When I was starting out my career as a chef, I spent some time working in Michelin-starred restaurants – boy, is it a great way to get a grounding in cooking. Cooking under pressure with experienced, grizzled chefs could not have been more of a difference from the safe environment of culinary school. With the standards
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When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about. - Thomas Keller We're hoping to succeed; we're okay with failure.
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He is a beloved, folksy figure who rose from a sandwich shop in New Jersey to become one of America's most famous chefs. In recent years Mario Batali, 57, established himself as a household name with TV shows, 22 restaurants, 11 cookbooks, and a string of celebrity friends. But now the portly,
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