Alexandra Guarnaschelli is an American celebrity chef, author, and television personality. She is the executive chef at New York City's Butter restaurant and has appeared on shows such as Chopped, Iron Chef America, and The Best Thing I Ever Ate. She is also the author of two cookbooks, Old-School Comfort Food and The Home Cook.
What is the most famous quote by Alexandra Guarnaschelli ?
Winter blues are cured every time with a potato gratin paired with a roast chicken.
— Alexandra Guarnaschelli
What can you learn from Alexandra Guarnaschelli (Life Lessons)
- Alexandra Guarnaschelli is an excellent example of hard work and dedication to one's craft. She has worked her way up to become an acclaimed chef and restaurateur, proving that success is possible with enough effort.
- Through her work, Alexandra has also demonstrated the importance of staying true to one's roots and values. She has stayed connected to her Italian heritage, and her recipes often feature traditional Italian ingredients and flavors.
- Finally, Alexandra has shown that it is possible to bring a modern twist to classic dishes, creating exciting and innovative flavors that appeal to a wide range of diners.
The most genuine Alexandra Guarnaschelli quotes that will activate your desire to change
Following is a list of the best Alexandra Guarnaschelli quotes, including various Alexandra Guarnaschelli inspirational quotes, and other famous sayings by Alexandra Guarnaschelli.
The best way to learn to cook is to do some serious eating.
The hardest thing for me is restraint.
Give yourself enough time to really learn how to cook.
Creative risks will always outweigh technical mistakes.
If you want to have a relationship, at some point you have to let yourself get caught. That's what I did. I got caught.
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 trusting your well-being with someone you've never before met or known.
The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.
I used to sleep with the phone right by my pillow but I'm getting better.
Now it sits on the table a few feet away.
Creative quotes by 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 my own place.
For me no good food is illuminated without acidity.
Food is ever-changing and ever moving forward and getting more and more complex.
My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.
I woke up on May 15, 1991, the day of my Barnard graduation, and I said to myself, 'By the end of today you will decide what you want to do with the rest of your life.'
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 for my career choice.
If I want my daughter to try something, I eat it in front of her repeatedly without forcing the issue and, with some trial and error, the world is our oyster!
I don't show just anyone how to crust a sea bass. That's sacred information.
Quotations by Alexandra Guarnaschelli that are innovative and refined
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 order produce and wake up at 4 A.M. in a cold sweat over some artichokes.