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Mario Batali: Italian Scallion
by Judi Sandall CulinaryEd Columnist November 20, 2006 Mario Batali strives to share "his passion for the authentic sprit of Italian cooking with everyone," and his spectacular culinary arts career reflects that passion. How Did Mario Batali Start His Culinary Career?Growing up in a family that loved to cook, Mario's love affair with the culinary arts began early. He grew up in Spain, graduated from Rutgers, briefly sampled the culinary arts life at Le Cordon Bleu, and then opted for a 'hands on' apprenticeship with London's legendary chef Marco Pierre White. Mario spent three intense culinary arts years learning Italian cuisine in Northern Italy before eventually starting his career in NYC, where he launched his first restaurant, Po, in 1993.In 1998, Mario opened the highly successful and multi-award-winning Babbo Ristorante e Enoteca in Greenwich Village. So successful was Babbo that Mario opened seven additional restaurants in NYC:
Mario is also part owner of the Italian Wine Merchants, a high end wine store for collectors. Why is Mario Batali Famous?In addition to his ever-present shorts, red ponytail, and orange clogs, Mario Batali is synonymous with Italian food. Named in 2005 by Forbes.com as one of the top ten most influential chefs in America, Mario is a Food Network favorite, hosting Molto Mario and Mario Eats Italy; authoring five cookbooks in his spare time.Mario Batali's Next Culinary Career StepsServing rustic Italian food, Mario's LA restaurant Del Latte will open in 2006, and the launch of two new restaurants in Las Vegas will expand his $65 million empire. Mario continues to endorse his line of kitchenware, as well as a gourmet food line. You should also look for Mario to compete on this season's Iron Chef America.Name: Mario Francesco Batali Born: September 9, 1960 Hometown: Seattle, WA Training: Briefly attended Le Cordon Bleu London First Job: Dishwasher at Stuff Yer Face in NJ Famous Quote: Concerning profits--"KFC: ker-f***ing-ching." Sources About the Author Judi Sandall is a technical writer and culinary columnist with a BA in English Literature from the State University of New York. |
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