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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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Mario Batali
Age: 64
Born: 1960
Born: September 19
Chef
Cook
Media Personality
Restaurateur
Writer
Seattle
Washington
Mario Francesco Batali
Really
Summer
Squash
Good
Year
Tomatoes
Moments
Cook
Else
Cooks
Acorn
Anything
Define
Asparagus
Firsts
Season
Tomato
First
Seasons
Years
Excited
Acorns

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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.
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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.
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You have to live life to its full chorizo.
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What I like to do when I go out is enjoy my friends and the food around it. If we have to stop and give five minutes to the chef, then I'm down with that. But if the chef has to interrupt every course to tell us how important this new revolution that's happening is, then I'm not so much interested in that.
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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.
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All the information you could want is constantly streaming at you like a runaway truck - books, newspaper stories, Web sites, apps, how-to videos, this article you're reading, even entire magazines devoted to single subjects like charcuterie or wedding cakes or pickles.
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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.
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One of the most important leadership lessons is realizing you're not the most important or the most intelligent person in the room at all times.
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My last meal? The food would be much less significant than the company.
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Find something you love, because if you love what you do, you'll never spend a day at work.
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Any simple but delicious dish that celebrates the season and locality is what I want to be known for.
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My wife Susi and my kids quite simply are the most fun of all my friends.
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The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.
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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.
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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.
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The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of being a family.
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I got some media coverage for using the tail, the ear, the oink.
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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.
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Indianapolis versus Denver would not be a great one gastronomically.
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