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Portrait of Alexandra Guarnaschelli

Alexandra Guarnaschelli

21 quotes in 162 categories

Alexandra Maria Guarnaschelli is an American chef, cookbook author, and television personality.

Quick Facts About Alexandra Guarnaschelli

Notable works: Cook It Up : Bold Moves for Family Foods

About Alexandra Guarnaschelli

Alexandra Maria Guarnaschelli is an American chef, cookbook author, and television personality. She currently serves as an executive chef at New York City's Butter restaurant and was executive chef at The Darby restaurant before its closing. Guarnaschelli studied cooking extensively in France.

Biography source: Wikipedia

Quotes by Alexandra Guarnaschelli

I find myself hoping I can get on a TV show, and then people from Oklahoma will come to my restaurant. Then…

Alexandra Guarnaschelli

Able

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I bent my head over a stove in my early 20s and picked it up in my 30s.

Alexandra Guarnaschelli

Bent

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Food is so heavily connected to memory.

Alexandra Guarnaschelli

Connected

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Creative risks will always outweigh technical mistakes.

Alexandra Guarnaschelli

Creative

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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

Amazing

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The best way to learn to cook is to do some serious eating.

Alexandra Guarnaschelli

Best way

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My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.

Alexandra Guarnaschelli

Father

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Give yourself enough time to really learn how to cook.

Alexandra Guarnaschelli

Cooks

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If I want my daughter to try something, I eat it in front of her repeatedly without forcing the issue and, with…

Alexandra Guarnaschelli

Children

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I woke up on May 15, 1991, the day of my Barnard graduation, and I said to myself, 'By the end of…

Alexandra Guarnaschelli

Ends

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If you want to have a relationship, at some point you have to let yourself get caught. That's what I did. I…

Alexandra Guarnaschelli

Caught

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For me no good food is illuminated without acidity.

Alexandra Guarnaschelli

Food

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I don't show just anyone how to crust a sea bass. That's sacred information.

Alexandra Guarnaschelli

Bass

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My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents…

Alexandra Guarnaschelli

Becoming

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Food is ever-changing and ever moving forward and getting more and more complex.

Alexandra Guarnaschelli

Food

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I think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, the sizzling…

Alexandra Guarnaschelli

Amazing

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I used to sleep with the phone right by my pillow but I'm getting better. Now it sits on the table a…

Alexandra Guarnaschelli

Better

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Winter blues are cured every time with a potato gratin paired with a roast chicken.

Alexandra Guarnaschelli

Blues

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The hardest thing for me is restraint.

Alexandra Guarnaschelli

Hardest

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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

Artichokes

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The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make…

Alexandra Guarnaschelli

Better

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Alexandra Guarnaschelli by topic

Food (8)