"My first taste of the big leagues was when I worked at Mario Batali's restaurant Babbo. Interning at the hottest restaurant in New York at the time was such a formative experience. The signature dish there was beef-cheek ravioli, with a sauce made from crushed squab livers. I had never seen food like that before, and everything about that experience shaped me as both a chef and an entrepreneur."
"This dish is a personal favorite of mine, but I never really serve it, because it is really, really intricate and it takes forever to make. I like to use loads of different ingredients, as there is something beautiful about how it comes togetherit's like a symphony. It looks pretty unassuming, but that dish (and the smell of it) takes me back to when I lived and worked in the Italian countryside in Tuscany, which was a really important part of my life."
"My grandfather played an important part in my relationship with food. He was incredibly passionate about food, and I spent a lot of time in the kitchen with him. It's hard to single out one dish, but ask any member of my family and his potato gnocchi was a particular favorite. It is such a key dish to me that I actually made it for my final exam at culinary school."
Born and raised in Queens, Mario Carbone established Carbone in Manhattan and expanded internationally over twelve years. Early career experience at Mario Batali's Babbo introduced him to complex preparations such as beef-cheek ravioli with crushed squab liver sauce, shaping his culinary and entrepreneurial approach. A seafood risotto evokes time working in the Italian countryside of Tuscany and demands intricate techniques and many ingredients. His grandfather's potato gnocchi formed a foundational family recipe that he made for his culinary school final exam. The spicy rigatoni became Carbone's signature dish organically and remains a must-order for restaurant patrons.
Read at www.esquire.com
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