Quote

My wife Susi and my kids quite simply are the most fun of all my friends.

Mario Batali

Change background

T
T
T

Change font

TAGS & TOPICS

Mario Batali
Age: 64
Born: 1960
Born: September 19
Chef
Cook
Media Personality
Restaurateur
Writer
Seattle
Washington
Mario Francesco Batali
Quite
Friends
Kids
Fun
Simply
Wife

More quotes by Mario Batali

Image
The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.
Mario Batali
Image
Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.
Mario Batali
Image
Find something you love, because if you love what you do, you'll never spend a day at work.
Mario Batali
Image
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
Image
Look at cookbooks with your kids and ask them what sounds good.
Mario Batali
Image
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
Image
Food, like most things, is best when left to its own simple beauty.
Mario Batali
Image
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.
Mario Batali
Image
The very common error of young or unconfident cooks is to keep putting more of their own personal ideology into a plate until there's so much noise that you really can't even hear a tune. You can say more in an empty space than you can in a crowded one.
Mario Batali
Image
Indianapolis versus Denver would not be a great one gastronomically.
Mario Batali
Image
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.
Mario Batali
Image
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.
Mario Batali
Image
You have to live life to its full chorizo.
Mario Batali
Image
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.
Mario Batali
Image
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
Image
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.
Mario Batali
Image
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.
Mario Batali
Image
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
Image
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
Image
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.
Mario Batali