Alexandra Guarnaschelli Quotes

Winter blues are cured every time with a potato gratin paired with a roast chicken.

The best way to learn to cook is to do some serious eating.

Food is ever-changing and ever moving forward and getting more and more complex.

Creative risks will always outweigh technical mistakes.

Give yourself enough time to really learn how to cook.

The hardest thing for me is restraint.

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 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.'

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!

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 you want to have a relationship, at some point you have to let yourself get caught. That's what I did. I got caught.

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.

My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.

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.

Food is so heavily connected to memory.

I bent my head over a stove in my early 20s and picked it up in my 30s.

I don't show just anyone how to crust a sea bass. That's sacred information.

For me no good food is illuminated without acidity.