Alexandra Guarnaschelli Quotes

• 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.

  Alexandra Guarnaschelli

  Thinking, Quality, Sound

  46 Copy quote

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

  Alexandra Guarnaschelli

  Winter, Potatoes, Chickens

  47 Copy quote

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

  Alexandra Guarnaschelli

  Way, Serious, Chef

  9 Copy quote

• Creative risks will always outweigh technical mistakes.

  Alexandra Guarnaschelli

  Mistake, Creative, Risk

  8 Copy quote

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

  Alexandra Guarnaschelli

  Moving, Moving Forward, Complexes

  8 Copy quote

• 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.

  Alexandra Guarnaschelli

  Knives, Kitchen, Hot

  4 Copy quote

• Give yourself enough time to really learn how to cook.

  Alexandra Guarnaschelli

  Giving, Enough Time, Enough

  7 Copy quote

• For me no good food is illuminated without acidity.

  Alexandra Guarnaschelli

  Good Food

  4 Copy quote

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

  Alexandra Guarnaschelli

  Sea, Bass, Information

  4 Copy quote

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

  Alexandra Guarnaschelli

  Bent, Stoves, Early 20s

  4 Copy quote

• Food is so heavily connected to memory.

  Alexandra Guarnaschelli

  Memories, Connected

  4 Copy quote

• 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.

  Alexandra Guarnaschelli

  Care, Want, Ingredients

  6 Copy quote

• 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.

  Alexandra Guarnaschelli

  Home, Night, Order

  4 Copy quote

• 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.

  Alexandra Guarnaschelli

  Oklahoma, Tv Shows, People

  4 Copy quote

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

  Alexandra Guarnaschelli

  Father, Mind, Hours

  4 Copy quote

• 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.

  Alexandra Guarnaschelli

  Sleep, Phones, Feet

  4 Copy quote

• 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.

  Alexandra Guarnaschelli

  Want, Caught, Ifs

  4 Copy quote

• 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.

  Alexandra Guarnaschelli

  Careers, Choices, Parent

  4 Copy quote

• The hardest thing for me is restraint.

  Alexandra Guarnaschelli

  Restraint, Hardest, Hardest Thing

  7 Copy quote

• 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!

  Alexandra Guarnaschelli

  Daughter, Mother, Oysters

  4 Copy quote

• 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.'

  Alexandra Guarnaschelli

  Graduation, May, Want

  4 Copy quote

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