From Time magazine: "Mario Batali turns attention back to the menuLike the lesser celebrity chefs we've all seen so much of, Mario
Batali has had it pretty good. After creating and running some of the
most successful Italian restaurants in the U.S., he has made enough
money to buy Sardinia. He's such a big TV star that even his vacations get made into TV shows.
Through his cookbooks, his magazine articles and the deathless
repetition of his 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.
So Batali, like Top Chef's Tom Colicchio,
is going back to the kitchen. Lately, both men had been restaurateurs
more than chefs, leaving the creation and execution of their dishes to
talented proxies. But Batali rose to fame for his outrageous,
over-the-top Italian cooking, and he has 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
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 is a force of nature. He is
creating all of the restaurants himself, after having spent years away
from cooking. Whether he can pull it off remains to be seen. But he's
psyched to be even trying.
"These are the first really unadulterated [Batali restaurants] we've
opened since Otto, seven years ago," the chef says. "So much has
happened since then; the whole terrain has changed. There's the green
movement, sustainability, the new world of small-farm sourcing. I'm
turned on by that. It's a whole new palette to work from. I'm
intimately involved in what the 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 with apples
...") as well as a grain-fed superbeef that will be engineered at
Carnevino by beef guru Adam Perry Lang. "Mario is really out of control
with this new project," a young cook told me. "He's so happy to be back
at the oven."
The 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.)
The whole experience is one that Batali's peers have to find
enviable. He can afford to take mega-risks, with mega-rewards; that's
what being a superchef does for you. There's always a Mr. Moneybags
lined up to finance or partner with for the next project. But a chef
has to follow through, and it's to Batali's credit that he is moving
forward, instead of just whining about how much he misses the kitchen.
The 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."
What about the fact that a restaurant may serve only a few thousand
people in one city, rather than millions across a country? Batali has
an answer for that: "Good food trickles down, no matter where. When
good things happen, they eventually happen in Peoria."
Read more: http://www.time.com/time/nation/article/0,8599,1967220,00.html#ixzz0h8gjypZ3