Alexandra Guarnaschelli
Alexandra Guarnaschelli
Alexandra "Alex" Guarnaschelli is a celebrity chef and executive chef at New York City's Butter restaurant and was executive chef at the award-winning The Darby restaurant before its closing. She appears as a television personality on the Food Network shows Chopped, Iron Chef America, All Star Family Cook-off, and The Best Thing I Ever Ate. She hosts Alex's Day Off and The Cooking Loft on Food Network and Cooking Channel. In 2012, she was crowned America's Next Iron Chef on...
NationalityAmerican
ProfessionChef
CountryUnited States of America
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 I care about as a chef.
The best way to learn to cook is to do some serious eating.
For me no good food is illuminated without acidity.
I bent my head over a stove in my early 20s and picked it up in my 30s.
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 to make enough money to open my own place.
Give yourself enough time to really learn how to cook.
Winter blues are cured every time with a potato gratin paired with a roast chicken.
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 appetizing, the aroma is maddening, the crunch of the texture is so gratifying and the taste delivers every time.
Creative risks will always outweigh technical mistakes.
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 decide what you want to do with the rest of your life.'
My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.
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.
I don't show just anyone how to crust a sea bass. That's sacred information.