It's amazing the relationships you forge in a kitchen. When you cooperate in an environment that's hot. Where there's a lot of knives. You're trusting your well-being with someone you've never before met or known.

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• Alex Guarnaschelli:

  For me no good food is illuminated without acidity.

• Alex Guarnaschelli:

  The hardest thing for me is restraint.

• Alex Guarnaschelli:

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

• Alex Guarnaschelli:

  I don't show just anyone how to crust a sea bass. That's sacred information.

• Alex Guarnaschelli:

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

• Alex Guarnaschelli:

  Winter blues are cured every time with a potato gratin paired with a roast chicken.

• Alex Guarnaschelli:

  If I want my daughter to try something, I eat it in front of her repeatedly without forcing the iss

• Alex Guarnaschelli:

  Food is so heavily connected to memory.

• Alex Guarnaschelli:

  I think we love bacon because it has all the qualities of an amazing sensory experience. When we co

• Alex Guarnaschelli:

  My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching