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.
More Quotes from Mario Batali:
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.Mario Batali
To get to New York, I was actually on my way to Brazil to help someone open a restaurant and stopped in Florida and met an old college buddy of mine who had a restaurant called Rocco. I came up to open that and I've been in New York for 11 years.
Mario Batali
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.
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.
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 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
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