the cooking loft

7 Questions with Alex Guarnaschelli

7 Questions is a series of interviews with the culinary movers and shakers you want or ought to know better.

Alex Guarnaschelli has long been a familiar face on the Food Network be it in her popular cooking shows The Cooking Loft and Alex’s Day Off or as a guest judge of Iron Chef America or Chopped  and soon as a contestant on Next Iron Chef 4.  She has been a polarizing figure to say the least.  It seems she is as beloved as she is disliked.  With Chopped: All Stars set to premiere in a few days perhaps we should get to know Chef Alex a little better.

After graduating from Barnard College in 1991, Guarnaschelli embarked on a lifelong culinary adventure beginning with a little time under the wing of the godfather of American cuisine, Larry Forgione.  If the name sounds familiar it should as Larry is the father of the newest Iron Chef Marc Forgione.

With the elder Forgione’s blessing Guarnaschelli took her studies overseas where she matriculated at La Varenne Culinary School in Burgundy.  From Burgundy she traveled France until landing in Paris for a four day study with famed French chef Guy Savoy.  Four years later she was still with Savoy as sous chef at one of his properties, La Butte Chaillot.  She would stay three more years before returning to America to work with the legendary Daniel Boulud at Daniel.

After moving up to sous chef with Boulud she then moved to the West Coast to work with Joachim Splichal’s Patina.  In 2003 she returned to New York to become the executive chef at Butter.  Since then she has made her reputation in the kitchen, as an instructor and even as a challenger on Iron Chef America before her keen palate was tapped as a judge both on ICA and Chopped.

In a fierce five-part tournament, 16 all star chefs battle head-to-head to win the crown as the champion of Chopped All Stars.  Competing in this battle royal are NFNS alums Brad Sorenson, Debbie Lee, Lisa Garza and Michael Proietti, as well as Anne Burrell, Geoffrey Zakarian, Claire Robinson, Duff Goldman, Robert Irvine, Beau MacMillan, Jacques Torres, Nate Appleman and former NIC contestants Anita Lo, Aarón Sánchez, Maneet Chauhan and Amanda Freitag.

Whenever discussions of culinary cuties ensue I am always aghast that Guarnaschelli’s name does not immediately come up.  She is clearly a beautiful woman but her descriptions of food are so sensual I swear they make me blush. When it comes to making food sexy she takes a back seat to no one.

Chef Alex will be a judge for this first of it’s kind event but first she answers 7 Questions.

Chopped All StarsCan you tell us what we can expect from Chopped All Stars?

It’s a week of all stars for charity where all the different celebrity chefs are competing for charities of their choice and the grand prize is a $50,000 donation to the winning chef’s charity.  It’s certainly very dramatic.

A little about you, Alex, how would you best describe your style of cooking?

I would say that I’m in touch with the American classics.  My parents were avid cooks when I was growing up; still are.  It was a lot of the French-American, French techniques and American ingredients ranging from Oysters Rockefeller and Lobster Newburg definitely is a big part of my style of cooking.  I love the green market mentality.  Some one once said to me that’s not a cooking style it’s a shopping philosophy which I thought was a very interesting way of putting it.  So I guess I would say French-American with seasonality being one of my favorite things.

Which chefs have influenced you along the way?

Many but probably the most influential definitely is Guy Savoy in Paris.  He was definitely a big inspiration, still is, to me.  Certainly Daniel Boulud is another big influence and inspiration.  You know you have mentors of many kinds when you’re a chef.  And certainly another big mentor to me is Bobby Flay who has just been very supportive of me and really helped me find my own voice as a chef on television as well as, you know, a cooking style.  I think that’s certainly important to me too.

How important do you think improvisational skills are to being a chef especially in a setting like Chopped All Stars?

When you say improvisation to me it makes me think of many other words like solutions.  As in somebody who can handle any crisis.  You know like when somebody doesn’t show up to work at the restaurant or the grease trap explodes on a Friday night or you have to put together a dish from a basket of ingredients in 20 minutes flat.  It’s all sort of that same idea of improvisation.  So I think thinking quickly on your feet is critical.  Which is why I think Chopped is such a natural extension of being a chef, being a cook.  Only now you’re being filmed and all of America is watching you.

What was the experience of being a judge for Chopped All Stars like?

Yeah, it was amazing.  Think about it.  Just think about that list of names.  Can you imagine?  It was incredible.  It was like watching the Super Bowl.

How would you describe the atmosphere in the Chopped kitchen?

The show is such a power, such a house of cards all the time.  Sometimes I like to think there’s a little mystery on the ground floor of the house you know with the basics.

How do you balance being a judge while also being a colleague with the other chefs?

We’re all professionals.  We all work together.  We’re all sort of similar in that all of us are sometimes the competitors and  all of us are sometimes the judges.  And I think that playing that game of musical chairs as professionals you definitely have a tacit understanding of what that’s going to entail ahead of time.  So it wasn’t really an issue.  I don’t think any of us would have allowed it to be.  It’s for charity.

Chopped All Stars premieres March 6th at 9PM ET on Food Network.


This was an excerpt from my latest Kindle Single “Dinner Conversations” which is an anthology of celebrity chef interviews. Available here

New Cheflebrity Alex Guarnaschelli

One of the most popular pieces I ever postified.  Oddly the most common search phrase that brought people to it was “Alex Guarnaschelli bitch.”  They said it, Alex, not me.  I think you’re adorable.  Originally published on August 28, 2008.

With her new show just weeks from airing here’s a chance to get to know The Cooking Loft’s Alex Guarnaschelli in this interview from The Next Blog:

Sautéed Florida Shrimp with Arugula Leaves, Crispy Duck Confit, Tomato-Capor Raviolini… All of those dishes sound absolutely divine; they also sound like nothing we could cook up here at ThisNext.  Good thing there are chefs out there that can cook up such delicious dishes without setting the kitchen ablaze.

ThisNext chats with Executive Chef, Alex Guarnaschelli from New York’s Butter Restaurant to find out what’s cooking in her kitchen.

TN: What is Butter’s most popular dish?
AG: My grilled halibut with roasted asparagus and a squash emulsion. It was supposed to be a soup but I turned it into a sauce and had it on the menu for four years. One time I took it off for a short period and customers started asking for it so I put it back on and it’s been with me every since. When I look back it’s always the most popular dish.

TN: What is your favorite food?
To eat: Eggplant Parmesan and piping hot blueberry pie with way too much hagan daazs vanilla and a ton of lemon zest.  To cook: fish and salads. I love to make fresh vegetable salads. I’ve always really loved seasonality of ingredients. I couldn’t live without hitting the green market.

TN: Why do you have such a green focus?
AG: It dictates what I buy. I go to the local market a few blocks away and it’s an easy way to see what people are up to and what’s growing. My favorite equipment of all are vegetables.

TN: Do you have a most memorable dish story you can share?
I went to a hole in the wall in Nice, a place called la Miranda with no phone, no reservations. It’s very informal. You go in and sit on a stool at a table it’s very informal. At the time the wife served and the husband cooked. The wife sat my colleague and I and down. I looked over and saw the cook pan-frying something in olive oil and it looked just perfect. He then took the pasta, steaming, out of the water and dropped it steaming hot into a vibrant green basil pesto and that waft of steam gushed from his bowl and into my nostrils. He quickly tossed the basil pesto with the pasta and it was the best dish I’ve ever had.

TN: What is always in your fridge?
At home I always have a bottle of champagne. I like a couple of different brands but my favorites are Camille Saves Rose or Bollinger. Both are French champagnes and I always have one or both on hand. Also 8-10 jars of mustards, none of which I can ever finish and lingenberry jam. I always have way too much brie. I’m a classic girl and don’t like the bells and whistles, just give me a slab of cheese. My favorite is straight Brie De Meux from a place outside of Paris.

TN: Being a pro chef, do you spend a lot of time in your own kitchen?
None. If I had more free time I would. I love to cook but I think it’s OK for a chef to say, “Hey I just spent 12 hours in the kitchen and for the other 12 I have left I am going to be outside the kitchen.” I just got married and my husband loves to cook so I let him do it.

TN: Which is your most important room in your house? Why?
The bathrooms because it’s quiet and cool in there, the things I don’t often get to enjoy in a [restaurant] kitchen. When I close the door I feel like everyone is going to leave me alone for a few minutes. Also, I’m a soap collector, like a squirrel in winter hording nuts. I can have up to 20 soaps on hand at any time. Roger Gallet is a favorite. They make a lot of different vegetable and fruit based soaps. One is lettuce scented and is a cross of freshly moved grass and the best salad I’ve ever eaten. He also has a tomato soap that I like.

TN: How would you describe the style of your home?
I would say it’s a mix of classical and modern. Kind of like Ikea meets the Mediterranean. It’s more on the modern size but I have my classical touches. I love a good oriental rug and some hardwood floors and maybe a scratched steel coffee table.

TN: How would you describe your fashion style?
AG: I am seven months pregnant so I am very disconnected from my wardrobe right now. Typically I buy a lot of Betsey Johnson. I also love calypso and Lolita Lempicka but I also have sweat pants from the Gap. I don’t shop at H&M and I don’t shop at Target. Not because I don’t like them but because I don’t believe anything that cheap can really be that good.

TN: Prized possession?
A Vitaprep blender. If I could bring it home and hide it under my bed every night I would feel much safer in the world. It’s looks similar to a frappuccino blender and is good for everything. I couldn’t make a soup or a sauce without it. The one at Butter is model number VM0101. This is my number one choice for a blender or food processor.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99

Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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