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Mario Batali Quotes
«The proximity to the Mediterranean... it's been a calming influence or just a generally good thing.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«At this point in my career it's very hard for me to turn down opportunities that I think are auspicious.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)