Ask Mario Batali
John-Francis Bourke / Retna
A decade ago, Mario Batali helped revolutionize the old red-sauce-and-Chianti image of Italian dining with the opening of Babbo, his Manhattan palace of delicate pastas and strange organ meats. Never a man of meager appetites, he co-owns 12 eateries in New York City, Los Angeles and Las Vegas. On Sept. 20, he takes on a new country in Spain... On the Road Again, a food-and-travel show starring Batali and Gwyneth Paltrow. Use the form below to submit your questions for Mario Batali, then look for the upcoming interview in TIME Magazine.
Submit your question to Ask Mario Batali (129 other responses).
About 10 Questions
Recent Guests
10 Questions for Magic Johnson
The NBA legend's new book is 32 Ways to Be a Champion in Business. Magic Johnson will now take your questions.
10 Questions for T. Boone Pickens
The billionaire oilman is selling his plan for renewable energy. T. Boone Pickens will now take your questions. T. Boone Pickens amswers your questions.
10 Questions for Ingrid Newkirk
The PETA co-founder has a new book of essays: One Can Make a Difference. Ingrid Newkirk will now take your questions.
10 Questions for Wayne Wang
After a decade-long stint helming mainstream Hollywood films, the director of The Joy Luck Club is once again addressing Chinese-American identity. Wayne Wang will now take your questions.
You come from a family which has a history of crafting Italian food. What lessons are you able to take away from a family like yours?
Who or what inspired you to become a chef? Who influenced you?
What is your favorite kind of food to eat?
How do you feel about chefs, like yourself, achieving celebrity-style status? Did you ever imagine yourself being as famous as you are today?
One restaurant can be a challenge to run yet you co-own 12 and have plenty of PR work and your own TV show on top of that. How do you manage to juggle it all and maintain your standards for food and service in all of them?
Food prices have been soaring over the past couple of years. How has this affected how you run your business and what do you think needs to be done to get prices under control again?
I find myself often wondering about Food Network TV personalities' political views. Could you give us a brief summary of your political stance?
I'm traveling to Italy soon, what one dish would you recommend I try, above all others?
Do you have a favorite brand of olive oil? What region of Italy would you say produces the finest olives and olive oil?
On the rare occasion you find yourself free between your restaurants, television, merchandise and writing, what does the perfect "day off" look like?
What are you listening to on your music player these days?
I have recently fallen hard for polenta, but am confused about what kind to buy. How is it different from the meal I use to make corn bread? what is the difference between the "instant" kind and the regular kind, which only takes 5 minutes, anyway? How do I get the risotto-like, creamy texture on the inside, like my favorite restaurant does?
mario:
I have been a fan of your cooking show for a long time, I try to make home made pasta, and the pasta did not turn out like yours, could it be , that I worked the dough too much?
Organic foods are becoming much more mainstream and available for people who love to cook. As a celebrity chef how would you inspire more people to switch over to organic?
Are there any Italian dishes which have either lost popularity or never been popular in the U.S. which you think could be a hit? In other words, what's the next pizza or pesto?
I have family members in the service industry who complain all the time about their feet - what footwear do you recommend to those on their feet all day?
Do you ever go on a diet? How do you eat to lose weight?
While you were working your way toward being a Chef Superstar, did you imagine your path would also include footwear fashion icon?
What's your greatest challenge as a professional cook?
Dear Mario,
Glad to see you're going to focus on the Spanish cuisine. What are the African and French influences you see in Spanish cuisine in light of the Moors of history and proximity to both cultures to Spain? Also, I would love to see you publish a cookbook that features recipes that includes the integration of ingredients of both of those cultures into Spanish cuisine. What's the likelihood of that?
Renee
What is your opinion about living in U.S.?
What are the better differences from an italian life?
Which meal of yours made Italy see food from a different perspective?
When and how did you come to the decision that you wanted to become a chef?
Mr. Batali, would you mind giving your version of the perfect pizza ingredients to an absolute lover of the famous Italian pie?
I love that your next show will be taking place in Spain. Do plan to advocate the benefits of cooking local seasonal dishes on your show, organic foods, or the "slow food" movement?
I recently read that you had hand picked April Bloomfield to run the Spotted Pig in NYC. With so many successful restaurants across the country you must have talented chefs working in all of them. What do you look for when choosing a chef to run one of your restaurants?
Who are some of your favorite chefs. What type of food do you like to eat other than regional Italian?
What country is the current epicenter of culinary vision and how is this country influencing cuisine in the US?
How do you like cooking for famous people on your exclusive cruises?Do you find that your style changes depending on who you are cooking for?
If you could choose from any Chef in history to face in a cooking competition, who would it be and why?
What would you be if you weren't a chef?
In a time when many chefs unfortunately value style over substance, how do you remain true to yourself and the passion you have for food?
What are the most important gadgets and utensils for a newlyweds' budget kitchen?
Mario,
What was it like working w/ Marco Pierre White? He strikes me as someone overflowing w/ arrogance. Also... do you miss the Seattle area much?
Hi Mario,
What's your secret to owning/operating so many magnificent establishments?
You've trained in Italy and London, and have restaurants throughout the US; what drew you to Spain for your new show?
Can you give advice to bariatric patients who love pasta and a good red sauce? It is important that it has a good amount of protein and vegetables with low fat and reasonable carbs? It is important that bariatric patients have 60 grams of protein per day divided into 3 small meals and 3 small snacks.
Thank you,
Sharon Abood
Gwyneth Paltrow? Are you kidding???!!!
Sir;
You look to me obese
why is that
regards,
-D. Michalski
In one of my favorite scenes from the movie Ratatouille, when the critic told the waiter to give him the chef's best dish, he was presented with ratatouille, which flooded him with memories of his mom's cooking. Which one dish pushes you over the top like that?
What is the secet to a good Italian meal?
What is your proudest professional achievement so far?
What is your favorite Italian meal, both to cook and to eat?
What do you consider your defining moment professionally?
Chef Batali, with the recent trend toward using local organic produce to reduce gas consumption; and of course going green; what, if anything, have you chosen to do along these lines in keeping with your known revolutionizing as Chef.
And, I really like you in Iron Chef America.
What recipes were used for wild game dishes in Italian cooking? A few example recipes(with suggested side dishes and wine preference) would be greatly appreciated
What would you recommend for a home-chef to develop his taste palette and cooking skills (not the pure techniques)?
What do you think of restaurants like the Olive Garden? Do they have a place in our food culture?
In addition to your successes as a chef and owner of various restaurants, you have enjoyed fame as a TV personality, author and as the subject of Bill Buford's HEAT. As someone who knows first hand, do you think the era of the celebrity chef is on the wane?
I visited Spain and had "fabada", a thick, hearty soup with fava beans and blood sausage - my favorite dish. What is your favorite part of Spanish cuisine, and how would you compare Spanish and Italian food?
Mario,
You have years of successful recipes and restaurants, have any of your attempts produced a disastrous dish? If so, what went wrong?
-Jonathan "The Emperor" Yost
What has been your favorite "secret ingredient" to work with on Iron Chef America?
Which of your fellow Iron Chefs would be the most challenging opponent in Kitchen Stadium?
I just read Bill Buford's 'Heat' and thought the mix of literary journalism with your story and Babbo's story was genius. Who came up with the idea of doing something like that? You or Bill? And, in case Bill did, what was your imediate reaction when he asked you?
You set a precedent by wearing Crocs in the kitchen. What future trend is in the works?
If there were only three items in your kitchen cabinet - what would they be and what would you make?
I often argue other foodies whether the type of water affects the outcome of a delicious pasta dish - boiling it in tap water or spring/filtered water. Does it?
Please dispel the myth. To keep pasta noodles from sticking together, add olive oil to boiling water while it cooks, or mix it in after its been strained?
Dear Chef Mario Batali,
Who do you think is the best Chef in the world today?
Please name three if possible.
Thank you.
Jojohari.
Why Gwyneth Paltrow and why not Anthony Bourdain? You two would be food-and-travel show gold.
Mario,
I need a recipe. I am a chef and I can make almost everything, from desserts to chocolates to fried fish. The only thing I can not make is money. Help.
Tim
Mario, I have been repeating a story about you and my friend Mark Sherman. It concerns the night you were in Houghton Michigan cooking dinner for some friends..The story I got was that my friend Mark stepped out on the back porch to get a cold beer and unfortunately stepped in a dish that you had cooling out there..."nochi????" was it???? Mario, true story or no???
Thanks, Richard
In 1963 when I was a college student in Lafayette, La. so my friend invited me at his house for Sunday dinner with his late parents in Breaux Bridge, La. His mom made a best braised pork stomach with stuffed ground pork and chopped onion,peppers with her secret herbs and home made tomato sauce with dry red wine to braise and baked it oh dear God so good...so maybe you have your ideas of secret herbs goes with a pork stomach ok...let me know, Chef.
Mario,
You are really fat. Would you chalk this physical handicap up to years of blissed out binge eating or have you also fallen prey to a glandular disorder like so many of my patriotic Americans?
Have you ever considered using the so-called "low glycemic" pasta?
While I do not actually know whether it (Dreamfields) truly "protects" all but 5 carbs, it tastes good!
why do you hate the french?
What is the one quintessentially Spanish dish that Americans do wrong (and thereby gets a bad reputation)? How do we cook it authentically? Recipe Please!
Is Boddy Flay for real?
My question is about a current trend in the quality-restaurant industry. Why do many creative, inspired chefs open so many restaurants nowadays, such that their focus and attention become diluted?
Hi Mario,
What are the most common mistakes that amateur cooks make?
You can have any 3 things you want right now. A beverage, a desert, and a meal. What do you want?
If you could only eat one dish for the rest of your life... what would it be?
I recently read Anthony Bourdain's blog on Michael Ruhlman's website concerning the current lack of talent on the Food Network. I stumbled on this site while researching Michael Symon. Anthony Bourdain was especially accurate in his portrayal of Rachel Ray and Sandra Lee. He appropriately gave credit to Mario as a true chef. I saw Mario do a demonstration in Tunica,MS several years ago and thoroughly enjoyed it. I also saw Paula Deen do a show in Tunica after her restaurant opened. I was not given any kind of a cooking demonstration but received a full account of how she had diarrhea on herself. Then she shared how KatieJoel{Billie Joel's wife) had the same problem. I have been a fan of Food Network since 1995 and most days Food Network is on the TV when I get home. My question is this: What is your take on the opinion of Anthony Bourdain and his estimation of the Food Network/
We take our children on their 16th birthday to New York to celebrate and explore. Where do you recommend we investigate to demonstrate the breadth of culinary delights in the city for an approaching adult/?
How did you realize your passion for cooking?
What are ten dishes that everyone in the world should try during some time in their lives?
What is your favorite dish to create and why? What dishes are good for both formal and informal gatherings?
Who would you want to cook for ,if it could be anyone?
which is better? vegetarian or non-vegetarian
How do you see the decline in fish quota effecting the Mediterranean/Italian cooking that has become so prevalent in today's market?
In your attempts to create and produce such fine meals, what has been your biggest mistake in cooking? Do you have any advice on meal planning?
What is important thing in your food between keeping originality and creating new method in each different culture or region?
Mario,
TELL US ABOUT YOUR EXPERIENCE WORKING AT THE "STUFF YOUR FACE" RESTARAUNT IN NEW BRUNSWICK ROLLING OUT STROMBOLIS PROBABLY WASN"T WHAT YOU SAW YOURSELF DOING @% YEARS LATER BUT THEY SURE WERE THE BEST I"VE EVER EATEN!!
OPPS! @% WAS SUPOSED TO BE>TWENTY FIVE
TO MUCH GARLIC POWDER ON THE KEYBOARD!
You are definitely one of the greatest chefs in the world. Who inspired you to become a chef?
Mario, I've noticed that on each episode of Malto Mario that your guest are all of the lighter complexion. My question: have you ever had lets say an African-American on your show as a dining guest? Clarification, the episodes I am referring to are the ones I've watched.
Does "authentic food" always being kept as what it originally used to be, or it should be customized in every region and culture? What do you think?
Chef, What is the technique for infusing oil, I want to infuse basil, rosemary, rose petals, crushed red pepper seeds and other aromas and flavors into oil.
I see that your new show deals with Spain, so I have to ask, what is the best kind of rice to use for making paella?
Buon di' Mario. So here's the dilemma: a San Marzano tomato (delicious but flown across the Atlantic), a farmer's market tomato (not organic but local), or a Whole Foods tomato (organic, let's say, but not local and kind of pricy)?
How was it working with a vegan?
I'm a culinary college grad that graduated from a culinary college in 2005. After doing my internship and working in the kitchen for a little over six months I've quickly become tired and bored with the late nights, prep, long hours and watching others enjoy food I like to sit and enjoy on a Saturday night. Are there any jobs in the culinary field that allow me to work 9-5 Monday - Friday like most people and still enjoy food AND a social life?
Heard that you and the Food Network had a falling out. Do you have plans to cook on another network?
Whenever I have the opportunity, I make it a point to go to one of your New York City restaurants (Babbo, Del Posto). What I appreciate the most is that your restaurants are a lot more accessible than other fine dining options - i.e. regardless of dress/appearance (with obvious limitations), all patrons are treated equally. Is this a conscious decision, and what is the thinking behind it?
Mario
When you cook on Iron Chef America are you told in advance what your secret ingredient will be? You and your staff know exactly what you are cooking, and It's hard for me to believe that all those recieps just pop into your head. Love the show, and the cooking is super.
terrie
A pint of Ben & Jerry's, chips or a frozen Snickers bar...all guilty pleasures. What's yours?
What is your favorite meal that you ate as a child and do you still continue to make that dish today?
Do you ever use your parents cured meats in your recipes?
If there was such thing as Olympic culinary competition, what do you think is the American cuisine should be doing to secure a gold medal?
If there was such thing as Olympic culinary competition, what do you think should the American cuisine be doing to secure a gold medal?
Mario,
You are certainly on a very short list of influential chef/restaurant owners in the world of Italian food, not withstanding your branching into Spain. Who, in your opinion, is the chef that covers the most complete range of cooking styles with excellence?
Follow-Up: Did I hear right that Jaime Oliver has the best selling Italian cookbook in Italy - if so - care to comment?
Steve
You use the word “simple” frequently in your writings and books titles. And yet many food critics characterize your style as lavishly flavorful, rich and indulgent. How could you explain, or reconcile, the two opposing approaches?
How do you feel about lending your talents to your alma mater -- say, as the guest chef for the new Club at Rutgers Stadium?
O.K., you're home alone and you have free reign. What do you cook yourself for dinner? Do you eat it over the sink?
If you could pick any one of your fellow Iron Chefs to battle who would you pick and why?
Past or present, if you could cook for and dine with a small group of people, who would it be and what dishes would you choose?
What makes an Italian food item the most popular food in South America?
Chef Batali,
If you were asked to prepare the first White House meal for our next
President; What would be your menu for President Obama? What
would you prepare for President McCain?
What is your guilty pleasure junk/comfort food?
Who is one person that you would love to cook for, but might also make you nervous?
What was 8-year-old Mario Batali's favorite meal?
How would you rate the local favorites "Fat Cat" and "Fat Darrell" (the great sandwiches that grace the 'Grease Trucks' of Rutgers Univ.')" amongst the greatest chefs you've come to see?
Recollecting your past experiences, what was your most rewarding achievement in becoming a celebrated chef?
Since becoming a well known chef, have you been served a bad dish at a restaurant? Did you finish it? What did you say to the chef when asked how you liked it?
With the U.N.'s recent recommendation of less meat in our diets for curbing climate change, do you have any good recipes I can use for a meatless meal?
It seems more and more Food Network personalities do not have academic credentials anymore but appear to have graduated from the school of experience and/or good luck. Do you actually have culinary training that resulted in actual graduation from such a place? How do you feel about academia as a requirement these days?
Have you ever thought about combining your fame along with the network you maintain in the global food industry to combat world hunger?
Ok, once and for all, how do I prepare tofu?
What makes Italian food so popular that it is served all over the world?
So many of your dishes use extremely complicated arrays of herbs, spice and cooking technique. Where do you draw the line between the foods natural flavor and taste inspired by design?
What is one thing that most fans don't know about you?
vengo da Agerola (na) paese di una delle migliori mozzarelle d'Italia. Mi piace molto cucinare e lavoro come manager in un ristorante Italiano. Quest'anno ho provato per la prima volta la burrata . Non mi e piaciuta per niente. ti saluto, sono un grande ammiratore.
Those Crocs are disgusting. I can understand wearing them in the kitchen, because they're comfortable and you can simply throw them into the dishwasher when you're through, but I saw you in them on Second Avenue. Never mind that they're orange and they match your beard. Why not wear sweat pants as well? You've clearly given up.
I love your fozen food but can't find them anymore - where are they sold?
Hello- In your Paella recipe via Oprah show. The ingredients say 1 tsp of Kosher salt ..... and in the directions it reads "Push the onions into the center of the pan and sprinkle 2 Tablespoons of salt around edges of the pan."
Is this additional salt to be added? I wouldn't want to add so much since list only say 1 tsp. Yikes.
Thanks Jill
Me and my friend Ashley are doing a report on you for a class and we were wondering what types of foods you most often prepare.
please and thankyou
:]
I am trying to find the origins, the true name and what it means of a food item that has been handed down in my family for over 70 years. I tend to describe it as the italian empanada, not a calazone. These are small pockets filled with a mixture of mainly sliced potatoes, bell peppers, sausage and other bits of secret love. The only other flavor offered to us beggers was spinach. My nuni was Sicilian! Good luck, thx
Mario Batali is one of my most favorite Chefs and he is the reason that I began watching the Food Network regularly.....I am interested to know how he has achieved his recent weight loss..He looks great!
I am always battling weight, and it would be beneficial. Thanks!
Were would you recommend in Italy for a 24year old Chef to learn how to cook real Italian food. I have work in Italian restaurants for 11 years and went to the Lecordon Bleu, but i would like to expand my knowledge.