Alex Guarnaschelli

Guarnaschelli was born to Maria Guarnaschelli and John Guarnaschelli. She graduated in 1991 from Barnard College with an art historical degree. The year she graduated, she worked the minimum wage at a restaurant called the American Place for one year. Guarnaschelli's first culinary experiences began while watching her mom test a variety of recipes at home as she edited cookbooks. Guarnaschelli interned under Larry Forgione (whose son is Iron Chef Marc Forgione), and later at various eateries in France, New York and Los Angeles, including Guy Savoy's La Butte Chaillot. Before joining Butter as their chef in charge, she was working at the restaurant of Daniel Boulud at his eponymous restaurant. Before it closed, she served as executive chef at The Darby. She chairs of the Museum of Food and Drink's Culinary Council. Guarnaschelli has released her first book in the year 2013. "Old School Comfort Food: How I Learned to cook" contains memoirs and favourite recipes, which Guarnaschelli developed from her professional career. Alex Alex Alex

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