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
In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.
Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.
The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.
When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another thing. It is so much different from my traditional day of dirty fingernails and greasy hair and hot pans.
Food is much better off the hand than the fork.
Food is "everyday"-it has to be, or we would not survive for long. But food is never just something to eat. It is something to find or hunt or cultivate first of all.
You have to be generous if you want to spend your time making someone else dinner. Even if you're charging, you're still giving.
As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste good. And that - that is probably the largest thing I can hand to anybody is let your hands touch it. Let them make it.
I am happiest when I am with my wife, Susi, and our two boys exploring and loving something for the first time.
Indianapolis versus Denver would not be a great one gastronomically.
All the information you could want is constantly streaming at you like a runaway truck - books, newspaper stories, Web sites, apps, how-to videos, this article you're reading, even entire magazines devoted to single subjects like charcuterie or wedding cakes or pickles.
The Hamptons are usually filled with what I had hoped to leave behind in New York City.
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.
I come from an Italian family. One of the greatest and most profound expressions we would ever use in conversations or arguments was a slamming door. The slamming door was our punctuation mark.