Quotes from Alex Guarnaschelli

When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.

I'm interested in food and sharing my passion with a community of like-minded people. All of the celebrity stuff that comes along with that is just an incidental byproduct of being able to do what I love for a living.

I think that 'celebrity' and 'chef' should be a permanent oxymoron.

Scrambled eggs are so simple, but they don't wait or taste better cold!

I feel like a princess with a knife. I've wanted to be an Iron Chef forever.

Ganache is a mix of chocolate and cream. Warm cream, warm chocolate, they want to get to know each other - they're happy.

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

It's amazing how meaty cauliflower can be.

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.

My last meal on Earth? The obvious answer is a plate of my mother's scrambled eggs.

To me, 'Chopped' is a great platform for championing great causes.

Understand that nutrition plays a huge role in athletes' lives, and one of the most nutritious ways to eat is to cook your own food.

I exercise at a great gym and do dance classes mixed with some calisthenics. I really enjoy that because it reminds me of '80s aerobics. It's fun! I also bike ride, or sometimes I swim. Because I stand a lot, I don't really like to walk long distances. Running or jogging is out of the question.

Every once in a while, I want to get up and cook.

Once you make a cookbook, you live with it as your own for the rest of your life, like a yearbook.

I've always been a great collector and lover of cookbooks.

I used to sleep with the phone right by my pillow but I'm getting better. Now it sits on the table a few feet away.

People in professional kitchens may love what they do, but sometimes it's just something that puts food on the table.

I think unadulterated products and smaller portion sizes mean consumption of less food overall. Portion is everything. The first time I bought a scoop of ice cream in Paris, they weighed the ice cream on a scale before putting it on the cone. It was so small, it fell into the cone as she handed it to me.

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.

One of the most practical utensils I can't live without is my 'Joyce Chen' Scissors. They cut with precision.

Walnuts are so rich. I also love that you can chew them for five minutes. Then I eat a couple of golden raisins as a palate cleanser because they are really tart, and then more walnuts. It's a great snack for me.

We have to get out there and explain that imperfect tastes just as good.