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. - Alexandra Guarnaschelli 1 Share Now -
Food is ever-changing and ever moving forward and getting more and more complex. - Alexandra Guarnaschelli 2 Share Now -
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. - Alexandra Guarnaschelli 3 Share Now -
