How hard was it getting the public to accept the non-stereotypical Italian-American cooking at your restaurants?
What would you say is your greatest attribute? Did you ever think cooking would take you this far up the ladder?
1 reply to this topic
#1
davebr
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- participating member
- 257 posts
Posted 07 July 2004 - 01:03 PM
Gorganzola, Provolone, Don't even get me started on this microphone.---MCA Beastie Boys
#2
Mario Batali
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- participating member
- 76 posts
Posted 09 July 2004 - 05:54 AM
in cooking what i like to cook, i have never felt like i was out to change peoples perception of italian or any other kind of food, i simply make what i like to eat and am lucky that it seems to be what other people like to eat tooo... i have never felt missionary, more just happily cooking and continuing to learn away. sometimes surprised by the reaction to food, but never disheartened
i think my greatest attribute is my optimism and positive outlook on the gift of life and i am not sure where i am on the ladder but am just as happy to be on a rung
mb
i think my greatest attribute is my optimism and positive outlook on the gift of life and i am not sure where i am on the ladder but am just as happy to be on a rung
mb
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