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
Recipes are just descriptions of one person’s take on one moment in time. They’re not rules.
There's a battle between what the cook thinks is high art and what the customer just wants to eat.
Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.
The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.
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.
The Italians were eating with forks when the French were still eating each other.
Look at cookbooks with your kids and ask them what sounds good.
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 American Dream is ownership … a house, a car, a vacation home and, even better, your own business
Bologna is the best city in Italy for food and has the least number of tourists. With its medieval beauty, it has it all.
Unlike curing cancer or heart disease, we already know how to beat hunger: food.
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.
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.
I put hibiscus flower in every cup of tea I have. It's sweet, sexy, and cleansing.