Joe Bastianich Quotes

Enjoy the top 60 famous quotes, sayings and quotations by Joe Bastianich.

Joe Bastianich Quotes

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.
— Joe Bastianich —

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.

— Joe Bastianich

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

Wine pricing is an art - like painting.

— Joe Bastianich

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

It's kind of like a midlife crisis kind of thing. When you turn 40, you have to run the marathon, while all the parts still work properly.

— Joe Bastianich

Carbs - especially pasta - are the fuel my body needs to maintain an athletic lifestyle.

— Joe Bastianich

I'm one of three judges on 'MasterChef' with Gordon Ramsay, but I don't want my own show. I'm kind of used to the sidekick gig.

— Joe Bastianich

My wife and I battle over home decor. My style goes from Gothic to Baroque. Hers is minimalist.

— Joe Bastianich

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

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

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

Beans are a real go-to for me.

— Joe Bastianich

I'm a baritone. Baritones don't mature until late.

— Joe Bastianich

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

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