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
Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.
Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.
When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees.
I don't think fine dining is dying, but I think those rare occasions when you really want the fanciness are diminishing ... I think a lot of people are going to find simpler, more casual ways to enjoy an experience.
Reading is a key feature in the life of every single successful person I have ever met.
The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it.
I put hibiscus flower in every cup of tea I have. It's sweet, sexy, and cleansing.
We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day.
My kids and I make pasta three days a week now. It's not even so much about the eating of it; they just like the process. Benno is the stuffer, and Leo is the catcher. They've got their jobs down.
Passion is what adds so much value to life. And if you think about the things that you do, there's so much juice potential for them if you do it.
I think in times of bizarre strangeness, what you can and should do is spend time with your family eating lunch or dinner. And if you can do that, you will restore us to the peace.
Unlike curing cancer or heart disease, we already know how to beat hunger: food.
Bologna is the best city in Italy for food and has the least number of tourists. With its medieval beauty, it has it all.
Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.