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" Fresh herbs really belong anywhere you put them. "

Alex Guarnaschelli

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" I like to take a day off and enjoy fast food for what it is. I have to say that in New York, I'm really partial about taco trucks. I mean, I really can't handle it. There is something about catching all those ingredients piled on top of each other: it puts me in a tizzy. I love it. I'm kind of a taco truck junkie. "

Alex Guarnaschelli

" Who doesn't love a stuffed cherry tomato? "

Alex Guarnaschelli

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

Alex Guarnaschelli

" Don't be so hard on yourself. Make something simple a few times until you 'master' it and move on to the next thing. Take a cooking class! Buy a cookbook that specializes in foods or a cuisine you enjoy. "

Alex Guarnaschelli

" I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right on the duck, coupled with some roast plums, and it all comes together in that savory over sweet over savory over sweet way we all love. "

Alex Guarnaschelli

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

Alex Guarnaschelli

" A homemade hamburger can be a real treat. "

Alex Guarnaschelli

" It's essential to make sure you have proper kitchen tools for food storage - like cling wrap, bags, and containers - because they help keep food fresher longer. "

Alex Guarnaschelli

" Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation. "

Alex Guarnaschelli

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

Alex Guarnaschelli

" Having students was so inspiring. "

Alex Guarnaschelli

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

Alex Guarnaschelli

" A splash of red wine vinegar can pull things together like a pinch of salt. "

Alex Guarnaschelli

" It's amazing how meaty cauliflower can be. "

Alex Guarnaschelli

" I wouldn't call being a chef gratifying in a lot of ways. It's an act of love. "

Alex Guarnaschelli

" I have a daughter who has taught me a lot along the way. "

Alex Guarnaschelli

" If it's not messy and it doesn't drip over the sides, it's not a holiday hot chocolate -it's just an average hot chocolate. "

Alex Guarnaschelli

" Buying food from farmers and people that I know adds that human element that I love. "

Alex Guarnaschelli

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

Alex Guarnaschelli

" 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. "

Alex 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 together. "

Alex Guarnaschelli

" There's not enough time in each day to really focus enough attention on any one thing, but I'm doing my best. I have a great group of people who support me, and I don't sleep a lot. It's like I'm on a constantly spinning merry-go-round, and every day, I'm wondering when it will stop so I can get off. I love what I do, so that helps a lot. "

Alex Guarnaschelli

" 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. "

Alex Guarnaschelli