Mario Batali
Mario Batali
Mario Francesco Batali is an American chef, writer, restaurateur, and media personality. In addition to his classical culinary training, he is an expert on the history and culture of Italian cuisine, including regional and local variations. Batali co-owns restaurants in New York City, Las Vegas, Los Angeles, Singapore, Hong Kong, Westport, Connecticut and New Haven, Connecticut Batali's signature clothing style includes a fleece vest, shorts and orange Crocs. He is also known as "Molto Mario"...
NationalityAmerican
ProfessionChef
Date of Birth19 September 1960
CitySeattle, WA
CountryUnited States of America
Look at cookbooks with your kids and ask them what sounds good.
Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.
The Italians were eating with forks when the French were still eating each other.
Once you become an elaborate and well-developed culture, anything from Rome or the Etruscans, for that matter, the food starts to become a representation of what the culture is. When the food can transcend being just fuel, that's when you start to see these different permutations.
I can teach a chimp how to make linguini and clams. I can't teach a chimp to dream about it and think about how great it is.
The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.
There's a battle between what the cook thinks is high art and what the customer just wants to eat.
The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of being a family.
Recipes are just descriptions of one person’s take on one moment in time. They’re not rules.
Any simple but delicious dish that celebrates the season and locality is what I want to be known for.
One of the most important leadership lessons is realizing you're not the most important or the most intelligent person in the room at all times.
Close your eyes and place your finger on a map. Wherever it lands, that's the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines.
Food, like most things, is best when left to its own simple beauty.
You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.