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Q&A Forum with Mario Batali May 11th  

post #1 of 22
Thread Starter 
Mario headshot photocredit Melanie Dunea.jpeg

We are excited to announce that coming to the ChefTalk.com forums on May 11th, 2010, is super Chef Mario Batali for an exciting one day Q&A forum. The forum will open Sunday, May 9th, 2010, for questions and Mario Batali will join us on Tuesday, May 11th, 2010 to answer as many questions as he is able. 

 

Post your question in the forum and you will automatically be entered to win one of 5 copies of Mario's new book, "Molto Gusto Easy Italian Cooking." Winners will be randomly picked and announced after the forum.

 

Once the forum is open for questions we will send out a reminder email so be sure to look for the announcement. Don't miss this once in a lifetime opportunity to ask Mario Batali your cooking question.

With fourteen restaurants, eight cookbooks and a host of television shows, including the ever-popular Iron Chef America, Mario Batali is arguably one of the most recognized and respected chefs working in America today.   This, combined with his larger-than-life personality is the reason that he has received accolades like GQ Magazine’s Man of the Year and the James Beard Award for Outstanding Chef.


Mario is also the author of the James Beard Award Winning, Molto Italiano: 327 Simple Italian Recipes (Ecco 2005) and the New York Times Bestseller Mario Batali Italian Grill (Ecco 2007). Mario’s newest New York Times Best Seller, Spain…A Culinary Road Trip (Ecco 2008) is the companion book to his prime-time PBS series Spain…On The Road Again.  His upcoming and highly anticipated cookbook, Molto Gusto (Ecco 2010) will hit shelves April 2010.

Mario started the Mario Batali Foundation in May of 2008. The mission of the Mario Batali Foundation is to feed, protect, educate and empower children. To learn more Mario’s mission, visit www.mariobatalifoundation.org.  Mario splits his time between New York City’s Greenwich Village and northern Michigan with his wife and their two sons.   For more information on Mario and his many projects visit www.mariobatali.com.

 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
post #2 of 22
 

  Thanks!
  dan
post #3 of 22
awsome mario Batali is my favorite chef and i love italian cuisine so im gonna try to think of a good question.
Chef it up errrrday!!!
Chef it up errrrday!!!
post #4 of 22
no....f'n....way...
post #5 of 22
WOW!!!!!! That is awesome
post #6 of 22
Great coup Nicko, Dont know many US chefs, but Mario is a favourite...Cant wait
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
post #7 of 22
I can't wait!  He is one of my favourites for sure I learned alot from his shows back when I could get the US FN! 

Thanks Nicko!
OK ... where am I going?.. and WHY am I in this handbasket??
OK ... where am I going?.. and WHY am I in this handbasket??
post #8 of 22
I'm writing my questions now. I'm on my third drafts!
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
post #9 of 22
I heard him on the radio doing an interview and I literally pulled the car over and sat there and listened to him , he was just so down to earth , spoke so candidly about  his children and wife and his passion for food and cooking from the heart. He thinks nothing of boiling up more pasta when guests show up unannounced and loves to make people feel at home, like part of the family.
He has such a wealth of knowledge.....

Thank you Nicko....Amazing !!! 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
post #10 of 22
 I have been cooking and catering for over 45 years in both High End and normal places Chef  Batali is one of the 2 that  I would care to work side by side with. The other being Chef Robert on dinner impossible. Chef Mario has worked the gamut with some of the best. Both of these chefs can pump it out and stay cool and collective at same time, and know what to do in a pinch . I truly respect both of them. They are not celebrities or movie stars  first , they are  working chefs first. EJB

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

post #11 of 22
Nicko, when are you openning up a thread for questions? 
cooking with all your senses.....
cooking with all your senses.....
post #12 of 22

Woooo Hooooo!!!!!!!!!!!!!!

Way to go Nicko!!!!!!!!!!

post #13 of 22
does pizza dough have to rise?
post #14 of 22
Camerin, the short answer is "yes."

But you'd be better off starting this as a new thread on the baking forum.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
post #15 of 22
MOLTO BENE!

WOW

I have been a Mario fan for years.....

My feet are firmly planted in mid air
My feet are firmly planted in mid air
post #16 of 22

like everyone else, I love Mario Batali.

I'd love to sit down and talk his ear off.

I'm sure all would love to do that.

the idea of having him answer our questions is so fun.

let's see what is worthy of him picking me and my questions.

they'd better be good.

...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
post #17 of 22

It is nice to know and discover great chefs here:).  It's a good way to start noting names :(1)  Mario Batali, an Italian Chef

~it's the heat that makes things crisp~
~it's the heat that makes things crisp~
post #18 of 22

   Hi Nicko,

 

  Is Mario done answering the questions in his forum?

 

  There still looks to be a large number of questions that are left unanswered. 

 

  thanks,

  dan

post #19 of 22
Thread Starter 

Well unfortunately Mario is a busy guy and he could only answer so many questions.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
post #20 of 22

    Thanks for the reply Nicko.

 

  I can understand that he's a busy guy, and it's nice that he took the time to visit us at all.  But it would be nice if the visitors responded to a larger percentage of questions (I think Mario responded to less than fifty percent).  

 

   I think it would be wise to find a better solution to match the question pool to the time that our guest has to offer.  Again, I greatly appreciate Mario spending the time to visit ChefTalk, and I appreciate the work you have done in setting this up.  But I don't think it reflects well if guests start leaving the majority of questions unanswered.

 

    Would it be prudent to get some sort of gauge on how many questions the guest wishes to respond to?  While one guest may not care how many questions they field, another guest may only want one question per individual.  I'm not sure what the best approach would be, but I do believe discussing this now may lead to our guests being better prepared for the questions as well as us, individuals, posting the questions being better prepared.

 

   I hope you don't take this the wrong way.  

 

  thanks,

 dan

 

   

post #21 of 22
Quote:
Originally Posted by gonefishin View Post

    Thanks for the reply Nicko.

 

  I can understand that he's a busy guy, and it's nice that he took the time to visit us at all.  But it would be nice if the visitors responded to a larger percentage of questions (I think Mario responded to less than fifty percent).  

 

   I think it would be wise to find a better solution to match the question pool to the time that our guest has to offer.  Again, I greatly appreciate Mario spending the time to visit ChefTalk, and I appreciate the work you have done in setting this up.  But I don't think it reflects well if guests start leaving the majority of questions unanswered.

 

    Would it be prudent to get some sort of gauge on how many questions the guest wishes to respond to?  While one guest may not care how many questions they field, another guest may only want one question per individual.  I'm not sure what the best approach would be, but I do believe discussing this now may lead to our guests being better prepared for the questions as well as us, individuals, posting the questions being better prepared.

 

   I hope you don't take this the wrong way.  

 

  thanks,

 dan

 

   

I am guessing with 15 restaurants and TV and book deals on top of that, he makes several million a year, so for him to take the time to answer even 1 of our questions is a great honor.  He answered 35 questions of out 80, and some of those were basically duplicate questions, so he did about half of them, which is quite a bit for a person of his status.  Plus I think its a good idea to provide him with a pool of questions and then let him pick which ones he wants to answer.

 

And who knows, he may be back some day and we will have a chance to ask him more questions.
 


Edited by abefroman - 5/24/10 at 6:20pm
post #22 of 22
Thread Starter 

We ended up with about 30-32 questions answered out of about 80 questions. Although I know we would of loved to have him answer more I think we need to be thankful for the ones he had time to answer. You make some valid points Gonefishin about the format of the Q&A forums. Mario is easily one of the most popular guests we have had and I need to work on the format next time around. To be honest I was just so excited to give the community an opportunity to ask Mario some questions that I did not focus as much on format. I will work on it for next time. Anyone who has ideas for how to improve the Q&A discussion please post them here.

 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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