Joe Bastianich Quotes

Joseph "Joe" Bastianich is an American-Italian restaurateur, winemaker, author, and television personality. He, along with partners Lidia Bastianich and Mario Batali, owns thirty restaurants worldwide, including Babbo and Del Posto in New York, Carnevino in Las Vegas, and in 2010, expanded the LA eateries Pizzeria and Osteria Mozza to Singapore. Earlier that same year, the trio teamed up with Italian retail businessman Oscar Farinetti to bring Eataly, an artisanal food and wine market to New York, with the Chicago outpost following in 2013... (wikipedia)

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.

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.

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

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.

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.

'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.

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.

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.

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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JOE BASTIANICH ... “un cuoco a New York”
JOE BASTIANICH ... “un cuoco a New York”
... with the good and the bad.– Joe Bastianich, Masterchef US (Season 3
JOE BASTIANICH ... “un cuoco a New York”
JOE BASTIANICH ... “un cuoco a New York”
JOE BASTIANICH ... “un cuoco a New York”
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JOE BASTIANICH ... “un cuoco a New York”
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JOE BASTIANICH ... “un cuoco a New York”
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JOE BASTIANICH ... “un cuoco a New York”
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JOE BASTIANICH ... “un cuoco a New York”
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