Alex Guarnaschelli
Guarnaschelli was born to Maria Guarnaschelli and John Guarnaschelli. In the year 1991, she graduated from Barnard College with an art history degree. She worked in 1991 for the minimum wage at a restaurant called an American Place for one year. Guarnaschelli's culinary experience started while watching her mom test a variety of recipes at home as she edited books. Guarnaschelli began her career as a sous chef under Larry Forgione. Her son Marc Forgione was the Iron Chef. Guarnaschelli went on to be employed at several restaurants in France as well as Los Angeles. Guy Savoy runs La Butte Chaillot. Prior to joining Butter Guarnaschelli, she was an executive chef in the Patina restaurant of Daniel Boulud and at Joachim Splichal's Patina. Before it closed, she was executive chef of The Darby. She chaired the Food Museum's Culinary Council. In 2013, Guarnaschelli's first cookbook came out. "Old-School Comfort Food: The Way I Learned to Cook" mixes autobiographical details with favorite recipes of her professional career which she modified for her family home.



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