like a mother, to all the people out there that love Italian, that love cooking. I seem to make them comfortable.
Lidia Bastianich / Chef
Comfortable
Cooking
Italian
Love Cooking People
Seem
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There is a history to Italian food that goes back thousands of years, and there's a basic value of respecting food. America is young and doesn't have that.
Lidia Bastianich / Chef
Italian
Italian Food
Respecting
Thousands Of Years
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The filming happens in my home, and I cook like I do at home, on my home stove with my house pots and so on. That's who I am. I am very true to my real profile.
Lidia Bastianich / Chef
Profile
Filming
Pots
Stove
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Food feeds our souls. It is the single great unifier across all cultures. The table offers a sanctuary and a place to come together for unity and understanding.
Lidia Bastianich / Chef
Offers
Sanctuary
Single
Together
Understanding
Unity
Come
Across
Cultures
Feeds
Place
Souls
Table
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It's in the nature of Italians to live life with a positive tone and to celebrate the invitations that come along in life. Italian food is so conducive to all of that.
Lidia Bastianich / Chef
Positive
Celebrate
Invitations
Italian
Italian Food
Live Life
Tone
Come
Along
Conducive
Italians
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The food of a country is my story. It is a small story, but people relate so much to it. I want to share that, but also the idea of bringing people and family together.
Lidia Bastianich / Chef
Relate
Family Food Together
Bringing
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Italy is so influenced by others: couscous in the south, cinnamon in the north because of the Venetian spice trade - I just want to divulge as much information as I can.
Lidia Bastianich / Chef
Influenced
Italy
Spice
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I think that lunch is one of the most enjoyable and important things in the day. But you need to create the space and the time to do just that. And in Italy, we do that.
Lidia Bastianich / Chef
Enjoyable
Important Things
Lunch
Italy
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When I say, 'Everybody to the table and eat,' I mean it. That is the glue, the center that holds the family, that gives security. Good food brings everybody to the table.
Lidia Bastianich / Chef
Good Food
Mean
Security
Eat
Family Good Food
Brings
Center
Gives
Holds
Table
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What really makes your business is your workers - their commitment, their knowledge, how you train them, how you treat them. They have to make the entity a winning entity.
Lidia Bastianich / Chef
Entity
Workers
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My grandmother taught me the seasonality of food. She lived with the rhythms of nature. That's the way we should live. Why do we need raspberries in January flown from Chile?
Lidia Bastianich / Chef
Chile
January
Flown
Rhythms
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Make gifts meaningful by putting the time in creating them, whether baking and cooking, or in making arts and craft. It will all have more meaning for the giver and receiver.
Lidia Bastianich / Chef
Baking
Cooking
Creating
Receiver
Will
More
Make
Arts
Them
Craft
Gifts
Meaning
Putting
Whether
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I cooked for the two Popes that were here. Pope Francis I cooked for and Pope Benedict before him. Pope Benedict is German. And I did a little research - his mother was a chef.
Lidia Bastianich / Chef
Chef
Pope
German
Cooked
Francis
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There's a great need to convene at the table with family and friends. People are feeling it and wanting it. For me to be a minor player in helping with that, it makes me so happy.
Lidia Bastianich / Chef
Family And Friends
Family Great Me
Minor
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When you sit down to eat at a table, you are ready to take in nourishment - we all need to eat to live. Even in primal tribes, people ate together. It's the opening for friendship.
Lidia Bastianich / Chef
Friendship
Nourishment
Opening
Primal
Tribes
Together People Live
Ate
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Italian food is seasonal. It is simple. It is nutritionally sound. It is flavorful. It is colorful. It's all the things that make for a good eating experience, and it's good for you.
Lidia Bastianich / Chef
Experience
Colorful
Eating
Italian
Italian Food
Simple
Sound
Good Experience Food
Experience Good Food
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Simplicity in preparation is the Italian way. Make easy dishes, and then you can elaborate the final preparation by decorating with vegetables or herbs or adding a dash of olive oil.
Lidia Bastianich / Chef
Decorating
Dishes
Herbs
Italian
Olive Oil
Preparation
Vegetables
Adding
Dash
Elaborate
Olive
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Traditions are our roots and a profile of who we are as individuals and who we are as a family. They are our roots, which give us stability and a sense of belonging - they ground us.
Lidia Bastianich / Chef
Family
Belonging
Profile
Roots
Stability
Give
Ground
Individuals
Sense
Traditions
Which
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When you invite friends over, especially for food, with the food you want to send out a message of affection, of appreciation, of celebration. But also of culture - who your family is.
Lidia Bastianich / Chef
Appreciation
Affection
Celebration
Invite
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If we don't focus on when we eat - like, let's say we watch television or something - you eat much more. If you focus on the food - you smell it, you cook it - you're enjoying it already.
Lidia Bastianich / Chef
Smell
Enjoying
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Everybody can cook. You don't have to do anything fancy. You can do a nice antipasto spread with sardines, anchovies, some meats, marinated vegetables, fruits, cheese, nuts, and crackers.
Lidia Bastianich / Chef
Cheese
Crackers
Fancy
Nuts
Spread
Vegetables
Cook
Fruits
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It's important to let children fly on their own. I understood that they needed to create their own life and not be my shadow. Let them make their own decisions, and support them along the way.
Lidia Bastianich / Chef
Shadow
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My evolution came not as a plan but as opportunities came. People offer them when they see you're doing something well. It's up to you to recognize them, take them, and then dedicate yourself to them.
Lidia Bastianich / Chef
Yourself People Doing
Dedicate
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Choose recipes like a base recipe; make a big pot of soup and freeze it. From then on, you can take it in any direction. Another day put rice in it, or then put corn or sausages. From there, it's endless.
Lidia Bastianich / Chef
Another Day
Corn
Endless
Freeze
Rice
Soup
Recipe
Sausages
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Eating is something we all have to do. When we sit down at the table, we nurture ourselves, and hence, all our resistance goes away. We are open to receiving good and taking it in with gusto and pleasure.
Lidia Bastianich / Chef
Gusto
Nurture
Receiving
Resistance
Hence
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I think people make it too systematic in a way, like it's a chemistry formula. Food is not like that; food is very forgiving. Connecting and making do with a lot of the food elements can be fun and exciting.
Lidia Bastianich / Chef
Chemistry
Connecting
Elements
Forgiving
Systematic
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I see how people connect with me on different level through my show, how they want to transport what I cook into their home kitchens for their own families. It's my responsibility to always make sure that is quality.
Lidia Bastianich / Chef
Transport
Different Level
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The Caprese salad perfectly represents the colors of the Italian flag. While I am not so sure that the colors of the flag stem from the cuisine, there is no denying that those colors do evoke a typical Italian plate.
Lidia Bastianich / Chef
Cuisine
Evoke
Italian
Salad
Stem
Typical
Sure
Colors
Denying
Flag
Perfectly
Plate
Represents
While
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When I first came here, Italian food wasn't anything I recognized. I didn't know what Italian American food was; we never ate it at home. It was the food of immigrants who came here and made use of the ingredients they had.
Lidia Bastianich / Chef
Immigrants
Ingredients
Italian
Italian Food
Ate
Recognized
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In 1981, we opened Felidia, and the newspapers, the city papers, the big timers came, and I got invited on the 'Today Show' and so on. A lot of food luminaries would come to Felidia - Julia Child, James Beard, they all came.
Lidia Bastianich / Chef
Beard
Invited
Julia
Newspapers
Papers
James
Opened
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Don't accept what a grocery store has for you. Tell the store to get you want you want. If you want honey from a local farmer, organic honey, you tell them. We are in control. It's up to us as the consumer to get what we want.
Lidia Bastianich / Chef
Honey
Consumer
Grocery
Grocery Store
Organic
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A box of spaghetti can take seven minutes to cook, and you can make a sauce at that time with perhaps garlic, olive oil, and zucchini. Then you've got yourself a complete meal. The whole thing shouldn't take more than half an hour.
Lidia Bastianich / Chef
Garlic
Olive Oil
Sauce
Spaghetti
Meal
Olive
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I attended classes and taught classes, in Food Anthropology at Pace University, with an anthropology professor. You can trace history by the architecture and food of a place. Food is one of those things that transcends and stays in the culture.
Lidia Bastianich / Chef
Architecture
Anthropology
Pace
History Food Culture
Attended
Classes
Professor
Stays
Trace
Transcends
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Telling my grandchildren stories of my growing up is some of our favorite times spent together. They want to know what it was like and what I did as a child. They seem to be especially interested in the organic and simplistic setting I grew up in.
Lidia Bastianich / Chef
Grandchildren
Setting
Organic
Simplistic
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The best things - when I really feel that I'm communicating, and when I really feel that people are getting it - are simple, straightforward recipes. I think simple is the hardest to achieve because you don't have all those elements to hide behind.
Lidia Bastianich / Chef
Elements
Straightforward
Hide
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Match the right food to the right occasion. Think about what you are celebrating. If you are honoring people, what are their favorite foods? If it is a holiday, what is the food for it? When you give an identity to the party, people appreciate that.
Lidia Bastianich / Chef
Holiday
Celebrating
Foods
Honoring
Match
Occasion
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Physically, women have some challenges in the kitchen, like lifting heavy pots on and off the stove. You learn to adapt; you learn to find a way. But the biggest challenge for women in this industry is how to balance a family with such a demanding career.
Lidia Bastianich / Chef
Heavy
Lifting
Adapt
Biggest Challenge
Demanding
On And Off
Pots
Stove
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I found great rewards in cooking a dish and feeding it to someone. It was a means of communicating. I was giving part of my talent or my gift and sharing it with somebody, making somebody happy. And it gave a lot back to me, and I wanted to do more and more.
Lidia Bastianich / Chef
Feeding
Rewards
Dish
Sharing
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Vin brule is a version of mulled wine enjoyed in Piemonte, in northwestern Italy. It's a perfect choice for holiday entertaining because you can double or even triple the recipe and leave it over very low heat, ladling it out as your guests come in from the cold.
Lidia Bastianich / Chef
Entertaining
Guests
Heat
Holiday
Northwestern
Wine
Version
Double
Italy
Recipe
Triple
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Kids today are really so alienated from the source of food. If they are going to nourish themselves properly, if they are going to safeguard this environment we have and the economy that goes with it and world hunger that goes with it, they need to know about food.
Lidia Bastianich / Chef
Hunger
Alienated
Nourish
Properly
Safeguard
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I was born in Allied-controlled Pola. At the end of World War II, the victorious wartime Allied powers negotiated the details of peace treaties and borders with Italy, Romania, Hungary, Bulgaria, and Finland. The Paris Treaty was signed on February 10, 1947. I was born a few days later.
Lidia Bastianich / Chef
Borders
Bulgaria
Details
February
Finland
Hungary
Romania
Treaties
Wartime
World War Ii
War Peace World
Allied
Italy
Later
Powers
Signed
Victorious
World War
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My grandmother had a courtyard of animals, like goats and chickens. She made ricotta cheese, cooked with potatoes warm from the garden, grew everything from beans to wheat. It was simple, seasonal food, and we all ate what was produced 10 miles from where we lived. It was that way for centuries.
Lidia Bastianich / Chef
Beans
Cheese
Chickens
Garden
Goats
Grandmother
Grew
Made
Miles
Potatoes
Simple
Warm
Wheat
Had
Animals
Ate
Centuries
Cooked
Produced
She
Where
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What I continuously remember is when I was a child in the courtyard with my grandmother and we milked the goat and we made the ricotta. The still-warm ricotta from our goat, on top of a piece of bread, and we used to sprinkle just a little bit of honey or sugar on it. That flavor, that stays in my memory.
Lidia Bastianich / Chef
Bread
Flavor
Honey
Sugar
Goat
Continuously
Just A Little Bit
Stays
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We had our wheat. We made our own olive oil. We made our wine. We had chickens, ducks; we had sheep, cows, milk. So I was raised in a very simple situation but understanding really food from the ground... the essence of food and the flavors. And those memories I took with me, and I think that they lingered on.
Lidia Bastianich / Chef
Chickens
Cows
Ducks
Essence
Memories
Milk
Oil
Olive Oil
Raised
Understanding
Wheat
Wine
Flavors
Olive
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Whether you talk about the olive oil, whether you talk about Aceto Balsamico, whether you talk about Grana Padano, whether you talk about Mozzarella di Bufala. These are all traditional Italian products that are hard to beat, and they're easy to transport and buy. You don't have to do much around it. Just eat them.
Lidia Bastianich / Chef
Italian
Olive Oil
Transport
Olive
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I'll get home from work on Friday night and take out some beans and soak them. The next morning, I'll put them in a pot for soup, then just keep chopping, chopping, chopping - carrots and celery and cabbage - and in two or three hours, you have this wonderful, mellow soup that fills up the whole house with its aroma.
Lidia Bastianich / Chef
Beans
Cabbage
Carrots
Celery
Chopping
Friday
Friday Night
Mellow
Soup
Work Morning Home
Fills
Next Morning
Soak
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With the Industrial Revolution, the production of food was delegated to big companies in order for women and men to be in the labour force, to come home, stick something in the oven, and eat. It became a big industry that does not have a love affair with food nor is really concerned about nurturing you or giving you the right nutrition.
Lidia Bastianich / Chef
Affair
Big Companies
Concerned
Force
Giving
Industrial Revolution
Labour
Love Affair
Nurturing
Nutrition
Revolution
Love Men Women
Became
Companies
Love Women Men
Industrial
Production
Nor
Oven
Stick
Women And Men
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I think traditions change and modify with each generation. With new members joining the family, their customs and traditions have to be respected and combined with the exiting traditions. And the children that follow are part of that new evolving tradition and, as they grow, will have input that will, in turn, continue to evolve that tradition.
Lidia Bastianich / Chef
Customs
Evolve
Input
Joining
Members
Combined
Each Generation
Follow
Generation
Modify
Traditions
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Lidia Bastianich Quotes - Page 2

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