79 ordspråk av Mario Batali

Mario Batali

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Mario Batali föddes den 9 september 1960
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I just was introduced to the writings of Lucius Beebe, and I'm going to read him.

My father stopped speaking Italian because his father so badly wanted to be an American.

To get to New York, I was actually on my way to Brazil to help someone open a restaurant and stopped in Florida and met an old college buddy of mine who had a restaurant called Rocco. I came up to open that and I've been in New York for 11 years.

I have research assistants, of course.

People were tired of eating things they could easily make at home.

The proximity to the Mediterranean... it's been a calming influence or just a generally good thing.

When I was a cook and 24 years old... I read the kinds of books that were the inspiration to understanding the value of simplicity in cooking.

A lot of these people I'm traveling around the country and meeting speak Italian at the house. Third- or fourth-generation, and they're still speaking Italian.

Every region has its own specialties, and whether it was Christmas Eve and the seafood dinner and the seven courses, whichever family you were from, it's a visceral part of your life.

The minimum time spent in any one restaurant should be a year, no matter what. You may feel that you're done earlier, but it's truly in a year that you learn the discipline and technical things you need to know about a particular restaurant.

Nothing that would be as artistic as any of the four restaurants I have in the city. If I was to do anything in Las Vegas, for instance, it would have to be... idiot-proof. And I still haven't decided if I'm capable of that.

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.

I think that the rise of a group of people called the slow food movement is doing a lot to try to protect and preserve traditions.

At this point in my career it's very hard for me to turn down opportunities that I think are auspicious.

As far as TV, I have a new show... It's me traveling around to Italian-American families and enclaves throughout the States and learning about the dishes and ingredients that these people love.

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