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

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

Food is ever-changing and ever moving forward and getting more and more complex.

- 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…

- Alexandra Guarnaschelli

Give yourself enough time to really learn how to cook.

- Alexandra Guarnaschelli

I bent my head over a stove in my early 20s and picked it up in my 30s.

- Alexandra Guarnaschelli

Creative risks will always outweigh technical mistakes.

- 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…

- Alexandra Guarnaschelli