American - Chef | February 21, 1947 -
I had my first child at 21, my first restaurant at 24.
Lidia Bastianich
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As a chef, I feel that it is my duty to make the most of what the earth gives us.
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The service of food is to nurture, to please, to nourish.
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Choose recipes like a base recipe; make a big pot of soup and freeze it. From then on, you can take it in any direction. Another day put rice in it, or then put corn or sausages. From there, it's endless.
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Italian food is seasonal. It is simple. It is nutritionally sound. It is flavorful. It is colorful. It's all the things that make for a good eating experience, and it's good for you.
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Italian food really reflects the people. It reflects like a prism that fragments into regions.
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Food is culture. Food is an identity, a footprint of who you are.
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Don't accept what a grocery store has for you. Tell the store to get you want you want. If you want honey from a local farmer, organic honey, you tell them. We are in control. It's up to us as the consumer to get what we want.
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What I continuously remember is when I was a child in the courtyard with my grandmother and we milked the goat and we made the ricotta. The still-warm ricotta from our goat, on top of a piece of bread, and we used to sprinkle just a little bit of honey or sugar on it. That flavor, that stays in my memory.
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When I say, 'Everybody to the table and eat,' I mean it. That is the glue, the center that holds the family, that gives security. Good food brings everybody to the table.
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Simplicity in preparation is the Italian way. Make easy dishes, and then you can elaborate the final preparation by decorating with vegetables or herbs or adding a dash of olive oil.
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Telling my grandchildren stories of my growing up is some of our favorite times spent together. They want to know what it was like and what I did as a child. They seem to be especially interested in the organic and simplistic setting I grew up in.
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