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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.

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
Experience
Objectives
Viewer
Artist
Customers
Performer
Great
Cooking
Viewers
Comfort
Customer
Level
Performers
Achieve
Cook
Levels
Objective
Diner
Happy
Cooks
Diners

More quotes by Mario Batali

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You have to live life to its full chorizo.
Mario Batali
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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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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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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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Any simple but delicious dish that celebrates the season and locality is what I want to be known for.
Mario Batali
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What will always remain is love, passion and family time.
Mario Batali
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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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Twelve-piece cookware sets for ninety-nine bucks are routinely hawked on late-night TV - often by friends of mine. But with a mere five pieces, you can do whatever you like - slay the dragon and then cook its tenderloin in the style of the duke of Wellington, if you want to.
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Food, like most things, is best when left to its own simple beauty.
Mario Batali
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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.
Mario Batali
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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
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The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.
Mario Batali
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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.
Mario Batali
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Indianapolis versus Denver would not be a great one gastronomically.
Mario Batali
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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.
Mario Batali
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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.
Mario Batali
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The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.
Mario Batali
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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.
Mario Batali
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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.
Mario Batali