Mario Batali Quotes

Most Famous Mario Batali Quotes of All Time!

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You have to be generous if you want to spend your time making someone else dinner. Even if you're charging, you're still giving.

I can teach a chimp how to make linguini and clams. I can't teach a chimp to dream about it and think about how great it is.

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Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.

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.

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

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.

I put hibiscus flower in every cup of tea I have. It's sweet, sexy, and cleansing.

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

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.

When you taste things in the right order, sometimes they taste so much different than if you taste them out of order. Not that there's a right order, like by rule, but just like in a thoughtful way that makes...

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.

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...

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...

I obsess everyday about everything. Not only about what we do well but what we can do better... In the end, the only reason I am motivated to do what I do is for the hedonistic pleasures of the table.

The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.

I am happiest when I am with my wife, Susi, and our two boys exploring and loving something for the first time.

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