Joe Bastianich Quotes & Sayings (Page 3)
Joe Bastianich quotes and sayings page 3 (56 year old chef). Here's quote # 21 through 30 out of the 58 we have for him.
“Most people who open restaurants will fail, because they lack the fundamental understanding of restaurant math. Either they think they're superstar cooks or they think they're superstar hosts.”
“In Italy, food is an expression of love. It is how you show those around you that you care for them. Having a love for food means you also have a love for those you are preparing it for and for yourself.”
“Your pantry is your first line of defense against food-borne illness and things like high blood pressure and cholesterol.”
“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.”
“At home, I make a large batch of tomato sauce and freeze it in meal-size portions in freezer bags.”
“Working in a restaurant means being part of a family, albeit usually a slightly dysfunctional one. Nothing is accomplished independently.”
“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.”
“With four-appetizer, four-entree menus, it's like, give me a break. That's not a restaurant, that's a dinner party.”
“You can enjoy a $15 bottle of wine as much as you can enjoy a $100 bottle of wine.”
“I think a lot of people overlook the importance of the menu as a marketing tool and a way of communicating to the customer what the ambition of their restaurant is. Not only the typeface and the design, but what is it printed on? Is it cheap-looking? Is it the right kind of paper for that restaurant?”
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