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
To me, 'Chopped' is a great platform for championing great causes. — Alex Guarnaschelli Copy Share Image
Short ribs in the middle of a hamburger? That was pretty groundbreaking. — 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
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
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
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
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 it when a few simple ingredients come together on a plate, and I think, 'Wow, that's a dish.' — 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 '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
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
'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
I like to take a day off and enjoy fast food for what it is. I have to say that in New… — 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 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
Walnuts are so rich. I also love that you can chew them for five minutes. Then I eat a couple of golden… — Alex Guarnaschelli Copy Share Image
I like Bobby Flay's attitude and his approach towards food. I think he's just passionate and very honest. I find him very… — 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
Scrambled eggs are so simple, but they don't wait or taste better cold! — Alex Guarnaschelli Copy Share Image
I didn't want to write a cheffy cookbook with dehydrated ham chips. — 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
Repeatedly opening the oven - or worse, taking out the turkey to baste it - slows down the momentum of cooking. — Alex Guarnaschelli Copy Share Image
Buying food from farmers and people that I know adds that human element that I love. — Alex Guarnaschelli Copy Share Image
As a chef, a mom, and a member of Team No Kid Hungry, I believe that every child deserves three meals a… — Alex Guarnaschelli Copy Share Image
To make fluffy scrambled eggs, the best trick is to whisk in a splash of water and nothing else. Cream, milk, and… — Alex Guarnaschelli Copy Share Image
When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also… — Alex Guarnaschelli Copy Share Image
I really cringe at the sight of pattypan squash. So pretty and cute and having no taste or exciting texture. Dull. — Alex Guarnaschelli Copy Share Image
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 Image
I like food to be really simple but have a lot of technique all the same. — Alex Guarnaschelli Copy Share Image
I wouldn't call being a chef gratifying in a lot of ways. It's an act of love. — Alex Guarnaschelli Copy Share Image
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 Image
To me, 'Chopped' is a great platform for championing great causes. — Alex Guarnaschelli Copy Share Image
Americans will not buy irregular-looking or oddly shaped vegetables! — Alex Guarnaschelli Copy Share Image
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 Image
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 Image
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 Image
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 Image
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 Image
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 Image
