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
This is food that can be made at home without too much shopping,
You sit down at Katz's and you eat the big bowl of pickles and you're eating the pastrami sandwich, and halfway through you say to yourself, I should really wrap this up and save it for tomorrow. But the sandwich is calling you: Remember the taste you just had. So fatty. It's what you want. It's what you are! I've never gotten home from Katz's with a doggie bag in my hand. A pastrami sandwich at Katz's is what's bad and good about food. It's the sacred and the profane.
The American Dream is ownership … a house, a car, a vacation home and, even better, your own business
The Food Network is getting a little more entertaining than I would have thought a couple years back. They're in 80 million homes now. This is no longer a niche market.
I like the history of the Daytona 500. It's like the Kentucky Derby of car racing.
I just was introduced to the writings of Lucius Beebe, and I'm going to read him.
They have what's called the cooking school bloc, which is in the afternoon between 1 and 5. It will be interesting to see how my show, which is travel and food tied together, goes across America.
Nothing that would be as artistic as any of the four restaurants I have in the city. If I was to do anything in Las Vegas, for instance, it would have to be... idiot-proof. And I still haven't decided if I'm capable of that.
I'm not gonna tell anybody but of course I'm worried. I'm working every hour of every day. This is my main event.
If neither of the two parties are happy, then you have a closed restaurant. And if only one of the two groups is happy, you have one that will close. So, to create an opportunity for both the customers and the staff to have a superior experience is my constant struggle.
I lived in San Francisco from '84 to '88.
I like things that are fun, and I look to do them a lot, and that I have the opportunities to do them makes me a lucky guy.
The minimum time spent in any one restaurant should be a year, no matter what. You may feel that you're done earlier, but it's truly in a year that you learn the discipline and technical things you need to know about a particular restaurant.
It used to be that you would go out to the theater and get a bite or you would go to the game and get a bite or go to the concert and get a bite. At this point in our society, the bite is often the main event.