Joe Bastianich Quotes

On 'Sweet Genius,' you have to be tough with the chefs, but my goal was to guide them and choose the genius who will win $10,000 - not a bad sum at all for one day's work.

In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique - The World Food Championships will be the ultimate food competition.

After two undefeated seasons of 'Worst Cooks in America,' I'm ready for a third. Going against Bobby Flay takes the challenge to another level, but I'm ready to whip these contestants into shape and the winner is sure to be from Team Burrell.

I'd like to see 'Top Chef: Amateur'. Sometimes we have an amateur chef on the show and they just can't cut it against the pros but there are some great stories there.

I can do a good roast with my eyes closed. I'm amazing with gravy. That's my speciality; even other people ask me to do gravy at their house. I'm very proud of my gravy.

'Kitchen Wars' makes 'MasterChef' look like a walk in the park!

I have a full Tuscan lunch and dinner every day in my home; my husband's a fantastic chef.

I would love to go on 'MasterChef'. But while I really like cooking, I'm doubtful anyone would ever want to pay for what I'd cooked.

I've always hoped 'Chopped' would telegraph our enormous affection and love and admiration for chefs and food, but at the same time, we are inflicting extraordinary cruelty on them.

You don't have to look far to taste some of the best food the world has to offer. I'd pit my grandmother against a 3-star Michelin chef any day.

I do probably 80 or 90 per cent of the cooking at home.

They say that a good cook can ignite sparks by the way he kisses. The way I see, just because a guy can turn on the stove doesn't necessarily make him a good cook.

I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

I'm a home cook, and I'm constantly embarrassed by twentysomethings who really do know the mechanics of cooking. How to build a sauce.

I could lie and say my wife cooks for me, but she doesn't. My wife has never learnt cooking but she has great cooks at home.

My wife and I both love cooking - I am an advanced male - so we argue about who gets to rustle up dinner.

He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.

We have got too many kids around the house to have a romantic meal at home. But Danielle is a fantastic cook. She does a brilliant lasagne, great roasts and a great chilli dish. She knows the way to my heart.

Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.

In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook 'la cuisine bourgeoise' - good, traditional French home cooking.

My husband is the chef of the family; he's a brilliant cook. Actually, it makes you quite lazy when you have somebody that's so good at cooking under the same roof. It's all beans or spaghetti when I'm left to run it.

I'm going to be a 'Chopped' champion.

The problem is that there is many great chefs and many great cookbooks, but none of them work at home.

Most cooks try to learn by making dishes. Doesn't mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now you're cooking.

Many of them have accomplished a lot before they ever get to 'Top Chef' although they're not well known. The show just provides them with a platform. There's just one winner and on some seasons you can get numerous chefs that are really good. Even if they don't win, they're all talented.