Alex Guarnaschelli quotes

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.

There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks.

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

I've had the privilege of having a lot of amazing people cook for me.

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

Part of health is variety!

My mom, ever the Italian, made braised chicken with tomato.

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.'

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.

If you want to have a relationship, at some point you have to let yourself get caught.

Easter is an arts and crafts moment where your whole family and friends can get involved.

It's amazing how meaty cauliflower can be.