Mario Batali.

While taping footage for his TV Food Network programs Molto Mario and Mediterranean Mario, Batali was amazed at the prevailing philosophy of young Italian cooks just out of culinary school. "I asked our food stylist, a recent graduate, to find some rustic looking vegetables," Batali begins. "He came back with this stuff wrapped in plastic, he just didn't understand." Batali is disheartened by the newly indoctrinated EEC school of thought, which believes that eggs should be pasteurized and everything should be standardized. Meaning, there is almost a dismissal of artisanal products because of a move towards standardized. Though surprising, Batali admits it is the new wave of cooking school guys who promote this idea and that in Italy the Slow Food movement is still very strong and totally dedicated to preserving culinary tradition. Part of that tradition is sharing what he himself has learned. "With or without school the only way to truly learn how to do great restaurant cooking is to choose a restaurant of th e highest level and go work there for free. Because you're not worth a nickel to them, no matter what, until you've proved that you can do it." Initially groomed in hotels, Batali outgrew the world of corporate kitchens early in his career. "I was more interested in expanding my portfolio and knowing more about food," Batali reasons.

After living and working in Emilia-Romagna for three years Batali was, and still is, anxious to share the culture and cuisine on which he thrived. Upon his return to New York in 1993, he opened the rustic Italian restaurant Po in Greenwich Village. Five years later and just blocks away, he and partner Joseph Bastianich opened Babbo. Today the restaurants, TV programs, books, and countless appearances keep Batali running. He attributes his ability to manage many projects by "working a lot" and having great people around him. If he could change anything from his early days as a young chef he declares he would have. "Gone to bed! Nothing good ever happens between the hours of 4 and 7 in the morning," he laughs.