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 order produce and wake up at 4 A.M. in a cold sweat over some artichokes.
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…
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.
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…
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.
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…
Creative risks will always outweigh technical mistakes. - Alexandra Guarnaschelli
Creative risks will always outweigh technical mistakes.
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