Mario Batali Apology Over Sexual Misconduct Allegations Confuses Social Media

After celebrity chef Mario Batali was fired from ABC for allegations of sexual misconduct, he [...]

After celebrity chef Mario Batali was fired from ABC for allegations of sexual misconduct, he issued an apology via his email newsletter that left social media confused.

While it started off normal enough, many grew confused over his addition of a recipe for cinnamon rolls with his apology.

mario-batali-email-newsletter
(Photo: Mario Batali / Newsletter)

"As many of you know, this week there has been some news coverage about some of my past behavior," read the email. "I have made many mistakes and I am so very sorry that I have disappointed my friends, my family, my fans and my team."

But as he continued and thanked his fans for their support, he ended his message off quite questionably.

"I will work every day to regain your respect and trust," he wrote, adding a post-script that read, "In case you're searching for a holiday-inspired breakfast, these Pizza Dough Cinnamon Rolls are a fan favorite."

On Thursday, Batali was fired from the ABC series, The Chew following a review of sexual misconduct allegations against the host.

"Upon completing its review into the allegations made against Mario Batali, ABC has terminated its relationship with him and he will no longer appear on The Chew," a network spokesperson said in a statement on Friday, Variety reports.

"While we remain unaware of any type of inappropriate behavior involving him and anyone affiliated with our show, ABC takes matters like this very seriously as we are committed to a safe work environment and his past behavior violates our standards of conduct," the spokesperson added.

The network has taken swift action to remove the celebrity chef's presence from The Chew's social media pages and ABC's press site; his photos and information have all been deleted.

Batali stepped away The Chew and from his business earlier this week after four women accused him of groping them in an article published by the Eater New York.

Photo credit: Getty / Joe Kohen

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