Joe Bastianich Quotes

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

Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.

For me, the good food starts with good product.

If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.

Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.

Good asparagus needs minimal treatment and is best eaten with few other ingredients.

I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.

I believe that anyone can cook a great meal. Basically all you need to do is get your hands on some fresh ingredients and not be afraid to make a mess in the kitchen.

Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.

To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.

I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.

Chipotle is based on a very simple idea: We start with great ingredients, prepare them using classic cooking techniques, and serve them in a way that allows people to get exactly what they want.

Most of all, I love unfussy, unpretentious, simple food made with excellent ingredients. If I'm a snob, it's about quality, not cuisine.

We have friends in Italy who have these old stoves, and they turn out the most beautiful food. All you really need is time, the best ingredients, and love.

But all that being said about modulation, if you're serving people delicious food, they won't complain.

I try to stay away, but In-N-Out, you just can't compare it. It's the best. It's the best. It's healthy fast food; they do their own meat and their own salad.

Tod's customers - whatever their nationality - want the very best things in life.

If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.

You don't need a silver fork to eat good food.

Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.

My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.

There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

A lot of country pubs will receive Michelin stars.

I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.

We provide food that customers love, day after day after day. People just want more of it.