Mario Batali Quotes

A collection of quotes by Mario Batali.

Mario Batali is a renowned American chef, restaurateur, author, and television personality. Born on September 19, 1960, in Seattle, Washington, Batali developed a passion for cooking during family trips to Italy. He attended Le Cordon Bleu in London to refine his culinary skills and later spent time working in various restaurants across Italy.

In the 1990s, Batali gained widespread recognition as the chef of Po, a highly acclaimed restaurant in New York City. He then went on to open several successful restaurants, including Babbo Ristorante e Enoteca, Lupa Osteria Romana, and Del Posto. Known for his innovative take on Italian cuisine, Batali's restaurants have earned numerous accolades and Michelin stars.

Beyond his culinary ventures, Mario Batali has authored several cookbooks, becoming a best-selling author. He is also a charismatic television personality, known for his appearances on various cooking shows, most notably as one of the original hosts of "Molto Mario" and as a regular on the Food Network's "Iron Chef America."

Batali's trademark includes his unconventional choice of attire, often wearing shorts and orange Crocs while working in the kitchen. However, he faced substantial controversy in 2017 when he was accused of sexual misconduct, which led to his stepping away from his restaurant empire and television appearances.

I come from an Italian family. One of the greatest and most

I come from an Italian family. One of the greatest and most profound expressions we would ever use in conversations or arguments was a slamming door. The slamming door was our punctuation mark.

When you cut that eggplant up and you roast it in the oven a

When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees.

Spaghetti is love.

Spaghetti is love.

Love

Passion is what adds so much value to life. And if you think

Passion is what adds so much value to life. And if you think about the things that you do, there's so much juice potential for them if you do it.

Life

Everyone makes pesto in a food processor. But the texture is

Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.

Food

I was at a party, and some squiggly looking dude with a bow

I was at a party, and some squiggly looking dude with a bow tie came up and said, 'How'd you like to be on TV?' Turns out he was the programming guy at the Food Network. They had me come into the office, and I did a 'Ready, Set, Cook' with Emeril Lagasse, I believe.

Food

My family makes these vinegars - out of everything from grap

My family makes these vinegars - out of everything from grapes to peaches and cherries. We go through the whole process with the giant vat and drainer, label them, and give them as Christmas presents.

Family

When I was in college, I used to write little ditties and sh

When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another thing. It is so much different from my traditional day of dirty fingernails and greasy hair and hot pans.

Poetry

Finishing food is about the tiny touches. In the last second

Finishing food is about the tiny touches. In the last seconds you can change everything.

Change

As far away as you can get from the process of mechanisms an

As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste good. And that - that is probably the largest thing I can hand to anybody is let your hands touch it. Let them make it.

Food

In America, I would say New York and New Orleans are the two

In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.

Food

Shop often, shop hard, and spend for the best stuff availabl

Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.

Food

The way the bankers have kind of toppled the way money is di

The way the bankers have kind of toppled the way money is distributed, and taken most of it into their own hands, is as good as Stalin or Hitler.

Money

Cookbooks have all become baroque and very predictable. I'm

Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.

Food

There are pockets of great food in Spain, but there are also

There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.

Food

The passion of the Italian or the Italian-American populatio

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

Food

I like cast iron coated with enamel for longevity and forgiv

I like cast iron coated with enamel for longevity and forgiveness if I happen to take my eyes off the prize while pouring Chianti.

Forgiveness

The kitchen really is the castle itself. This is where we sp

The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of being a family.

Family

Unlike curing cancer or heart disease, we already know how t

Unlike curing cancer or heart disease, we already know how to beat hunger: food.

Food

Are we Darwinists - where we live and let live? Or are we nu

Are we Darwinists - where we live and let live? Or are we nurturing as a society? There has to be a standard of living that we decide to support.

Society