Alex Guarnaschelli Quotes

'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.
A homemade hamburger can be a real treat.
A splash of red wine vinegar can pull things together like a pinch of salt.
Americans will not buy irregular-looking or oddly shaped vegetables!
As a chef, a mom, and a member of Team No Kid Hungry, I believe that every child deserves three meals a day, every day.
Buying food from farmers and people that I know adds that human element that I love.
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.
Don't be so hard on yourself. Make something simple a few times until you 'master' it and move on to the next thing. Take a cooking class! Buy a cookbook that specializes in foods or a cuisine you enjoy.
Easter is an arts and crafts moment where your whole family and friends can get involved.
Every once in a while, I want to get up and cook.
Every time I feel like something is missing from a dish, I think, 'Oh, I know, I'll add a pinch of dry ginger.' If it's not salt and it's not vinegar, it's probably missing dry ginger.
Food is ever-changing and ever moving forward and getting more and more complex.
Food is so heavily connected to memory.
For me no good food is illuminated without acidity.
Freeze herbs by stem and all - don't just freeze the leaves. It's better to keep them sturdier. Put the stems and the leaves together into a plastic bag, and just wrap it up and freeze it like that.
Fresh herbs really belong anywhere you put them.
Ganache is a mix of chocolate and cream. Warm cream, warm chocolate, they want to get to know each other - they're happy.
Give yourself enough time to really learn how to cook.
Having students was so inspiring.
I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.
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Alex Guarnaschelli
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