My Favorite Quotes
Hits 1 to 25 of 64
 Mario Batali - “I like the history of the Daytona 500. It's like the Kentucky Derby of car racing.”
 Mario Batali - “The proximity to the Mediterranean... it's been a calming influence or just a generally good thing.”
 Mario Batali - “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.”
 Mario Batali - “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.”
 Mario Batali - “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.”
 Mario Batali - “If you approach cooking as a trade school, then you may not have as many interesting things to think about or do later on in life.”
 Mario Batali - “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.”
 Mario Batali - “The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it.”
 Mario Batali - “I can chill without having to watch my Ps and Qs.”
 Mario Batali - “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.”
 Mario Batali - “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.”
 Mario Batali - “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.”
 Mario Batali - “It will certainly be controversial for a couple of weeks, ... With that few restaurants in the two-star category, people will not take it seriously.”
 Mario Batali - “Think of American food. In my generation, growing up in the '60s and '70s, Banquet Fried Chicken and TV dinners were the thing. Now people are back into roasting their own chickens, and TV dinners are a point of kitsch. It will be interesting to see what survives another hundred years.”
 Mario Batali - “If neither of the two parties are happy, then you have a closed restaurant. And if only one of the two groups is happy, you have one that will close. So, to create an opportunity for both the customers and the staff to have a superior experience is my constant struggle.”
 Mario Batali - “Kids today want to eat their risotto with curry and shrimp and sour cream, not risotto alla Milanese, like they should, in my opinion.”
 Mario Batali - “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.”
 Mario Batali - “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.”
 Mario Batali - “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.”
 Mario Batali - “People were tired of eating things they could easily make at home.”
 Mario Batali - “For two years I would just make that. I would concentrate on making the perfect omelet... It was important to me to be able to make a perfect omelet with nothing in it.”
 Mario Batali - “When I go out to a restaurant, I definitely order dishes that I know take either a long time to make or are difficult to source. Unless it's a really special steak, there's no reason for me to go out and eat that.”
 Mario Batali - “It's fascinating to travel around Italy and realize just how many different ways they make spaghetti.”
 Mario Batali - “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.”
 Mario Batali - “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.”

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