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 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
