American - Chef | 1972 -
The hardest thing for me is restraint.
Alex Guarnaschelli
MeHardestRestraintThing
I bent my head over a stove in my early 20s and picked it up in my 30s.
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I don't show just anyone how to crust a sea bass. That's sacred information.
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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.
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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!
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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.
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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.
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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.
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Give yourself enough time to really learn how to cook.
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Food is ever-changing and ever moving forward and getting more and more complex.
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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.
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Walnuts are so rich. I also love that you can chew them for five minutes. Then I eat a couple of golden raisins as a palate cleanser because they are really tart, and then more walnuts. It's a great snack for me.
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