There's a battle between what the cook thinks is high art and what the customer just wants to eat.
From Mario Batali
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.
I really want to be a rock star.
The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.
Jimmy Fallon and I play regularly at the Bayonne Golf Club in Jersey. He's eighteen holes of fun. Any time we play he has moments of brilliance, but also moments of utter catastrophe.
I was at a party, and some squiggly looking dude with a bow tie came up and said, 'How'd you like to be on TV?' Turns out he was the programming guy at the Food Network. They had me come into the office, and I did a 'Ready, Set, Cook' with Emeril Lagasse, I believe.
If you're going to buy pasta, you should buy dry pasta. If you're going to make it you can make the real thing, but you shouldn't buy fresh pasta.
The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.
The Hamptons are usually filled with what I had hoped to leave behind in New York City.
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