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. Alexandra Guarnaschelli careerchefchoice Change image and share on social
If I want my daughter to try something, I eat it in front of her repeatedly without forcing the issue and, with some trial and error, the world is our oyster! Alexandra Guarnaschelli daughtereaterror Change image and share on social
I find myself hoping I can get on a TV show, and then people from Oklahoma will come to my restaurant. Then I'll be able to make enough money to open my own place. Alexandra Guarnaschelli findhopemake Change image and share on social
My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.' Alexandra Guarnaschelli dayfatherhour Change image and share on social
Food is so heavily connected to memory. Alexandra Guarnaschelli connectfoodheavily Change image and share on social
It's amazing the relationships you forge in a kitchen. When you cooperate in an environment that's hot. Where there's a lot of knives. You're trusting your well-being with someone you've never before met or known. Alexandra Guarnaschelli amazecooperateenvironment share on social
The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes. Alexandra Guarnaschelli artichokechefcold share on social
Give yourself enough time to really learn how to cook. Alexandra Guarnaschelli cookgivelearn Change image and share on social
Food is ever-changing and ever moving forward and getting more and more complex. Alexandra Guarnaschelli changecomplexfood Change image and share on social
I used to sleep with the phone right by my pillow but I'm getting better. Now it sits on the table a few feet away. Alexandra Guarnaschelli footphonepillow Change image and share on social
