Share & Save
Meaning
Not documented yet.
When It Was Said
Not documented yet.
Who It Was Said To
Not documented yet.
Historical Context
Not documented yet.
Source
Not documented yet.
Original Language & Translation
Originally said in English.
Did They Really Say It?
Not documented yet.
Did You Know?
Not documented yet.
About Alex Guarnaschelli
American chef, cookbook author, and television personality
Alexandra Maria Guarnaschelli is an American chef, cookbook author, and television personality. She is known for her work in New York City restaurants and for her presence on television. She has 116 quotes on the site. She currently serves as executive chef at Butter in New York City and previously held the same role at The Darby before it closed. She also studied cooking extensively in France, a background that informs her culinary career.
More from Alex Guarnaschelli (116 quotes) →More quotes by Alex Guarnaschelli
- “You have to be disciplined about being in the kitchen.”Alex Guarnaschelli
- “I love it when a few simple ingredients come together on a plate, and I think, 'Wow, that's a dish.'”Alex Guarnaschelli
- “I love using hummus as centerpiece and then making different containers of vegetables for fun dipping.”Alex Guarnaschelli
- “Mashed potatoes with stuff in it? That's '90s.”Alex Guarnaschelli
Chefs: more sayings
- “They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes,…”Luigi Barzini
- “I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless t…”Stacey Ballis
- “I launched Chefs for Humanity, a national nonprofit, with my voice, heart and money from my own pocket. Money…”Cat Cora
Cooking: more sayings
- “I'm not the guy who loves cooking that much. I try to keep it as simple as possible: chicken, rice, and veget…”Florian Munteanu
- “When I came to the Food Network, I didn't want to do a cooking show. I told Kathleen Finch for nine months I…”Sandra Lee
- “With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culi…”Nathan Myhrvold