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Joe Bastianich Quotes


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Quotes by Joe Bastianich

Showing 11-20 of 58 Quotes by Joe Bastianich

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

~Joe Bastianich

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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.

~Joe Bastianich

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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.

~Joe Bastianich

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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.

~Joe Bastianich

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

~Joe Bastianich

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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.

~Joe Bastianich

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

~Joe Bastianich

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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.

~Joe Bastianich

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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.

~Joe Bastianich

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The menu should be part of the entertainment, part of the dining experience. It's kind of like reading the 'Playbill' when you go to the theater. It should be an alluring and interactive document. Does it have burn marks on it from the candle? If you ever get a greasy menu with food stains on it, it's time to run like hell.

~Joe Bastianich

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Biography

Nationality: American

Type: Chef

Born: September 17th, 1968

Links

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