Alex Guarnaschelli Quotes
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Don't be so hard on yourself. Make something simple a few times until you 'master' it and move on to the next thing. Take a cooking class! Buy a cookbook that specializes in foods or a cuisine you enjoy.
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I shop at the market, and that informs what I make.
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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.
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It's amazing how meaty cauliflower can be.
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I didn't want to write a cheffy cookbook with dehydrated ham chips.
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Having students was so inspiring.
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I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
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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.
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I really cringe at the sight of pattypan squash. So pretty and cute and having no taste or exciting texture. Dull.
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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.
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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.
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I wouldn't call being a chef gratifying in a lot of ways. It's an act of love.
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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.
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Short ribs in the middle of a hamburger? That was pretty groundbreaking.
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People don't take enough advantage of the refrigerator door.
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Red wine vinegar has some personality as well acidity.
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I baked the coffee cake recipe from 'The Joy of Cooking' over and over again when I was a kid.
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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.
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Every once in a while, I want to get up and cook.
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Freeze herbs by stem and all - don't just freeze the leaves. It's better to keep them sturdier. Put the stems and the leaves together into a plastic bag, and just wrap it up and freeze it like that.
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I think I will never stop having mentors.
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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.
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You have to be disciplined about being in the kitchen.
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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.