Word: foodes
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...various cooking programs, he has influenced the way America cooks and eats. But like most celebrity chefs, he understands that mere celebrity is a form of fraud, of failure. What most of them want, more than anything else, is to be a real chef again and create food in restaurants...
...never seemed really happy to oversee an empire. Like Colicchio, who started cooking at Craft on Tuesdays and is now back running Colicchio & Sons in New York City, Batali wants to cook. He's working on the menus for six new restaurants at Eataly, the massive Italian food emporium that he and partner Joe Bastianich are planning to open later this year in Manhattan. There will be a meat restaurant, a fish one, a pasta and pizza operation, a vegetable restaurant, a panino bar and a brewery-gastropub on the roof deck. It's a giant undertaking, but Batali...
...restaurants are going to be." This is not to say that Batali is going to totally neglect his empire in order to be in the kitchen every night. He is up-front about that. "I won't be there in the kitchen every night, but it's my food," he tells TIME. Batali may be working on all of the restaurants, but the one his heart seems to be in the most is the meat restaurant, which will feature two kinds of beef: a grass-fed Italian Piedmontese variety in various raw preparations ("tartare, carpaccio, a little raw-meat salad...
...chef is in rapture describing everything from his new dishes ("There's going to be peppery calves' tongue, two meat pastas with meat sauces - actually meat juices! - plus two rib-eye steaks") to his plan for compliance with HACCP, which every N.Y.C. restaurant is required to follow, for food safety. The man is cranked up. Even the concept of failure seems to be a tonic for him. "There are five ways for everything to go wrong, and I'm a little nervous, but that's exciting," he says. (Watch 10 Questions for Mario Batali...
...kitchen, not the TV studio, is where chefs belong. Harold Dieterle, winner of the first season of Top Chef, who has since spent his time producing great food in his restaurant, Perilla, explains why. "You can do wine and food festivals every weekend of the year if you want to. But it's not really sustainable. What are you?" he says. "And it gets boring not cooking. You miss cooking. Cooking's great. Managing people sucks. You feel incredibly detached, because you're not getting your hands dirty...