I think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, the sizzling sound is so appetizing, the aroma is maddening, the crunch of the texture is so gratifying and the taste delivers every time.
I don't show just anyone how to crust a sea bass. That's sacred information. - Alexandra Guarnaschelli
I don't show just anyone how to crust a sea bass. That's sacred information.
- Alexandra Guarnaschelli
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus … - Alexandra Guarnaschelli
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus …
I find myself hoping I can get on a TV show, and then people from Oklahoma will come to my restaurant. Then I'll be able to make enough money to open… - Alexandra Guarnaschelli
I find myself hoping I can get on a TV show, and then people from Oklahoma will come to my restaurant. Then I'll be able to make enough money to open…
It's amazing the relationships you forge in a kitchen. When you cooperate in an environment that's hot. Where there's a lot of knives. You're trustin… - Alexandra Guarnaschelli
It's amazing the relationships you forge in a kitchen. When you cooperate in an environment that's hot. Where there's a lot of knives. You're trustin…
Food is ever-changing and ever moving forward and getting more and more complex. - Alexandra Guarnaschelli
Food is ever-changing and ever moving forward and getting more and more complex.
Give yourself enough time to really learn how to cook. - Alexandra Guarnaschelli
Give yourself enough time to really learn how to cook.
I bent my head over a stove in my early 20s and picked it up in my 30s. - Alexandra Guarnaschelli
I bent my head over a stove in my early 20s and picked it up in my 30s.
Creative risks will always outweigh technical mistakes. - Alexandra Guarnaschelli
Creative risks will always outweigh technical mistakes.
The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to o… - Alexandra Guarnaschelli
The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to o…
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