Alex Guarnaschelli
Guarnaschelli was the daughter of cookbook editor Maria and John Guarnaschelli. She graduated in 1991 from Barnard College with an art studies degree in history. One year she earned a minimum pay at an American Place in 1991. Guarnaschelli started her journey into the culinary world by watching her mother prepare and edit recipes. Guarnaschelli started her culinary education in the kitchen of Larry Forgione, whose son Marc Forgione is Iron Chef Marc Forgione. She then worked at numerous restaurants in France, New York, and Los Angeles including Guy Savoy's La Butte Chaillot. Guarnaschelli also worked for Daniel Boulud's eponymous restaurant and Joachim Splichal's Patina before she became the executive chef of Butter. In the years prior to its closure, she served as the executive chef at The Darby. She is chair of the museum's Culinary Council. In 2013, her first cookbook was published. "Old School Comfort Food What I learned about how to Cook" includes autobiographical information along with her top recipes from her work that she has adapted to her home.



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