Alexandra Guarnaschelli Quotes

I love to cook. I make an award-winning turkey chili.

I love learning how to make new dishes.

I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it.

I enjoy watching talented cooks bringing together ingredients into a fabulous dish.

I don't consider myself a food person. I'm no Bobby Flay. I'm no Emeril or Paula Deen, and I'm certainly not Rachael Ray.

I love food and am very good at improvising when preparing it - it's a really creative experience for me.

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food, bringing them all around one table so to speak.

I think cookery shows have become so sophisticated, and everyone's so marvellous at it, but there are people like me who aren't into the cooking malarkey, who still don't know how to boil an egg for three minutes.

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.

Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.

I wait for the next opportunity to have something to do with food. If I get rested, my mind just starts creating new dishes - click, click, click.

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.

I really like getting the person who is terrified of cooking into the kitchen and showing them that cooking can be both indulgent and fun.

My mother was creative in the kitchen.

I like to make everything and I can really cook.

If you're a happy person around food, you can be a professional chef. It's fueled by passion.

I am not a cook at all. It wasn't difficult to play a chef because it was not about knowing recipes. I just had to look comfortable in the kitchen.

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.

Being a chef never seems like a job, it becomes a true passion.

Not on morality, but on cookery, let us build our stronghold: there brandishing our frying-pan, as censer, let us offer sweet incense to the Devil, and live at ease on the fat things he has provided for his elect!