Quotations
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Mario Batali Quotes
«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.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«Think of the cooking of the Southwest: Arizona, anything on the border of Mexico, the rich chili culture, the unbelievable stews.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«French and Italian cooking have been elevated to a really high art form.»
Author: Mario Batali
(Chef)