There's a battle between what the cook thinks is high art and what the customer just wants to eat.
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
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.
Mario Batali
D.C. is a complicated market that I don't understand very well. The restaurant business is a slippery slope, and it gathers speed very quickly when it's going downhill.
Mario Batali
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.
Mario Batali
I didn't speak Italian when I got to Italy. I had taken a couple of lessons and did a year in college, but in six months, I became regionally submersed to the point that I can curse in dialect.
Mario Batali
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.
Mario Batali
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