79 ordspråk av Mario Batali

Mario Batali

Mario Batali föddes den 9 september 1960
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I started to train in economics, and I hated it. I never really entered that world, and went to a cooking school in London. Since then I've been cooking in great places all over the world: mostly California, Italy, and a little bit of France.

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.

Cooking in France and Italy has a particular high resonance, and it's hard to say how or why it developed other than that they've been smarter and there longer.

There's a battle between what the cook thinks is high art and what the customer just wants to eat.

I guess the success of selling this kind of food to New Yorkers is that to them it seems new. Serving the head or the tail or the tongue certainly doesn't make me a pioneer in the real world-although maybe, in New York, in a fancy restaurant, I was a bit of one.

I think Italian food is easier to like and love and less intimidating than most. So people overestimate my contribution, not in a bad way or a good way. It's just that my food is simpler than a lot of other chefs' food, and that makes it more accessible, and possibly easier to eat.

The Food Network is getting a little more entertaining than I would have thought a couple years back. They're in 80 million homes now. This is no longer a niche market.

It used to be that you would go out to the theater and get a bite or you would go to the game and get a bite or go to the concert and get a bite. At this point in our society, the bite is often the main event.

In New York, a lot of people come into the restaurant and it's not that they don't want what's on the menu, they just want to flex a little bit. They want to control the situation.

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.

The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.

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.

The whole concept of the supremacy of the family unit in the Italian culture... That's all based on the relation of the mom and the children and the bambino.

The food at my restaurants is mostly the food of Italy's grandmothers.

When I was a child, our whole family cooked. All my cousins cooked. All my aunts and uncles cooked. It was part of our heritage.

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