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My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching
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Alex Guarnaschelli:
The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want tAlex Guarnaschelli:
The hardest thing about being a full time chef is leaving my work behind when I go home at night. IAlex Guarnaschelli:
I used to sleep with the phone right by my pillow but I'm getting better. Now it sits on the tableAlex Guarnaschelli:
Give yourself enough time to really learn how to cook.Alex Guarnaschelli:
Food is ever-changing and ever moving forward and getting more and more complex.Alex Guarnaschelli:
I find myself hoping I can get on a TV show, and then people from Oklahoma will come to my restauraAlex Guarnaschelli:
It's amazing how meaty cauliflower can be.Alex Guarnaschelli:
Walnuts are so rich. I also love that you can chew them for five minutes. Then I eat a couple of goAlex Guarnaschelli:
I didn't harbor a huge desire to become a chef until I graduated from college.Alex Guarnaschelli:
I didn't cook that much as a kid. My mother was cooking, and I was her helper. We made dishes toget