American - Chef | February 21, 1947 -
When you sit down to eat at a table, you are ready to take in nourishment - we all need to eat to live. Even in primal tribes, people ate together. It's the opening for friendship.
Lidia Bastianich
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Chemistry was my college interest. Cooking is about chemistry.
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What I learned being a young child was respect for food. Don't throw anything away.
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What really makes your business is your workers - their commitment, their knowledge, how you train them, how you treat them. They have to make the entity a winning entity.
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Julia Child came to my house and wanted a lesson in making risotto.
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You should just feel comfortable with food and your own culinary culture, whatever your mother and grandmother know.
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Match the right food to the right occasion. Think about what you are celebrating. If you are honoring people, what are their favorite foods? If it is a holiday, what is the food for it? When you give an identity to the party, people appreciate that.
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I started in the restaurant industry when I was 22, so I've had quite a long tenure, if you will.
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America has many cultures which makes it great, but it's difficult to create one strong identity.
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My grandmother had a courtyard of animals, like goats and chickens. She made ricotta cheese, cooked with potatoes warm from the garden, grew everything from beans to wheat. It was simple, seasonal food, and we all ate what was produced 10 miles from where we lived. It was that way for centuries.
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When you are the host, you have to take the party into your hands like a conductor.
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Eating is something we all have to do. When we sit down at the table, we nurture ourselves, and hence, all our resistance goes away. We are open to receiving good and taking it in with gusto and pleasure.
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