Alexandra Guarnaschelli Quotes

20 quotes in 321 categories

• If I want my daughter to try something, I eat it in front of her repeatedly without forcing the issue and, with some trial and…
• The hardest thing for me is restraint.
• 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 trusting…
• I woke up on May 15, 1991, the day of my Barnard graduation, and I said to myself, 'By the end of today you will…
• 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.
• The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what…
• The best way to learn to cook is to do some serious eating.
• 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…
• Winter blues are cured every time with a potato gratin paired with a roast chicken.
• Food is so heavily connected to memory.
• 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 able…
• The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about…
• Food is ever-changing and ever moving forward and getting more and more complex.
• For me no good food is illuminated without acidity.
• Give yourself enough time to really learn how to cook.
• I bent my head over a stove in my early 20s and picked it up in my 30s.
• I don't show just anyone how to crust a sea bass. That's sacred information.
• I used to sleep with the phone right by my pillow but I'm getting better. Now it sits on the table a few feet away.
• My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.
• I think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, the sizzling sound is so…

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