I bent my head over a stove in my early 20s and picked it up in my 30s. Alexandra Guarnaschelli 20s30sbend Change image and share on social
Winter blues are cured every time with a potato gratin paired with a roast chicken. Alexandra Guarnaschelli bluechickencure 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
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
I don't show just anyone how to crust a sea bass. That's sacred information. Alexandra Guarnaschelli bascrustinformation Change image and share on social
I think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, the sizzling sound is so appetizing, the aroma is maddening, the crunch of the texture is so gratifying and the taste delivers every time. Alexandra Guarnaschelli amazeappetizingaroma 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
Food is so heavily connected to memory. Alexandra Guarnaschelli connectfoodheavily Change image and share on social
For me no good food is illuminated without acidity. Alexandra Guarnaschelli acidityfoodgood Change image and 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
