27 Quotes by Alexandra Guarnaschelli

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.

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.

For me no good food is illuminated without acidity.

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

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.

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

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.

My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.

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.'