Alexandra Guarnaschelli

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

I bent my head over a stove in my early 20s and picked it up in my 30s.

If you want to have a relationship, at some point you have to let yourself get caught. That's what I did. I got caught.

It is good to be in front of the lens to appreciate more being behind the lens.

Somewhere down the line, I realised that dairy products were giving me acidity, so now I am a vegan.

James Bond is quite serious about his drinks and clothing and cigarettes and food and all that sort of thing. There is nothing wry or amused about James Bond.