Quotations
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Mario Batali Quotes
«It is important to get the zucchini crisp when you cook it; the trick is to move it very little when it first goes into the pan and to work in small batches.»
Author: Mario Batali
(Chef)
«I can chill without having to watch my Ps and Qs.»
Author: Mario Batali
(Chef)
«I like the history of the Daytona 500. It's like the Kentucky Derby of car racing.»
Author: Mario Batali
(Chef)
«English food in the last 30 years has come to grips with English products, their dairy culture and their cheeses and their creams and their seafood.»
Author: Mario Batali
(Chef)
«My partner, Joe, spends a lot of his time in Italy and has grown up in an Italian family, but it's more about what we don't put on the plate to make it feel more Italian.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«D.C. is a complicated market that I don't understand very well. The restaurant business is a slippery slope, and it gathers speed very quickly when it's going downhill.»
Author: Mario Batali
(Chef)
«I like things that are fun, and I look to do them a lot, and that I have the opportunities to do them makes me a lucky guy.»
Author: Mario Batali
(Chef)
«Some things are being destroyed, because the Italians are just as tired of their basic food as the Americans and French were 20 years ago. So they're reinventing to avoid palate exhaustion.»
Author: Mario Batali
(Chef)
«The English have been burning everything for so long, and no one paid attention to them. But now there are guys like Marco Pierre White, Jamie Oliver, and Gordon Ramsey. The London restaurant scene is as vibrant as anywhere in the world-London, Paris, New York.»
Author: Mario Batali
(Chef)