|
|
|
|
Mario Batali took his first bite of culinary training at Le Cordon Bleu in London, from which he withdrew almost immediately due to a "lack of interest." An apprenticeship with London's legendary chef Marco Pierre White and three years of intense culinary training in the Northern Italian village of Borgo Capanne gave him the essential skills and knowledge to return to his native U.S., anxious to plant his orange-clogged feet firmly in the Italian restaurant business. Currently appearing on Iron Chef America, Mario is also the owner or co-owner of twelve restaurants and a wine shop in New York City, and is the author of six cookbooks.
|
|
|
