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Joe Bastianich Quotes

Wine pricing is an art - like painting Picture Quote #1

Being a cook doesn’t necessarily mean you are a competitor Picture Quote #1

New York is the best food city in the world Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

I come from a family that loves to eat, not exercise. Being fat made even walking hard Picture Quote #1

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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 Picture Quote #1

Carbs - especially pasta - are the fuel my body needs to maintain an athletic lifestyle Picture Quote #1

Selling wine is all about sizing people up, and it takes a certain amount of chutzpah. The tableside bottle sell is a very funny thing - you take a look at the guy’s blazer, what kind of shoes he’s wearing, what kind of broad he’s with. Is he trying to be a hero? Picture Quote #1

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 Picture Quote #1

I think a lot of people overlook the importance of the menu as a marketing tool and a way of communicating to the customer what the ambition of their restaurant is. Not only the typeface and the design, but what is it printed on? Is it cheap-looking? Is it the right kind of paper for that restaurant? Picture Quote #1

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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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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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! Picture Quote #1

The general manager is kind of like the step into darkness when you reach the top of the league. As GM, you’re responsible for everything, including the maitre d’s and the sommeliers - all these people who have their own agendas. But you probably make less than the maitre d’ and have a lot more work and a lot more headaches Picture Quote #1

Frankly, Milan kind of sucks as a restaurant city. Its so fashion-obsessed that people don’t pay that much attention to the food Picture Quote #1

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 Picture Quote #1

Aside from hospitality and delicious food, our [restaurateurs’] job is to entertain people. Restaurants should make people feel special, excited and fulfilled Picture Quote #1

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 Picture Quote #1

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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 Picture Quote #1

With four-appetizer, four-entree menus, it’s like, give me a break. That’s not a restaurant, that’s a dinner party Picture Quote #1

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 Picture Quote #1

I prioritize in life. I like to work, I do TV shows, I do a lot of Iron Man training. I enjoy kicking back on a good night and drinking wine until I go to bed, and having fun with my friends. You just have to make time for it and keep it balanced Picture Quote #1

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 Picture Quote #1

As a restaurateur, my palate is one of my most important tools Picture Quote #1

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Friendship Quotes

Motivational Quotes

Inspirational Quotes

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Text Quotes

Wine pricing is an art - like painting (Joe Bastianich Quotes) Being a cook doesn’t necessarily mean you are a competitor (Joe Bastianich Quotes) New York is the best food city in the world (Joe Bastianich Quotes) 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. (Joe Bastianich Quotes) 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. (Joe Bastianich Quotes) I come from a family that loves to eat, not exercise. Being fat made even walking hard. (Joe Bastianich Quotes) 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. (Joe Bastianich Quotes) Carbs - especially pasta - are the fuel my body needs to maintain an athletic lifestyle (Joe Bastianich Quotes) Selling wine is all about sizing people up, and it takes a certain amount of chutzpah. The tableside bottle sell is a very funny thing - you take a look at the guy’s blazer, what kind of shoes he’s wearing, what kind of broad he’s with. Is he trying to be a hero? (Joe Bastianich Quotes) 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 Quotes) 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. (Joe Bastianich Quotes) I think a lot of people overlook the importance of the menu as a marketing tool and a way of communicating to the customer what the ambition of their restaurant is. Not only the typeface and the design, but what is it printed on? Is it cheap-looking? Is it the right kind of paper for that restaurant? (Joe Bastianich Quotes) 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 Quotes) 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 Quotes) 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. (Joe Bastianich Quotes) 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. (Joe Bastianich Quotes) 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. (Joe Bastianich Quotes) 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. (Joe Bastianich Quotes) 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! (Joe Bastianich Quotes) The general manager is kind of like the step into darkness when you reach the top of the league. As GM, you’re responsible for everything, including the maitre d’s and the sommeliers - all these people who have their own agendas. But you probably make less than the maitre d’ and have a lot more work and a lot more headaches. (Joe Bastianich Quotes) Frankly, Milan kind of sucks as a restaurant city. Its so fashion-obsessed that people don’t pay that much attention to the food (Joe Bastianich Quotes) 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 (Joe Bastianich Quotes) Aside from hospitality and delicious food, our [restaurateurs’] job is to entertain people. Restaurants should make people feel special, excited and fulfilled (Joe Bastianich Quotes) 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 (Joe Bastianich Quotes) 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 Quotes) With four-appetizer, four-entree menus, it’s like, give me a break. That’s not a restaurant, that’s a dinner party (Joe Bastianich Quotes) 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 Quotes) I prioritize in life. I like to work, I do TV shows, I do a lot of Iron Man training. I enjoy kicking back on a good night and drinking wine until I go to bed, and having fun with my friends. You just have to make time for it and keep it balanced (Joe Bastianich Quotes) 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 (Joe Bastianich Quotes) As a restaurateur, my palate is one of my most important tools (Joe Bastianich Quotes)

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