American - Chef | 1972 -
I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
Alex Guarnaschelli
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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.
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If it's not messy and it doesn't drip over the sides, it's not a holiday hot chocolate -it's just an average hot chocolate.
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There's not enough time in each day to really focus enough attention on any one thing, but I'm doing my best. I have a great group of people who support me, and I don't sleep a lot. It's like I'm on a constantly spinning merry-go-round, and every day, I'm wondering when it will stop so I can get off. I love what I do, so that helps a lot.
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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.
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A splash of red wine vinegar can pull things together like a pinch of salt.
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Once you make a cookbook, you live with it as your own for the rest of your life, like a yearbook.
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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.
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My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.
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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.
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A homemade hamburger can be a real treat.
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My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.'
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