I don't show just anyone how to crust a sea bass. That's sacred information. — Alexandra Guarnaschelli Copy Share Image
I bent my head over a stove in my early 20s and picked it up in my 30s. — Alexandra Guarnaschelli Copy Share Image
The best way to learn to cook is to do some serious eating. — Alexandra Guarnaschelli Copy Share Image
The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make… — Alexandra Guarnaschelli Copy Share Image
Winter blues are cured every time with a potato gratin paired with a roast chicken. — Alexandra Guarnaschelli Copy Share Image
Food is ever-changing and ever moving forward and getting more and more complex. — Alexandra Guarnaschelli Copy Share Image
If I want my daughter to try something, I eat it in front of her repeatedly without forcing the issue and, with… — Alexandra Guarnaschelli Copy Share Image
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents… — Alexandra Guarnaschelli Copy Share Image
I think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, the sizzling… — Alexandra Guarnaschelli Copy Share Image
The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss… — Alexandra Guarnaschelli Copy Share Image
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… — Alexandra Guarnaschelli Copy Share Image
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… — Alexandra Guarnaschelli Copy Share
I bent my head over a stove in my early 20s and picked it up in my 30s. — Alexandra Guarnaschelli Copy Share
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… — Alexandra Guarnaschelli Copy Share
My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day. — Alexandra Guarnaschelli Copy Share
If I want my daughter to try something, I eat it in front of her repeatedly without forcing the issue and, with some trial… — Alexandra Guarnaschelli Copy Share
I woke up on May 15, 1991, the day of my Barnard graduation, and I said to myself, 'By the end of today you… — Alexandra Guarnaschelli Copy Share
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 Copy Share
I don't show just anyone how to crust a sea bass. That's sacred information. — Alexandra Guarnaschelli Copy Share
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that… — Alexandra Guarnaschelli Copy Share
Food is ever-changing and ever moving forward and getting more and more complex. — Alexandra Guarnaschelli Copy Share
