Quotations
Famous Quotations
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Mario Batali Quotes
«Kids today want to eat their risotto with curry and shrimp and sour cream, not risotto alla Milanese, like they should, in my opinion.»
Author: Mario Batali
(Chef)
«The ideas come from classic Italian cooking, or any European culture, for that matter. As far as something like the offal menu, Europeans would definitely not throw anything away, and the use of the head or the liver or the kidneys is part of their quotidian experience.»
Author: Mario Batali
(Chef)
«From a great restaurant to a B-minus player can happen in six weeks.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«I really enjoyed writing the first book. And since then it's been great. I've written every word of all my books.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)
«There's not a speck of fruit by the time March or April rolls around. Citrus is gone, and there's not a berry in sight. You're stuck with passion fruits and pineapples. Which isn't bad, but it's a tough time of the year, and chefs need to know how to work through it.»
Author: Mario Batali
(Chef)
«This is food that can be made at home without too much shopping,»
Author: Mario Batali
(Chef)
«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.»
Author: Mario Batali
(Chef)