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.
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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?