“We call them ‘munchies’ now. Then we were just ‘starving’,“ chef, entrepreneur and restaurateur Mario Batali told “Off The Cuff,” reminiscing about his undergraduate years at Rutgers University in New Jersey.
“In college, when we were hanging around at the end of the evening after many potent beverages,“ he laughed, “we would get together and decide we were hungry after the restaurants had closed.“
“That was the beginning of my sneaky tricks,” he continued. ”That's when I started to figure out just what ‘al dente’ meant in pasta and how simple things could actually be remarkably delicious, provided I did not have to do the dishes.”
At Rutgers, Batali studied Finance and Spanish Theater of the Golden Age. He graduated in 1982. “After that, of course there were no jobs in Spanish Theater of the Golden Age,” he said. But cooking to satisfy those late-night cravings led him to study at Le Cordon Bleu, the venerable French cooking institution. It didn’t last.
“I dropped out of Cordon Bleu due to impatience and foolishness. I just thought it was moving too slowly because I thought I was a big shot chef. And in fact I was wrong. And I should've gone all the way through the program,” he said.Read More »from Super-Chef Batali: Here’s How I Built My Brand