Joe Bastianich Quotes
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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.
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America has been conditioned to think of pasta as the never-ending pasta bowl and Olive Garden.
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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.
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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.
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If you eliminate the junk food, you don't really run the risk of gaining weight if you've got a good workout routine.
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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.
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You can enjoy a $15 bottle of wine as much as you can enjoy a $100 bottle of wine.
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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.
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I was brought up to believe I could achieve anything. My mother instilled in me the belief that there was always something great coming. For example, even though I'm afraid of flying, I always think the plane can't crash because there are so many better things still to come.
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At home, I make a large batch of tomato sauce and freeze it in meal-size portions in freezer bags.
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With four-appetizer, four-entree menus, it's like, give me a break. That's not a restaurant, that's a dinner party.
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I come from a family that loves to eat, not exercise. Being fat made even walking hard.
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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.
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Frankly, Milan kind of sucks as a restaurant city. Its so fashion-obsessed that people dont pay that much attention to the food.
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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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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.
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There are many things I'm looking forward to in 2013, both personally and professionally. Plans for new restaurants in the U.S., including Eataly Chicago, are underway, and I'm gearing up for the 2013 Ironman world championships in Hawaii - if I'm lucky enough to get a spot!
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My grandparents in Istria had a frasca, which is about the most basic kind of grocery/restaurant. They sold wine from their own vineyard. I took control of the vineyard, hired a local winemaker, and bought another winery in 1996. We had our first commercial vintage in 1998.
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At Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a combination of culinary adventurism and the dining-room experience with respect for the classic but with an eye toward innovation. And it was about eating locally, whether produce or fish or meat.
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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.
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He brought a sensibility and a hard-edged reasonableness to operating restaurants that had a lasting impact on me and still affects how I run all our restaurants today. The passing of 'Restaurant Man' - the original gangsta 'Restaurant Man,' my father - was the passing of an era. No one can replace him.
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Finding specialty food items was a bit of a challenge in Asia in the early days of getting the Mozza's up and running. Everything is built on relationships, and when you start somewhere new, it takes time to develop that. Staffing can also present challenges.
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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.
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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.
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New York is the best food city in the world.
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Your pantry is your first line of defense against food-borne illness and things like high blood pressure and cholesterol.
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I'm a baritone. Baritones don't mature until late.
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It's one thing to execute dishes on your own time for family and friends, but quite another to perform and be judged in a competition. And that's what cooking in a high profile restaurant is. It's a competition. You're up against every other three-star restaurant in your city, and if you want to stay in business, you'd better deliver.
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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.
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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.
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