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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

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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
Food
Lords
Lord
Intimidation
Free
Reviews
True
Meals
Stories
Critics
Way
Wine
Life
Telling
Trade

More quotes by 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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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
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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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Beans are a real go-to for me.
Joe Bastianich
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I'm a baritone. Baritones don't mature until late.
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 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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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
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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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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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Wine pricing is an art - like painting.
Joe Bastianich
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I have a Madonna portrait done in the style of a Russian icon. My mother, the chef Lidia Bastianich, and I bought it together. It reminds me of her.
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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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
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'MasterChef' is the search for America's culinary amateur talent, so this is a search for the best home cook in America, and it's our job to figure out who that is.
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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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
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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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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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America has been conditioned to think of pasta as the never-ending pasta bowl and Olive Garden.
Joe Bastianich