- Nov 07, 2020
Alex Guarnaschelli Quotes
Most Famous Alex Guarnaschelli Quotes of All Time!
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- Last Updated on May 30, 2021
- I Am
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- Nov 07, 2020
If I am making a spice rub or a spice mix for a braise or even just to crust a piece of fish, I'll use mustard seeds. If you soak them in a little bit of vinegar and let them get plumped and soft and then you puree them, they're delicious.
- Approach
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- Nov 07, 2020
There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks.
- Chef
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- Nov 07, 2020
I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.
- Love
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- Nov 07, 2020
Who doesn't love a stuffed cherry tomato?
- Great
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- Nov 07, 2020
Stuffed cherry tomatoes are satisfying without being filling and make a great alternative to bread-based starters. You can assemble these appetizers ahead of time and refrigerate them until you're ready to serve.
- Own
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- Nov 07, 2020
Understand that nutrition plays a huge role in athletes' lives, and one of the most nutritious ways to eat is to cook your own food.
- Candy
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- Nov 07, 2020
I think that cakes should have touches of candy bar in order for it really to hit all those childhood notes on the keyboard.
- Manhattan
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- Nov 07, 2020
I grew up in Midtown Manhattan.
- Nov 07, 2020
I love it when a few simple ingredients come together on a plate, and I think, 'Wow, that's a dish.'
- Food
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- Nov 07, 2020
I grew up in a house where I was a spectator to the sport of cooking. In that way, I just learned so much about what it really takes to make food.
- Been
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- Nov 07, 2020
I've always been a great collector and lover of cookbooks.
- Live
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- Nov 07, 2020
Once you make a cookbook, you live with it as your own for the rest of your life, like a yearbook.
- Cooking
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- Nov 07, 2020
Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.
- Happy
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- Nov 07, 2020
Ganache is a mix of chocolate and cream. Warm cream, warm chocolate, they want to get to know each other - they're happy.
- Drip
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- Nov 07, 2020
If it's not messy and it doesn't drip over the sides, it's not a holiday hot chocolate -it's just an average hot chocolate.
- Best
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- Nov 07, 2020
The best place to use vanilla beans is anywhere where they won't be mixed in with a million other flavors. Anything with dairy, yogurt, milk, cream, or eggs - any custard or flan - how can it be bad?
- Crazy
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- Nov 07, 2020
I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right on the duck, coupled with some roast plums, and it all comes together in that savory over sweet over savory over sweet way we all love.
- Down
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- Nov 07, 2020
To make fluffy scrambled eggs, the best trick is to whisk in a splash of water and nothing else. Cream, milk, and other liquids drag the eggs down!
- Part
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- Nov 07, 2020
Part of health is variety!
- Me
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- Nov 07, 2020
I have a daughter who has taught me a lot along the way.
- Cancers
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- Nov 07, 2020
It stuns me how effective children can be in their messaging, and I believe that every child should enjoy that basic right to become an adult. Getting rid of childhood cancers is one effective way to reach that goal.
- Family
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- Nov 07, 2020
Easter is an arts and crafts moment where your whole family and friends can get involved.
- Myself
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- Nov 07, 2020
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.'
- Love
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- Nov 07, 2020
My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.'
- Hot
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- Nov 07, 2020
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 your well-being with someone you've never before met or known.
- Good
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- Nov 07, 2020
For me no good food is illuminated without acidity.
- Hardest Thing
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- Nov 07, 2020
The hardest thing for me is restraint.
- Information
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- Nov 07, 2020
I don't show just anyone how to crust a sea bass. That's sacred information.
- Relationship
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- Nov 07, 2020
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.
- Chicken
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- Nov 07, 2020
Winter blues are cured every time with a potato gratin paired with a roast chicken.
- Food
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- Nov 07, 2020
Food is so heavily connected to memory.
- Experience
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- Nov 07, 2020
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.
- Chef
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- Nov 07, 2020
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 served as the impetus for my career choice.
- Chef
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- Nov 07, 2020
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.
- Go Home
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- Nov 07, 2020
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 a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.
- Feet
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- Nov 07, 2020
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.
- Food
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- Nov 07, 2020
Food is ever-changing and ever moving forward and getting more and more complex.
- Enough Money
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- Nov 07, 2020
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.
- Cauliflower
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- Nov 07, 2020
It's amazing how meaty cauliflower can be.
- Love
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- Nov 07, 2020
Walnuts are so rich. I also love that you can chew them for five minutes. Then I eat a couple of golden raisins as a palate cleanser because they are really tart, and then more walnuts. It's a great snack for me.
- Her
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- Nov 07, 2020
I didn't cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together.
- Auto
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- Nov 07, 2020
I really love muscle cars. I don't think people might realize that about me. I really want to go to an auto auction and blow my life savings on a Camaro. They have such design around them, such panache.
- Chop
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- Nov 07, 2020
I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.
- Home
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- Nov 07, 2020
My mom is a self-taught home cook, so books that offer guidelines on how to organize menus are critical to 'cook from the book' people like her.
- Cake
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- Nov 07, 2020
I know that some people use lavender, incense, and cake as sedatives, but for me, a 'nose bath' in an old book just does something.
- More
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- Nov 07, 2020
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 in second place, whose name we can't remember. It takes more than just one horse to make a race.
- Cooking
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- Nov 07, 2020
I like Bobby Flay's attitude and his approach towards food. I think he's just passionate and very honest. I find him very honest about food and cooking and ingredients and I admire that because I think that it's easy to get away from that for various reasons.
- Feel
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- Nov 07, 2020
I have to be honest and say that I never really feel like there's one person that I really want to cook for. I just want my food to always get better and always be evolving and for there to always be movement in what I make. I would say I strive for that more than anything else.
- TV
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- Nov 07, 2020
You have a shelf-life on TV.
- Inspiring
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- Nov 07, 2020
Having students was so inspiring.
- Get
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- Nov 07, 2020
Every once in a while, I want to get up and cook.
- Long
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- Nov 07, 2020
I exercise at a great gym and do dance classes mixed with some calisthenics. I really enjoy that because it reminds me of '80s aerobics. It's fun! I also bike ride, or sometimes I swim. Because I stand a lot, I don't really like to walk long distances. Running or jogging is out of the question.
- Cone
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- Nov 07, 2020
I think unadulterated products and smaller portion sizes mean consumption of less food overall. Portion is everything. The first time I bought a scoop of ice cream in Paris, they weighed the ice cream on a scale before putting it on the cone. It was so small, it fell into the cone as she handed it to me.
- Morning
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- Nov 07, 2020
I try to sit still for about 15 minutes each morning without making lists or running in overdrive.
- Being
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- Nov 07, 2020
You have to be disciplined about being in the kitchen.
- Chef
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- Nov 07, 2020
I watched 'Iron Chef ' for years, and I thought, 'That's playing for the New York Yankees.' I made that my version of being Derek Jeter, and I worked really, really hard to win that.
- Make
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- Nov 07, 2020
I shop at the market, and that informs what I make.
- Look
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- Nov 07, 2020
When we eat something at a restaurant, however simple it may look, there's something in it that makes you think, 'Well, I couldn't quite do this from home.'
- Food
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- Nov 07, 2020
I'm interested in food and sharing my passion with a community of like-minded people. All of the celebrity stuff that comes along with that is just an incidental byproduct of being able to do what I love for a living.
- Each Day
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- Nov 07, 2020
There's not enough time in each day to really focus enough attention on any one thing, but I'm doing my best. I have a great group of people who support me, and I don't sleep a lot. It's like I'm on a constantly spinning merry-go-round, and every day, I'm wondering when it will stop so I can get off. I love what I do, so that helps a lot.
- Food
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- Nov 07, 2020
When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.
- Love
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- Nov 07, 2020
People in professional kitchens may love what they do, but sometimes it's just something that puts food on the table.
- Door
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- Nov 07, 2020
People don't take enough advantage of the refrigerator door.
- Chef
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- Nov 07, 2020
As a chef, a mom, and a member of Team No Kid Hungry, I believe that every child deserves three meals a day, every day.
- Food
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- Nov 07, 2020
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 really partial about taco trucks. I mean, I really can't handle it. There is something about catching all those ingredients piled on top of each other: it puts me in a tizzy. I love it. I'm kind of a taco truck junkie.
- Homemade
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- Nov 07, 2020
A homemade hamburger can be a real treat.
- Dinner
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- Nov 07, 2020
Make dinner with the goal of stretching it out for lunch in the back of your mind. Making more of one thing is cheaper than buying more varied ingredients for each meal.
- Fun
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- Nov 07, 2020
I love using hummus as centerpiece and then making different containers of vegetables for fun dipping.
- Folded
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- Nov 07, 2020
Make a stir-fried rice dish with some cut-up chicken and any vegetables folded into the rice for a 'one pot' meal lunch that has it all - protein, starch and vegetables.
- Made
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- Nov 07, 2020
My mom, ever the Italian, made braised chicken with tomato.
- Personal
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- Nov 07, 2020
I like all of McClure's pickles, but my personal favorites are the spicy ones.
- Nov 07, 2020
I think I will never stop having mentors.
- Food
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- Nov 07, 2020
I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
- Earth
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- Nov 07, 2020
My last meal on Earth? The obvious answer is a plate of my mother's scrambled eggs.
- Most
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- Nov 07, 2020
One of the most practical utensils I can't live without is my 'Joyce Chen' Scissors. They cut with precision.
- Food
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- Nov 07, 2020
Buying food from farmers and people that I know adds that human element that I love.
- I Am
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- Nov 07, 2020
I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.
- Cooking
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- Nov 07, 2020
I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.
- Pretty
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- Nov 07, 2020
I really cringe at the sight of pattypan squash. So pretty and cute and having no taste or exciting texture. Dull.
- Me
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- Nov 07, 2020
My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.
- Coffee
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- Nov 07, 2020
I baked the coffee cake recipe from 'The Joy of Cooking' over and over again when I was a kid.
- Look
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- Nov 07, 2020
The longer I look at something, the more my imagination churns and I can find somewhere to put it.
- Salad
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- Nov 07, 2020
If you're making a salad of any kind, cut the herbs, stems and all, and toss them into your mixed greens salad, a Romaine salad, iceberg, Bibb - it just adds a special touch.
- Fresh
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- Nov 07, 2020