Quotes by Alex Guarnaschelli - Page 3

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.
Alex Guarnaschelli /
Chef
Cold
Hardest Thing
Leaving
Produce
Sweat
Toss
Wake Up
Time Work Home
Work Time Home
Go Home
Item
Menu
The Hardest Thing
Wake
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Dione Lucas has been obscured by larger-than-life personalities like Julia Child, but she had it going on. She is like the horse that came in second place, whose name we can't remember. It takes more than just one horse to make a race.
Alex Guarnaschelli /
Horse
Julia
Just One
Race
Second Place
Lucas
Obscured
Personalities
Second
Takes
Whose
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If I am making a spice rub or a spice mix for a braise or even just to crust a piece of fish, I'll use mustard seeds. If you soak them in a little bit of vinegar and let them get plumped and soft and then you puree them, they're delicious.
Alex Guarnaschelli /
Delicious
Mustard
Seeds
Vinegar
Fish
Crust
Mix
Rub
Soak
Spice
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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.
Alex Guarnaschelli /
Crunch
Sensory
Taste
Texture
Love Time Experience
Bacon
Cook
Every Time
Gratifying
Maddening
Qualities
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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.
Alex Guarnaschelli /
Cooking
Ingredients
Bobby
Various Reasons
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I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right on the duck, coupled with some roast plums, and it all comes together in that savory over sweet over savory over sweet way we all love.
Alex Guarnaschelli /
Beans
Mustard
Thrown
Vanilla
Love Great Together
Love Great Sweet
Coupled
Duck
Roast
Smear
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I have to be honest and say that I never really feel like there's one person that I really want to cook for. I just want my food to always get better and always be evolving and for there to always be movement in what I make. I would say I strive for that more than anything else.
Alex Guarnaschelli /
Strive
Evolving
More Than Anything
To Be Honest
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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.
Alex Guarnaschelli /
Christmas
Astounded
Cauliflower
First Time
Memorable
Time Thinking Me
Time Christmas Thinking
Cook
Crab
Flavors
Meal
Restaurant
Tomato
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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.
Alex Guarnaschelli /
Bike
Gym
Jogging
Swim
Great Walk Me
Aerobic
Classes
Dance Classes
Distances
Mixed
Reminds
Ride
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I think unadulterated products and smaller portion sizes mean consumption of less food overall. Portion is everything. The first time I bought a scoop of ice cream in Paris, they weighed the ice cream on a scale before putting it on the cone. It was so small, it fell into the cone as she handed it to me.
Alex Guarnaschelli /
Consumption
Cream
First Time
Ice
Ice Cream
Products
Time Food Me
Scale
Bought
Cone
Handed
Overall
Portion
Putting
Scoop
Sizes
Smaller
Weighed
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I like to take a day off and enjoy fast food for what it is. I have to say that in New York, I'm really partial about taco trucks. I mean, I really can't handle it. There is something about catching all those ingredients piled on top of each other: it puts me in a tizzy. I love it. I'm kind of a taco truck junkie.
Alex Guarnaschelli /
Catching
Fast Food
Handle
Ingredients
Truck
Love Food Me
Partial
Piled
Puts
Taco
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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.
Alex Guarnaschelli /
Each Day
Enough Time
Spinning
Love Best Time
Wondering
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Alex Guarnaschelli Quotes - Page 3

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