Alex Guarnaschelli Quotes
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I shop at the market, and that informs what I make.
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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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Every time I feel like something is missing from a dish, I think, 'Oh, I know, I'll add a pinch of dry ginger.' If it's not salt and it's not vinegar, it's probably missing dry ginger.
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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.
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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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You have a shelf-life on TV.
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Having students was so inspiring.
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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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People don't take enough advantage of the refrigerator door.
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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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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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Every once in a while, I want to get up and cook.
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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 feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
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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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Short ribs in the middle of a hamburger? That was pretty groundbreaking.
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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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Red wine vinegar has some personality as well acidity.
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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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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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Ganache is a mix of chocolate and cream. Warm cream, warm chocolate, they want to get to know each other - they're happy.
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I think I will never stop having mentors.