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Mario Batali Quotes
«I'm not gonna tell anybody but of course I'm worried. I'm working every hour of every day. This is my main event.»
Author: Mario Batali
(Chef)
«This is what we think is missing in New York City. A luxurious and comfortable Italian restaurant expressing everything we know about Italian culture in a slightly rarefied atmosphere. The food is to be elegant and simple without losing the essential heart of the Italian purity. As a gastronomic experience it's everything I have to offer.»
Author: Mario Batali
(Chef)
«It was early in the morning, and I had it up to 140 miles an hour on 10th Ave.. But I've got no speeding tickets, not even a moving violation.»
Author: Mario Batali
(Chef)
«When I talk about a great dish, I often get goose bumps. I'm like, whoa, I'll never forget that one. The Italians are just like that. It's not all about food. It's part of the memory.»
Author: Mario Batali
(Chef)
«They have what's called the cooking school bloc, which is in the afternoon between 1 and 5. It will be interesting to see how my show, which is travel and food tied together, goes across America.»
Author: Mario Batali
(Chef)
«I just was introduced to the writings of Lucius Beebe, and I'm going to read him.»
Author: Mario Batali
(Chef)
«My father stopped speaking Italian because his father so badly wanted to be an American.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«I have research assistants, of course.»
Author: Mario Batali
(Chef)
«People were tired of eating things they could easily make at home.»
Author: Mario Batali
(Chef)