54 Total Quotes

Mario Batali Quotes

The reason that I developed the style of talking about the historical use of these ingredients is because after I've cut an onion 10 times, I can't tell you to cut an onion again.
Mario Batali Permalink
#Reason

The food at my restaurants is mostly the food of Italy's grandmothers.
Mario Batali Permalink
#Food

The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.
Mario Batali Permalink
#American Celebrity #Food

They have what's called the cooking school bloc, which is in the afternoon between 1 and 5. It will be interesting to see how my show, which is travel and food tied together, goes across America.
Mario Batali Permalink
#Cooking

When I got to college age, my parents suggested, why don't you go to cooking school instead of going to a traditional college? I said that's not for me. That's ridiculous.
Mario Batali Permalink
#Age And Aging

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.
Mario Batali Permalink
#American Celebrity

There are all kinds of myths going on in the Italian culture, and the way they celebrate is through their food. It's the tradition of the table where the Italians celebrate most of their triumphs and successes.
Mario Batali Permalink
#Culture

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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#Cooking

It will certainly be controversial for a couple of weeks, ... With that few restaurants in the two-star category, people will not take it seriously.
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#People

The whole thing of the risotto as a side dish with pasta: If no one is ever going to ask for risotto on the side of their spaghetti again, we have won something. We've turned them around.
Mario Batali Permalink
#Ask

I like the history of the Daytona 500. It's like the Kentucky Derby of car racing.
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#History

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.
Mario Batali Permalink
#American Celebrity

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 Permalink
#Culture

It's fascinating to travel around Italy and realize just how many different ways they make spaghetti.
Mario Batali Permalink
#Italy

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.
Mario Batali Permalink
#Travel

Think of the cooking of the Southwest: Arizona, anything on the border of Mexico, the rich chili culture, the unbelievable stews.
Mario Batali Permalink
#Cooking

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.
Mario Batali Permalink
#Cooking

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.
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#American Celebrity #America

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.
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#American Celebrity

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.
Mario Batali Permalink
#Age And Aging

French and Italian cooking have been elevated to a really high art form.
Mario Batali Permalink
#Art

The lighting and the buzz and everything in addition to the food have an impact on what the customer feels.
Mario Batali Permalink
#Food

Think of American food. In my generation, growing up in the '60s and '70s, Banquet Fried Chicken and TV dinners were the thing. Now people are back into roasting their own chickens, and TV dinners are a point of kitsch. It will be interesting to see what survives another hundred years.
Mario Batali Permalink
#Food

I didn't speak Italian when I got to Italy. I had taken a couple of lessons and did a year in college, but in six months, I became regionally submersed to the point that I can curse in dialect.
Mario Batali Permalink
#Italy

My intention is to make sure that we think about it without becoming too intellectual about it. There are pockets of restaurateurs throughout our country right now and in Italy, France, and Spain, who spend all their days figuring out how to confound the customer.
Mario Batali Permalink
#Intention

Kids today want to eat their risotto with curry and shrimp and sour cream, not risotto alla Milanese, like they should, in my opinion.
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#Kids

The ideas come from classic Italian cooking, or any European culture, for that matter. As far as something like the offal menu, Europeans would definitely not throw anything away, and the use of the head or the liver or the kidneys is part of their quotidian experience.
Mario Batali Permalink
#Cooking

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 Permalink
#American Celebrity