Top 58 Quotes by Joe Bastianich

About Joe Bastianich

These are some quotes by American author Joe Bastianich Chef, who was born on September 17, 1968.

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.

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.

Joe Bastianich

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

If you eliminate the junk food, you don't really run the risk of gaining weight if you've got a good workout routine.

If you eliminate the junk food, you don't really run the risk of gaining weight if you've got a good workout routine.

Joe Bastianich

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

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

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

Joe Bastianich

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.

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

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.

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.

Joe Bastianich

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.

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.

Joe Bastianich

The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling.

The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling.

Joe Bastianich

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.

Joe Bastianich

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