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
For two years I would just make that. I would concentrate on making the perfect omelet... It was important to me to be able to make a perfect omelet with nothing in it.
Cooking in France and Italy has a particular high resonance, and it's hard to say how or why it developed other than that they've been smarter and there longer.
Kids today want to eat their risotto with curry and shrimp and sour cream, not risotto alla Milanese, like they should, in my opinion.
This is food that can be made at home without too much shopping,
My partner, Joe, spends a lot of his time in Italy and has grown up in an Italian family, but it's more about what we don't put on the plate to make it feel more Italian.
Just because you eat doesn't mean you eat smart. It's hard to beat a $1.99 wing pack of three at a fast-food restaurant - it's so cheap - but that wing pack isn't feeding anyone, it's just pushing hunger back an hour.
The ideas come from classic Italian cooking, or any European culture, for that matter. As far as something like the offal menu, Europeans would definitely not throw anything away, and the use of the head or the liver or the kidneys is part of their quotidian experience.
I just was introduced to the writings of Lucius Beebe, and I'm going to read him.
The lighting and the buzz and everything in addition to the food have an impact on what the customer feels.
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.
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.
My intention is to make sure that we think about it without becoming too intellectual about it. There are pockets of restaurateurs throughout our country right now and in Italy, France, and Spain, who spend all their days figuring out how to confound the customer.
I think Italian food is easier to like and love and less intimidating than most. So people overestimate my contribution, not in a bad way or a good way. It's just that my food is simpler than a lot of other chefs' food, and that makes it more accessible, and possibly easier to eat.
It was early in the morning, and I had it up to 140 miles an hour on 10th Ave.. But I've got no speeding tickets, not even a moving violation.