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The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with 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
Tradition
Waste
Food
Matriarchs
Didn
Celery
Best
Grandma
Much
Dealt
Time
Italian
Thinking
Cooking

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The Hamptons are usually filled with what I had hoped to leave behind in New York City.
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What will always remain is love, passion and family time.
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Michigan is my antidote to Manhattan. This is where I come to relax.
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Food, like most things, is best when left to its own simple beauty.
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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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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.
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My last meal? The food would be much less significant than the company.
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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.
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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.
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The American Dream is ownership … a house, a car, a vacation home and, even better, your own business
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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.
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The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.
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I would challenge any American cook, regardless of what they've learned from their mom, to operate a restaurant and not have spent any real time in Italy.
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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.
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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.
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I really want to be a rock star.
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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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The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.
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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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I like cast iron coated with enamel for longevity and forgiveness if I happen to take my eyes off the prize while pouring Chianti.
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