Quotations
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Mario Batali Quotes
«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.»
Author: Mario Batali
(Chef)
«The lighting and the buzz and everything in addition to the food have an impact on what the customer feels.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«I lived in San Francisco from '84 to '88.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«In growing up in Seattle, I don't know a single family that didn't barbecue or cook on the weekends and make its own kind of simple, pared-down, what I call Pacific Northwest cooking.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«It's more interesting to talk about the whole lily family and say, did you know that lily bulbs are also part of the onion family? It's like the stream-of-consciousness way I think about food when I'm just cooking it.»
Author: Mario Batali
(Chef)