Joe Bastianich Quotes - Page 2

Quotes about:

• I believe that 'MasterChef' brings something more to the table, so to speak, than simply being another reality food TV show. My hope is that it will inspire America to get more involved in the food they eat, how it prepared.

  Joe Bastianich

  Believe, Reality, Tv Shows

  "MasterChef: What’s Cooking in America’s Kitchens" by Joe Bastianich, www.huffingtonpost.com. August 9, 2010.

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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

  Simple, Dressing Up, Cooking

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• I eat a lot of whole grains for breakfast, a lot of dried fruit. And my big thing is pasta. I do a lot of simple pasta, with great ingredients.

  Joe Bastianich

  Simple, Breakfast, Pasta

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• Although I love all the great foods of the world, my death row meal would have to be cooked for me by my mother and grandmother (they live together and this happens on most Sundays). More than satisfy our hunger, these dinners nurture the soul.

  Joe Bastianich

  Mother, Sunday, Soul

  "Culinary Kings-Turned TV Judges Cook Up Verdicts on Gordon Ramsay-Hosted MasterChef". The Daily Beast Interview, www.thedailybeast.com. July 27, 2010.

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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

  Fashion, Cities, People

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• 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.

  Joe Bastianich

  Life Lesson, Men, People

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• I come from a family that loves to eat, not exercise. Being fat made even walking hard.

  Joe Bastianich

  Exercise, Made, Fats

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• 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

  Doubt, Bagels, No Doubt

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• Beans are a real go-to for me.

  Joe Bastianich

  Real, Beans

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• 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

  Real, Ambition, Athletic

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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

  Mother, Icons, Style

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• Selling wine is all about sizing people up, and it takes a certain amount of chutzpah. The tableside bottle sell is a very funny thing - you take a look at the guy's blazer, what kind of shoes he's wearing, what kind of broad he's with. Is he trying to be a hero?

  Joe Bastianich

  Hero, Wine, Funny Things

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• It's one thing to execute dishes on your own time for family and friends, but quite another to perform and be judged in a competition. And that's what cooking in a high profile restaurant is. It's a competition. You're up against every other three-star restaurant in your city, and if you want to stay in business, you'd better deliver.

  Joe Bastianich

  Stars, Cities, Competition

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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

  War, Cities, People

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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

  Hate, Lazy, Different

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• 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

  Wine, Vintage, Grandparent

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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

  Party, Giving, Four

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• Your pantry is your first line of defense against food-borne illness and things like high blood pressure and cholesterol.

  Joe Bastianich

  Blood, Defense, Lines

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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

  Judging, Sidekicks, Three

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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

  Running, Midlife, Marathon

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• Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat.

  Joe Bastianich

  Simple, Done, Being The Best

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• 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

  Running, Workout, Risk

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• Wine pricing is an art - like painting.

  Joe Bastianich

  Art, Wine, Painting

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• Pasta is the one food I can't live without. It's the food I eat to fuel my running.

  Joe Bastianich

  Running, Fuel, Pasta

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• My wife and I battle over home decor. My style goes from Gothic to Baroque. Hers is minimalist.

  Joe Bastianich

  Home, Wife, Style

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