Phrase by 'Joe Bastianich'
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You can enjoy a $15 bottle of wine as much as you can enjoy a $100 bottle of wine.
Author: Joe Bastianich - American ChefYou , Enjoy , Wine , Bottle
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.
Author: Joe Bastianich - American ChefFamily , Day , Together , Cooking
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.
Author: Joe Bastianich - American ChefYou , Simple , Best , Alone
Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat.
Author: Joe Bastianich - American ChefYou , Simple , Best , Chicken
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.
Author: Joe Bastianich - American ChefYou , Work , Reality , Night
Being a cook doesn't necessarily mean you are a competitor.
Author: Joe Bastianich - American ChefYou , Being , Mean , Cook
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.
Author: Joe Bastianich - American ChefPeople , Think , Understanding , Restaurant
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.
Author: Joe Bastianich - American ChefMe , Man , Father , Today
At Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a combination of culinary adventurism and the dining-room experience with respect for the classic but with an eye toward innovation. And it was about eating locally, whether produce or fish or meat.
Author: Joe Bastianich - American ChefRespect , Experience , Eating , Innovation
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?
Author: Joe Bastianich - American ChefPeople , Way , Ambition , Restaurant
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