Alex Guarnaschelli Quotes
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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.
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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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I grew up in Midtown Manhattan.
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I try to sit still for about 15 minutes each morning without making lists or running in overdrive.
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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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You have a shelf-life on TV.
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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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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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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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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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I baked the coffee cake recipe from 'The Joy of Cooking' over and over again when I was a kid.
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Every once in a while, I want to get up and cook.
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Red wine vinegar has some personality as well acidity.
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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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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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Short ribs in the middle of a hamburger? That was pretty groundbreaking.
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I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.
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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 have a daughter who has taught me a lot along the way.