Author : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Alexandra Guarnaschelli

American,  Chef
Total Quotes : 19
Head Over Early 20s

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

- Alexandra Guarnaschelli

Food Memory Connected

Food is so heavily connected to memory.

- Alexandra Guarnaschelli

Good Me Illuminated

For me no good food is illuminated without acidity.

- Alexandra Guarnaschelli

Bass How Anyone

I don't show just anyone how to crust a sea bass. That's sacred information.

- Alexandra Guarnaschelli

Forward Getting Ever

Food is ever-changing and ever moving forward and getting more and more complex.

- Alexandra Guarnaschelli

Own TV TV Show

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

Career Always Reasons

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

Graduation Rest May

I woke up on May 15, 1991, the day of my Barnard graduation, and I said to myself, 'By the end of today you will decide what you want to do with the rest of your life.'

- Alexandra Guarnaschelli

Learn Give How

Give yourself enough time to really learn how to cook.

- Alexandra Guarnaschelli

Me Hardest Hardest Thing

The hardest thing for me is restraint.

- Alexandra Guarnaschelli

Want Caught Some

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.

- Alexandra Guarnaschelli

Some Repeatedly Issue

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

Want More Buy

The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.

- Alexandra Guarnaschelli

Feet Away Better Now

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

Chicken Potato Cured

Winter blues are cured every time with a potato gratin paired with a roast chicken.

- Alexandra Guarnaschelli

Love Always Through

My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.'

- Alexandra Guarnaschelli

Well-Being Before Knives

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

Love I Think Crunch

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

Behind Some About

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