Phrase by 'Joe Bastianich'
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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.
Author: Joe Bastianich - American ChefYou , Time , Experience , Food
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.
Author: Joe Bastianich - American ChefLife , Work , Good , Man
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.
Author: Joe Bastianich - American ChefValue , Money , Great , Negative
Your pantry is your first line of defense against food-borne illness and things like high blood pressure and cholesterol.
Author: Joe Bastianich - American ChefYour , Blood , High , Pressure
I was brought up to believe I could achieve anything. My mother instilled in me the belief that there was always something great coming. For example, even though I'm afraid of flying, I always think the plane can't crash because there are so many better things still to come.
Author: Joe Bastianich - American ChefMe , Great , Believe , Mother
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.
Author: Joe Bastianich - American ChefYou , Time , Family , Business
I'm a baritone. Baritones don't mature until late.
Author: Joe Bastianich - American ChefUntil , Late , Mature , Baritone
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.
Author: Joe Bastianich - American ChefThink , I Think , Sell , Comparison
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.
Author: Joe Bastianich - American ChefTime , Truth , True , Doubt
At home, I make a large batch of tomato sauce and freeze it in meal-size portions in freezer bags.
Author: Joe Bastianich - American ChefHome , Make , Tomato , Freeze
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