Joe Bastianich Quotes & Sayings
58 most famous Joe Bastianich quotes and sayings. These are the first 10 quotes we have for him. He's a 56 year old American chef born on Sep 17, 1968.
“I prioritize in life. I like to work, I do TV shows, I do a lot of Iron Man training. I enjoy kicking back on a good night and drinking wine until I go to bed, and having fun with my friends. You just have to make time for it and keep it balanced.”
“The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in the culinary industry. This is what professional chefs do night after night.”
“If you eliminate the junk food, you don't really run the risk of gaining weight if you've got a good workout routine.”
“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.”
“'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.”
“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.”
“Frankly, Milan kind of sucks as a restaurant city. It's so fashion-obsessed that people don't pay that much attention to the food.”
“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.”
“Pasta is the one food I can't live without. It's the food I eat to fuel my running.”
“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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