Alex Guarnaschelli and Me

Ever since first watching Alex Guarnaschelli on the Food Network, I have undergone a transformation. I am not sure I can explain it, but there is something about the way she speaks, her facial and body posture, and the energy around her when she is cooking that draws me in to her every word. It is as if she has transcended to another realm when she is cooking. She appears to have this clear vision and then commits to bringing her vision to life to share with others.

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Innovative or Wacky

While my passion for Iron Chef America has waned over the last few years, I am for various reasons amazed by the Next Iron Chef American competition and glad that Alex Guarnaschelli is doing so well again this season (go Team Alex). What has inspired me this week were two things: the chairman’s challenge for this past week of innovation and my friend Warren Caterson’s post on Facebook about this being Wacky Wednesday. Personally, I think he created this day, but I can always use a “reason” to be wacky. For those of you who did not watch this episode, there were three global street foods, tacos, falafel, and bahn mi’s. The chefs were assigned one of these three street foods and then told to be innovative and create a new approach to it. While Chef Faulkner’s bahn mi pasta did not appease the palettes of the judges, her idea reminded me of bruschetta pasta I had made once that was really quite good.
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Lessons from the non-existent cookbook

I have this fascination with cookbooks, not so much for the recipes, but for the information and wisdom in the explanations and the stories. Sometimes what makes me want to read a cookbook is listening to how a chef speaks about their food. Ever since I began watching the food network, one chef who has fascinated me is Alex Guarnaschelli. While I have never tasted her cooking, there has always been something mystical and spiritual for me about the way she talks about food. Then there is the look on her face and the way her whole body seems to be experiencing what the offering she is experiencing. I have long felt as if her cookbook would be one I could curl up in bed with and read and savor for the wisdom poured into the pages.
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Something’s are sacred

For those of you who know me, or have been reading my writing for a while, it is no secret that I admire the cooking and wisdom of Alex Guarnaschelli. In an interview, with Robert Stolank of the New York Times, she discussed her relationship with her husband Brandon Clark and told a story in only a way Alex could tell it. Stolank reported, As they were closing up one evening he confided in her about a problem he had with a school assignment on potato-crusted black sea bass. He was galvanized by the private tutorial she gave him.
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