A Quote by Alex Guarnaschelli
I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.
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You are in school, and you hear about 'Iron Chef' and think, 'One day, I have to be on 'Iron Chef.'
Obviously, I love Japanese food. My favorite TV show of all time, without exception, is 'Iron Chef.' Not the stupid American version; 'Iron Chef' Japanese; the real one, the one that was on in Japan... my DVR for years was set to record almost every single 'Iron Chef' episode.
Becoming the first Indian woman to compete on Food Network's 'Iron Chef' and 'Next Iron Chef' was really a great accomplishment and led to my spot as a judge on 'Chopped.'
I learned to put 100 percent into what you're doing. I learned about setting goals for yourself, knowing where you want to be and taking small steps toward those goals. I learned about adversity and how to get past it.
I’ve learned that a storm isn’t always just bad weather, and a fire can be the start of something. I’ve found out that there are a lot more shades of gray in this world than I ever knew about. I’ve learned that sometimes, when you´re afraid but you keep on moving forward, that’s the biggest kind of courage there is. And finally, I’ve learned that life isn’t really about failure and success. It’s about being present, in the moment when big things happen, when everything changes, including myself.
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.
One thing I always think about is, at the end of the day, nobody really cares about you as much as they do about themselves. It's a very reassuring thing, in a good way. Pay attention to yourself, and use that energy and put it towards yourself.
So many of the models of courage we've had, ones that are still taught to boys and girls, are about going out to slay the dragon, to kill. It's a courage that's born out of fear, anger, and hate. But there's this other kind of courage. It's the courage to risk your life, not in war, not in battle, not out of fear ... but out of love and a sense of injustice that has to be challenged. It takes far more courage to challenge unjust authority without violence than it takes to kill all the monsters in all the stories told to children about the meaning of bravery.
I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
The one thing I learned the most about acting is it takes a tremendous amount of courage to go there and stand still. It takes courage and guts to step out of your mind frame and depict something.
It's not so much what you learn about Mumbai, it's what you learn about yourself, really. It's a funny old hippie thing, but it's true as well. You find out a lot about yourself and your tolerance, and about your inclusiveness.
A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.
You put pressure on yourself to go out and do better. And when you try to do too much, and you're thinking about it too much, it can throw your game off.
I make it happen. Who bought Alex Haley's book 'Roots' for TV? Me. I hired the director, hired the writer. I put them all together. I'm like the chef. If I mix all the ingredients right, it's going to taste terrific. If I don't, it's not going to come out good.
So, when I was about eight, I told my mother that I wanted to be a chef - and a police man, too. I didn't totally know that was it at the time, but I was very attracted to it from the beginning. I liked the idea of working with people in a kitchen, of dealing with ingredients, all of it.
'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.
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