Mario Batali Quotes


36 Mario Batali quotes:



"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."
"The Four Seasons wanted me to become the chef, and I didn't feel that at age 28 I was ready to become the chef."
"The passion of the Italian or the Italian-American population is endless for food and lore and everything about it."
"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."
"I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is."
"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."
"There's a battle between what the cook thinks is high art and what the customer just wants to eat."
"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."
"As they say in Italy, Italians were eating with a knife and fork when the French were still eating each other. The Medici family had to bring their Tuscan cooks up there so they could make something edible."
"To eat the boiled head of a pig sliced like salami is very strange. It may seem cutting edge, but it's actually a lot older than any of the other traditional salami."
"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."
"We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day."
"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."
Author: Batali Quotes Category: Culture Quotes
"English food in the last 30 years has come to grips with English products, their dairy culture and their cheeses and their creams and their seafood."
Author: Batali Quotes Category: Culture Quotes
"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."
Author: Batali Quotes Category: Culture Quotes
"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."
Author: Batali Quotes Category: Culture Quotes
"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."
"In growing up in Seattle, I don't know a single family that didn't barbecue or cook on the weekends and make its own kind of simple, pared-down, what I call Pacific Northwest cooking."
Author: Batali Quotes Category: Family Quotes
"It's more interesting to talk about the whole lily family and say, did you know that lily bulbs are also part of the onion family? It's like the stream-of-consciousness way I think about food when I'm just cooking it."
Author: Batali Quotes Category: Family Quotes
"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."
Author: Batali Quotes Category: Family Quotes



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