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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

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Joe Bastianich
Age: 56
Born: 1968
Born: September 17
Entrepreneur
Restaurateur
Television Personality
Television Presenter
Television Producer
Winemaker
New York City
New York
Joseph Bastianich
Junk
Routine
Weight
Risk
Food
Running
Gaining
Really
Eliminate
Good
Workout

More quotes by Joe Bastianich

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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
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Babbo's menu is only four pages, but it's overwhelming - there are 20 different pastas in there, a lot of stuff. There is nothing I hate more than a useless, lazy menu with only three appetizers and four entrees.
Joe Bastianich
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I'm a baritone. Baritones don't mature until late.
Joe Bastianich
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The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling.
Joe Bastianich
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I come from a family that loves to eat, not exercise. Being fat made even walking hard.
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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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 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
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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.
Joe Bastianich
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America has been conditioned to think of pasta as the never-ending pasta bowl and Olive Garden.
Joe Bastianich
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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
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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
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Wine pricing is an art - like painting.
Joe Bastianich
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I was raised in restaurants. My parents opened their first restaurant, Buonavia, in Queens when I was just 3. This business has always been my way of life. As a kid, home was reserved only for sleeping. After school, you could find my sister and I helping out at the family restaurant.
Joe Bastianich
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Frankly, Milan kind of sucks as a restaurant city. Its so fashion-obsessed that people dont pay that much attention to the food.
Joe Bastianich
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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
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Aside from hospitality and delicious food, our [restaurateurs'] job is to entertain people. Restaurants should make people feel special, excited and fulfilled.
Joe Bastianich
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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
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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
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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