Top 117 Quotes & Sayings by Alex Guarnaschelli
Explore popular quotes and sayings by an American chef Alex Guarnaschelli.
Last updated on December 25, 2024.
I love using hummus as centerpiece and then making different containers of vegetables for fun dipping.
Make a stir-fried rice dish with some cut-up chicken and any vegetables folded into the rice for a 'one pot' meal lunch that has it all - protein, starch and vegetables.
I watched 'Iron Chef ' for years, and I thought, 'That's playing for the New York Yankees.' I made that my version of being Derek Jeter, and I worked really, really hard to win that.
I think unadulterated products and smaller portion sizes mean consumption of less food overall. Portion is everything. The first time I bought a scoop of ice cream in Paris, they weighed the ice cream on a scale before putting it on the cone. It was so small, it fell into the cone as she handed it to me.
Dione Lucas has been obscured by larger-than-life personalities like Julia Child, but she had it going on. She is like the horse that came in second place, whose name we can't remember. It takes more than just one horse to make a race.
I wouldn't call being a chef gratifying in a lot of ways. It's an act of love.
Food is ever-changing and ever moving forward and getting more and more complex.
I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
People don't take enough advantage of the refrigerator door.
'Iron Chef America' is so real. Imagine putting on television the whole process of making that food, the technique. It's all about technique. It doesn't even matter if you show the faces sometimes.
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.
My last meal on Earth? The obvious answer is a plate of my mother's scrambled eggs.
You have a shelf-life on TV.
I didn't harbor a huge desire to become a chef until I graduated from college.
It's amazing how meaty cauliflower can be.
Winter blues are cured every time with a potato gratin paired with a roast chicken.
To me, 'Chopped' is a great platform for championing great causes.
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.
The hardest thing for me is restraint.
My mom is a self-taught home cook, so books that offer guidelines on how to organize menus are critical to 'cook from the book' people like her.
I think that 'celebrity' and 'chef' should be a permanent oxymoron.
Food is so heavily connected to memory.
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.
There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks.
I try to sit still for about 15 minutes each morning without making lists or running in overdrive.
Fresh herbs really belong anywhere you put them.
Americans will not buy irregular-looking or oddly shaped vegetables!
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.
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 am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.
Who doesn't love a stuffed cherry tomato?
I like Bobby Flay's attitude and his approach towards food. I think he's just passionate and very honest. I find him very honest about food and cooking and ingredients and I admire that because I think that it's easy to get away from that for various reasons.
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.'
Every once in a while, I want to get up and cook.
For me no good food is illuminated without acidity.
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.
If it's not messy and it doesn't drip over the sides, it's not a holiday hot chocolate -it's just an average hot chocolate.
I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.
Mashed potatoes with stuff in it? That's '90s.
I exercise at a great gym and do dance classes mixed with some calisthenics. I really enjoy that because it reminds me of '80s aerobics. It's fun! I also bike ride, or sometimes I swim. Because I stand a lot, I don't really like to walk long distances. Running or jogging is out of the question.
Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.
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!
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.
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 didn't cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together.
Give yourself enough time to really learn how to cook.
I don't show just anyone how to crust a sea bass. That's sacred information.
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 bent my head over a stove in my early 20s and picked it up in my 30s.
You have to be disciplined about being in the kitchen.
Walnuts are so rich. I also love that you can chew them for five minutes. Then I eat a couple of golden raisins as a palate cleanser because they are really tart, and then more walnuts. It's a great snack for me.
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.
We have to get out there and explain that imperfect tastes just as good.
My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.'
Having students was so inspiring.
I feel like a princess with a knife. I've wanted to be an Iron Chef forever.
I used to run track in high school and was unexceptional in every way.
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.
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.
Ganache is a mix of chocolate and cream. Warm cream, warm chocolate, they want to get to know each other - they're happy.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Samin Nosrat Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef