Alex Guarnaschelli Quotes
-
I used to run track in high school and was unexceptional in every way.
-
Once you make a cookbook, you live with it as your own for the rest of your life, like a yearbook.
-
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.
-
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.
-
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.
-
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.
-
Part of health is variety!
-
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.
-
I love it when a few simple ingredients come together on a plate, and I think, 'Wow, that's a dish.'
-
I love the whole process of making, serving, and eating hearty soups like lentil, potato leek and carrot, to name a few.
-
There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks.
-
I've had the privilege of having a lot of amazing people cook for me.
-
I love roasted beets with goat cheese. I am also a fruit addict.
-
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.
-
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.
-
We have to get out there and explain that imperfect tastes just as good.
-
People in professional kitchens may love what they do, but sometimes it's just something that puts food on the table.
-
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?
-
I think no one would dispute that 'Chopped' is a highly athletic television show.
-
Scrambled eggs are so simple, but they don't wait or taste better cold!
-
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.
-
I think that cakes should have touches of candy bar in order for it really to hit all those childhood notes on the keyboard.
-
Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.
-
I love to eat. I could make a professional sport out of it.