The pendulum of cookery techniques became more significant than the actual experience. And when that happens, the customer's satisfaction becomes secondary to the chef's satisfaction. And in that case, you have an upside-down equation. Because the customer is the basis of our restaurant, first of all, and if the chef becomes the most important person at the table - even more so than the guests - then suddenly you're left with something that doesn't really work.
Mario BataliIf you want your kids to listen to you, don't yell at them. Whisper. Make them lean in. My kids taught me that. And I do it with adults now.
Mario BataliMy 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.
Mario BataliReading is a key feature in the life of every single successful person I have ever met.
Mario BataliAlthough 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.
Mario BataliDay-old bread? Sadly, in America a lot of day-old bread just becomes nasty. Italian day-old bread, not having any preservatives in it, just becomes harder and it doesn't taste old. What I would warn people about is getting bread that's loaded with other things in it, because it starts to taste old.
Mario Batali