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 love roasted beets with goat cheese. I am also a fruit addict. — 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 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
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
Buying food from farmers and people that I know adds that human element that I love. — 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 love using hummus as centerpiece and then making different containers of vegetables for fun dipping. — Alex Guarnaschelli Copy Share Image
I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it. — 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
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
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 really love muscle cars. I don't think people might realize that about me. I really want to go to an auto… — Alex Guarnaschelli Copy Share Image
I'm interested in food and sharing my passion with a community of like-minded people. All of the celebrity stuff that comes along… — Alex Guarnaschelli Copy Share Image
There's not enough time in each day to really focus enough attention on any one thing, but I'm doing my best. I… — 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
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
