Quote

Beans are a real go-to for me.

Joe Bastianich

Change background

T
T
T

Change font

TAGS & TOPICS

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
Beans
Real

More quotes by Joe Bastianich

Image
America has been conditioned to think of pasta as the never-ending pasta bowl and Olive Garden.
Joe Bastianich
Image
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
Image
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
Image
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
Image
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
Image
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
Image
'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
Image
At home, I make a large batch of tomato sauce and freeze it in meal-size portions in freezer bags.
Joe Bastianich
Image
The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling.
Joe Bastianich
Image
Aside from hospitality and delicious food, our [restaurateurs'] job is to entertain people. Restaurants should make people feel special, excited and fulfilled.
Joe Bastianich
Image
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
Image
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
Image
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
Image
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
Image
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
Image
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
Image
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
Image
I was brought up to believe I could achieve anything. My mother instilled in me the belief that there was always something great coming. For example, even though I'm afraid of flying, I always think the plane can't crash because there are so many better things still to come.
Joe Bastianich
Image
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
Image
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