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" I love cooking vegan. Anybody can come in any time to any of our restaurants and get a vegan meal or a gluten-free meal as well. "
Lidia Bastianich
Meal
Time
Vegan
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" Italy is so influenced by others: couscous in the south, cinnamon in the north because of the Venetian spice trade - I just want to divulge as much information as I can. "
Lidia Bastianich
Want
Trade
I Can
" Cooking is about the ingredients and responding, but risotto, specifically, is about the technique. "
Lidia Bastianich
Cooking
Technique
About
" What I learned being a young child was respect for food. Don't throw anything away. "
Lidia Bastianich
Child
Young
Throw
" Italians are very conscious of what they eat, how they eat, and its digestion. "
Lidia Bastianich
Digestion
Italians
How
" My evolution came not as a plan but as opportunities came. People offer them when they see you're doing something well. It's up to you to recognize them, take them, and then dedicate yourself to them. "
Lidia Bastianich
People
Yourself
You
" I love teaching. "
Lidia Bastianich
I Love
Love
Teaching
" Whether you talk about the olive oil, whether you talk about Aceto Balsamico, whether you talk about Grana Padano, whether you talk about Mozzarella di Bufala. These are all traditional Italian products that are hard to beat, and they're easy to transport and buy. You don't have to do much around it. Just eat them. "
Lidia Bastianich
Talk
Eat
Hard
" The filming happens in my home, and I cook like I do at home, on my home stove with my house pots and so on. That's who I am. I am very true to my real profile. "
Lidia Bastianich
Real
True
Home
" 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. "
Lidia Bastianich
Farmer
Accept
Control
" I think Chicago's a great city. Like New York, it's full of energy. "
Lidia Bastianich
Great
Energy
New York
" Physically, women have some challenges in the kitchen, like lifting heavy pots on and off the stove. You learn to adapt; you learn to find a way. But the biggest challenge for women in this industry is how to balance a family with such a demanding career. "
Lidia Bastianich
Challenge
You
Women
" Cooking for somebody is very personal. "
Lidia Bastianich
Cooking
Very
Personal
" I love that I've become a mentor, almost like a mother, to all the people out there that love Italian, that love cooking. I seem to make them comfortable. "
Lidia Bastianich
Mother
People
Love
" The best things - when I really feel that I'm communicating, and when I really feel that people are getting it - are simple, straightforward recipes. I think simple is the hardest to achieve because you don't have all those elements to hide behind. "
Lidia Bastianich
Best
Simple
People
" I'll get home from work on Friday night and take out some beans and soak them. The next morning, I'll put them in a pot for soup, then just keep chopping, chopping, chopping - carrots and celery and cabbage - and in two or three hours, you have this wonderful, mellow soup that fills up the whole house with its aroma. "
Lidia Bastianich
You
Friday
Home
" 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. "
Lidia Bastianich
Growing Up
Want
Child
" My grandmother taught me the seasonality of food. She lived with the rhythms of nature. That's the way we should live. Why do we need raspberries in January flown from Chile? "
Lidia Bastianich
Nature
Me
Live
" Why do you think millennials are so into food? It's the way they relate to each other. "
Lidia Bastianich
Food
Millennials
Way
" Holidays - any holiday - are such a great opportunity to focus on bringing the family together. "
Lidia Bastianich
Focus
Any
Great
" America has many cultures which makes it great, but it's difficult to create one strong identity. "
Lidia Bastianich
Identity
America
Create
" I was born in Allied-controlled Pola. At the end of World War II, the victorious wartime Allied powers negotiated the details of peace treaties and borders with Italy, Romania, Hungary, Bulgaria, and Finland. The Paris Treaty was signed on February 10, 1947. I was born a few days later. "
Lidia Bastianich
Paris
Details
World
" Everybody can cook. You don't have to do anything fancy. You can do a nice antipasto spread with sardines, anchovies, some meats, marinated vegetables, fruits, cheese, nuts, and crackers. "
Lidia Bastianich
Nice
Vegetables
You
" If we don't focus on when we eat - like, let's say we watch television or something - you eat much more. If you focus on the food - you smell it, you cook it - you're enjoying it already. "
Lidia Bastianich
Say
Food
Focus
" The service of food is to nurture, to please, to nourish. "
Lidia Bastianich
Please
Nurture
Nourish
" I love making apple strudel. "
Lidia Bastianich
Love
Apple
I Love
" Food is kind of my entry card into everything. Food kind of opens the doors... because food is peace. It's good; it's positive. "
Lidia Bastianich
Good
Peace
Positive
" I think traditions change and modify with each generation. With new members joining the family, their customs and traditions have to be respected and combined with the exiting traditions. And the children that follow are part of that new evolving tradition and, as they grow, will have input that will, in turn, continue to evolve that tradition. "
Lidia Bastianich
Family
Children
Change
" Italian food really reflects the people. It reflects like a prism that fragments into regions. "
Lidia Bastianich
Prism
Food
Italian Food
" I cooked for the two Popes that were here. Pope Francis I cooked for and Pope Benedict before him. Pope Benedict is German. And I did a little research - his mother was a chef. "
Lidia Bastianich
Research
Mother
Two
" I started in the restaurant industry when I was 22, so I've had quite a long tenure, if you will. "
Lidia Bastianich
You
Long
Restaurant