Alex Guarnaschelli Zitate – Sprüche auf Englisch mit Übersetzung

Zitat des Tages von Alex Guarnaschelli:

I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.

Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.

Alex Guarnaschelli

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.

Alex Guarnaschelli

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

I used to run track in high school and was unexceptional in every way.

Alex Guarnaschelli

I bent my head over a stove in my early 20s and picked it up in my 30s.

Alex Guarnaschelli

I know that some people use lavender, incense, and cake as sedatives, but for me, a 'nose bath' in an old book just does something.

Alex Guarnaschelli

I grew up in a house where I was a spectator to the sport of cooking. In that way, I just learned so much about what it really takes to make food.

Alex Guarnaschelli

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.

Alex Guarnaschelli

I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.

Alex Guarnaschelli

Who doesn't love a stuffed cherry tomato?

Alex Guarnaschelli

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

I feel like a princess with a knife. I've wanted to be an Iron Chef forever.

Alex Guarnaschelli

Buying food from farmers and people that I know adds that human element that I love.

Alex Guarnaschelli

I love using hummus as centerpiece and then making different containers of vegetables for fun dipping.

Alex Guarnaschelli

Understand that nutrition plays a huge role in athletes' lives, and one of the most nutritious ways to eat is to cook your own food.

Alex Guarnaschelli

The hardest thing for me is restraint. I see fresh beans and ramps, and I start to quiver.

Alex Guarnaschelli

I've roasted a somewhat frozen turkey, and it's come out just fine.

Alex Guarnaschelli

The longer I look at something, the more my imagination churns and I can find somewhere to put it.

Alex Guarnaschelli

Food is so heavily connected to memory.

Alex Guarnaschelli

I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.

Alex Guarnaschelli

One of the most practical utensils I can't live without is my 'Joyce Chen' Scissors. They cut with precision.

Alex Guarnaschelli

I like food to be really simple but have a lot of technique all the same.

Alex Guarnaschelli

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.

Alex Guarnaschelli

I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.

Alex Guarnaschelli

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

Food is ever-changing and ever moving forward and getting more and more complex.

Alex Guarnaschelli

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

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.

Alex Guarnaschelli

I baked the coffee cake recipe from 'The Joy of Cooking' over and over again when I was a kid.

Alex Guarnaschelli

I woke up on May 15, 1991, the day of my Barnard graduation, and I said to myself, 'By the end of today you will decide what you want to do with the rest of your life.'

Alex Guarnaschelli

As a chef, a mom, and a member of Team No Kid Hungry, I believe that every child deserves three meals a day, every day.

Alex Guarnaschelli

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.

Alex Guarnaschelli

I think I will never stop having mentors.

Alex Guarnaschelli

It's amazing how meaty cauliflower can be.

Alex Guarnaschelli

Every once in a while, I want to get up and cook.

Alex Guarnaschelli

Once you make a cookbook, you live with it as your own for the rest of your life, like a yearbook.

Alex Guarnaschelli