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Indianapolis versus Denver would not be a great one gastronomically.

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
Indianapolis
Denver
Versus
Great
Would

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Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.
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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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The Chinese five-spice works really well in the quantity that I used. It makes it almost imperceptibly just a little bit sweeter without making it really sweet or really even that Asian flavored.
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Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.
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The objective.. is to achieve a comfort level between the cook/artist/performer and the customer/viewer/diner. And if we can achieve that, and the customers are happy and the cooks are happy, then we have a great experience.
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I really want to be a rock star.
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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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In growing up in Seattle, I don't know a single family that didn't barbecue or cook on the weekends and make its own kind of simple, pared-down, what I call Pacific Northwest cooking.
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I am happiest when I am with my wife, Susi, and our two boys exploring and loving something for the first time.
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I can tell in two minutes if I should hire someone in the kitchen. Two minutes. It's his desire. It's that open-eyed, attentive expression. If he doesn't have it ... I mean, I can teach a chimp how to cook dinner. But I cannot teach a chimp how to love it.
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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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Every Super Bowl, I do different food each quarter from each of the hometowns of the teams competing. So I’m always hoping for cities with a gastronomic soul—not so much Indianapolis or Denver, right? For halftime we have New York hot dogs from Papaya Dog. And at the end of the game I’ve chosen a dessert based on who I think is going to win.
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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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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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The Hamptons are usually filled with what I had hoped to leave behind in New York City.
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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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What will always remain is love, passion and family time.
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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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My kids and I make pasta three days a week now. It's not even so much about the eating of it they just like the process. Benno is the stuffer, and Leo is the catcher. They've got their jobs down.
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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.
Mario Batali