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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.

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
Make
Cooking
Northwest
Single
Weekends
Growing
Barbecue
Call
Seattle
Simple
Pacific
Family
Weekend
Didn
Cook
Kind
Cooks
Pared

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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.
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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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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.
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When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees.
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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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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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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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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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I got some media coverage for using the tail, the ear, the oink.
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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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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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I really want to be a rock star.
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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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I'm a big fan of featuring all of the local shellfish and seafood provided.
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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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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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Look at cookbooks with your kids and ask them what sounds good.
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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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What will always remain is love, passion and family time.
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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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