79 ordspråk av Mario Batali

Mario Batali

Mario Batali

Mario Batali föddes den 9 september 1960
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I travel around and instead of my showing someone how to cook, I walk in with a completely hands-off approach, and they show me their dishes.

If neither of the two parties are happy, then you have a closed restaurant. And if only one of the two groups is happy, you have one that will close. So, to create an opportunity for both the customers and the staff to have a superior experience is my constant struggle.

Think of the cooking of the Southwest: Arizona, anything on the border of Mexico, the rich chili culture, the unbelievable stews.

If you approach cooking as a trade school, then you may not have as many interesting things to think about or do later on in life.

To eat the boiled head of a pig sliced like salami is very strange. It may seem cutting edge, but it's actually a lot older than any of the other traditional salami.

In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.

Twenty years ago if you were going to be a cook, it was because you didn't make it in the army. It was the last stop before you were on the street.

I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.

The Four Seasons wanted me to become the chef, and I didn't feel that at age 28 I was ready to become the chef.

French and Italian cooking have been elevated to a really high art form.

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.

The lighting and the buzz and everything in addition to the food have an impact on what the customer feels.

When I go out to a restaurant, I definitely order dishes that I know take either a long time to make or are difficult to source. Unless it's a really special steak, there's no reason for me to go out and eat that.

For two years I would just make that. I would concentrate on making the perfect omelet... It was important to me to be able to make a perfect omelet with nothing in it.

I lived in San Francisco from '84 to '88.

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