The process of his divestiture is going really well considering how complex it is, the real point of beginning will be when he departs from the company. That’s ground zero. Joe Bastianich More Quotes by Joe Bastianich More Quotes From Joe Bastianich 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 funny-thingswinehero 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 no-doubtbagelsdoubt I come from a family that loves to eat, not exercise. Being fat made even walking hard. Joe Bastianich fatsmadeexercise Beans are a real go-to for me. Joe Bastianich beansreal Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat. Joe Bastianich being-the-bestdonesimple 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 midlifemarathonrunning I'm a baritone. Baritones don't mature until late. Joe Bastianich baritoneslatemature The stories of wine lords who trade wine on intimidation or food critics who trade free meals for reviews those are the stories of my life. I am telling the stories of my life in a true way. Joe Bastianich mealswinestories 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-lessonmenpeople 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 fashioncitiespeople 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. Joe Bastianich diningreadingrunning Being a cook doesn't necessarily mean you are a competitor. Joe Bastianich competitorscooksmean 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. Joe Bastianich runningmenfather There are many things I'm looking forward to in 2013, both personally and professionally. Plans for new restaurants in the U.S., including Eataly Chicago, are underway, and I'm gearing up for the 2013 Ironman world championships in Hawaii - if I'm lucky enough to get a spot! Joe Bastianich hawaiichicagolucky 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. Joe Bastianich bottlesfirststhinking 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. Joe Bastianich innovationeyetrying Finding specialty food items was a bit of a challenge in Asia in the early days of getting the Mozza's up and running. Everything is built on relationships, and when you start somewhere new, it takes time to develop that. Staffing can also present challenges. Joe Bastianich asiachallengesrunning 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? Joe Bastianich ambitionpeoplethinking 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 vintagegrandparentwine 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 dressing-upcookingsimple
