A biography for Alex Guarnaschellihasn’t been written yet.
“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 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.”
“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.”
“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.”
“Easter is an arts and crafts moment where your whole family and friends can get involved.”
“I think I will never stop having mentors.”
“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 have a daughter who has taught me a lot along the way.”
“I didn't cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together.”
“I think no one would dispute that 'Chopped' is a highly athletic television show.”
“I grew up in Midtown Manhattan.”
“It stuns me how effective children can be in their messaging, and I believe that every child should enjoy that basic right to become an adult. Getting rid of childhood cancers is one effective way to reach that goal.”
“My mom, ever the Italian, made braised chicken with tomato.”
“'Iron Chef America' is so real. Imagine putting on television the whole process of making that food, the technique. It's all about technique. It doesn't even matter if you show the faces sometimes.”
“The best place to use vanilla beans is anywhere where they won't be mixed in with a million other flavors. Anything with dairy, yogurt, milk, cream, or eggs - any custard or flan - how can it be bad?”
“I really cringe at the sight of pattypan squash. So pretty and cute and having no taste or exciting texture. Dull.”
“I bent my head over a stove in my early 20s and picked it up in my 30s.”
“Food is ever-changing and ever moving forward and getting more and more complex.”
“Every once in a while, I want to get up and cook.”
“I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.”