Alex Guarnaschelli Quotes
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I shop at the market, and that informs what I make.
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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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Having students was so inspiring.
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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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People don't take enough advantage of the refrigerator door.
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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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You have a shelf-life on TV.
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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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Every once in a while, I want to get up and cook.
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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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It's amazing how meaty cauliflower can be.
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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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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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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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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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I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.
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I have a daughter who has taught me a lot along the way.
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You have to be disciplined about being in the kitchen.