Alex Guarnaschelli Quotes

I baked the coffee cake recipe from 'The Joy of Cooking' over and over again when I was a kid.
I bent my head over a stove in my early 20s and picked it up in my 30s.
I didn't cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together.
I didn't harbor a huge desire to become a chef until I graduated from college.
I didn't want to write a cheffy cookbook with dehydrated ham chips.
I don't know anyone who hasn't overcooked at least one turkey, myself included. It's easy to do.
I don't show just anyone how to crust a sea bass. That's sacred information.
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.
I feel like a princess with a knife. I've wanted to be an Iron Chef forever.
I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
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.
I grew up in a house where I was a spectator to the sport of cooking. In that way, I just learned so much about what it really takes to make food.
I grew up in Midtown Manhattan.
I have a daughter who has taught me a lot along the way.
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.
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 learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.
I like all of McClure's pickles, but my personal favorites are the spicy ones.
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 like food to be really simple but have a lot of technique all the same.
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Alex Guarnaschelli
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