Quote

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

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Mario Batali
Age: 64
Born: 1960
Born: September 19
Chef
Cook
Media Personality
Restaurateur
Writer
Seattle
Washington
Mario Francesco Batali
Give
Food
Giving
Stop
Important
Course
Interrupt
Much
Five
Chef
Every
Friends
Happening
Like
Enjoy
Revolution
Tell
Interested
Around
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More quotes by Mario Batali

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I got some media coverage for using the tail, the ear, the oink.
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What will always remain is love, passion and family time.
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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.
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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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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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I might use milk if I was using a touch of milk to make like a lasagna or a baked pasta. But cream? That is totally not the way they do it in Italy, and it's not a very good thing. It's kind of a blanket for flavor.
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My last meal? The food would be much less significant than the company.
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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.
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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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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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Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.
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Food, like most things, is best when left to its own simple beauty.
Mario Batali
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You have to live life to its full chorizo.
Mario Batali
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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.
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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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The American Dream is ownership … a house, a car, a vacation home and, even better, your own business
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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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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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Find something you love, because if you love what you do, you'll never spend a day at work.
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Indianapolis versus Denver would not be a great one gastronomically.
Mario Batali