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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.

Mario Batali

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Mario Batali
Age: 64
Born: 1960
Born: September 19
Chef
Cook
Media Personality
Restaurateur
Writer
Seattle
Washington
Mario Francesco Batali
Life
Potential
Value
Passion
Values
Much
Things
Adds
Think
Juice
Thinking
Add

More quotes by Mario Batali

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My family makes these vinegars - out of everything from grapes to peaches and cherries. We go through the whole process with the giant vat and drainer, label them, and give them as Christmas presents.
Mario Batali
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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.
Mario Batali
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If you want your kids to listen to you, don't yell at them. Whisper. Make them lean in. My kids taught me that. And I do it with adults now.
Mario Batali
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What will always remain is love, passion and family time.
Mario Batali
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My favorite thing is always a nice, inexpensive draft beer, but if someone wants something a little more complicated than that, then I'd like a Michelada, which is where I take beer and a little bit of either a spicy or not-so-spicy Bloody Mary, mix it like six to one [ratio], so it's kind of a red beer.
Mario Batali
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I got some media coverage for using the tail, the ear, the oink.
Mario Batali
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Twelve-piece cookware sets for ninety-nine bucks are routinely hawked on late-night TV - often by friends of mine. But with a mere five pieces, you can do whatever you like - slay the dragon and then cook its tenderloin in the style of the duke of Wellington, if you want to.
Mario Batali
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The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.
Mario Batali
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Food, like most things, is best when left to its own simple beauty.
Mario Batali
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Even though you'll see gnocchi or linguine everywhere in some of the regions of Italy, each of those chefs has their own expression of that which expresses more about the place they were exactly born than it does about trying to be a part of the greater mass. And that's the Italian culture.
Mario Batali
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You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.
Mario Batali
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I think that there is philanthropy and there is publicity. If you can marry the two to do something good, then I think it's great. Some of the other guys go around and slag people as a profession. That's not so interesting to me, because it's easy to take down, it's harder to build.
Mario Batali
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The American Dream is ownership … a house, a car, a vacation home and, even better, your own business
Mario Batali
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I obsess everyday about everything. Not only about what we do well but what we can do better... In the end, the only reason I am motivated to do what I do is for the hedonistic pleasures of the table.
Mario Batali
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There are two activities in life in which we can lovingly and carefully put something inside of someone we love. Cooking is the one we can do three times a day for the rest of our lives, without pills. In both activities, practice makes perfect.
Mario Batali
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If I hear something's not quite going right, then I'm there quicker than if I hear something's going wrong.
Mario Batali
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There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.
Mario Batali
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When you add just a little bit [of Tabasco] at the end, what you taste is the spectrum between the cooked chile flavor and the kind of nearly raw, just kind of fermented chile flavor at the end.
Mario Batali
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Bologna is the best city in Italy for food and has the least number of tourists. With its medieval beauty, it has it all.
Mario Batali
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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.
Mario Batali