I wouldn't call being a chef gratifying in a lot of ways. It's an act of love. — Alex Guarnaschelli Copy Share Image
I like all of McClure's pickles, but my personal favorites are the spicy ones. — Alex Guarnaschelli Copy Share Image
Short ribs in the middle of a hamburger? That was pretty groundbreaking. — Alex Guarnaschelli Copy Share Image
To me, 'Chopped' is a great platform for championing great causes. — Alex Guarnaschelli Copy Share Image
I've roasted a somewhat frozen turkey, and it's come out just fine. — Alex Guarnaschelli Copy Share Image
I grew up in a house where I was a spectator to the sport of cooking. In that way, I just learned… — Alex Guarnaschelli Copy Share Image
People in professional kitchens may love what they do, but sometimes it's just something that puts food on the table. — Alex Guarnaschelli Copy Share Image
I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques. — Alex Guarnaschelli Copy Share Image
I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there. — Alex Guarnaschelli Copy Share Image
Understand that nutrition plays a huge role in athletes' lives, and one of the most nutritious ways to eat is to cook… — Alex Guarnaschelli Copy Share Image
It's essential to make sure you have proper kitchen tools for food storage - like cling wrap, bags, and containers - because… — Alex Guarnaschelli Copy Share Image
I don't know anyone who hasn't overcooked at least one turkey, myself included. It's easy to do. — Alex Guarnaschelli Copy Share Image
I love the whole process of making, serving, and eating hearty soups like lentil, potato leek and carrot, to name a few. — Alex Guarnaschelli Copy Share Image
Don't be so hard on yourself. Make something simple a few times until you 'master' it and move on to the next… — Alex Guarnaschelli Copy Share Image
I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by… — Alex Guarnaschelli Copy Share Image
Stuffed cherry tomatoes are satisfying without being filling and make a great alternative to bread-based starters. You can assemble these appetizers ahead… — Alex Guarnaschelli Copy Share Image
I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right… — Alex Guarnaschelli Copy Share Image
Make dinner with the goal of stretching it out for lunch in the back of your mind. Making more of one thing… — Alex Guarnaschelli Copy Share Image
I have to be honest and say that I never really feel like there's one person that I really want to cook… — Alex Guarnaschelli Copy Share Image
'Iron Chef America' is so real. Imagine putting on television the whole process of making that food, the technique. It's all about… — Alex Guarnaschelli Copy Share Image
Every time I feel like something is missing from a dish, I think, 'Oh, I know, I'll add a pinch of dry… — Alex Guarnaschelli Copy Share Image
I like food to be really simple but have a lot of technique all the same. — Alex Guarnaschelli Copy Share Image
Americans will not buy irregular-looking or oddly shaped vegetables! — Alex Guarnaschelli Copy Share Image
I didn't harbor a huge desire to become a chef until I graduated from college. — Alex Guarnaschelli Copy Share Image
I've had the privilege of having a lot of amazing people cook for me. — Alex Guarnaschelli Copy Share Image
I love roasted beets with goat cheese. I am also a fruit addict. — Alex Guarnaschelli Copy Share Image
Scrambled eggs are so simple, but they don't wait or taste better cold! — Alex Guarnaschelli Copy Share Image
I feel like a princess with a knife. I've wanted to be an Iron Chef forever. — Alex Guarnaschelli Copy Share Image
I didn't want to write a cheffy cookbook with dehydrated ham chips. — Alex Guarnaschelli Copy Share Image
Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation. — Alex Guarnaschelli Copy Share Image
When we eat something at a restaurant, however simple it may look, there's something in it that makes you think, 'Well, I… — Alex Guarnaschelli Copy Share Image
I love it when a few simple ingredients come together on a plate, and I think, 'Wow, that's a dish.' — Alex Guarnaschelli Copy Share Image
I like food to be really simple but have a lot of technique all the same. — Alex Guarnaschelli Copy Share
I wouldn't call being a chef gratifying in a lot of ways. It's an act of love. — Alex Guarnaschelli Copy Share
Dione Lucas has been obscured by larger-than-life personalities like Julia Child, but she had it going on. She is like the horse that came… — Alex Guarnaschelli Copy Share
As a chef, a mom, and a member of Team No Kid Hungry, I believe that every child deserves three meals a day, every… — Alex Guarnaschelli Copy Share
To make fluffy scrambled eggs, the best trick is to whisk in a splash of water and nothing else. Cream, milk, and other liquids… — Alex Guarnaschelli Copy Share
There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks. — Alex Guarnaschelli Copy Share
I like to take a day off and enjoy fast food for what it is. I have to say that in New York, I'm… — Alex Guarnaschelli Copy Share
Make dinner with the goal of stretching it out for lunch in the back of your mind. Making more of one thing is cheaper… — Alex Guarnaschelli Copy Share
Walnuts are so rich. I also love that you can chew them for five minutes. Then I eat a couple of golden raisins as… — Alex Guarnaschelli Copy Share
If it's not messy and it doesn't drip over the sides, it's not a holiday hot chocolate -it's just an average hot chocolate. — Alex Guarnaschelli Copy Share
Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation. — Alex Guarnaschelli Copy Share
