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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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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
Allow
Cutting
Dies
Bronze
Give
Pasta
Best
Sauce
Giving
Cling
Texture
Rough
More quotes by Joe Bastianich
I come from a family that loves to eat, not exercise. Being fat made even walking hard.
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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.
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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.
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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.
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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
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
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
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
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.
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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.
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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.
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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
I'm a baritone. Baritones don't mature until late.
Joe Bastianich
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
At home, I make a large batch of tomato sauce and freeze it in meal-size portions in freezer bags.
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
America has been conditioned to think of pasta as the never-ending pasta bowl and Olive Garden.
Joe Bastianich
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
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.
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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
