America has been conditioned to think of pasta as the never-ending pasta bowl and Olive Garden.
Joe BastianichThere are certain things that make restaurants work and a certain kind of DNA that people who excel in restaurants need. But it's a lot like life, in the sense that you get out of it what you put into it.
Joe BastianichBeing general manager is like being the de facto owner. It's like wearing the crown of 'Restaurant Man' without being 'Restaurant Man.' You're trying to run the business, but you're running the ranch without riding the big horse.
Joe BastianichThere are many things I'm looking forward to in 2013, both personally and professionally. Plans for new restaurants in the U.S., including Eataly Chicago, are underway, and I'm gearing up for the 2013 Ironman world championships in Hawaii - if I'm lucky enough to get a spot!
Joe Bastianich