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Written by: Kimera Rosen
When you hear the name Mario Batali, a few images may come to mind: orange crocs, red hair, and amazing Italian cuisine. I had the opportunity to dig a little deeper into what defines this acclaimed chef, author, and TV personality. I also had the chance to ask about Mario’s newest book, released on April 6th. Molto Gusto Easy Italian Cooking, co-authored by Mark Ladner, offers fans and aspiring chefs a glimpse into a lighter, simpler side of the chef’s repertoire.
Kimera Rosen: What inspired you to want to be a chef?
Mario Batali: Working in the kitchen, living in Italy, being around food and the people that put their love into it helped me realize that I was born to cook for people. No matter how simple the operation, when you cook something for somebody, you are practicing the art of putting love on a plate. It’s a personal connection recognized in every part of the world.
KR: Who was the most influential person in your life who helped you on your path to becoming a chef?
MB: My father Armandino Batali inspires me every day. His passion for the art of making salumi is the same passion that inspired me to pursue my own art. I think I helped him realize that he could pursue his passion, and now I look at him and his success, and it drives me to keep working hard. We inspire passion in each other.
KR: My favorite quote of yours is: “Olive oil is as precious as gold, shorts are acceptable attire for every season, and food, like most things, is best when left to its own simple beauty.” Can you discuss this quote a little further?
MB: The simple things in life are the most important, and the most beautiful. The pure flavor of the olives is most delicious when unadulterated, as are the little things in life that we so often complicate.
KR: What is your favorite/least favorite food or thing to cook?
MB: Pasta. Pizza. It is fascinating how simple ingredients make such delicious foods.
KR: How is your new book different from your previous ones? What can we expect to see in it?
MB: Molto Gusto is a guide to Italian cooking for those who like to eat light, simple food. Unlike some of my other cookbooks, I didn’t put as much emphasis on protein as much as simple, fresh vegetables and grains. Molto Gusto has antipasti, pasta, pizza, gelato, and a beautiful array of meats and cheeses; we like the flavors of fresh ingredients to really stand out. If you like eating at Otto, you’ll definitely want to check it out.
KR: Recently you were on PBS’s Faces of America. How was learning and talking about your genealogy and history?
MB: It was an incredibly interesting journey. Henry Louis Gates is one of the most fun and fascinating scholars of our time. The show looks at what influences America’s culture today, and by looking at the history of the people they featured, and my history, we discovered that we really do live in a country where so many cultures interact on a daily basis. Looking at my own history, where I come from, where my family comes from, you realize how connected we all are. I learned I am a distant cousin to Queen Noor. Can you believe that? I’m related to royalty. If that’s not amazing, I’m not sure what is!
KR: What accomplishment are you most proud of?
MB: My kids. So much of our passion for cooking has been passed down through my family, from my grandfather to my father. Love for Italian cooking has always been in our family. And now my kids – they love to cook and I love to cook for them. They’re growing up stirred with the same love that I grew up with.
KR: What would you be doing if you weren’t a chef?
MB: I would be a pool boy in Hollywood or Beverly Hills.
KR: What advice do you have for young chefs?
MB: The restaurant industry can be discouraging. It’s a tough business, to want to do your own thing and yet have to consider what your customers want, what your chef wants, with what you are given to cook. Learning to cook, to a certain degree, is the hardest lesson a young chef can learn, but not being discouraged by it is the sign of a true passion for the art of cooking. Be the best at what you do, and someday, you will be the boss.
KR: You own restaurants across the nation. Is there one that you are most proud of or one that you believe signifies your style as a chef and restaurant owner?
MB: All of my restaurants are unique and special to me, and I put my heart into each of them. But if I had to choose one, Babbo, our flagship restaurant, will always be special in my heart. It was the first restaurant I opened with my business partner Joe Bastianich, and it continues to do well year after year.
KR: What are the five things you think everyone should have in their pantry at home?
MB: A good olive oil. Garlic. Pasta. Parmagiano Reggiano. A can of great tomato paste.
KR: Who is your favorite chef?
MB: Whoever is cooking something for me!
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