Lidia Bastianich Quotes
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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.
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Food is the common language for all of us.
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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.
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Eating well, being around the table with the family or friends or relatives - it doesn't get any better.
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If you're like me, food is a medium for communication. It's an expression of love and affection.
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It's in the nature of Italians to live life with a positive tone and to celebrate the invitations that come along in life. Italian food is so conducive to all of that.
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I think Chicago's a great city. Like New York, it's full of energy.
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That's the beauty of risotto. You can make it any flavor you want. It's a great carrier.
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The service of food is to nurture, to please, to nourish.
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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.
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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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I'm not an entertainer - that's not what I do. I want to teach viewers; I want to show them. I want to share my culture.
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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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There is a history to Italian food that goes back thousands of years, and there's a basic value of respecting food. America is young and doesn't have that.
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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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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.
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What I do is my life, but it's not like I spend 18 hours a day, seven days a week in the restaurants.
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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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I attended classes and taught classes, in Food Anthropology at Pace University, with an anthropology professor. You can trace history by the architecture and food of a place. Food is one of those things that transcends and stays in the culture.
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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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What I learned being a young child was respect for food. Don't throw anything away.
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A box of spaghetti can take seven minutes to cook, and you can make a sauce at that time with perhaps garlic, olive oil, and zucchini. Then you've got yourself a complete meal. The whole thing shouldn't take more than half an hour.
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In 1981, we opened Felidia, and the newspapers, the city papers, the big timers came, and I got invited on the 'Today Show' and so on. A lot of food luminaries would come to Felidia - Julia Child, James Beard, they all came.
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It's important to let children fly on their own. I understood that they needed to create their own life and not be my shadow. Let them make their own decisions, and support them along the way.