My husband is a big fan of you as a iron chef and a very critical but very fair judge on chopped. Would it be possible to send him an autographed picture?
Cliff Vandenburg
1304 Hamlet Rd
Naperville IL 60564
My husband is a big fan of you as a iron chef and a very critical but very fair judge on chopped. Would it be possible to send him an autographed picture?
1304 Hamlet Rd
Naperville IL
Hi Alex,
I’m a high school French teacher, amateur “chef”, and big fan. Reading your bio, and seeing you lived in France for 7 years, I’m wondering, do you speak French? I would think so, but you never know! I love showing my French students famous Americans who speak French ( like Bradley Cooper), it’s very motivational. Is there by chance any video of you cooking or being interviewed or anything like that in French? Merci!
Hey Alex, I was wondering since you enjoy reading a lot of cookbooks as said from the things that you like column, which cookbook from which author is considered your most favorite cookbook to learn from?
You are my wife’s favorite chef on Food Network. Trust me we watch a lot of Food Network, that’s a big complement. We both love cooking and love to experiment when it comes to new dishes. My question to you is if you could suggest a dish for me to cook my wife(Mother’s Day is when I will exicute this dish) what would it be? Keep in mind we eat just about anything. And the only thing she is not fond of is raw tomatoes.
Roasted chicken with bacon from my new book The Home Cook? Stuffed artichokes? Cauliflower steaks? A simple brunch with an omelette and corn bread in a cast iron skillet?
I am a huge fan, as is everyone! I am 21 years old and have been watching the Food Network since I was 5 years old. I have developed such a passion for food, that I eventually created a food blog. You inspired me to cook with such poise and appreciate each and every ounce of food. Whether it is flavor, texture, seasoning, or presentation.
Thank you! I appreciate you helping me develop my love of food in all forms. Quick question for ya! I love Sage, it truly is one of my favorite herbs (that and rosemary). I am really into making sage and brown butter sauces lately. They are so decadent. I am looking for some suggestions on what to make with sage?
Thank you so much for taking the time to read this!
Hi Alex,
I started watching food network about a year ago, and have began to cook a lot with my family. I’m in highschool, and I can’t decide if maybe I want to go to culinary school or do something else. I know that being a chef is exciting, but isn’t there a lot of risk in not being very successful. Any advice?
-Evan
Chef Alex you are amazing! You recently posted a picture on your instagram of a meatless meatball with classic tomato sauce and parmesan on April 7, 2018. I love cooking vegetarian dishes and am very interested in meatless meatballs.
Last night, on Chopped, everyone stated that raw wild boar was safe to eat, and a tartar dish was served. Many sites about food safety warn that there is a significant risk of tricinosis from wild pig and bear. Has that been disproved? Thank you for your help.
Je vais très bien.et toi? Félicitations pour ta carrière ,ta réussite ,je suis fier et très heureux pour toi.ton message me rends très heureux et ma replongé dans le passé .je suis sur Facebook :Thierry garnx et mon adresse e.mail: thierrygarnier75@hotmail.fr.I Hope I read your message soon.I kiss you
I loved Carnegie Deli and it was my go to spot when visiting NY but my brother always said I was a typical tourist. So to find out an Iron Chef also loved it makes me happy. Any recommendation besides Katz?
Hello Alex, First, much love and Thank you for being such a great inspiration! I am turning 55 this year and want so much to learn where I would need to go to start a culinary journey. I live in a very rural town and I know my age might be a hindrance, but I fell I might have missed my calling. Any thoughts?
What I also wanna know is from your culinary travels in different countries and states in America, what do you like better, cool coastal cities or big cities for summer vacations?
Hey Alex, I figure since you cook a lot with cool ingredients I’ve never seen before, Please tell me what is the most expensive ingredient you’ve ever cooked with and what the cheapest one that you’ve cooked with?
Hi Chef Alex,
I’d like to make your “Purple Mustard” recipe found in your Old School cookbook. The description of it includes a reference to adding horseradish and garlic but the ingredients section doesn’t include these ingredients.
Can you please help?
I am trying to cook for one, went from a family of five, 3 girls grown. Husband passed 2 years ago. Having trouble, cooking for myself not a fun activity. Looking to make different meals with chicken, prep for other meals quickly. I love watching you on Chopped and Guys Grocery Games. If you and some of the other iron chefs could do a show about cooking good food for one or two people, I know I am not the only person with this problem.
Hi Alex I’m a big fan of you I love watching you on Chopped and Guy’s Grocery Games my question is about chicken every time I make it it’s like rubber I don’t know how to make it tender and juicy could you please help thank you my name is Kathy
Alex,
I am a fan.
I just love the floral you wore on the chopped grill master show and would love to know where I can get one like it.
You looked amazing in this outfit.
Thanks,
S
Hi Alex:
I love the show “Chopped” however, I especially love it when I see that you are a Judge. I do miss your own show, and I hope sometime in the future, you will host another one.
I admire the belief you have in yourself as a Culinary Chef. You speak with honesty but also with respect to the people who are trying to better themselves in their craft. I respect you for that. We are all just trying to do our best work, and it feels good to be acknowledged.
I also am in awe of your extensive vocabulary. Wow! I smile when I hear your fabulous analogies. You are a true expert of the written word.
I hope to visit “Butter” soon!
Fondly,
Kathleen
Peace and love to you,
Kathleen
I so much enjoy watching you on Chop as well as Beat Bobby Flay. On one show I forget which, you said how much you liked bologna sandwiches. That’s when I knew for sure, you are one of the best of the best !!! My wife of 46 yrs love our grilled, bacon, egg, mustard,and mayo sandwich. So good!
Van from N.C.
I so much enjoy watching you on Chop as well as Beat Bobby Flay. On one show I forget which, you said how much you liked bologna sandwiches. That’s when I knew for sure, you are one of the best of the best !!! My wife of 46 yrs love our grilled, bacon, egg, mustard,and mayo sandwich. So good!
Keep up the good work.
Van from N.C.
This is a recipe my mom made from time to time when I was a kid and she always used hanger or skirt steak? I think something flavorful that can withstand the acidity of the sauce is best…
Enjoying your cookbook! In the crudités recipe, the cucumber with lemon instructions never mention lemon juice, but I assume I should add lemon juice as well as the bit of lemon zest?
I may be wrong but I am of the opinion that children will find their own way into the kitchen if they witness you cooking and eating the food that you cook? Lead by example and your children will follow… And don’t rush it… Kids enjoy it more they will do it more…
Hi Alex,
I have a request to make a 3 tired wedding cake filled with cannoli filling and fondant. I read your recipe and do you think it will hold up in this cake? I’ve been wracking my brain on what to do. Please let me know what you think about this situation. Thank you so much!! Sincerely Karen
So PROUD of how well you have done…I watched you in early competitions with Chef Keegan Gerhard judging! Dumb ? – maybe ‘cause I am occasionally tech-challenged; how does one scroll on your website?!!! When I try to scroll, the whole thing moves, and I am limited to whatever fits within a few inches. Sorry, warned you it was dumb!
Dear Alex,
I wonder if you could help me with a Viking oven. I just moved into an apartment that has one, and I have not been able to broil a steak so it comes out crispy brown on the outside and rare on the inside. Instead, it seems that the heat of the oven cooks the meat on the inside and turns it dry and grayish.
Can you advise me on how to tame this Viking?
I have loved seeing you on TV. You are tough and tender, and very, very smart.
I’m afraid I’m not an expert on Viking? I do find that any oven and stove can be tamed by simply using it again and again and becoming familiar with its strengths and weaknesses… And the process of learning can be quite delicious… Best of luck.
Just wanted to say, I just received my order of “The Home Cook” and I am SOOOOOOOOOOOOOOOOOOOOO excited – I fear that my whole afternoon at work will be poring over the pages and recipes and planning upcoming menus for my hubby and our blended family of six and their significant others. I truly appreciate the way you write not just about food, but about the process of cooking/creating and, ultimately, sharing. Thank you!
My kids and I love to watch you on Chopped and all the various Iron Chef shows. My 10 yr old son and 5 yr old daughter were soo excited when you were named the Next Iron Chef. Are you ever at Butter in NY? And if you are there, do you ever come out into the dining room?
Hi Alex! I am 17 years old and have watched you cook since I was young! I love your cooking technique as well as your recipes; you have helped me so much in the kitchen and likewise inspired me in many ways that you could not possibly imagine. Thank you for being the awesome chef you are!
I am still waiting to hear from you about where to get those cute little white cups you put the chocolate pudding in when you had your dessert party. Could you please email me back and let me know. I wish your show Alex’s Day Off was on in our city. I loved it. Thanks so much.
Hi Alex. Let me start by saying that I really admire you and I think you are an awesome chef. I am looking for a recipe for a really good dill infused cream to serve over salmon fettuccine. I have seen several but the ingredients seem to vary a lot. I’m hoping that you can either give me a recipe or tell me where I can find the best one. Thank you so much and keep on rocking!
Not a question, but I figure this is a good way to get a comment to you! I just got “The Home Cook” for Christmas and gotta tell you I’M IN LOVE WITH THIS COOKBOOK! I want to try everything in it… the recipes and instructions are easy to follow, and I really appreciate the extra tips throughout the book. Haven’t had a chance to do a lot yet, but we loved “My Dad’s Lemon Chicken” and I could eat the “Cannoli Filled Cake from My Childhood” for days! Thank you for a new favorite cookbook… sorry Emeril, gonna have to retire you for awhile.
I’m such a big fan. I enjoy seeing you on all the shows but really enjoy your witty banter on Beat Bobby Flay. I live in Plant city Florida( the winter strawberry capital of the world). Do you have a favorite strawberry recipe? Are you planning any events in the Tampa or Orlando area? Have you ever been to the Strawberry Festival in Plant city? The first eleven days of March. Best shortcake ever!
Thank you for watching and my favorite recipe is my strawberry shortcake recipe. It’s made with hard-boiled eggs and it’s kind of cool. Check it out in my cookbook The Home Cook.
Alex,
I love you so much you have what my Grandma would of called Moxie. I am sitting here watching Beat Bobby Flay and I have also seen it on Chopped. Why would you be cooking something like pork or some kind of sea food and put chicken stock in it? Wouldn’t you put sea food stock or pork stock in it
I am watching you on the show right now, your other judge is Sports Anchor Kenny Mayne.
Hi Alex,
A total fan. You are talented and hilarious with your side comments. I just want you to know that on Guys Grocery Games where you were defending your champion title, YOU should have won! You killed it every round and should have won. Just sayin’. You are amaxing!
I love making your recipes for family and friends; they always turn out to be winners. I recently purchased a copy of your cookbook, “The Home Cook” and I’m in the process of making the Lamb Tagine. In step 2 you provide direction for making a vinaigrette. However, that is the only time the vinaigrette is referenced in the recipe. Can you clarify when and how it is to be used? Is it simply a garnish to be served alongide the dish, or dressing for a side salad that can be served with the dish?
Hi Alex!
What kind of shoes were you wearing on Guy’s Grocey Games “Superstar Games?” They were red (mules?) and super adorable! I also assume they are comfortable since you’re on your feet so much. Thanks for your time!
Alex,
First of all, I love love love you. I am a big fan and love to watch you especially beat Bobby Flay!! This is such a random question but I saw you on Chopped when you were wearing a black sort of beaded scarf around your neck. I have been looking forever for a scarf just like that one and can’t find one anywhere. Could you possibly tell me where you got it? My daughter is getting married and it would be JUST PERFECT with what I’m wearing. I can’t begin to tell you how grateful I would be. Thank you so much, Alex.
Keep on doing what you do…you are the best!!!
Sincerely,
Gayle
P.S. I told you this was random…lol
Greetings from the Pacific Northwest! My spouse and I were recently watching Chopped Junior: Make Me Judge (finale) where you went against Amanda, Marcus, and Chris, and right off the bat you said you were all on each other’s Christmas card list…how do we get on that amazing list?!? 🙂
Dear Alex,
I would like to visit one of your restaurants located in New York please. Me and my husband are big fans of you and the program Chopped. Can you give us the address if the restaurant please?
Love watching you. I really like the necklace i see you wear alot looks like a heart on a awesome chain that looks like two different sides. My question is what is the stone of the pendant. We have been going nuts trying to figure it out.would like to know since I cut stones. Cooking network is number one
Turquoise. I bought it about 20 years ago at Green market someone who made it by hand He was selling about three pieces of jewelry total and it’s definitely one of a kind. It’s justt very sentimental for me. Thank you for watching Food Network.
So, I discovered this site in an attempt to find out about the green heart necklace I have seen the icag wear so many times as my wife and I spend a whole day watching food network…..what is the story?
I bought it about 20 years ago at Green market someone who made it by hand He was selling about three pieces of jewelry total and it’s definitely one of a kind. It’s justt very sentimental for me. Thank you for watching Food Network.
No question. Just the highest praise for your Prime Rib recipe that I saw on The Best Thing I Ever Ate – That I Made. We’ve had Prime Rib for Christmas for the past 45 years. My dad got the recipes, timing, etc. from the House of Prime Rib in San Francisco. This year, I made yours. Everyone – all 16 of us – thought it was the best ever. By the way, your video shows you searing the meat before applying the mustard and peppercorns. The recipe doesn’t say to sear the meat. Thank You, Thank You, Thank You.
Not a question but this is an email I sent to ‘info@alexguarnaschelli.com’ but said you do not exist. Therefore trying though this medium. Apologies!
Dear Alex,
You have been an inspiration to my youngest daughter, Samantha, who has been following you avidly on the Food Network for, I believe, the last 4 years.
Sam is now 20 and currently in her third year at Queen’s University in Kingston, Ontario, studying, of all things, Sociology. Go figure!
When Sam is home during holiday’s and breaks our TV never leaves the Food Network…..to the point that, now, when she leaves home and returns to University I find myself tuning into…..wait for it…..the Food Network!
Sam, being just out of the teen years, I figured was ready to venture away from the usual clothes and shoes for Christmas and while watching her so intent on the Cooking Channel I decided to ask her during one of our regular WhatsApp and FaceTime conversations what cook books she might be interested in. Well, needless to say, a cookbook by you was her first choice. So, being that we live on the Island of Bermuda, I looked up cookbooks by you (and others) on the internet. I found two that I personally thought would be a good fit for her. The first one was not yours (no offense intended!) but the Betty Crocker Cookbook 2016 edition “Everything you need to know to cook from scratch” to cover all the basics plus recipes, which I felt was important for a burgeoning cook. The second was yours “The Home Cook”. I ordered both through our local bookstore “The Bookmart” and they arrived ready to put under our Christmas Tree. Sam had no idea.
Christmas morning we did our usual family Christmas breakfast with champagne (or Prosecco) and orange juice with gift opening taking place afterwards. There we all are, me her Mom, sister Alexandra with her husband Darrel and their little 4 year old daughter Neve (my granddaughter!). Of course everyone is focusing on little Neve opening her presents watching her face and reactions….so magical! Well, little did we know, the best was yet to come!
I gave Sam her last gift from me to open….YOUR cook book. She was like….Whoa….this is HEAVY! Sam proceeds to open her gift and bursts into tears. We were all looking at each other, totally dumbfounded by her reaction, as we could not believe she was crying over getting a cook book! Sam was sooooo happy to receive your cook book that it took her several minutes to compose herself whilst we were all sitting there killing ourselves with laughter! Sam said it was the best gift ever!!
Even though Sam is doing her degree in Sociology when she returns to Bermuda after her graduation from Queen’s University in 2019, she wants to pursue taking cooking courses in the evenings at the Bermuda College. All this because she has found a love for cooking through you her inspiration.
Hey Alex!! My name is Jennie. I’m a HUGE, HUGE fan. I’ve cooked most of the recipes from your Old-School Comfort Food cookbook. I was wondering, what is your favorite thing to cook?? Much love from Boston, Ma!!
Hi Alex! LOVE The Home Cook (Braised Chicken with Prunes… OMG!). It is seriously the first cookbook I’ve used where the food is truly next-level delicious but still easy to make! Question on the Curried Black Bass with Spicy Black Beans – no mention of actual Black Beans in the ingredient list… I’m guessing 1 can rinsed and drained added to the rest of the sauce ingredients? Thanks!
Hi Alex! I would love to get a signed copy of your cookbook for my about to be Sweet 16 year old daughter. I am also hoping to surprise her with brunch at Butter the day before her birthday. She adores you and looks up to you!
Thanks so much.
I watched your show Alex’s Day Off and you were doing a dessert party. You made chocolate pudding in these cute little white cups. I am having a dessert party this weekend and want to make the pudding and want to get the cups but can’t find them anywhere. Could you please let me know where you got them. I have looked everywhere. I would appreciate it.
I just want to know if the person that made you do the ad for your cook book in the november 2017 food network magazine got a raise. I follow all the food network stars, but when i saw that ad, my knees went weak!!!!! Im a pretty good cook and could hold my own, but you and that beautiful hair made me forget about cooking for a while!!!
Miss Alex- I became disabled 2 years ago and got depressed and fell into a very dark place. I started watching you and your friend Bobby and found that I really could make people happy. You helped pull me back into the light. Can I have an autographed pic of you? I might be stupid for asking, but hey the worse you can say is NO right? Thank you for being my inspiration Miss Alex.
I was very shy and thought I was not smart or good enough, but after I saw you on Chopped, then Cutthroat kitchen, I want to be like you. Confident and assertive in a field that dominated by male. Thank you for just being you.
Alex:
My daughter (Oly age 10) and I are huge fans. We live in Pennsylvania and are looking for an excuse to head to NYC via train and meet you. Please let me know your next appearance, book signing or where you enjoy your morning coffee (kidding of course). But seriously, meeting you is one of our mother-daughter bucket list items.
Happy New Year.
Tedi Sponaugle
I have enjoyed watching you on Iron Chef! What if someone wanted to go againest you Oland only you!Could we make a request? Thanks and I hope you get this and I also see you as a hero!
I recently changed my eating habits to better manage my health. I lost 88 lbs! I eat primarily green leafy vegetables and lean proteins, such as chicken, turkey, and fish. I also have cut back on sodium. Do you have any suggestions on how to prepare protein and vegetables to bring out flavor, but without sodium? Also, what sorts of seasonings work well to bring out the flavor of vegetables like spinach, kale, and other greens?
I think steaming is the best and definitely the least caloric as it has none? But I also really believe in roasting vegetables in the oven at 350F until tender. Any preparation methods that avoid the use of butter or obviously helpful as it doesn’t add to the food and cooking? That said you can sauté stovetop just a little coconut oil to provide variety of recipes to make. As for sodium, I find a few drops of paprika in place of salt.
HELLO, YOU OFTEN WEAR A NECKLACE THAT I LOVE, IT IS A HEART/TOOTH OF SOME SORT ON A THICK LINK CHAIN, YOU HAD IT ON IN AN IRON CHEF EPISODE, WHERE IS IT FROM, I LOVE IT…
LINDA
Hello!
I received your cookbook, The Home Cook, as a Christmas gift, but there’s an entire section missing. It’s the section “Soups for Dinner.” I didn’t get a gift receipt and I tried exchanging it at the Barnes and Noble that it was purchased at, but they can’t do anything about it. I’m guessing there are more books out there with missing sections. Is there any way I can get a copy with all of the sections? I’ve tried emailing info@aleguarnaschelli.com and it keeps telling me that address is not available to send to.
It’s negative 3 degrees in Wisconsin right now, I’d love to make some warm soup. 🙂
Hi from Amarillo, Texas!!
First wanted to say you are my absolute favorite Iron Chef! Do you have a recipe book for beginners? I am trying to stay away from processed foods. I would love a cook book to help me learn to cook fresh and healthy! Thank you!
Love ya girl
My children gave me a copy of The Home Cook for Christmas. As a collector of many cookbooks, I was excited to add this to my bookshelf.
On the breaded eggplant fingers, after the oil heats up, the instructions say to turn off the heat. How long do you leave it off? Wont’t the oil cool down rather quickly? Do you reheat with each batch?
Thanks!
Chef,
My wife is a huge fan of yours and you made her day/week/twitter experience by responding on twitter to one of her posted questions a while back, which I’m sure you do to many, but only further proving to her how real and classy you are is not just a tv/foodnetwork personality… In short, she’s hooked and one of your many in the Chef Alex faithful.
We have three kids, 9, 13, and 14. Food Network has become a common ground for family viewing. Your role on the various shows has brought us to your table many times, which is a challenge given the varied tastes and interests we each have, but that shared experience watching food (and then often times failing to adequately replicate) is a great common bond, not unlike gathering as a family at our table. Coming from Italian and Lebanese households, food is definitely love, and one day, we will look forward to experiencing Butter for ourselves, with a pilgrimage to NYC.
I have been researching online and was going to buy your cookbook The Home Cook for my wife, Neda, as a gift, but I also saw on your website here the appearances tag. Unfortunately I don’t see you visiting to Boston any time soon, but I was wondering how I could go about getting a personalized copy of the book signed by you for my wife?
I know this is a busy season, but any suggestions you may have, at your convenience, would be truly appreciated. Thank you in advance and happy holidays to you and yours.
One of your many fans who happens to be married to one of your biggest fans,
Kevin Penders
1 of my favorite Christmas videos is of Peter, Paul and Mary “The Holiday Concert”…were/are you a member of the “New York Choral Society” that I keep seeing in the video or is it your “twin”?
Hello Alex 🙂 I just wanted to ask how late it would be to start culinary school? I’m turning 27 next week, and I want to begin my career into the field of baking and cake decorating. I currently work at a bakery, and also at a full service restaurant, and I get an amazing feeling when I’m working. Plus I get creative at home. Thank you, and hope to hear from you soon.
Hey Alex, I wanna ask you two things: First, since Iron Chef is back, How does it feel to be an Iron Chef again? Also, I’ve seen you on Guy’s Ranch Kitchen and Do you enjoy being on his show?
Hi Alex,
On an episode of your show, The Cooking Loft, you made a gluten free cake using ground almonds. I made the cake once. It was so easy and delicious! My niece was recently diagnosed with Celiac Disease and I’d really like to make this for her for our big Christmas Eve dinner, but I lost the recipe and can’t find it anywhere on the internet. Can you please give my your recipe?
Thanks for your help!
Heidi
Following up on Marsha’s question about the farm show, will you be selling cookbooks there? Or should we bring our copy along? Hope they warned you to bring your snow boots to Harrisburg IT ALWAYS snows during Farm Show week! Thanks in advance for coming to Harrisburg, we look forward to seeing you.
Hello Alex, first of all, let me start by saying that I love watching you cook, and I also enjoy hearing your suggestions on Chopped! My son and I will be attending Farm Show in Harrisburg, PA, in January 2018, and I noticed on the schedule that you will be there on Sunday, the 7th. Will you be signing cookbooks and autographs while you are there? I am SUPER excited about you being there. It would be awesome to meet you if that would be possible!! Thanks, Marsha
Hi Chef Alex!
I just want to tell you I think you are so great, such a strong woman who doesn’t take cra o and speaks her mind. Sometimes on competition shows you see women trying to be more soft spoken and I love that you say what needs to be said, it makes your compliments even more believable and your opinion very trustworthy. You’re just amazing and a great role model for your little girl! Thank you for what you do!
In your talk at Google you said you hated doing the Cooking Loft. That surprised me since I thought it was one of the best actual cooking shows the Food Network had put out in a while; not a game show, contest, etc. as they seem to almost exclusively focus on now. What was it about the Cooking Loft you didn’t enjoy and do you have any comments or insider insight on the direction the Food Network has taken in recent years, as opposed to old school educational programming with shows such as Molto Mario and Good Eats.
Hi Alex, I was wondering since you learned some awesome culinary skills from your parents, what the list of mother’s cuisines and what is the list of your father’s cuisines?
I recently read, although I don’t remember where, that you had the most amazing chocolate pistachio soufflé. It sounds amazing, as well as a dessert my family would love for Christmas. Where can I find the recipe?
I would love your moms reciepe on baked clams,I watched you make it on iron chef and it looked delicious,I make them on Christmas Eve and wanted to do something different,if you can please email it to me I would be extremely appreciative.I think your an awesome chef. Thank you for reading my email,sincerely yours tatjana Consolazio.
There is no curry called for in the chicken and coconut milk curry soup recipe in The Home Cook. I love curry and was planning to make this until I realized there was none in it. Of course I can add it but I am wondering if it is a misprint or if I should try it without the curry. Thanks for the opportunity to ask.
I am looking forward to trying many of the recipes in the book.
My dream is cooking and owning my own restaurant or food truck, I love to cook I have been cooking since I was 9 in my parents restaurant in the Bronx ny.
Hi Alex! (Or whomever representative I am speaking to)
I am trying to find a Christmas present for my best friend. Both of us are amateur chefs, and huge fans of the show Chopped and you are by far our favorite judge! This might be a long shot, but I think what would send her over the moon is an autograph from you. I don’t know how likely it is for you to respond to this, but if theres any possibility for this to happen I’d be ecstatic!
I am making the lamb tanginess from your new cookbook. When/where do I add the vinaigrette? The recipe says set aside and then doesn’t say when/where to add.
Hello Alex.
You share my moms last name. We are originally from Sicily and there are a few Gurnaschelli’s both here and back in Sicily. I don’t expect a reply, it was just an observation.
Hey again Alex, I was thinking about writing an all pasta cookbook in the future of my culinary career and I wanna know to your mind, would you categorize gnocchi and gnudi as pasta?
I just watched your thanksgiving appearance on the wendy show and I have seen Martha do the same thing some where and that is stuff mushrooms with mushrooms???? I also do stuffed mushrooms but I use real stuffing sausage bacon shrimp artichoke. I have never stuffed mushrooms with mushrooms that wood b the same as stuffing peppers with peppers or cabbage with cabbage or tomatoes with tomatoes mine r a big hit with everyone this is just an fyi!
I watch you every chance I get.
Jesse
We recently saw an episode of Chopped where you competed and prepared turkey breast by poaching it in oil. It looked delicious and got rave reviews from the other judges. You also won that competition. Is it possible to get that recipe from you? We’d like to prepare it for Thanksgiving. We are only two and thought it would be ideal for us.
We enjoy watching you judge as well as compete and we pick up some great tips from your critiques.
I recently purchased your cookbook and was reading the dark chocolate brownie recipe – you mention that sometimes you freeze the recipe for a later date and I loved that idea. However, you didn’t mention what you do after that! Do you bake from frozen or do you thaw first? Is the baking temperature or timing any different?
I am doing a tea at our senior center and saw a recipe for strawberry rhubarb butter. I am wondering if you can suggest a pairing or a way to serve this? Thanks!
We learn so much from Chopped!
My daughter and I were watching the Thanksgiving Chopped show this morning and had to pause on you a few times. We love your peacock necklace. Please tell me where I can get one for my daughter. Thank you and Happy Thanksgiving!!!
Your turkey brine recipe is a Thanksgiving favorite at our house. This year, I’m considering brining the turkey and then spatchcocking it for roasting. What do you think? Would this combination work or should I stick to the traditional roasting method in your original recipe?
I’ve tried to email cookbook@butterrestaurant.com and it is not able to go through. I keep getting a failure to deliver email. Is there another email I can send to for an autograph copy of your book?
Alex or as Guy says ICAG
I love watching you as a judge or as a participant in whatever show your in. I am going to do Alton’s Pound cake and was wondering what is the best loaf pan to use to bake a pound cake?
Thanks for taking the time to answer my question
George Gesler
My recipe question is and has been awaiting moderation for a bit. Is there another avenue by which I can submit a question regarding ingredient amounts in a published recipe? It’s just that I’m quite hungry for this soup!! ?
My husband of almost 33 years started cooking a few years ago and he quickly surpassed my talents in the kitchen. As a way to show my appreciation for his amazingly delicious meals I want to surprise him with some good quality small appliances and kitchen gadgets. He’s hinted that he would love to have an immersion blender. Which kitchen brands do you like best? Where do you like to do your shopping? Any suggestions or recommendations to help a lady out? My guy deserves some great surprises 🙂
I once had your recipe from the food network magazine for the dinner rolls too with kosher salt. Please can you send me the recipe? I lost it and can’t remember all of the ingredients. My friends and family loved them. I would love to make them for the holidays. Thank you. Please email me or call 312-543-5139. Thank you
Out of Winter, Spring, Summer and Fall, which one is your favorite season to do lots of cooking in and if there is, what is your favorite recipe based on the season you chose?
First, you are the best!!! Now to my question. Whenever I have to sear anything, it seems my spices always burn and my oil turns to smoke and fills my room! What am I doing wrong? Wrong oil choice? (Olive Oil usually) or wrong temperature? Too high or low? Please help.
Sear in Canola or Grapeseed oil, higher smoke point and cheaper than olive oil Spices will always burn in hot oil Sear the meat or fish in hot oil and add the spices/ Butter later on.
Love you and all the “Chopped” judges; but I need a question answered. Why do so many chefs (contestants) pronounce “mascarpone” as “marscapone?” Or have I been pronouncing it wrong for 50+ years?
Thanks – and keep kicking ass!
I’ve made one of your soups in The Home Cook: Recipes to Know by Heart, which I loved although I couldn’t bring myself to follow ithe recipe exactly. It was the Beef Meatball Soup with paprika and Israeli couscous. Can you just verify if there is actually to be 2 1/2 cups of Parmesan cheese in the meatball recipe for the 8oz of beef? Also, 1 tsp of cayenne for 4 cups of stock? This will be my new go to soup soon. Although it didn’t seem correct when I first made it, the overall taste was delicious!! Thank you.
Hey Alex, since you also have deep fondness for Italian food, What is your favorite pasta dish, salad and kind of bread to have for dinner most of the time?
Try my Puttanesca from my new Book “The Home Cook” for pasta. I love many salads but a nicoise or a Caesar is a favorite As for bread, I love fresh sourdough with salted butter!
Love your cooking and my family and I love watching you both judge and compete on TV. We are from MN, will you bring doing a book tour with your new book coming out?! We would love to get a signed copy and my 6yo daughter would love to meet you!!
Thanks so much and can’t wait for the new book and to see any new shows you will be competing in!!
Your new cookbook is terrific, but I’m confused with the roasted beef brisket recipe. In the recipe intro you let the meat absorb the rub overnight before roasting but the recipe itself calls for rub to be applied only during last 30 minutes of cooking. But my main question has to do with that 1/4 cup of water added to rub before applying to meat. The rub basically washed away in water. What did I miss here? Thanks! P.S. my guests were blown away by the spicy peanut butter dip!
I saw you on the commercial for a holiday pecan turtle cake and there was not enough time to get the recipe. I wasn’t sure if it was an ice cream cake or not. Thanks
Hey Alex Guarnaschelli, I love a lot of your recipes based on fresh produce and you probably love going to the farmer’s market. I was wondering since New York City has a lot of awesome Farmers Markets, Which Farmers Market do you go to the most in NYC and what do you buy everytime you go there?
Hi Alex!!!! I was interested in the recipe you had made with your Mom. I read about it when reading about you on Thing you don’t know about Alex. It’s the Chocolate Caramel Cake. I am a big fan!!!!! Thank you!
Hi Alex!
I was wondering if there is somewhere I could get an autographed copy of your new book to give to my budding chef daughter, Alexis, whom is 13. You are her favorite chef personality on TV, and I would love to get it to her for Christmas. Thank you.
Lacey
Recently I attended your book signing at Stew Leonard’s in East Meadow. I am really looking forward to going through and finding some great recipes. It was truly an honor to meet you in person. I would like to extend a personal thank you for taking the time to personally meet each person instead of just a picture and signing the book. It made a truly amazing experience that much better. You really do have a heart of gold. There was a young girl in front of me that was so excited to see you. Her expression when she got to meet you was truly priceless.
Hey Alex, this is Eric H, I just bought your new cookbook “The Home Cook” and it was amazing, I mean you really went all out and came up with a lot of really awesome and creative recipes for a home cook. I wanna ask you, from your last cookbook and the new one that you just published, Are some of the recipes that you put in your cookbooks, the one that you serve in your restaurant?
Thank you for your new cookbook.
Sincerely, Eric H
My friend and I are having an argument. She says that apple slices dipped in caramel are the same as, and should be called, caramel apples. I say they are separate entities. Can you help settle this dispute? Thank you
-Megan Wassermann
Just brought you book, can’t wait, and bought a pasta maker that I have wanted for years, what is the best recipe to make pasta dough for ravioli and spagheti, thanks. And I love it when you are on chopped
I am a 65 year old woman in moderate medical health. I have been living alone for the last 1 1/2 years waiting for my husband to finish his retirement and join me. He will be here for good at the end of Dec. My problem for the last year (and a half) is trying to cook for just myself (or for 2 when my husband was able to visit). I watch cooking shows most of every day and see tons of things I would like to try to make, but I would be eating that recipe for breakfast lunch and dinner for almost a week to finish it off. I could freeze it, but I am a retired person that the gov. thinks should be able to live on $700 a month (for food, shelter and luxuries like utilities) after medicare parts B & D and I have no extra $’s for extra electricity and extra freezers other than my fridge. A couple of months ago I wanted to suggest a program for the foodnetwork/cooking channel (meaning what would help people like me on current chef’s programs), but I was told I had to get an agent. I don’t want to be a new show, just help with making cooking for people in my situation easier. Can you help?
I tore your apple tart recipe out of People Magszind to make. It looked delicious. Bought the products…..can’t find the recipe. Will you please post that recipe? I’ve looked on Pinterest, but no Alex apple tart.
Respectfully,
Donna
Good morning. I want to try your recipe for “candied corn salad” that I saw in Parade over the weekend. It calls for trimming 10 – 12 ears of fresh corn. My question is do you cook the corn first, as I did. Or trim it uncooked?
Also how would you modify, if needed, if using cooked corn.
hey i am a 16 year old that absolutely loves your way of cooking and aspires to become a renound chef just as you have my question is how did you start out your career?
Hey Alex, I want to ask you something about famous, I was wondering if you met a famous celebrity before you became famous? If yes, then who did you meet?
Alex,
I’d love to learn so much more about the different spices used in all kinds of foods. Is there a class somewhere that teaches spice palates? I would also like to learn more than thyme goes great with chicken. Any direction would be great! Thanks.
I would say read about your local culinary schools to see if they offer classes in the topic. Additionally, why not start with an illustrated spice book that has recommended uses for each? Could be a good beginning.
First, I am a huge fan and absolutely love you! Probably an odd question, but just curious…. I notice you always wear a pendant necklace. Does it have any special meaning or is it just a favorite piece of yours?
Can u bring back Alex Day Off? I pray as my radio/ journalism career blossoms, our paths will cross so that you and I can go on a culinary excursion like Anthony Bourdain and Eric Ripert. All the best to you. I miss the show and your humor. (You are funny as hell!)
First of all, I love the title for this section! Love the play on words. I am allergic to seafood and fish, so I had to adapt many recipes. Since I underwent chemotherapy for cancer, food changed for me. Some foods I cannot eat whether taste or texture is different. I love Italian and Chinese, but have to watch for seafood ingredients. Italians use a lot of anchovies for example. for salt and flavor. Chinese use fish sauce, etc.
How can I make the same foods without those ingredients and still make it taste good? Not using these changes the flavor and leaves food bland.
Alex, I was all set to see you at DisneyWorld on the 10th of Sept. (today) and some girl named Irma screwed it all up!! I’m disappointed. I’ve never gone to one of those “Cooking with”things at EPCOT before but when I saw you were doing one I had to go! You’re my favourite on the FN, my wife Carol of course likes Bobby, big suprise. Anyway are you going to reschedule? DW is all closed up for now what with the hurricanes, we’re scheduled to spend 10 days there for the Festival (we go every year) in late Oct. Maybe I’ll get lucky and you’ll be there. Guess I’m gushing a bit.
Hi Alex, I am such a fan girl. Out of all the women chefs, you are my favorite. I am from the Bahamas and I love cooking and baking. I love to watch people cook and bake, I could do this all day. I watch videos of you on YouTube and I think you’re awesome. I always wanted to meet you and talk to you and just soak in everything you know about food. I wanted to persue culinary arts but we don’t have that over here at our college. So the most I do is find recipes and follow. I guess I’m self taught. Lol. But I don’t have a question per say, I just wanted to talk to you and finally meet my favorite chef. Anytime I see you competing, I am so rooting for you. Like let’s say my mom and I are watching beat Bobby flay, and it’s you going against him…. I automatically am team Alex. And I’m right there cheering in front of the tv lol. But if you don’t reply that’s okay, I know you’re busy. But just having you read my letter is good enough for me. Keep being you and keep doing what you do best. Making your fans/followers fall in love with your form of art! Because my aunt always tell me “cooking is an art”. Anyways there is so much I would like to say and get your viewpoint on. But then this letter would never end lol. Thank you and I love you.
Hi alex i really enjoy watching you on guy’s grocery games but do you have your own show on the food network where i can continue to enjoy watching you cook and prepare meals so i can get some ideas for more recipes that i can fuse together for me and my wife ?
Alex,
I love watching your shows and seeing you judge and participate in shows. I love cooking and being in the kitchen I have since I was little with my grandmother (im 16 now) we are doing a project in my Prostart class on different chefs. I chose to do you… I was wondering if there are any interesting things I could put into my report for this.
I love your basic, down to earth style, and love of good flavors. I just wanted to share to that our small town in Ottawa, KS is sharing our loss of little boy to Cancer. We are sharing all money raised
to Alex’s Lemonade Stand. Love your honesty and love for others.
Hi Chef. I’m a big fan of yours from western NY. I very much enjoy watching you on Chopped, Alex’s Day Off, and any other show you are on. My biggest dream is to eat at Butter and hopefully meet you in person. I thoroughly enjoy watching you create some awesome dishes. Take care and keep on cooking! ☺
I’m considering going to culinary school and wanted to know what your opinion on what are the best culinary institutions are? I’m just starting the research process but does the prestige of the school impact the job you land, like those from Harvard or Yale tend to get higher paid/better jobs quicker than some.
Also – I’m a huge fan and absolutely adore you! You are one reason I am considering this career path! 🙂
If you were talking about getting a job in a restaurant that it really comes down to skill set and the time you’re going to put in the home your skills? A good culinary school is certainly a great foundation. I don’t know where you live exactly or what resources you have at your disposal but I would say that if you want to be a chef, then choosing the restaurants you invest your time in is a very valuable thing to give a lot of thought… Best of luck!
I was watching Guy’s Grocery Games “Superstars Tournament Part 1” where you made Eggplant Parmigiana. You used a cast iron Skillet it looked like you heated Oil (what type) then started to fry the eggplant, then it looked like you put water into the skillet and them put it in the oven. Do you have the recipe and steps of what you did? It looked really good and i want to try and make it myself.
Thank you for watching and that was definitely an express bus version of my classic recipe? In all honesty if you look online in my eggplant recipe for parmigiana you’ll find a really good recipe to follow with great results!
I have a question for you. I was wondering what your favorite food is. I’m doing a class project on you for culinary arts class and I just wanted to get some help for my project. I mean what better source to get information from other than Alex Guarnaschelli herself.
Alex, you are the best! I love to watch you cook — so creative. Do you have a recipe for creamy pomodoro sauce?
I’ve looked at a lot of sites and don’t find one
Thank you so much
With so many people cooking with a vegan diet, I think it would be wonderful if Food Network would have a show totally dedicated to cooking vegan and vegan recipes. Can you please pass this request on to the Food Network producers?
I am such a huge fan of yours! I watch all your shows! My biggest hope is one day to go to Butter. I see all the photos you post of the amazing food!
Every holiday I make pies and every time I have the same problem; my crust shrinks. I have tried baking it when its cold, adding beans on top of it. I get the same result every time! I am at a loss and my Mom would reach down from heaven if I ever bought a store made crust…what am I doing wrong?
It could be the way you’re mixing the ingredients and it could simply be that you’re not making a big enough batch of dough for the size pan you are using? Have you tried increasing your dough recipe a little bit and give yourself a little bit of excess so that it hangs over when you perform your crusts? That may help and I’m sure your mom is proud of you no matter what you were doing. You are baking!
Alex, a while back I asked your input about cookware as I am upgrading. I want to thank you so much for your reply! I am just waiting until I can pin down the size of cookware set that I would be happiest with. You did suggest buying a piece of the cookware first and trying it out………which I did through a local facebook sale page. I love the wok shaped pan that I purchased for cheap (it was in excellent shape). I did know the family of the young lady I purchased it from so I was confident that all was well. Again, thank you so much for your input! I did ask Bobby Flay for his input prior to asking you and have not heard from him in the two an a half months since I posed the question to him. You and Damaris Phillips were most kind in answering my inquiries! Thank you again for your kindness!
I think that you’re a wonderful and tremendously talented person and chef, and I’m happy to see that you seem to be happier with yourself – your television appearances lately show a lighter side which is great to see. Your hands are so expressive and clearly show your love of food and cooking, and I hope that you continue to get more comfortable with your growing fame. (No question, just a comment.)
Hi Alex,
First, I just want to say how amazing I think you are! I have loved every show I have watched, from Alex’s day off to Iron Chef America & everything in between! I just watched you on Food Network Star and not only loved watching you cook along with the contestants, but entertain us along the way! “What am I, a dumpling factory?” You are such fun to watch!!
I was also wondering of you have a preference on cooking lobster: boiling, baking or steaming?
Hello ma’am
I recently fell in love with cooking and I like to learn more. I would like to attend one of your demonstrations, but I live in Colorado and don’t travel much. Do you ever come to Colorado and put on demonstrations?
Alex, you are my favorite chef but I have a question. I have a heritage pork belly and don’t know if I should braise or smoke. I do smoke pork, turkey, pork shoulder and just about everything but do not want to do something that would compromise this wonderful piece of meat.
I know that’s not a question, but I just needed you to know. I’ve gone too long keeping my love hidden, I want the world to know, I’ve got to let it show 🙂
But seriously.. I’m obsessed with making the perfect green beans, what suggestions would you give me to keep them from being “rubbery”?
Hi Alex, my wife and I are huge fans of you on chopped. We have just started our michilin 3 star restaurant quest. We have eaten at robouchon in Vegas, manresa,the meadowood, and quince.
Could you tell us your favorite fine dining restaurant in the world?
Thank you. Keep up the great work on chopped!
Kelly
Hey Alex, I just made homemade whipped cream using your method without a mixer, thanks for making it simple. I also wanna know is, what is your favorite culinary equipment?
Hi Alex. I was watching where a guy in prison was choosing his last meal and it got me to thinking.
What would your “last meal” be? For me it would be some curried shrimp and maybe a rib eye. Dessert would be flourless chocolate cake. Mmmmm
Just curious…
I have had to go gluten and dairy free in the past couple of years and I am having a hard time finding recipes and ideas for food. Do you have any tips and suggestions for me?
I would honestly begin with the basic cookbook that honors your dietary restrictions as a way of developing a set of base recipes that you can use as a starting point. It can be very overwhelming if you tried to tailor recipes and omit ingredients?
I’m a physician mom in a cooking group of other physician moms (all amateur home cooks).
As you are a mother who has excelled in another male-dominated field – You are our hero!! (“excelled” is an understatement ?).
I was thrilled to learn about your upcoming cookbook – it will be released the day before my birthday! I have already pre-ordered my copy.
I wondered this morning, is there a way I could order an autographed copy? It would be a treasure for me. Also, if so, can I order one for my friend Kim as well? She is a family medicine doctor in rural Texas who truly loves her patients like family. She is also the unofficial leader of our group. We are planning to use your cookbook for our next cookbook challenge when it comes out.
If there is no way to order the autographed books, that is fine. I’ll still excitedly look forward to my regular copy.
Wishing you and your family all the best!
– Jane S.
Alex one last thing, I’ve seen you and Giada de Laurentiis work together to try to take down Bobby Flay and I was wondering if you two met before being on Beat Bobby Flay?
I really do love French food and it’s because my mother cooked it so much while I was growing up? There is a recipe online for a cheese soufflé that I make and without a doubt that’s the best recipe I’ve made and eaten.
Chef,
I have some questions about staging and was wondering if you could answer them. Have you ever done one before? Do you think it’s a benifical? Do you offer stage at your restaurant? What’s the best way to go about doing a stage?
Thanks in advance
– Morgan
I did do a few and I found them very helpful although they are largely unpaid? I don’t know what financial situation you are in or what resources you have available to you. If possible for you to do a Stasia, then select a restaurant or a venue that really aligns with what you were interested in and give it a try! Sometimes things aren’t what you think they’re going to be but they teach you a lot anyway.
Ma’am, I love seeing you compete and judge. My question is there is a lot of deserts that ask for nuts and/or coconut, maybe both, but my wife is allergic to both so is there a substitution that I can do to get the same effect to the way it is supposed to be? Thank you dear.
It’s hard for me to give you a suggestion to substitute for these ingredients that works across the board. Are there specific recipes you are referring to? For example, a recipe that has coconut milk in it is different that is made purely from shredded coconut…and so on… what were the specifics?
I turned vegan few months ago, and I love it. But at times there are elements and flavors that are missing in some dishes… I wonder if you know ways to create the buttery flavor of croissant with vegan ingredients?
I like some of the recipes in Alice Medrich’s book “flavor flours” and I also would recommend looking online! You will find quite a bit about this topic!
My question is this: Why are the judges on different Food Network programs always telling the cook that they need more salt? Doctors are telling people to cut back on salt intake and I try to do that, but I do think I need more salt to make the food taste better.
Thank you for your insight.
Hey Alex, I took a test on foodnetwork.com/chopped to see who I was most like and it said you. I love your story and you are such a big influence in my cooking! Anyway, I love Asian food but I tend to go toooo far with spices how do I know when to stop?
Hi Chef Alex,
I love you on Chopped and also follow you on Instagram. I saw your photo of the corn and dill dish this morning and was wondering if you would share the recipe or let us know where we can find it. It looks so clean and fresh!
Thank you!!
I literally grilled some corn and cut it off the cob. Then I puréed some nuts and water instead of using olive oil. I toss that with a little bit of lemon juice and chopped fresh dill. Voilá!
Hey Alex, I know you’ve been on the Food Network a lot and even had your own cooking show, I was just wondering if winning the Next Food Star, is the only way to have your own cooking segment or if there’s another way?
Alex, I’m going to be upgrading my cookware that I’ve had for many, many years and I want to get a better grade of cookware. I have done some research on Cuisinart, All-Clad, Tramontina, and Calphalon. Do you have a brand that you swear by, can’t live without, or just love to cook with? From my research I’ve seen comments about Cuisinart discoloring (which definitely does not affect performance) but would be a bit discouraging to me. I live in Northern California (almost at the tippy top) and have a glass top electric stove (if that makes a difference in your recommendation) as natural gas is not available to my county. Thank you for any help and/or suggestions.
Hello. On one of the best thing I ate type shows, you talked about a bakery that made tea cookies in New York. I think the name of the shop started with a U (maybe ). They also had an annual cookie tin. I was wondering if you would share the name of the bakery. I hope I gave you enough info. Thanks
Hey Alex- Just wanted to say that I love your cooking and personality. I think you have such a unique persona and you make me feel like I can be myself. I’m really into pumpkin bread lately and wanted to know if you had any tips or tricks on making the perfect pumpkin bread.
Hi Alex…saw you on the today show on Friday…love your recipes cant wait to try them we saw you didn’t have time to show the strawberry jam bars and when I searched the today show recipes it gives an error can you email me a link on how to make them? They truly look delicious!
Thank you
Mary
You are so incredible! I genuinely admire your talent and humor!
My husband and I are planning an anniversary trip to NYC! Other than Butter, what are a few other restaurants you recommend for our first time in the city?
Thank you for being an inspiration to others and letting your light shine! (Matthew 5:16)
Hey Alex, it’s Eric again, I was just wondering when you’re frying, grilling or searing meat like chicken, pork chops and steaks. what is your secret to make sure that either one stays really juicy and moist?
I like to sear on high heat and then roast at a lower temperature. Monitor the interior temperature if you need to make sure it doesn’t get overcooked or dry. And most of all, let the meat rest a bit once it is cooked and before you slice it so that the juices can flow back through the meat. Very important.
Hi, I have a few questions for you my research paper for school. I’m interested in cooking professionally myself. I remember always watching your judging just to see how to make the food better. My first question is “how did you be come a celebrity chef?” Second “what type of food do you specialize in?” Thank you for your help.
I really became a celebrity chef by accident. I build my career by cooking in kitchens for many years before I was ever on television. I specialize in French American food. What that means is that I use French techniques and American ingredients to make my dishes. I hope this helps!
I am heading to San Francisco and I’m terribly disappointed that you don’t have any restaurants there. Do you any recommendations? I like any style of cuisine…it just has to have that almost sinful comfort food feeling to it. I’d walk a hundred miles to try your food, but in Texas, it’s a wee bit more than 100. Where would you eat in the San Fran area? Anything within 100 miles is fine. Absolutely adore you!!
They usually break because there is too much fat in the equation of the ingredients of your sauce. You can often fix them with a splash or two of water that is a similar temperature to the sauce you are making. So, add some warm water to a warm sauce and cold water to a cold sauce. Whisk pretty vigorously and see if you can revive it. Otherwise you can make a small batch of the sauce again and whisk the broken batch slowly into the new smaller batch.
I never cook with avocado oil because it is too expensive. I like to drizzle it on salads and such for the taste. . . I use many different brands of oil. I usually use canola oil for high heat cooking and olive oil for my cold salad dressings and sauces.
What kind of sugar free pies do you like to bake? I have lost 143 pounds recently. I eat a lot of salads and fruits and green beans. I use to wiegh 309 pounds and contacted diabetes. I will be 45 august 24 th.i recenty was taken off my diabetes high blood pressure and gout medications. I enjoy eatching you judge on the food network. Have a wonderful day. Sincerley chad parker
I don’t believe I have ever made a pie that doesn’t have any sugar in it! I would say you would need a super sweet fruit like apricots or pears and bake them in a puff pastry crust . . . even some peaches?
Hi Alex, I love you so much watching you judge on chopped and cooking too. Love your face when competing very fierce competitor. I always cook pasta with salt which I was taught to. My last boss said pasta is not to be cook with salt. As a young chef I know it’s supposed to. Am I right or my last boss is wrong??
Thanks
HELP !
I recently started cooking healthy for me because my diet was carbs, sugar and fats. I LOVE IT and feel so much better !
Here is the dilema…my husband, who works hard construction all day – ALWAYS wants meat, needs to gain 20 pounds and hates what I am cooking.
How do I cook healthy meals, stay on track but satisfy his meat desires??????? 🙂
I’m afraid I don’t have any magical answers to your questions as they are all part of life’s great dilemma about food and diet and eating… I would say cook two dinners! And that way you’ll both be happy…
I am a home cook. Not very good yet but like to cook and bake and want to become better. What is a good brand of knives to buy for someone at my level that won’t break the bank? What are the basic knives I should have? What is the best knife sharpener to buy? Thanks. You are my favorite chef on food network.
I would really go to a store that sells knives and sharpeners and hold them all in your hands. A good knife is like a pair of sneakers. It’s something that you have to try on to see what fits best… start with a pairing knife, a chefs knife and sharpener.
Hi Alex…just saw a rerun of you becoming IronChef and would really like the recipe for your cherry pasillo pepper tart…thanks so much you are my fave ?
Sincerely, Chef Lola
Hi Alex,
I love Chopped, especially when you’re judging. Here’s the thing, love seafood and I was wondering if you had a crabcake recipe that you could share?
I have been wanting to make homemade Chicken Cacciatore for the longest time. I was wondering if you have any recipes for this dish that you have made yourself? If not, if you can direct me to a link for a recipe that you think is really good?
I like to slather the pork in Dijon mustard and let it sit overnight. Then, oven roast at 375°F until 155°F – 160°F in the center. Sprinkle with parsley and lemon juice. Slice and decor.
Hey again Alex, big fan of your cooking. I just wanted to ask you, besides you cooking with your family, Which celebrity chef do you enjoy cooking with or against?
Need your HELP: I would like to cook blackberries with white chocolate morals & put between 2 9inch layer cakes & on top, add with an iceing all around the sides to complete cake. This is my crazy cooking idea but I don’t know where to start with ingredients & I don’t bake from scratch. useinga cake mix & can iceing, is the way I go. But I need a recipe put together for this baking adventure. All questions about making up this recipe is why I need you.Do I start by cooking down the blackberries what amount of frozen for how long? with or without sugar? What amount of white chocolate morsals do I use how to melt when to add to berries? Type of box cake mix to buy (ex: yellow,butter etc.). Do I follow the box recipe. Lastly what flavor of can iceing do I use? Thank You ,so so much . I will be waiting to hear from you…Deb
Find a recipe for a blackberry compote online. Cook and cool it. Make a yellow cake. Make a butter cream frosting flavored with vanilla. Frost layers with fruit in the middle layers.
I saw a delicious pie with Grammys cracker crust and it looks like bananas cream in the middle and kiwi,raspberry,blueberry and sliced almonds on top can I please have the recipe
Alex I trust in your cooking. I need help ! I have been making German Pancakes for years.( my Dads who is now gone) I need to find Hoop Cheese for the filling. the man at the market that used to order for me said he can’t get it any more. I searched all over the web and can’t find the kind I need. I used to come in a foil wrap kind of like the way cream cheese does in 8oz. packages. Can you Please Help ! Thank’s for your time. Lorinda
My husband and I love watching Chopped. So fun. My question is, can the judges hear and see the chefs in the room while y’all deliberate? Also what’s your favorite food to cook? We live in Louisiana so anything goes. Would like to tour the set one day. So fun! You are awesome! ???
Dear Alex,
I am a 16 year old student living in Pensacola Florida. In our English class we have to write a research paper. I am doing mine on the culinary career and I have to chosen to do mine on the Culinary Career market place and everything relating to that. My teacher really wants us to get an interview or to at least write to someone who knows this topic and I think you were one of the best choices for this. Here are some questions I have:
What are some of the best schools to go to get into the culinary field?
How did you yourself edge out the computers or work your way up in this particular job?
Do you think all the hard work paid off in the end?
What is your favorite part of your career?
Did you always wanted a job in this career or did you want to do something else at first?
If you did want to do something else than what was it?
What made you choose this career?
Thank You for taking the time out of your very busy schedule to read this. It would be amazing if you could right back to me. Thank You again and have a great day.
-Depends where you live. I like ICE and French Culinary in nyc.
-My favorite part of my career is cooking.
-Always wanted a job in this career.
-If I did something else I’d be a Marine biologist
-I chose this career because I love food!
Hi Alex, my name is Ainsley Owen. I am a high school student, I am doing a presentation on you for my cooking class. I was wondering if you would mind sharing you are your biggest cooking influences. I have been to “Butter” in Midtown, NY and the food was AMAZING!
I am a 64 year old soon to be great grandmother who has undergone Chemo and radiation. I was told I may not ever recover my taste buds but I LOVE to cook/create. My family tells me they love my food but I have doubts because I think my food is bland. I am an old school home cook wanting to attend some cooking classes to expand my knowledge of herbs & spices but haven’t found anywhere I can obtain this knowledge, or if it will even help due to my lack of taste buds. Any suggestions?
I started this note back in 2015, but I was nervous to send it.
I was at a book signing for Fed, White and Blue in Saxapahaw, NC. Someone asked Simon Majumdar if he had a favorite Iron Chef. He said there were two. He said that Geoffrey Zakarian had superb technique (or something like that ). He then said the other was you.
He said that your food was really satisfying. (That compliment looks kind of flat in print, but imagine it said in his accent.) He said that when you were on your game, there was simply no one better.
I’m sure you’ve gotten similar compliments before, but sometimes it’s nice to know that people have made them even when the subject of the compliment won’t hear them. Maybe you can add that one to the symphony of voices in your head. : )
Depends on what’s in the recipe you are using? I cook sugar carefully until golden brown. Then, I remove from the heat and carefully add some cream or some butter depending on what I want to do with it.
Hi Alex,
I grew up eating chicken gizzards, livers and hearts. I cook them the way my Mom always did, seasoned, floured and then fried in a mostly butter/oil mix. Could you please suggest a different way to prepare them. Could they be baked in the oven?
If so at what temp. and for how long?
Thanks so much.
I have never baked them. The gizzards, yes, because they cook for a long time. I don’t think there’s a better way than to fry the livers and hearts. To make them lighter, dry in nonstick spray with no butter. You can also toss them in some curry powder or paprika to add a different flavor. They are quick to cook so pan fry the best way.
I didn’t make them but you can make a simple syrup by simmering equal parts sugar and water. Then gently simmer the tangerines whole in the mix until tender. Remove. Drain. Devour.
Hey Alex, I’m a huge of your cooking and your shows Alex’s Day Off and The Cooking Loft! I also wanted to know, what year did you join the Food Network and what is your favorite cooking show that you’ve been on?
I made your Parker House rolls for Thanksgiving. The dough was fantastic and the best I have ever made. My question is, can you make the biscuits using a simple round biscuit cutter rather than cutting and rolling the dough?? If so, is the baking time different?
I can’t say and i have never used them in this way. I would use a scale. Make a Parkerhouse roll and cut one with a cutter or the same basic size. See if the relative weight of the two is the same or similar. It should mean a similar baking time. Make sure you “proof” them the same.
Hi Alex,
I watched you on Dr. Oz the other morning when you were cooking chicken cacciatori (Sp!???) sorry…. and chocolate fondue. I cannot fine the recipes on his web site. Would you be so kind as to share them with me?
I love the way you write about food on your Instagram, or…is it Facebook? Your analogies are delicious!
Number 1 on my Bucket List is Butter, I am hoping to get there one night. Maybe on my 77th Birthday!
Hi Alex,
I just want to say that I’ve eaten at Butter over a dozen times, the food is always amazing….Plus, I have a HUGE crush on you! I was wondering if you have any plans for other restaurants in Manhattan ?
Hi chef Alex! I am eleven years old and have a question about being a chef. I really want to be a chef when i grow up, but i am concerned about the pay. Could I make decent money being a chef?
Thanks
On Bobby Flay’s Thanksgiving show you made if I remember rightly… cauliflower roasted I made that for Thanksgiving and was a HUGE success!
My question is what other vegetables can we use instead of Cauliflower???
Good afternoon Alex!
I have a pickling question for you. I love traditional beet pickled eggs. Do you have some recipes that you can share? I have never made before and 6 pickled beet eggs @ 12.99 is well out of my price range to buy so I am going to try making them!
Thank you for your time.
Respectfully
Bradley Puckett
Hi Alex!
I am a big admirer of you and your talents! And I love your new “look”! I make a pretty good Alfredo (although, the pasta may change), but I would like to know how to make it STAY creamy for a dinner party. I love to entertain, and I can certainly keep food hot, but I just “see” my Alfredo sauce tightening up. Can it be done? And would you share the secret? Thank you! Have a splendid holiday!
Best to reheat adding a splash of warm water. Adding more cream or butter to reheat makes it heavier and creates a greater risk for the sauce to separate.
Salt and leave at room temp a couple hours. Put in oven at 450 F and roast 15 mins. Then LOWER the oven to 350 and continue cooking according to how much the roast weighs.
I saw you last week on a cooking program but can’t remember whic onne??. You made a cauliflower and carrot recipe but it was just mentioned for a minute. Could you please share with me how you seasoned your dish. I’ve watched you for years and love your style!
Hi,
Can you please help me!!!
I made a cheese cake and the center split on me , what did i go wrong?
I enjoy watching you as a chef and a judge.
You are such a great chef. I wish you had your own cooking i could learn so much..
I feel so many other people would feel the same.
Cheesecake usually cracks when overcooked and when cooked at too high a temperature? Try lower temp and slower, longer cooking. Also, if you didn’t have it in a water bath, that can also help!
And if cake is cracked but tasty, that’s still a good thing!
Alex, my wife is a huge fan. This Christmas I wanted to get her a signed copy of your book Old School Comfort Food. I could buy a copy and then try to catch you at an appearance but I don’t think I could surprise her with that. Is there a place where I could buy a signed copy? Eventually I will get her a chance to meet you, she’ll probably scream like a little girl, but I figured this would be the next best thing. Thank you for time and everything you do. God bless.
You mention a pumpkin cheesecake recipe on a short video clip on TV. Don’t seem to be able to find it on your website or Food Networks. Can I have it please. Thank you
Hi Chef Alex. Absolutely love watching you cook. I always learn something wonderful. Tried brining a chicken with your recipie… Delicious!! However I have a new convection oven and I don’t know how to cook meats in it. I cooked this lovely chicken for an hour starting on 400 for 15 mins then lowered it to 350 for 45 mins. It was a 6 lb bird. It didn’t cook inside! Help! Big hugs Jae
6 pounds is a large chicken. A hen even. Was the meat tough or undercooked or both? Needed to cook longer than an hour for sure. Might not be good to brine as meat is tough. A bird that large would be best as soup or a braise.
Find a recipe that cooks in unsweetened coconut milk or a Classic pilaf. Can’t keep warm without it overcooking, so make it as close to serving time as you can.
Hi Alex, quite a few years ago you did a Turkey recipe including molasses in the brine. The prep for the turkey included sliced salted pork rind (the kind used in Boston Baked Beans) and cheese cloth soaked in water. My family loved it and I haven’t been able to find it since. I made this when I was still able to cook for my family and because of MS I am now in a wheelchair. Please help me Alex.
Sincerely
Denise Wells
Hello Alex!! I am such a huge fan of yours! I really hope to meet you one day. I know they say “never meet your hero’s” but I am dying to meet you. I am about to start my bachelors degree at The Culinary Institute of America, my question to you is this; What advice would you give a young chef who is not yet confident in the kitchen? I have worked in many kitchens, that have amazing chefs, I always worry that I’m not as good or that I wont get as good as them. Any Advice?
Don’t worry about how you measure up to others. Focus on developing your own skill set and confidence. When that happens, those concerns you have will take a backseat!
Hi Alex! You are my absolute favorite on the food network, and with Thanksgiving coming up I was wondering how you cook the perfect turkey? Thanks a bunch!
Hello Alex!
Our family is heading up to NYC for Thanksgiving, and wondered what experiences you suggest take in during our whirlwind, 3 day trip? Staying in Midtown, and our 8 year old budding chef son is excited to eat his way through the city. You are his favorite Chopped judge, so I promised him that I would ask your advice!
Many thanks!
Rebecca
Spartanburg, SC
Hi Alex
I want to say I am one of your biggest fan and hope to see you on more shows my dream is to meet you someday I was just wondering can you please tell me how I can make ramen noodles better
God bless
Lori
I am afraid Ramen noodles are not at all my area of expertise. Google and follow expert advice of someone like Elizabeth Andoh for ideas on that subject!
Hello alex. I am a huge fan of yours and just love you. My lifelong dream has been to become a chef but everybody keeps telling me that I won’t be successful. Cooking is the thing that i absolutely love doing and want to pursue. My question is should I do what I love doing or listen to everybody and not do it. You are my idol, and that is the reason I asked you. Please help
First off, I just want to say congratulations on making such a wonderful career for yourself. Second, I just wanted to ask you, what is your favorite activity besides cooking, and did you ever think you would get this far in the start of your career? Also, do you have any great chocolate cake recipes that you know of?
Hi Chef Alex, Happy Monday!
I am a big admirer of your Culinary Expertise and have tremendously enjoyed your work on Television; especially Iron Chef.
Food Network DID respond to my trying to find your delicious Recipe for the very easy Roasted Turkey Breast on a Sheet Tray, but NOT the Recipe from your show in your Kitchen from about two years ago. They gave me your other Turkey Recipes for which I am very grateful!
However, I would still love to get your delicious Turkey Breast Recipe that I prepared at Thanksgiving time for my Family, but have lost that specific Recipe. Perhaps it is in one of your Books?
Thank you in advance for your help.
Zorianna from Philly
Hi Alex, like many others a huge fan. The question/s I have for you is how do you determine which is the best brand to use such as spices or flour etc. when I have watched cooking shows I always see the chefs use ingredients/ brands I have never seen at the local grocery store. Wondering is there a specialty shop? Thank you for sharing your time and insight.
Hi Alex,
First off I just want to mention that I’m a big fan of you and that if I ever go to New York your restaurant is first thing on my list.
I was wondering if you can give me some advise about working in the kitchen. I currently work at a private country club in Pa. I’m very lucky to have been hired, being as I had little to no experience when I started a year and a half ago. I’m intrested in a postion to work the line for dinner service. But they never had women on the line.
I was wondering if you had ever experienced any issues being a women in the kitchen? How you learned from it? What pushed you to get to where you are? How do you balance your family life with work? Thank you in advance!
I just have always ignored gender. Just put your head down, do your work, excel, develop skill, stay inspired and learning. That’s what I have done. Not always easy but personal rewards great. Good luck with it!
Hi Alex I am very interested in your career and I wanted to know, what field of cooking do you work in, or your main cuisine I should say. I am 13 years old and I want to start my culinary career. I have enjoyed watching you on television and have gotten a great interest in you!
At your age I was at the playground or park with friends and I only cooked here and there. My house always had something cooking but I would enjoy food recreationally. Read cook books and learn basic skills. Great way to begin.
I simply adore watching you cook on tv. One of the things that I really struggle with is how to make my meat come out tender. I have tried and tried and it is always tough. I just can’t figure out what I am doing wrong. Help please.
I am unsure what type of meat you are cooking. If leaner cuts like chops, cook for less time. If braised cuts like short ribs, cook with more liquid for less time.
My signature dishes are cavatappi pasta with spicy lamb sausage and raspberry beignets. I’m also a big cast iron skillet corn bread gal. Interesting facts? I love car racing. I hate patty pan squash.
First off, huge fan!
Second, I always see you wearing this gorgeous silver or white gold link chain with a greenish looking gem or mineral…I love it! I’m drawn to it every time you wear it! Any info on it would be appreciated!
Keep cooking on…
Kelley
Hi Alex,
Have you ever made wild duck enchiladas?
If you do I would like have a recipe of it
Thank you I’m fan of your iron chef show and it is cool to watch all kind of food to made
I would make it from braised duck legs. Cook until tender slow and low and then “pull” the meat like pulled pork. Separate the skin and cook it crispy and put on top of enchiladas.
Hey Alex i am like a SUPER fan of the the different shows that you have been on, i just want to know if when you first got started if people thought you were crazy to become a chef? , I am enrolling into culinary school come next semester and some people are very supportive and others are very doubtful that i can make a career of it and not just work fry, salad. please let me know how you started making your mark in the culinary world , Thank you for always being so enjoyable to watch and a complete inspiration!
Alex , you made an appearance with Al Roker on 9 AM Today. We were intrigued by your preparation of you eggplant. They posted the hanger steak and salad recipes but not the eggplant. Could you kindly share it? Respectfully yours, Sharon and Steve
Hi Alex,my name is Eduardo. I am culinary student from Puerto Rico.
I am a huge fan of your career. I will like to know if you can answer this questions:
1)What was your biggest inspiration for cooking?
2)What is the most thing that you like about your profession?
3)What is the key to be suceed in the culinary industry?
Is for a special project about my role model chef. I Will be so grateful if you can write me back because you are an amazing chef. Blessings!
1. My mother, my daughter and great ingredients!
2. I love going to markets and discovering great ingredients.
3. The key is perseverance, patience and a good night’s sleep!
I don’t have a specific question, but did want to comment on how much I enjoy and admire how you handle yourself on camera. You always appear to be very genuine and your input, particularly as a judge, is honest – never sugar-coated – yet warmly given and respectful. Most recently, I saw examples of this in your heartfelt comments to Anne Burrell when she won Season 4 Chopped All-Stars and in announcing the winner of Rachael Ray Kids Cook-Off. You have a rare quality that really shines – thank you for sharing it with your viewing audience. Best wishes in all you do.
Hi Alex,
I remember reading somewhere that you have spoke about having ADD. First of all, is it true? And if so, how do you keep your self so focused and organized in the kitchen? I find myself constantly getting distracted in the kitchen and sometimes need music to get myself motivated to begin. Any tips on managing Distraction in the kitchen would be helpful
I was watching Star Salvation, the finale and I watched you make a delicious looking BLT. I have looked through all your recipes on Food Network and I couldn’t find it… Is that regular mayo or aeoli, what is in the honey mixture you put on the bacon…what kind of lettuce… was it thick sliced bacon? I so want the recipe.. I watch Food Network all the time and I love watching you judge… not to mention cook in Iron Chef completion… The After Hours Chopped was amazing.
Thanks Alex
PS I caught the sugar on the tomatoes for the BLT :winks:
My wife and I were in NY last week and had dinner at your fabulous restaurant Butter! The rolls are to die for! my question is about your cocktails..do you have a hand in that? Our favorite was one called “pyrus”, made with pears? LOVE LOVE LOVE! Was that your creation?
I absolutely adore lentils. I can cook them over and over and never get sick of them and I love the process (and constant risk that I’ll ruin them). I started off making Indian dals with the red and yellow, but have recently gotten into french green lentils too. I guess my question isn’t very specific, but I’m wondering if you have any secret tricks up your sleeves to really make my lentils a home run- or maybe any flavor combinations that work especially well? Honestly, I love lentils and think you’re rad, so anything you can contribute on the topic will bring a smile to my face.
Thanks for bringing your unique voice to Food Network/the cooking world!
Hi Alex,
I’ve always wanted to cook with both pineapple and watermelon on the grill. Is there a best way to prep the fruit prior to placing it on the grill so it does not stick or fall apart?
Thank you-Ann
The fruit should not stick. Clean your grill thoroughly and oil it before cooking fruit. It can be fragile so best cut into thick slices so it stands less of a chance of falling apart.
How do you cook with vinegar and can you reduce balsamic vinegar? Whenever I cook, it stinks up the house and I was banned from cooking with it. I like the flavor, but my family hates how the house smells when I cook with it. Thanks!
I see on cooking shows chefs will sear the meat/protein and then “finish” it in the oven. How long and at what temp and what exactly does this process do for the protein? Thanks!
THe oven helps cook most proteins through with “surrounding” heat as opposed to just from direct surface contact on the stove top. Times and temperatures vary depending on how much and what you are cooking.
I have a niece named kate and you are her favorite chef. She wants to go to UC davis and get a degree food science. She is a natural for cooking and has a real passion at 12 yrs old. We wanted to ask you if you could go back to 12 yrs old and give yourself your own advice to become where you are now, what advice would you be so kind to give?
Hi, My name is Christina and I start by saying that I am not writing to ask for money.
A little back story; I have 3 adult children that I raised primarily on my own so finances were always tight, but my children grew into good, responsible, caring men.
John, my youngest is 21yrs old and he is the one I am writing about. He has wanted to be a chef for as long as I can remember. At the age of 9 he wanted a toaster oven for Christmas so he could “cook”. Since neither him nor I were able to afford culinary school he thought he would be able to learn through working in restaurants. Good idea, but the problem is that Kokomo, Indiana is an industrial city. There are many restaurants, but they are chains so not much room for making a go of becoming a chef.
He has worked for Pizza Hut, helped his cousin start up a pizza restaurant, Subway and at present Buffalo Wild Wings. Though they are all fine places I think that makes my point.
This brings me to the reason I am writing. He still wants to be a chef. He wants professional training, however financially things are such that we are still not able to afford it. He would have to go to a school out of town somewhere as that is not offered in Kokomo, Indiana, so that means housing along with the cost of the schooling.
My question for you is; Could you guide him as to how to find available grants? and How to go about applying for/getting some sort of assistance that would get him to his goal of being a chef without leaving him in outrageous financial debt upon completion of the training?
Any advice would be so greatly appreciated. Thank you for your time,
Alas I am no expert on what you ask. I would start with culinary schools and scholarships. Look at culinary foundations too. There are a number of them.
I have been watching the food tv ever since Good Eats with Alton Brown and have learned to enjoy cooking. Slowly but surely I have become a big Alex fan. Watching you on All star academy, Beat B Flay and other shows you really prove your knowledge but besides that you show a real humanity and personality that seems so much more real than the other chefs who all seem to trying to put on a TV personality.
Believe it or not, the main thing I have learned from you is to use more salt.
I live in Las Vegas, where would you eat when you are here?
Keep up the exceptionally fine work and I am enjoying being entertained by you.
Hi my name is Madison and i love cooking, I was wondering what school did you go too i would like to go to that too. I am 11 and I love your cooking, my mom and I love cooking your recipes. 🙂
I attended a culinary school called La Varenne that is no longer… Pick a school you love based on your particular interests and the skills you want to develop.
I am a woman who works on the line with mostly guys. How do I get them to take me seriously? I work my butt off and do my own, and frequently their, work. Doesn’t help that I’m much older than most of them.
Take your own work seriously. Hone your own skills. The respect you seek (which you don’t really need) will come when you stop asking for it. Show with your work. You can do it. Believe.
First I have to say that eventhough I love all the chefs on foodnetwork you are my favorite. Your background speaks to my Italian roots. I think we have an advantage because not only do we love food but we understand flavors. My wheelhouse is Sicilian peasant food and I just sent an application to be a contestant at the behest of all my fans on Facebook on chopped as a cook. I would go on your team on the next Allstar academy though. I’d pick you first lol. Here’s my question. Eventhough you are a trained chef in all cuisines I see you teaching back to your Italian roots almost every time. You are what I’d like to call a fusionist. You go to your base and translate that into whatever you are being asked to cook. How do you do that? The other question I have is about how you build and layer flavors so perfectly? No one ever questions your flavors. Time constraints may make things underdone like a quiche etc but they never question your flavors. What goes through your head as you build a dish?
Why is it that so very many chef’s (on TV, of course) mispronounce the word ‘Turmeric’? They say Too-mer-ik, when it is clearly Ter-mer-ik? Since I rarely ‘hang out’ with TV chef’s, could you do me a favor and simply suggest that they remember it this way…no one wants to equate food with tumor’s. So…just say Turmeric . Thank You. Regards
Hello Chef, my name is Garrison I am the same person that asked the question before this one.
before this one. Looking through the previous questions other people have asked I thought I
might tell you more about my lifestyle to help you answer my other question. I stay at 4 other
and my mom home schools us all. I am the oldest so therefore I must do more to help around the house.
I cook for all seven us in our family. I am also strongly against most boxed, canned, or pre-packaged
items. Living in Portland we use lots of local and farmers market produce and meat. I usually cook
classic American cuisine but also enjoy Middle Eastern and Indian food as well. And also an
autographed photo would be an amazing honor. (i could hang to next to my one of Alton Brown)
The address would be Garrison Davis
4007 SW Idaho Ter, Portland OR
97221
Hello Iron Chef Guarnaschelli, I’m 13 years old and I cook every day for my family.
Some day I would like to open my own restaurant. I live in Portland OR and I would
like to go to the Oregon Culinary Institute for for culinary school. Right now I am
taking lots of culinary classes at a culinary workshop here in Portland, and watching
a lot of Good Eats. What would be your advice for me to do after I graduate high school
or right now. (i am home schooled too)
Thank you for your time.
Just watched the Beat Bobby Flay where you cooked against him.
Just goes to show if you want something done right to it yourself!!!
Loved Loved Love it!!! so glad you beat him. He is really good and
hard to beat but you did it! 🙂 you go girl……
Did you get me request for a picture?
Take care and tell Cris to cool his heels, it’s not cool him hanging
all over you like a dog in heat.. Does he not know your married..’
not very professional at all….
A bunch of friends and I went to Butter last night and had the most wonderful dinner. Our favorite dishes were the Brussels Sprout salad and the cauliflower steak. I found one of your cauliflower recipes online, but we are all dying to know the recipe for the salad. Any chance you will share?? Can’t wait to return to your restaurant – it is the perfect meal 🙂
I tried making your cranberry sauce recipe from fresh cranberries and it was so simple! I will never buy canned cranberry sauce again. My family was like, never had cranberry sauce that was warm before. Thank you!
Hey There, i seriously love Alex’s honesty and integrity in what she does, i have followed her from Australia for a very long time.. my question is 2 fold. 1. Id love to receive an autographed photo if it is at all possible.
2. Id love to send Alex a few samples of my herbal salts i make, they are made to ancient traditions and not made anywhere in the world. Im not asking for anything in return just the thought that Alex has tried my salts is enough
Absolutely I will send in the mail.
If you would like to send me any samples address them to me and send them directly to the restaurant at NYC, here is the website just incase http://www.butterrestaurant.com
Thank you for your kind words
Hey Alex,
I’m a huge fan of yours and love you on Chopped and All Star. My family is taking a trip to NYC next week and we made reservations to Butter and I was just wondering if there’s any possible chance you’ll be there sometime from March 11-March 17? That would be so awesome! Our reservations are for the 14th, but we could change them if there’s a possibility of meeting you!
Also, in case I don’t get to meet you, I would love an autographed picture, if it’s not too much to ask. Made out to Lincoln would be great.
Thanks so much!
Lincoln
Why is my comment still waiting for moderation? 🙁
If it’s not possible, May I please just have a signed book for my daughter? Her name is Danielle.
Thanks! But I would love it really if you can also answer my question. Thanks much!!!
===
Your comment is awaiting moderation.
Hello. My daughter is turning 16 this July and all she wants is to eat at Butter. She actually tweeted “How weird is it that all I want for my sweet 16 is to eat at Butter” a few months ago, to which Chef Alex responded, “that’s great” – or something like that (I don’t remember her exact words).
I am wondering if you have a small private room that maybe I can reserve and invite her closest friends. This would be a surprise. Also it would be great if we can do this on a day that Chef Alex is there so she can meet her maybe? Please let me know if this is possible and how that works. Thank you very much!!!
The best action would be to contact the restaurant directly, everything you need is on our website :- http://www.butterrestaurant.com I hope you have a great time!
I am a fan of Food Network and of all the shows you do. I am on my way to NYC tomorrow and have made reservations to eat at Butter on Friday evening, March 4, 2016. We have been so excited about going to Butter and hoping that you would be there and could actually catch a glimpse or better yet meet you, but I just saw that you would not be there and am so broken hearted. I believe you will be doing a book signing in Miami – trust me it will beat the cold of NYC.
Wishing I could meet you, but wishing you a great time in Miami.
I am a huge fan of Alex and her cooking and I am hoping I would be able to receive something autographed to display. If that would be possible could something be sent to me at
Mike Price
1163 Lightstreet Rd
Bloomsburg PA 17815
Hi Alex!
I’m writing because my daughter, Alexis, is your biggest fan! She’s an aspiring young cook, and just thinks you are the greatest. Lex is 11, and she loves your compassion that shows through when you are a judge on Chopped ( which we watch together at least a few times a week.
I know people ask often, but if you could send a picture, signed to Alexis, I know she would be over the moon!
Thanks for inspiring my daughter, it is a pleasure to see her love for cooking.
Hi Alex,
So I am probably your number 1 fan. I love watching you on TV!!! I have your book and absolutely love it!! And I dream of being an awesome chef like you one day. I am 16 and have been working so hard to be a good chef. Next year I will go to the Career Center for Chef and Restaurant Management. I hope to also own a restaurant one day! Do you have any tips? And if it isn’t any trouble could you possibly send me a autograph? You don’t have to if you don’t wanna but it’d be awesome!!! I hope to one day meet you!!!!!!!
Hello Alex, you are my absolute most admired chef, I’ve followed you since I was a little girl because Ive always loved how you incorporate yourself and your heritage into your cooking. Despite my elder family members being involved with food it died down and was not passed onto me. I do not know much about cooking and I did not grow up in a household of heritage. Despite that I still want to learn how to cook for myself though I have little knowledge. I am 16, and I have a part time job as well to use my own money to buy ingredients, but whenever I try to I spend so much money. How would I be able to begin cooking, and spreading my money enough without spending it all?
If possible may I receive an autograph? I will pay if need be.
Please and thank you, with love and admiration.
I would begin with some basic ingredients and some simple recipes. Cooking doesn’t have to break the bank as long as you keep it simple…Go to the library and get some recipes for free and start simply with things that interest you! And Sure! No charge for the autograph!
Dear Chef Guarnaschelli,
I am doing a career project for school and I need an interview with someone in that profession. Please answer the following questions by March 5. Thank you!
1. When did you discover your love for cooking?
2. What inspired you to become a chef?
3. Who do you enjoy cooking with and why?
4. Is the journey of becoming a chef difficult?
5. What is your favorite thing about being a chef?
6. Is there anything you dislike about being a chef?
7. What are qualities that I need to have to become a successful chef?
8. What is it like in culinary school? Did you enjoy it?
9. What experience do I need to become a chef?
10. What is the most rewarding part of being a chef?
I just finished watching the first episode of All Star Academy (2nd season) and I just love how you connect with your team on a level that goes above just the food. It’s inspiring. I don’t make it to NYC very often, but when I have time Butter is my first stop! Watching you cook is simply jaw dropping!
As I was reading your asks I saw that you send autographs… My girlfriend loves to cook and looks up to you more than anyone else, so if possible I would love to get anautographed photo for her! Her name is Elisabeth and our address is 5747 Holden St. #4, Pittsburgh, PA 15232.
Hi Alex-
I had the incredible honor of eating at butter tonight and it was all I expected. You are one of two people that inspired me to cook and become the cook I am today. I was wondering if there is any way you would share your secret to the tastiest grits I’ve ever had at your restaurant. Thanks for any help with this recipe. Respectfully, Melissa
So I’m a college student who also happens to be a serious foodie. Being out of my parents’ house now, my cooking is limited to my tiny apartment kitchen which means no gas stove, limited cooking instruments, and a small budget. Can you possibly give a poor student some advice for cooking in college?
Buy what you can afford. Sometimes the simplest things can taste the best. Why not do a little baking too? Simple ingredients can go a long way. I ate a lot of rice and pasta in school but a head of broccoli and some garlic can make a cheap great meal!
Hi Chef Alex,
My name is Allison and I was wondering if I could have an autographed picture of you?
My information is:
Allison Kilty
18 Bigelow Avenue
Enfield, CT 06082
I have been trying to make an alfredo sauce. I found a very simple recipe on the food network site. It was a recipe from Ree Drummond. So far I have only been successful twice, out of four attempts I have done. Two recipes were successful and two recipes wound up down the disposal. I am not sure what I am doing wrong. I think it may be the cheese, the first time I used a pre-grated parm that came in a plastic container and it worked out just fine, the second time I used the exact same brand of cheese and my parm looked like a wad of rubbery chewing gum.
I tried again with a block of parm cheese that I grated myself in the food processor and it worked perfectly. I decided to make it a fourth time and ground up my cheese in the food processor (I used some slightly longer aged parm, a bit more expensive) and it failed completely. The parm clumped up and would not melt into the butter and milk.
My recipe called for a stick of butter, I cut that back to half a stick and added a few tablespoons of olive oil, milk, about 2 cups and 1 to 2 cups parm cheese. I melt the butter, add the milk and bring it to a simmer then sprinkled in the cheese and stir. I did add 1/2 teaspoon each of garlic powder and onion powder for flavor.
I am not an inexperienced cook, so I am frustrated and can not figure out what I am doing wrong. Four attempts and two failures!
I have recently gone gluten free and I was glad to find a recipe that did not begin with a roux, however if I can not find a recipe that is successful all the time it does me no good, not to mention the wasted $$$ each time I toss that expensive cheese down the disposal!!!!
Any suggestions or advice you can offer to solve this problem would be greatly appreciated! I am totally frustrated and about ready to throw in the towel on this recipe!
Sounds tough and may be the quality of your cheese giving you an issue? Also the milk is watery and sweet and thin without help from heavy cream. Try a small piece of authentic Parm that you grate yourself finely with a microplane grater just before making the sauce? Also the butter olive oil combo may be giving you further issue. How about half the butter, no olive oil and put same amount of cream in place of the milk?
Hi alex youre my favorite chef on the food network my question is what region of the country has the best cruise in your opinion and your favorite dish in that region?
Hey Alex!
I have become a huge fan of yours. I have seen you on All Star Academy. I love cooking. It is so relaxing. I have a few questions for you. My first question is, I am new to adding spices to the dishes. I don’t know what spices and flavors go well together. Are there any hints you have to know what goes well together? My second question is, I have a new goal. My new goal is that I want to travel the world one bite at a time. I want to go to different restaurants all around the world. Any places you recommend? I can’t wait to hear from you!! Thank you!!
I think there is only way to make great food combinations: trial and error!
The more you cook, the more you will know what goes together. Keep practicing. Use a simple book for guidelines like Fanny Farmer or 1997 edition of Joy of Cooking to help you along…
I have a suggestion to help raise funds for Alex Lemonade stand. Would you consider having the Food Network chefs autograph a nice size cutting board, having a protective coating put on it and either raffle or auction it? I’m guessing there are many “foodies” who would like to have the item. Next year you could do a sheet pan, etc.
Just trying to help.
My name is Tom Robbins and I am writing because my wife is a huge fan of Alex. I am sure you get these emails all the time.
I was wondering if you would send my wife an autographed picture or if you do anything like that. I am happy to buy a picture and send if I need to. Can you make it to Heather?
I know it is a long shot just thought I would try. Have a great day.
Tom
Tom and Heather Robbins
2400 Hunters Creek Cove
Cedar Park, TX 78613
Just saw you and All Star Academy for the first time ever while watching a marathon of last season while home sick. Terrific viewing from a recliner with tissues and Vick’s beside me and two weenie dogs on my lap. Great show and I just love the chemistry between you and the the guys who are mentors. I started reading up on you on social media, your website, etc. What on earth do you do in all your “spare” time???? Ha! Anyway, it was a treat to watch your competitiveness on the show. Well done.
Greetings, Ms. Guarnaschelli! I am assisting Michael Murphy, the Culinary Director of IfOnly and hope you may consider becoming a Luminary. May I put him in touch with you? Please advise. Thank you.
I just wanted to let you know how impressed I am with how you carry yourself. Not personally knowing you you seem extremely approachable and humble. I’m sure you have been asked a million times a similar question, however I just turned 24 and am trying to find my path into the culinary scene. I have submitted myself for “Allstar Academy” I truly believe I just need that one chance. How would you advise someone like myself (no culinary degree) on how to make their mark like you have. You burst onto the scene a view years ago (at least that I can recall), and have taken food network by storm. Thank you for being a great example to your fans and viewers. Also what is your favorite dish (breakfast, lunch, and dinner) at driftwood. I’m planning a trip there and would love to try what you suggest (multiple is ok)
P.S if I make it on Allstar Academy you should choose me!! We will win guarantee. 😉
My name is Cherish and I’m a simple 28 year old that has always had a passion for cooking. I can remember running home after school to watch “Read, Set, Cook” while all my friends were watching cartoons.
So it was much to my dismay that when I started dating, my now fiance, that she “hated” cooking. I also had to start watching Food Network in the other room because she “couldn’t fathom how watching shows about food” could be interesting.
One day I was terribly sick and the only thing I wanted to do was lay on the couch and watch Chopped reruns. She being the wonderful person she is decided to concede to my request and amused me by sitting and watching it with me.
Low and behold, I’ve created a monster. She can’t get enough of chopped or the food network. She sends me recipes and asks me to make them, she’s attempting to learn how to cook as well. (It’s been a process, and our smoke detector has worked over time). But the reason she enjoys it so much is because of you!
Now, I have to admit she is not an overly sensitive person. In fact she didn’t even cry when I proposed, which made me a bit concerned…because I have watched her on numerous occasions cry over chopped. I’m talking full blow tears and sobs. And the majority of the time it is because of the wonderful things you say to the chefs. She really values you and I just thought you should know that you personally turned her into a food loving individual.
So for her birthday I will be taking her to your restaurant, Butter, as a surprise. I just wanted to give you the heads up in case you are there and notice a grown woman crying, overwhelmed with joy and emotion.
Thank you for all you do in and out of the kitchen,
Hi Alex,
I have never been to a fancy restaurant and I would love to try it out some time, but I find the whole experience intimidating. Do you have any advice or suggestions for a beginner like me?
Thanks You! – Aubrey
Try it with a semi fancy place for starters? Get comfortable and then graduate to more fancy? Enjoy yourself and don’t be worried about what others think of you. Enjoy the good food!
Hey Alex!!! first of all thank you so much for inspiring me to be an amazing Baker at the age of 15! And trust me…. I make the meanest and badest macaroons XD all my life I’ve been watching you on iron chef America, chopped, beat Bobby flay, and the most I loved… Alex’s day off! And your coffee cake… delicious ❤ well I came here to ask an important question. Is it possible to get a photo autograph with my name on it please? I wanna hang it in a frame in my room! Thanks a lot! ADDRESS: 14302 PAYTON – IRVINE CALIFORNIA 92620. thanks a lot!
Dear Ms.Guarnaschelli,
My name is Maezy and I’m 9 years old and I live in Marietta Georgia. I need to ask some interview questions. These questions are time sensitive and are due by February 12, 2016. Okay, here are the questions.
1.) Who inspired you to cook?
2.) Why did you move to France?
3.) What is your favorite dish to make?
4.) What is your style of cooking?
5.) Who do you enjoy cooking with the most?
Also, if possible, could you send an autographed picture to
Maezy Tingiris
2370 Holly Springs Road
Marietta, GA 30062
I am a HUGE fan of Alex and just wanted to reach out to see if there is any way to buy a signed cookbook? Would love to get it as a gift for another huge fan! We have been to Butter and loved it, and absolutely love Chopped. It would be the perfect gift to buy Alex’s book personally signed!
First off, you are an amazing chef and it is a huge joy of mine to see you be a badass on Food Network!! Having spent a semester in Cannes and Provence, I’ve always wondered what your French friends and fellow chefs think of your using classic French techniques with “Americana” at heart (your Eggs Coco Chanel from Chopped!!!)
Just bought a 11.5″ “raw” cast-iron skillet, as you’ve suggested its versatility on various platforms. Does it need to be seasoned?? If so, how?? I was under the impression only a wok needs to be seasoned…
-A 22-year-old college boy who needs to stop eating out so much!!
Hi Alex,
It’s Nicole Roublick again. I know I’ve written to you many times, probably too many times. My apologies. It was just so exciting to actually get answers from u, because I’ve looked up to you for the longest time and your my favorite chef! Anyway, I’m writing this time because I wanted to really tell u my story, and why I started to cook in the first place. About a year after I was born, I started getting really sick all the time, my blood cell accounts would go all out of whack to the point where even a little cold would put me in the hospital, and I developed an enlarged spleen. I spent most of the time in the hospital, and at one point, they told my mom I wouldn’t see my 2nd birthday!, but it must have been a miracle because I did! Right after I turned 5, they diagnosed me with ALPS (Autoimmune lymphoproliferative syndrome). A year later right before my 6th birthday, they found a medicine that could help me, and just a few months after being on the new medicine I was literally almost 100% back to myself. On my 7th birthday I went to stay at my grandma’s house, and that’s when I started to cook. I went into the kitchen, and she was making dinner, so I pulled up a stool next to the counter and she said ” would you like to help me cook? ” Of course I said yes, and she let me help her roll and cut some biscuits she was making. That’s when I fell in love with cooking. I started watching the food network and the first show I watched was Chopped, and you were featured as a judge. You instantly became my favorite, and I just fell in love with you, and the passion you have for cooking. You inspired me to go into culinary and become a chef. For years every time I went to my grandma’s the first thing I would ask to do is cook with her. Today, I’m pretty much healthy, but I’m not perfect. I’m only 5 feet tall, and I struggle mostly with anxiety and it makes it hard to a lot of things, and gets in the way a lot. I would really love to compete on chopped, but my anxiety really gets in the way of that too. Also, unfortunately just last week, my grandma passed away and it’s been very hard for me to get back in the kitchen. I’m still struggling a little bit, and questioning wether I should get back in the kitchen or not. Anyway, I just really wanted to tell you my story, how much you inspired me, and thank u for being such an inspiration to me.
Hi Alex,
I just wanted to say you are our favorite Chopped chef! My kids (8 and 5) love you and because of that they are now interested in cooking and baking. More importantly- they are now open to trying new things!!! That is huge- especially for my son, for which eating and enjoying food has only recently began happening for him due to reflux he had when he was younger.
I can’t wait to buy your cookbook and start making some meals with them! If it is at all possible, can you give a shout out to them here or send an autograph for them? That would put them over the moon! Their names are Lincoln and Kennedy. I swear we weren’t going for the presidential theme LOL!
Hi Chef Alex,
I respect your talents as a chef & look forward to your appearances on FoodNetWork. I asked for & got a “signed” copy of your cookbook for Christmas. My disappoint is that it wasn’t truly signed by you……it was a template of your signature. I appreciate that you are very busy & signing books is time consuming but could it be stated that your signature is a template? I kind of feel cheated.
Respectfully, that is impossible. I do not have a template. And I sign every single book personally. No exceptions. If it was on a bookplate sticker, those are sent to me and i sign each one and they are placed inside the books.
Hi Alex,
My husband and I LOVE to eat and we’re thinking about going to New Orleans – it will be our first time. Can you give me some great restaurant recommendations? Thank you!
I have three questions:
1) How are you able to taste everything? Do you have any foods you just won’t eat?
2) Do you ever come to the West Coast? Specifically Los Angeles?
This is a long shot. I have booked a trip to NYC in February and my 11 year old has said your name no less than 25 times since she found out-2 days ago. I have reservations at Butter for Sunday Brunch February 14 . What are the chances of you being on site that day? Rebecca has a card she would like to give you. I would change reservations to Saturday(13) lunch time if there is a better chance you will be there, if at all. I do understand you have a family of your own, I just thought I would try. ….
I have received a gift of Greek cookies called “Paximathia”, a twice baked cookie, similar to an Italian version, which I believe is a bit more dense. The taste is buttery and consistency light … very good with a morning cup of coffee. Do you have such a recipe for this Greek cookie? Thank you!
First, I absolutely love watching you on Chopped and take your criticism and critiques to my own dishes.
I was wondering if you had any advice on those who look to be aspiring pastry chefs. I love to bake and want to make a profession out of it, but I’m confused on where to start. Is there something or somewhere that you would recommend for me to get the education that I need? If there’s not, I appreciate the time you took to look and read my comment/question. Thank you.
Depends on your age and exact goals I think some industry work in a place you admire is a great start to see if you love the day to day of the profession as much as your idea of it
I am a big fan of you on the Food Network. Was watching the movie ‘Moonstruck’ last night and
I could swear you had an uncredited appearance as the female half of the couple needing
new pipes. True?
You are by far the best chef! I would die if you ever got to cook for me. I make my husband see if you are a judge or a guest star on a show . If you are I make him record it! Thanks you for being you!
If you ever want to send me anything lol like a signed book or photo your more than welcome. Lol
2625 south lockburn street
Indianapolis Indiana 46214
Hi Alex,
I would just like to say that you are my all time favorite chef on Chopped! My mom and I watch it together whenever we can. I was wondering..could I have an autographed picture of you? It would mean the world to me!
I’m Aye, I’m 9 years old. My aunty is Carolina who wrote you the previous message. I’d like
meet you. I also would like to ask you an autograph and for you to teach me a recipe of food, any one.
I would love to be able to purchase your book, and was wondering if there is a way you could sign/autograph it for her? I have looked and couldn’t find another way to reach you.
If not, that is ok, she will still be a HUGE fan. Was just hoping to get her this for a Christmas present.
(By the way, you are the favorite judge in our house)
My name is Jared and I am an aspiring chef! As I am a huge fan of yours- I was watching your television show “Alex’s Day Off” and wondered if you ever taught culinary classes? Or have ever thought about teaching culinary classes to aspiring chefs? If by any chance you do, what would be your specifications for accepting students? If you do not, thank you so much for your time! I truly appreciate it! Keep up your AMAZING recepies!
When I was a 19 year old bride in 1975 and living far from home, I taught myself how to cook by using Better Homes and Gardens’ “New Cook Book” , probably circa 1960s. I’ve moved far beyond those recipes but I did learn cooking skills and basic recipes from that old red and white checkered binder cookbook (which I still have and occasionally consult for old time comfort foods).
My 23 year old niece is getting married next April and, as a shower gift, I’d like to give her a simple instructional cookbook to help her learn how to cook basic, well prepared meals. Do you have any suggestions for such a cookbook?
I would really like to make your chicken thigh and leg in tomatoe, but my husband and I don’t care for cumin. I live in Colorado in a very high chili pepper region and allot of our green chili recipes and red chili have cumin in them (mine don’t), is there a substitute for cumin? Thanku for your time look forward to hearing from you.
Marti
One of my favorite episodes of your show was when you made sfogliatelle… my favorite pastry. I think you’re fantastic!
But today, I’m not writing for me. I’m writing on behalf of a dear friend who adores you, your shows and your cooking. With the holidays upon us, I wanted to get her something special – a copy of “old School Comfort Food” signed and inscribed to my friend, Michele.
At one point, you offered signed copies through Butter. Is this no longer the case? Please let me know how I might purchase a copy and have it signed.
Thank you so much for your kind attention…. Happy Thanksgiving!
I seen in food network book that u had arecipe for pecan pumkincheese cake , you were advertising the pecans coulkd I get that I misplaced my book I wanted it for thanksgiving a my new dish for the day thank you mrs. Kendra casteel
I recently saw you talking about a pumpkin cheesecake with a glazed pecan topping. Where can I get this recipe? It looked and sounded so good I want to try it for Thanksgiving instead of the traditional pumpkin pie. thanks
My husband is a big fan of you as a iron chef and a very critical but very fair judge on chopped. Would it be possible to send him an autographed picture?
Cliff Vandenburg
1304 Hamlet Rd
Naperville IL 60564
Is in the mail!
My husband is a big fan of you as a iron chef and a very critical but very fair judge on chopped. Would it be possible to send him an autographed picture?
1304 Hamlet Rd
Naperville IL
What is your name and his and your last name?
I’ll be in NYC for my birthday…what are the MUST visit culinary stops (safe to assume Butter is already in the list)? Thanks so much!!
Joe’s pizza. Di palos. Don Angie. Hearth. Doughnut plant. Kossars.
Hi Alex,
I’m a high school French teacher, amateur “chef”, and big fan. Reading your bio, and seeing you lived in France for 7 years, I’m wondering, do you speak French? I would think so, but you never know! I love showing my French students famous Americans who speak French ( like Bradley Cooper), it’s very motivational. Is there by chance any video of you cooking or being interviewed or anything like that in French? Merci!
Marina Dillingham
San Diego, CA
I do speak it! No videos exist alas …
Hey Alex, I was wondering since you enjoy reading a lot of cookbooks as said from the things that you like column, which cookbook from which author is considered your most favorite cookbook to learn from?
The Gourmet Cooking School Cookbook by Dione Lucas
Dear Alex,
You are my wife’s favorite chef on Food Network. Trust me we watch a lot of Food Network, that’s a big complement. We both love cooking and love to experiment when it comes to new dishes. My question to you is if you could suggest a dish for me to cook my wife(Mother’s Day is when I will exicute this dish) what would it be? Keep in mind we eat just about anything. And the only thing she is not fond of is raw tomatoes.
Roasted chicken with bacon from my new book The Home Cook? Stuffed artichokes? Cauliflower steaks? A simple brunch with an omelette and corn bread in a cast iron skillet?
Hi Alex!
I am a huge fan, as is everyone! I am 21 years old and have been watching the Food Network since I was 5 years old. I have developed such a passion for food, that I eventually created a food blog. You inspired me to cook with such poise and appreciate each and every ounce of food. Whether it is flavor, texture, seasoning, or presentation.
Thank you! I appreciate you helping me develop my love of food in all forms. Quick question for ya! I love Sage, it truly is one of my favorite herbs (that and rosemary). I am really into making sage and brown butter sauces lately. They are so decadent. I am looking for some suggestions on what to make with sage?
Thank you so much for taking the time to read this!
Cheers,
Alanna
Fried sage leaves are so good with pasta or pork… sausage with sage leaves? Roasted lamb with sage? Roasted squash with sage? Goat cheese with sage?
Hi Alex,
I started watching food network about a year ago, and have began to cook a lot with my family. I’m in highschool, and I can’t decide if maybe I want to go to culinary school or do something else. I know that being a chef is exciting, but isn’t there a lot of risk in not being very successful. Any advice?
-Evan
Everything has that risk. Try it for a bit and see if you want to pursue further—stay in school as long as you can
Chef Alex you are amazing! You recently posted a picture on your instagram of a meatless meatball with classic tomato sauce and parmesan on April 7, 2018. I love cooking vegetarian dishes and am very interested in meatless meatballs.
Would it be possible to share that recipe?
Thank you!
Alexandra Berry
I simply added “impossible” meat in place of the meat in my meatball recipe.
Last night, on Chopped, everyone stated that raw wild boar was safe to eat, and a tartar dish was served. Many sites about food safety warn that there is a significant risk of tricinosis from wild pig and bear. Has that been disproved? Thank you for your help.
I genuinely don’t know.
Je vais très bien.et toi? Félicitations pour ta carrière ,ta réussite ,je suis fier et très heureux pour toi.ton message me rends très heureux et ma replongé dans le passé .je suis sur Facebook :Thierry garnx et mon adresse e.mail: thierrygarnier75@hotmail.fr.I Hope I read your message soon.I kiss you
Comment Ca va chez toi????? Dis moi!
I loved Carnegie Deli and it was my go to spot when visiting NY but my brother always said I was a typical tourist. So to find out an Iron Chef also loved it makes me happy. Any recommendation besides Katz?
Sarges and Mile End.
Hi Alex, I was watching Guys Grocery and saw you make biscuits . Wondering about your recipe for biscuits .
3 cups flour mixed with 1 tablespoon sugar, 2 tablespoons baking powder, 2 teaspoons salt and 2 1/2 cups heavy cream. Form and bake 10-12 mins at 350F
Hello Alex, First, much love and Thank you for being such a great inspiration! I am turning 55 this year and want so much to learn where I would need to go to start a culinary journey. I live in a very rural town and I know my age might be a hindrance, but I fell I might have missed my calling. Any thoughts?
Can you volunteer at a church or local food bank or bakery to er your feet wet and see if you enjoy it?
What I also wanna know is from your culinary travels in different countries and states in America, what do you like better, cool coastal cities or big cities for summer vacations?
It changes year to year. I’m not great at taking real vacations lol
Hey Alex, I figure since you cook a lot with cool ingredients I’ve never seen before, Please tell me what is the most expensive ingredient you’ve ever cooked with and what the cheapest one that you’ve cooked with?
Osetra caviar and canned string beans!
Hi Chef Alex,
I’d like to make your “Purple Mustard” recipe found in your Old School cookbook. The description of it includes a reference to adding horseradish and garlic but the ingredients section doesn’t include these ingredients.
Can you please help?
Thank you,
Beckee
horseradish is a mistake.
I am trying to cook for one, went from a family of five, 3 girls grown. Husband passed 2 years ago. Having trouble, cooking for myself not a fun activity. Looking to make different meals with chicken, prep for other meals quickly. I love watching you on Chopped and Guys Grocery Games. If you and some of the other iron chefs could do a show about cooking good food for one or two people, I know I am not the only person with this problem.
I agree but am afraid we don’t decide programming!
Hi Alex I’m a big fan of you I love watching you on Chopped and Guy’s Grocery Games my question is about chicken every time I make it it’s like rubber I don’t know how to make it tender and juicy could you please help thank you my name is Kathy
I would say cook it a little less.
Alex,
I am a fan.
I just love the floral you wore on the chopped grill master show and would love to know where I can get one like it.
You looked amazing in this outfit.
Thanks,
S
Apologies, no idea!
Hi Alex:
I love the show “Chopped” however, I especially love it when I see that you are a Judge. I do miss your own show, and I hope sometime in the future, you will host another one.
I admire the belief you have in yourself as a Culinary Chef. You speak with honesty but also with respect to the people who are trying to better themselves in their craft. I respect you for that. We are all just trying to do our best work, and it feels good to be acknowledged.
I also am in awe of your extensive vocabulary. Wow! I smile when I hear your fabulous analogies. You are a true expert of the written word.
I hope to visit “Butter” soon!
Fondly,
Kathleen
Peace and love to you,
Kathleen
Appreciate the positive feedback. Thanks for watching!
I so much enjoy watching you on Chop as well as Beat Bobby Flay. On one show I forget which, you said how much you liked bologna sandwiches. That’s when I knew for sure, you are one of the best of the best !!! My wife of 46 yrs love our grilled, bacon, egg, mustard,and mayo sandwich. So good!
Van from N.C.
Thank you!
I so much enjoy watching you on Chop as well as Beat Bobby Flay. On one show I forget which, you said how much you liked bologna sandwiches. That’s when I knew for sure, you are one of the best of the best !!! My wife of 46 yrs love our grilled, bacon, egg, mustard,and mayo sandwich. So good!
Keep up the good work.
Van from N.C.
Thank you!
hi Chef..what cut of beef is best for preparing steak pizzaiola?
This is a recipe my mom made from time to time when I was a kid and she always used hanger or skirt steak? I think something flavorful that can withstand the acidity of the sauce is best…
Do you remember Pre-en-paille,near the Mont Saint-Michel ????
Thierry. Comment ca va?!
Enjoying your cookbook! In the crudités recipe, the cucumber with lemon instructions never mention lemon juice, but I assume I should add lemon juice as well as the bit of lemon zest?
Yes!
How would you go about teaching children how to cook? What would you start with, and how would you progress? Thank you much! You are beautiful!
I may be wrong but I am of the opinion that children will find their own way into the kitchen if they witness you cooking and eating the food that you cook? Lead by example and your children will follow… And don’t rush it… Kids enjoy it more they will do it more…
Hi Alex,
I have a request to make a 3 tired wedding cake filled with cannoli filling and fondant. I read your recipe and do you think it will hold up in this cake? I’ve been wracking my brain on what to do. Please let me know what you think about this situation. Thank you so much!! Sincerely Karen
the filling? Yes. Good luck. Have fun with it!
So PROUD of how well you have done…I watched you in early competitions with Chef Keegan Gerhard judging! Dumb ? – maybe ‘cause I am occasionally tech-challenged; how does one scroll on your website?!!! When I try to scroll, the whole thing moves, and I am limited to whatever fits within a few inches. Sorry, warned you it was dumb!
Not a dumb question at all… I have a new website rolling out in the next week or so…
Dear Alex,
I wonder if you could help me with a Viking oven. I just moved into an apartment that has one, and I have not been able to broil a steak so it comes out crispy brown on the outside and rare on the inside. Instead, it seems that the heat of the oven cooks the meat on the inside and turns it dry and grayish.
Can you advise me on how to tame this Viking?
I have loved seeing you on TV. You are tough and tender, and very, very smart.
Thanks.
Ronnie Kaye
I’m afraid I’m not an expert on Viking? I do find that any oven and stove can be tamed by simply using it again and again and becoming familiar with its strengths and weaknesses… And the process of learning can be quite delicious… Best of luck.
Just wanted to say, I just received my order of “The Home Cook” and I am SOOOOOOOOOOOOOOOOOOOOO excited – I fear that my whole afternoon at work will be poring over the pages and recipes and planning upcoming menus for my hubby and our blended family of six and their significant others. I truly appreciate the way you write not just about food, but about the process of cooking/creating and, ultimately, sharing. Thank you!
Thank you!
Hi Chef Alex!
My kids and I love to watch you on Chopped and all the various Iron Chef shows. My 10 yr old son and 5 yr old daughter were soo excited when you were named the Next Iron Chef. Are you ever at Butter in NY? And if you are there, do you ever come out into the dining room?
Wishing you many more successes!
Thanks
Gabriella
I am often there! Thanks for watching
Hi Alex! I am 17 years old and have watched you cook since I was young! I love your cooking technique as well as your recipes; you have helped me so much in the kitchen and likewise inspired me in many ways that you could not possibly imagine. Thank you for being the awesome chef you are!
Thanks!!!
I am still waiting to hear from you about where to get those cute little white cups you put the chocolate pudding in when you had your dessert party. Could you please email me back and let me know. I wish your show Alex’s Day Off was on in our city. I loved it. Thanks so much.
Dee
Unable to locate. Apologies
Hi Alex. Let me start by saying that I really admire you and I think you are an awesome chef. I am looking for a recipe for a really good dill infused cream to serve over salmon fettuccine. I have seen several but the ingredients seem to vary a lot. I’m hoping that you can either give me a recipe or tell me where I can find the best one. Thank you so much and keep on rocking!
I stir chopped dill into whipped unsweetened cream with a pinch of salt….
Not a question, but I figure this is a good way to get a comment to you! I just got “The Home Cook” for Christmas and gotta tell you I’M IN LOVE WITH THIS COOKBOOK! I want to try everything in it… the recipes and instructions are easy to follow, and I really appreciate the extra tips throughout the book. Haven’t had a chance to do a lot yet, but we loved “My Dad’s Lemon Chicken” and I could eat the “Cannoli Filled Cake from My Childhood” for days! Thank you for a new favorite cookbook… sorry Emeril, gonna have to retire you for awhile.
Thank you!!!
I’m such a big fan. I enjoy seeing you on all the shows but really enjoy your witty banter on Beat Bobby Flay. I live in Plant city Florida( the winter strawberry capital of the world). Do you have a favorite strawberry recipe? Are you planning any events in the Tampa or Orlando area? Have you ever been to the Strawberry Festival in Plant city? The first eleven days of March. Best shortcake ever!
Thank you for watching and my favorite recipe is my strawberry shortcake recipe. It’s made with hard-boiled eggs and it’s kind of cool. Check it out in my cookbook The Home Cook.
Not really a question just wanted to tell you how much I admire you, your skill, and hope one day to travel to NYC to eat in your restaurant.
Thank you!
Can I substitute ground turkey instead of beef in your meatball and rigatoni recipe
Yes, preferably not too lean
Alex,
I love you so much you have what my Grandma would of called Moxie. I am sitting here watching Beat Bobby Flay and I have also seen it on Chopped. Why would you be cooking something like pork or some kind of sea food and put chicken stock in it? Wouldn’t you put sea food stock or pork stock in it
I am watching you on the show right now, your other judge is Sports Anchor Kenny Mayne.
Agree with you, stock should match the protein. Thanks for watching!
Hi Alex,
A total fan. You are talented and hilarious with your side comments. I just want you to know that on Guys Grocery Games where you were defending your champion title, YOU should have won! You killed it every round and should have won. Just sayin’. You are amaxing!
Thanks. Can’t win em all!
Hi Alex,
I love making your recipes for family and friends; they always turn out to be winners. I recently purchased a copy of your cookbook, “The Home Cook” and I’m in the process of making the Lamb Tagine. In step 2 you provide direction for making a vinaigrette. However, that is the only time the vinaigrette is referenced in the recipe. Can you clarify when and how it is to be used? Is it simply a garnish to be served alongide the dish, or dressing for a side salad that can be served with the dish?
Warmest regards,
Deborah S.
Drizzle at the end over meat!
Hi Alex!
What kind of shoes were you wearing on Guy’s Grocey Games “Superstar Games?” They were red (mules?) and super adorable! I also assume they are comfortable since you’re on your feet so much. Thanks for your time!
Michelle
Fountain, CO
Be more specific?
Alex,
First of all, I love love love you. I am a big fan and love to watch you especially beat Bobby Flay!! This is such a random question but I saw you on Chopped when you were wearing a black sort of beaded scarf around your neck. I have been looking forever for a scarf just like that one and can’t find one anywhere. Could you possibly tell me where you got it? My daughter is getting married and it would be JUST PERFECT with what I’m wearing. I can’t begin to tell you how grateful I would be. Thank you so much, Alex.
Keep on doing what you do…you are the best!!!
Sincerely,
Gayle
P.S. I told you this was random…lol
Apologies. Don’t remember where I got it.
What is the reason for adding sour cream to make homemade butter? Is it to be cultured sour cream?
Taste! No preservatives or additives
Hello Alex!
Greetings from the Pacific Northwest! My spouse and I were recently watching Chopped Junior: Make Me Judge (finale) where you went against Amanda, Marcus, and Chris, and right off the bat you said you were all on each other’s Christmas card list…how do we get on that amazing list?!? 🙂
LOL!
I just have to say, I am an absolutely huge fan, and I was wondering, what is your favorite cuisine to cook?
French!
Dear Alex,
I would like to visit one of your restaurants located in New York please. Me and my husband are big fans of you and the program Chopped. Can you give us the address if the restaurant please?
Thanks
Butter Restaurant
70 West 45th st NY 10036
Hi Alex,
Love your shows! What are your favorite restaurants in downtown NYC? Between 14th and Houston. Thanks!
Some of my favorites are Hearth and l’artusj
Where did you get your training from?
France mostly. Guy Savoy and Daniel Boulud
Love watching you. I really like the necklace i see you wear alot looks like a heart on a awesome chain that looks like two different sides. My question is what is the stone of the pendant. We have been going nuts trying to figure it out.would like to know since I cut stones. Cooking network is number one
Turquoise. I bought it about 20 years ago at Green market someone who made it by hand He was selling about three pieces of jewelry total and it’s definitely one of a kind. It’s justt very sentimental for me. Thank you for watching Food Network.
So, I discovered this site in an attempt to find out about the green heart necklace I have seen the icag wear so many times as my wife and I spend a whole day watching food network…..what is the story?
I bought it about 20 years ago at Green market someone who made it by hand He was selling about three pieces of jewelry total and it’s definitely one of a kind. It’s justt very sentimental for me. Thank you for watching Food Network.
No question. Just the highest praise for your Prime Rib recipe that I saw on The Best Thing I Ever Ate – That I Made. We’ve had Prime Rib for Christmas for the past 45 years. My dad got the recipes, timing, etc. from the House of Prime Rib in San Francisco. This year, I made yours. Everyone – all 16 of us – thought it was the best ever. By the way, your video shows you searing the meat before applying the mustard and peppercorns. The recipe doesn’t say to sear the meat. Thank You, Thank You, Thank You.
Thanks! Happy to hear it!
Not a question but this is an email I sent to ‘info@alexguarnaschelli.com’ but said you do not exist. Therefore trying though this medium. Apologies!
Dear Alex,
You have been an inspiration to my youngest daughter, Samantha, who has been following you avidly on the Food Network for, I believe, the last 4 years.
Sam is now 20 and currently in her third year at Queen’s University in Kingston, Ontario, studying, of all things, Sociology. Go figure!
When Sam is home during holiday’s and breaks our TV never leaves the Food Network…..to the point that, now, when she leaves home and returns to University I find myself tuning into…..wait for it…..the Food Network!
Sam, being just out of the teen years, I figured was ready to venture away from the usual clothes and shoes for Christmas and while watching her so intent on the Cooking Channel I decided to ask her during one of our regular WhatsApp and FaceTime conversations what cook books she might be interested in. Well, needless to say, a cookbook by you was her first choice. So, being that we live on the Island of Bermuda, I looked up cookbooks by you (and others) on the internet. I found two that I personally thought would be a good fit for her. The first one was not yours (no offense intended!) but the Betty Crocker Cookbook 2016 edition “Everything you need to know to cook from scratch” to cover all the basics plus recipes, which I felt was important for a burgeoning cook. The second was yours “The Home Cook”. I ordered both through our local bookstore “The Bookmart” and they arrived ready to put under our Christmas Tree. Sam had no idea.
Christmas morning we did our usual family Christmas breakfast with champagne (or Prosecco) and orange juice with gift opening taking place afterwards. There we all are, me her Mom, sister Alexandra with her husband Darrel and their little 4 year old daughter Neve (my granddaughter!). Of course everyone is focusing on little Neve opening her presents watching her face and reactions….so magical! Well, little did we know, the best was yet to come!
I gave Sam her last gift from me to open….YOUR cook book. She was like….Whoa….this is HEAVY! Sam proceeds to open her gift and bursts into tears. We were all looking at each other, totally dumbfounded by her reaction, as we could not believe she was crying over getting a cook book! Sam was sooooo happy to receive your cook book that it took her several minutes to compose herself whilst we were all sitting there killing ourselves with laughter! Sam said it was the best gift ever!!
Even though Sam is doing her degree in Sociology when she returns to Bermuda after her graduation from Queen’s University in 2019, she wants to pursue taking cooking courses in the evenings at the Bermuda College. All this because she has found a love for cooking through you her inspiration.
Kindest regards to you.
Deborah Hollis (Sam’s Mom)
Wonderful story!
Hey Alex!! My name is Jennie. I’m a HUGE, HUGE fan. I’ve cooked most of the recipes from your Old-School Comfort Food cookbook. I was wondering, what is your favorite thing to cook?? Much love from Boston, Ma!!
Thanks. Probably eggplant Parmesan? And I love to bake.
Hi Alex! LOVE The Home Cook (Braised Chicken with Prunes… OMG!). It is seriously the first cookbook I’ve used where the food is truly next-level delicious but still easy to make! Question on the Curried Black Bass with Spicy Black Beans – no mention of actual Black Beans in the ingredient list… I’m guessing 1 can rinsed and drained added to the rest of the sauce ingredients? Thanks!
Thank you. Yes 1 can rinsed.
Hi Alex! I would love to get a signed copy of your cookbook for my about to be Sweet 16 year old daughter. I am also hoping to surprise her with brunch at Butter the day before her birthday. She adores you and looks up to you!
Thanks so much.
Please email cookbooks@butterrestaurant.com
Hi Alex,
I watched your show Alex’s Day Off and you were doing a dessert party. You made chocolate pudding in these cute little white cups. I am having a dessert party this weekend and want to make the pudding and want to get the cups but can’t find them anywhere. Could you please let me know where you got them. I have looked everywhere. I would appreciate it.
Dee
Apologies, I researched and am unable to find out where they were bought .
I just want to know if the person that made you do the ad for your cook book in the november 2017 food network magazine got a raise. I follow all the food network stars, but when i saw that ad, my knees went weak!!!!! Im a pretty good cook and could hold my own, but you and that beautiful hair made me forget about cooking for a while!!!
Thanks!
Miss Alex- I became disabled 2 years ago and got depressed and fell into a very dark place. I started watching you and your friend Bobby and found that I really could make people happy. You helped pull me back into the light. Can I have an autographed pic of you? I might be stupid for asking, but hey the worse you can say is NO right? Thank you for being my inspiration Miss Alex.
Of course! Please send me your full name and address.
What is the best onion to use for sausage peppers and onions? Red onions seems too spicy.
I like a classic yellow onion myself.
I was very shy and thought I was not smart or good enough, but after I saw you on Chopped, then Cutthroat kitchen, I want to be like you. Confident and assertive in a field that dominated by male. Thank you for just being you.
Thanks! Go for it !
Alex:
My daughter (Oly age 10) and I are huge fans. We live in Pennsylvania and are looking for an excuse to head to NYC via train and meet you. Please let me know your next appearance, book signing or where you enjoy your morning coffee (kidding of course). But seriously, meeting you is one of our mother-daughter bucket list items.
Happy New Year.
Tedi Sponaugle
Apologies for the delayed response. I will soon post my future appearances.
Hello Chef Alex,
I have enjoyed watching you on Iron Chef! What if someone wanted to go againest you Oland only you!Could we make a request? Thanks and I hope you get this and I also see you as a hero!
I believe yes. Lol thanks for watching!
I recently changed my eating habits to better manage my health. I lost 88 lbs! I eat primarily green leafy vegetables and lean proteins, such as chicken, turkey, and fish. I also have cut back on sodium. Do you have any suggestions on how to prepare protein and vegetables to bring out flavor, but without sodium? Also, what sorts of seasonings work well to bring out the flavor of vegetables like spinach, kale, and other greens?
I think steaming is the best and definitely the least caloric as it has none? But I also really believe in roasting vegetables in the oven at 350F until tender. Any preparation methods that avoid the use of butter or obviously helpful as it doesn’t add to the food and cooking? That said you can sauté stovetop just a little coconut oil to provide variety of recipes to make. As for sodium, I find a few drops of paprika in place of salt.
HELLO, YOU OFTEN WEAR A NECKLACE THAT I LOVE, IT IS A HEART/TOOTH OF SOME SORT ON A THICK LINK CHAIN, YOU HAD IT ON IN AN IRON CHEF EPISODE, WHERE IS IT FROM, I LOVE IT…
LINDA
Bought it 20 year ago at a green market. Hand made. One of a kind.
Hello!
I received your cookbook, The Home Cook, as a Christmas gift, but there’s an entire section missing. It’s the section “Soups for Dinner.” I didn’t get a gift receipt and I tried exchanging it at the Barnes and Noble that it was purchased at, but they can’t do anything about it. I’m guessing there are more books out there with missing sections. Is there any way I can get a copy with all of the sections? I’ve tried emailing info@aleguarnaschelli.com and it keeps telling me that address is not available to send to.
It’s negative 3 degrees in Wisconsin right now, I’d love to make some warm soup. 🙂
Let me know. Thanks!
Email your situation to cookbooks@butterrestaurant.com and explain. We will send you a book.
Hi from Amarillo, Texas!!
First wanted to say you are my absolute favorite Iron Chef! Do you have a recipe book for beginners? I am trying to stay away from processed foods. I would love a cook book to help me learn to cook fresh and healthy! Thank you!
Love ya girl
I like Rocco Dispirito’s books
My children gave me a copy of The Home Cook for Christmas. As a collector of many cookbooks, I was excited to add this to my bookshelf.
On the breaded eggplant fingers, after the oil heats up, the instructions say to turn off the heat. How long do you leave it off? Wont’t the oil cool down rather quickly? Do you reheat with each batch?
Thanks!
Yes. Return pan to heat to keep heat stable.
Chef,
My wife is a huge fan of yours and you made her day/week/twitter experience by responding on twitter to one of her posted questions a while back, which I’m sure you do to many, but only further proving to her how real and classy you are is not just a tv/foodnetwork personality… In short, she’s hooked and one of your many in the Chef Alex faithful.
We have three kids, 9, 13, and 14. Food Network has become a common ground for family viewing. Your role on the various shows has brought us to your table many times, which is a challenge given the varied tastes and interests we each have, but that shared experience watching food (and then often times failing to adequately replicate) is a great common bond, not unlike gathering as a family at our table. Coming from Italian and Lebanese households, food is definitely love, and one day, we will look forward to experiencing Butter for ourselves, with a pilgrimage to NYC.
I have been researching online and was going to buy your cookbook The Home Cook for my wife, Neda, as a gift, but I also saw on your website here the appearances tag. Unfortunately I don’t see you visiting to Boston any time soon, but I was wondering how I could go about getting a personalized copy of the book signed by you for my wife?
I know this is a busy season, but any suggestions you may have, at your convenience, would be truly appreciated. Thank you in advance and happy holidays to you and yours.
One of your many fans who happens to be married to one of your biggest fans,
Kevin Penders
Thank you! Apologies for delayed response! Email cookbooks@butterrestaurant.com
1 of my favorite Christmas videos is of Peter, Paul and Mary “The Holiday Concert”…were/are you a member of the “New York Choral Society” that I keep seeing in the video or is it your “twin”?
Alas, not I.
Hello Alex 🙂 I just wanted to ask how late it would be to start culinary school? I’m turning 27 next week, and I want to begin my career into the field of baking and cake decorating. I currently work at a bakery, and also at a full service restaurant, and I get an amazing feeling when I’m working. Plus I get creative at home. Thank you, and hope to hear from you soon.
Go for it!
Where are ICAG t-shirts available online!?! How did I not know about these until Twitter today!?
Email cookbooks@butterrestaurant.com
One last thing Alex, you don’t have to answer this if you don’t wanna, but since you have a lot of food network chef friends, which one are your BFF?
LOL. I’m probably the closest with Bobby Flay, Scott Conant, Geoffrey Zakarian and Michael Symon.
Hey Alex, I wanna ask you two things: First, since Iron Chef is back, How does it feel to be an Iron Chef again? Also, I’ve seen you on Guy’s Ranch Kitchen and Do you enjoy being on his show?
I am an Iron Chef for life! I love Guys ranch show. VERY fun to cook in the semi-outdoor kitchen.
have you been through any obstacles in your career? if so what obstacles?
Many! Both emotional and financial. I’ve just always kept cookin!
Hi Alex,
On an episode of your show, The Cooking Loft, you made a gluten free cake using ground almonds. I made the cake once. It was so easy and delicious! My niece was recently diagnosed with Celiac Disease and I’d really like to make this for her for our big Christmas Eve dinner, but I lost the recipe and can’t find it anywhere on the internet. Can you please give my your recipe?
Thanks for your help!
Heidi
I don’t recall! Apologies.
Hi Chef Alex,
Following up on Marsha’s question about the farm show, will you be selling cookbooks there? Or should we bring our copy along? Hope they warned you to bring your snow boots to Harrisburg IT ALWAYS snows during Farm Show week! Thanks in advance for coming to Harrisburg, we look forward to seeing you.
Thanks,
Lisa
Sorry for delayed response. If you would like to purchase an autographed copy, email cookbooks@reservations.com
I would like your recipe for Thanksgiving hot dog that was in an article in a magazine entitled, 5 ways to dress a hot dog. Thank you. Honora
The proportions are in the People magazine article!
The rest is up to your imagination!
Hi. Are you related to NASCAR driver Matt DeBenedetto ? I am a fan. Of you too ! Thanks and Merry Christmas!
Alas, no.
Hello Alex, first of all, let me start by saying that I love watching you cook, and I also enjoy hearing your suggestions on Chopped! My son and I will be attending Farm Show in Harrisburg, PA, in January 2018, and I noticed on the schedule that you will be there on Sunday, the 7th. Will you be signing cookbooks and autographs while you are there? I am SUPER excited about you being there. It would be awesome to meet you if that would be possible!! Thanks, Marsha
Yes!
Not a question, just an observation — I appreciate your cool, calm demeanor and style… and talent
Thank you!
Hi Chef Alex!
I just want to tell you I think you are so great, such a strong woman who doesn’t take cra o and speaks her mind. Sometimes on competition shows you see women trying to be more soft spoken and I love that you say what needs to be said, it makes your compliments even more believable and your opinion very trustworthy. You’re just amazing and a great role model for your little girl! Thank you for what you do!
Thank you!
In your talk at Google you said you hated doing the Cooking Loft. That surprised me since I thought it was one of the best actual cooking shows the Food Network had put out in a while; not a game show, contest, etc. as they seem to almost exclusively focus on now. What was it about the Cooking Loft you didn’t enjoy and do you have any comments or insider insight on the direction the Food Network has taken in recent years, as opposed to old school educational programming with shows such as Molto Mario and Good Eats.
I imagine they program the shows the people watch and want to learn from!
Hi Alex, I was wondering since you learned some awesome culinary skills from your parents, what the list of mother’s cuisines and what is the list of your father’s cuisines?
Mom: french and italian
Dad: italian, chinese
I am a huge fan of yours, if possible I would love an autographed personalized picture of you.
Phil Tooze
7834 Tiburon Ct.
Sparks, NV 89436
Yes.
I recently read, although I don’t remember where, that you had the most amazing chocolate pistachio soufflé. It sounds amazing, as well as a dessert my family would love for Christmas. Where can I find the recipe?
I don’t recall that recipe. Apologies
I would love your moms reciepe on baked clams,I watched you make it on iron chef and it looked delicious,I make them on Christmas Eve and wanted to do something different,if you can please email it to me I would be extremely appreciative.I think your an awesome chef. Thank you for reading my email,sincerely yours tatjana Consolazio.
In my new Cookbook “The Home Cook”!
Hi Alex. Loved you on Iron Chef Show Down- Holiday Edition. I loved the idea of the lobster and fish balls. What type of fish was it? Thanks.
Bass and scallops. Thanks for watching!!!
There is no curry called for in the chicken and coconut milk curry soup recipe in The Home Cook. I love curry and was planning to make this until I realized there was none in it. Of course I can add it but I am wondering if it is a misprint or if I should try it without the curry. Thanks for the opportunity to ask.
I am looking forward to trying many of the recipes in the book.
Charlottre
Typo. Add 2 teaspoons
Hi,
I’m visiting NYC soon. I would like to visit one of your restaurants, would you give me names and addresses please.
Thanks,
Debbie.
Butter
70 West 45th st
NY 10036
212-253-2828
Hello
My dream is cooking and owning my own restaurant or food truck, I love to cook I have been cooking since I was 9 in my parents restaurant in the Bronx ny.
Awesome! Keep cooking!
Hi Alex! (Or whomever representative I am speaking to)
I am trying to find a Christmas present for my best friend. Both of us are amateur chefs, and huge fans of the show Chopped and you are by far our favorite judge! This might be a long shot, but I think what would send her over the moon is an autograph from you. I don’t know how likely it is for you to respond to this, but if theres any possibility for this to happen I’d be ecstatic!
Best,
Mike Sommer
Name and address?
I am making the lamb tanginess from your new cookbook. When/where do I add the vinaigrette? The recipe says set aside and then doesn’t say when/where to add.
Drizzle on at the end!
Hello Alex.
You share my moms last name. We are originally from Sicily and there are a few Gurnaschelli’s both here and back in Sicily. I don’t expect a reply, it was just an observation.
We are likely related!
I love your wardrobe especially the shirts that you wear. Is there a certain website or store that you purchase your clothes from.
No. I buy all over the place lol
Love you especially on Beat Bobby Flay.
Your Trout Almondine is amazing. Is there somewhere I can go where you actually cook this??
Sometimes I make it at Butter, my NYC restaurant, as a special but otherwise, alas, no….
Searching for your stuffed mushroom recipie from Wendy Williams show. Help!!
Should be on line and in my new Cookbook “The Home Cook”
Hey again Alex, I was thinking about writing an all pasta cookbook in the future of my culinary career and I wanna know to your mind, would you categorize gnocchi and gnudi as pasta?
imho, yes.
trying to find a turkey recipe for thanksgiving, can you provide me with that. Thank you
Mine is on line and in my cook book!
I just watched your thanksgiving appearance on the wendy show and I have seen Martha do the same thing some where and that is stuff mushrooms with mushrooms???? I also do stuffed mushrooms but I use real stuffing sausage bacon shrimp artichoke. I have never stuffed mushrooms with mushrooms that wood b the same as stuffing peppers with peppers or cabbage with cabbage or tomatoes with tomatoes mine r a big hit with everyone this is just an fyi!
I watch you every chance I get.
Jesse
Thank you for sharing and for watching!!!
We recently saw an episode of Chopped where you competed and prepared turkey breast by poaching it in oil. It looked delicious and got rave reviews from the other judges. You also won that competition. Is it possible to get that recipe from you? We’d like to prepare it for Thanksgiving. We are only two and thought it would be ideal for us.
We enjoy watching you judge as well as compete and we pick up some great tips from your critiques.
Thanks!
Al & Lil
Sorry for late answer —-warm some Canola oil. Submerge turkey breasts and coil gently til internal temp of 160f Rest and slice.
What is our favorite cuisine that you are known for
French classics!
Can I request an autographed picture of you? If so, how should I go about it?
Name and address?
I recently purchased your cookbook and was reading the dark chocolate brownie recipe – you mention that sometimes you freeze the recipe for a later date and I loved that idea. However, you didn’t mention what you do after that! Do you bake from frozen or do you thaw first? Is the baking temperature or timing any different?
Thanks so much for your help.
Freeze raw. Thaw. Bake same way. Best results always come from same day cooking though.
Do you like Hot Tea? Do you think food network would be inserted in Having a Special on Afternoon Tea? It’s very popular in the United States.
Unfortunately I do not decide programming! I personally love tea!
Hi Alex,
I am doing a tea at our senior center and saw a recipe for strawberry rhubarb butter. I am wondering if you can suggest a pairing or a way to serve this? Thanks!
Corn Bread? Mini sandwiches with salty ham?
Hi Alex, worried the thanksgiving brine may be too teriyaki~ can you advise me
I don’t think it will be …
My family loves your Parker House rolls! Can they be make ahead and frozen? What’s the process for thawing them if so?
Make and freeze raw. Bake in hot oven directly from freezer
What do you think your greatest accomplishments are? And what did you do to do them? Why did and how did you start being a chef?
Being a mother and becoming an Iron Chef. Hard work got me both. I became a chef by never tiring of cooking
We learn so much from Chopped!
My daughter and I were watching the Thanksgiving Chopped show this morning and had to pause on you a few times. We love your peacock necklace. Please tell me where I can get one for my daughter. Thank you and Happy Thanksgiving!!!
Abby
Alas it was a gift and I don’t know where from!
Would you please share the appetizer recipes you made in the recent Guy’s Ranch Kitchen episode, Friendsgiving? Thank you!
The Brie sandwich and cranberry sauce are in my new Book “The Home Cook”.
Does your daughter do a commercial for tresiba?
No
Your turkey brine recipe is a Thanksgiving favorite at our house. This year, I’m considering brining the turkey and then spatchcocking it for roasting. What do you think? Would this combination work or should I stick to the traditional roasting method in your original recipe?
Go for it!
What would you make for Christmas dinner two?
Pork chips with cabbage? A whole, stuffed fish? Ravioli with shellfish?
What is the stone on the large silver chain that you wear often
Turquoise
I’ve tried to email cookbook@butterrestaurant.com and it is not able to go through. I keep getting a failure to deliver email. Is there another email I can send to for an autograph copy of your book?
Did you get a response?
Alex or as Guy says ICAG
I love watching you as a judge or as a participant in whatever show your in. I am going to do Alton’s Pound cake and was wondering what is the best loaf pan to use to bake a pound cake?
Thanks for taking the time to answer my question
George Gesler
whatever dimensions Alton specifies!
How may I purchase a signed copy of “The Home Cook: Recipes to Know by Heart?”
Barnes and Noble or Amazon
My recipe question is and has been awaiting moderation for a bit. Is there another avenue by which I can submit a question regarding ingredient amounts in a published recipe? It’s just that I’m quite hungry for this soup!! ?
what is your question?
My husband of almost 33 years started cooking a few years ago and he quickly surpassed my talents in the kitchen. As a way to show my appreciation for his amazingly delicious meals I want to surprise him with some good quality small appliances and kitchen gadgets. He’s hinted that he would love to have an immersion blender. Which kitchen brands do you like best? Where do you like to do your shopping? Any suggestions or recommendations to help a lady out? My guy deserves some great surprises 🙂
Thanks!
Deb
Love a Vitamix anything —-blender is great. Try one piece of equipment and see how he likes it. Fun to build collection slowly and carefully!
I once had your recipe from the food network magazine for the dinner rolls too with kosher salt. Please can you send me the recipe? I lost it and can’t remember all of the ingredients. My friends and family loved them. I would love to make them for the holidays. Thank you. Please email me or call 312-543-5139. Thank you
They are Parkerhouse rolls. Recipe on line and in my new Cookbook “The Home Cook”.
Out of Winter, Spring, Summer and Fall, which one is your favorite season to do lots of cooking in and if there is, what is your favorite recipe based on the season you chose?
Fall—-I love squash soup, apple pie or eggplant parm All great ingredients in Fall!
Hi Alex,
First, you are the best!!! Now to my question. Whenever I have to sear anything, it seems my spices always burn and my oil turns to smoke and fills my room! What am I doing wrong? Wrong oil choice? (Olive Oil usually) or wrong temperature? Too high or low? Please help.
Thank you!
Sear in Canola or Grapeseed oil, higher smoke point and cheaper than olive oil Spices will always burn in hot oil Sear the meat or fish in hot oil and add the spices/ Butter later on.
Love you and all the “Chopped” judges; but I need a question answered. Why do so many chefs (contestants) pronounce “mascarpone” as “marscapone?” Or have I been pronouncing it wrong for 50+ years?
Thanks – and keep kicking ass!
you are correct but we try not to sweat the small stuff. Thank you for watching!
I’ve made one of your soups in The Home Cook: Recipes to Know by Heart, which I loved although I couldn’t bring myself to follow ithe recipe exactly. It was the Beef Meatball Soup with paprika and Israeli couscous. Can you just verify if there is actually to be 2 1/2 cups of Parmesan cheese in the meatball recipe for the 8oz of beef? Also, 1 tsp of cayenne for 4 cups of stock? This will be my new go to soup soon. Although it didn’t seem correct when I first made it, the overall taste was delicious!! Thank you.
1/2 cup Parmesan A typo. I like the cayenne but most of you don’t like heat
Hey Alex, since you also have deep fondness for Italian food, What is your favorite pasta dish, salad and kind of bread to have for dinner most of the time?
Try my Puttanesca from my new Book “The Home Cook” for pasta. I love many salads but a nicoise or a Caesar is a favorite As for bread, I love fresh sourdough with salted butter!
Hey Alex,
Love your cooking and my family and I love watching you both judge and compete on TV. We are from MN, will you bring doing a book tour with your new book coming out?! We would love to get a signed copy and my 6yo daughter would love to meet you!!
Thanks so much and can’t wait for the new book and to see any new shows you will be competing in!!
Sincerely,
Allie
I hope to get out that way next year! Thanks for watching
Your new cookbook is terrific, but I’m confused with the roasted beef brisket recipe. In the recipe intro you let the meat absorb the rub overnight before roasting but the recipe itself calls for rub to be applied only during last 30 minutes of cooking. But my main question has to do with that 1/4 cup of water added to rub before applying to meat. The rub basically washed away in water. What did I miss here? Thanks! P.S. my guests were blown away by the spicy peanut butter dip!
Add the water to the rub to make it a paste. Then rub on meat.
I saw you on the commercial for a holiday pecan turtle cake and there was not enough time to get the recipe. I wasn’t sure if it was an ice cream cake or not. Thanks
It’s an ice cream cake. Find recipe at fishernuts.com
Hey Alex Guarnaschelli, I love a lot of your recipes based on fresh produce and you probably love going to the farmer’s market. I was wondering since New York City has a lot of awesome Farmers Markets, Which Farmers Market do you go to the most in NYC and what do you buy everytime you go there?
Sincerely, Eric H
I like The Union square greenmarket the most but markets here share vendors so all are good!
Hi Alex!!!! I was interested in the recipe you had made with your Mom. I read about it when reading about you on Thing you don’t know about Alex. It’s the Chocolate Caramel Cake. I am a big fan!!!!! Thank you!
The Dobosch Torte. It’s in my first cookbook and on line.
How can I get a Autographed copy of Old- School Comfort Food?
Email cookbooks@butterrestaurant with your request!
Hi Alex!
I was wondering if there is somewhere I could get an autographed copy of your new book to give to my budding chef daughter, Alexis, whom is 13. You are her favorite chef personality on TV, and I would love to get it to her for Christmas. Thank you.
Lacey
Yes. Email cookbook@butterrestaurant.com with your request!
Recently I attended your book signing at Stew Leonard’s in East Meadow. I am really looking forward to going through and finding some great recipes. It was truly an honor to meet you in person. I would like to extend a personal thank you for taking the time to personally meet each person instead of just a picture and signing the book. It made a truly amazing experience that much better. You really do have a heart of gold. There was a young girl in front of me that was so excited to see you. Her expression when she got to meet you was truly priceless.
Thanks again,
Derek
Thanks for coming to the signing Derek. Appreciate it.
Hey Alex, this is Eric H, I just bought your new cookbook “The Home Cook” and it was amazing, I mean you really went all out and came up with a lot of really awesome and creative recipes for a home cook. I wanna ask you, from your last cookbook and the new one that you just published, Are some of the recipes that you put in your cookbooks, the one that you serve in your restaurant?
Thank you for your new cookbook.
Sincerely, Eric H
Thanks Eric. I certainly use some recipes in the book at the restaurant. I hope you enjoy cooking from it!
My friend and I are having an argument. She says that apple slices dipped in caramel are the same as, and should be called, caramel apples. I say they are separate entities. Can you help settle this dispute? Thank you
-Megan Wassermann
Imho they are separate entities. Enjoy the apples in any form!
Just brought you book, can’t wait, and bought a pasta maker that I have wanted for years, what is the best recipe to make pasta dough for ravioli and spagheti, thanks. And I love it when you are on chopped
I believe I have a recipe for pasta dough on line? Start there. Enjoy!
I am a 65 year old woman in moderate medical health. I have been living alone for the last 1 1/2 years waiting for my husband to finish his retirement and join me. He will be here for good at the end of Dec. My problem for the last year (and a half) is trying to cook for just myself (or for 2 when my husband was able to visit). I watch cooking shows most of every day and see tons of things I would like to try to make, but I would be eating that recipe for breakfast lunch and dinner for almost a week to finish it off. I could freeze it, but I am a retired person that the gov. thinks should be able to live on $700 a month (for food, shelter and luxuries like utilities) after medicare parts B & D and I have no extra $’s for extra electricity and extra freezers other than my fridge. A couple of months ago I wanted to suggest a program for the foodnetwork/cooking channel (meaning what would help people like me on current chef’s programs), but I was told I had to get an agent. I don’t want to be a new show, just help with making cooking for people in my situation easier. Can you help?
Perhaps you could begin by making some online videos on the topic?
I tore your apple tart recipe out of People Magszind to make. It looked delicious. Bought the products…..can’t find the recipe. Will you please post that recipe? I’ve looked on Pinterest, but no Alex apple tart.
Respectfully,
Donna
When did you see the recipe? Perhaps it’s on the people website or @peoplefood ?
Love your book,made the mushroom lasagna.
Not enough ricotta, should the recipe have said 16 oz not 8.
It was delicious but ricotta spread too thin
Will take your suggestion into consideration. Thank you for the feedback!
Good morning. I want to try your recipe for “candied corn salad” that I saw in Parade over the weekend. It calls for trimming 10 – 12 ears of fresh corn. My question is do you cook the corn first, as I did. Or trim it uncooked?
Also how would you modify, if needed, if using cooked corn.
Thanks for your insight and response .
Simply make it with the cooked corn in its place
hey i am a 16 year old that absolutely loves your way of cooking and aspires to become a renound chef just as you have my question is how did you start out your career?
I went to culinary school and worked in restaurants for about 15 years.
Hey Alex, I want to ask you something about famous, I was wondering if you met a famous celebrity before you became famous? If yes, then who did you meet?
I met Leonardo DiCaprio. He was lovely.
Alex,
I’d love to learn so much more about the different spices used in all kinds of foods. Is there a class somewhere that teaches spice palates? I would also like to learn more than thyme goes great with chicken. Any direction would be great! Thanks.
I would say read about your local culinary schools to see if they offer classes in the topic. Additionally, why not start with an illustrated spice book that has recommended uses for each? Could be a good beginning.
Hi Alex,
First, I am a huge fan and absolutely love you! Probably an odd question, but just curious…. I notice you always wear a pendant necklace. Does it have any special meaning or is it just a favorite piece of yours?
Leah xx
Yes, I bought the pendant 15 years ago and either wear it or carry it on me as a lucky talisman. Extremely sentimental.
Can u bring back Alex Day Off? I pray as my radio/ journalism career blossoms, our paths will cross so that you and I can go on a culinary excursion like Anthony Bourdain and Eric Ripert. All the best to you. I miss the show and your humor. (You are funny as hell!)
Thanks for watching. Unfortunately, those choices are not mine! Best of luck in your travels!
First of all, I love the title for this section! Love the play on words. I am allergic to seafood and fish, so I had to adapt many recipes. Since I underwent chemotherapy for cancer, food changed for me. Some foods I cannot eat whether taste or texture is different. I love Italian and Chinese, but have to watch for seafood ingredients. Italians use a lot of anchovies for example. for salt and flavor. Chinese use fish sauce, etc.
How can I make the same foods without those ingredients and still make it taste good? Not using these changes the flavor and leaves food bland.
Thanks and keep on chopping!
My suggestions: soy sauce, hot sauce, dry spices, red wine vinegar, Dijon mustard, capers and their brine, olives.
Alex, I was all set to see you at DisneyWorld on the 10th of Sept. (today) and some girl named Irma screwed it all up!! I’m disappointed. I’ve never gone to one of those “Cooking with”things at EPCOT before but when I saw you were doing one I had to go! You’re my favourite on the FN, my wife Carol of course likes Bobby, big suprise. Anyway are you going to reschedule? DW is all closed up for now what with the hurricanes, we’re scheduled to spend 10 days there for the Festival (we go every year) in late Oct. Maybe I’ll get lucky and you’ll be there. Guess I’m gushing a bit.
Guy Ambrose
Baldwin Florida
Hoping to reschedule!
Hi Alex, I am such a fan girl. Out of all the women chefs, you are my favorite. I am from the Bahamas and I love cooking and baking. I love to watch people cook and bake, I could do this all day. I watch videos of you on YouTube and I think you’re awesome. I always wanted to meet you and talk to you and just soak in everything you know about food. I wanted to persue culinary arts but we don’t have that over here at our college. So the most I do is find recipes and follow. I guess I’m self taught. Lol. But I don’t have a question per say, I just wanted to talk to you and finally meet my favorite chef. Anytime I see you competing, I am so rooting for you. Like let’s say my mom and I are watching beat Bobby flay, and it’s you going against him…. I automatically am team Alex. And I’m right there cheering in front of the tv lol. But if you don’t reply that’s okay, I know you’re busy. But just having you read my letter is good enough for me. Keep being you and keep doing what you do best. Making your fans/followers fall in love with your form of art! Because my aunt always tell me “cooking is an art”. Anyways there is so much I would like to say and get your viewpoint on. But then this letter would never end lol. Thank you and I love you.
^___^ Kya
thanks for watching!
Hi alex i really enjoy watching you on guy’s grocery games but do you have your own show on the food network where i can continue to enjoy watching you cook and prepare meals so i can get some ideas for more recipes that i can fuse together for me and my wife ?
Thank you I have Alex’s day off As for standard cooking shows, unlikely! Check my Facebook page for recipes and ideas?
Alex,
I love watching your shows and seeing you judge and participate in shows. I love cooking and being in the kitchen I have since I was little with my grandmother (im 16 now) we are doing a project in my Prostart class on different chefs. I chose to do you… I was wondering if there are any interesting things I could put into my report for this.
Thanks in advance,
MM
unsure what information you are looking for
I love your basic, down to earth style, and love of good flavors. I just wanted to share to that our small town in Ottawa, KS is sharing our loss of little boy to Cancer. We are sharing all money raised
to Alex’s Lemonade Stand. Love your honesty and love for others.
Sorry for your loss. A wonderful charity to be involved in…
Hi Chef. I’m a big fan of yours from western NY. I very much enjoy watching you on Chopped, Alex’s Day Off, and any other show you are on. My biggest dream is to eat at Butter and hopefully meet you in person. I thoroughly enjoy watching you create some awesome dishes. Take care and keep on cooking! ☺
Thank you for watching!
Hi Alex,
I’m considering going to culinary school and wanted to know what your opinion on what are the best culinary institutions are? I’m just starting the research process but does the prestige of the school impact the job you land, like those from Harvard or Yale tend to get higher paid/better jobs quicker than some.
Also – I’m a huge fan and absolutely adore you! You are one reason I am considering this career path! 🙂
If you were talking about getting a job in a restaurant that it really comes down to skill set and the time you’re going to put in the home your skills? A good culinary school is certainly a great foundation. I don’t know where you live exactly or what resources you have at your disposal but I would say that if you want to be a chef, then choosing the restaurants you invest your time in is a very valuable thing to give a lot of thought… Best of luck!
I was watching Guy’s Grocery Games “Superstars Tournament Part 1” where you made Eggplant Parmigiana. You used a cast iron Skillet it looked like you heated Oil (what type) then started to fry the eggplant, then it looked like you put water into the skillet and them put it in the oven. Do you have the recipe and steps of what you did? It looked really good and i want to try and make it myself.
Thank you fro being a wonderful Chef
Tom
Thank you for watching and that was definitely an express bus version of my classic recipe? In all honesty if you look online in my eggplant recipe for parmigiana you’ll find a really good recipe to follow with great results!
I have a question for you. I was wondering what your favorite food is. I’m doing a class project on you for culinary arts class and I just wanted to get some help for my project. I mean what better source to get information from other than Alex Guarnaschelli herself.
Cherries and chocolate!
Alex, you are the best! I love to watch you cook — so creative. Do you have a recipe for creamy pomodoro sauce?
I’ve looked at a lot of sites and don’t find one
Thank you so much
Check the 1997 joy of cooking? Or make a tomato sauce and finish with a splash of cream!
With so many people cooking with a vegan diet, I think it would be wonderful if Food Network would have a show totally dedicated to cooking vegan and vegan recipes. Can you please pass this request on to the Food Network producers?
Thank you
Has been done already.
Hi Alex,
I am such a huge fan of yours! I watch all your shows! My biggest hope is one day to go to Butter. I see all the photos you post of the amazing food!
Every holiday I make pies and every time I have the same problem; my crust shrinks. I have tried baking it when its cold, adding beans on top of it. I get the same result every time! I am at a loss and my Mom would reach down from heaven if I ever bought a store made crust…what am I doing wrong?
It could be the way you’re mixing the ingredients and it could simply be that you’re not making a big enough batch of dough for the size pan you are using? Have you tried increasing your dough recipe a little bit and give yourself a little bit of excess so that it hangs over when you perform your crusts? That may help and I’m sure your mom is proud of you no matter what you were doing. You are baking!
Alex, a while back I asked your input about cookware as I am upgrading. I want to thank you so much for your reply! I am just waiting until I can pin down the size of cookware set that I would be happiest with. You did suggest buying a piece of the cookware first and trying it out………which I did through a local facebook sale page. I love the wok shaped pan that I purchased for cheap (it was in excellent shape). I did know the family of the young lady I purchased it from so I was confident that all was well. Again, thank you so much for your input! I did ask Bobby Flay for his input prior to asking you and have not heard from him in the two an a half months since I posed the question to him. You and Damaris Phillips were most kind in answering my inquiries! Thank you again for your kindness!
You’re welcome!
I think that you’re a wonderful and tremendously talented person and chef, and I’m happy to see that you seem to be happier with yourself – your television appearances lately show a lighter side which is great to see. Your hands are so expressive and clearly show your love of food and cooking, and I hope that you continue to get more comfortable with your growing fame. (No question, just a comment.)
Thank you!
Hi Alex,
First, I just want to say how amazing I think you are! I have loved every show I have watched, from Alex’s day off to Iron Chef America & everything in between! I just watched you on Food Network Star and not only loved watching you cook along with the contestants, but entertain us along the way! “What am I, a dumpling factory?” You are such fun to watch!!
I was also wondering of you have a preference on cooking lobster: boiling, baking or steaming?
Lori
Steamed and serve with melted butter.
Hello ma’am
I recently fell in love with cooking and I like to learn more. I would like to attend one of your demonstrations, but I live in Colorado and don’t travel much. Do you ever come to Colorado and put on demonstrations?
I sometimes travel that way. Stay tuned And keep cooking!
Alex, you are my favorite chef but I have a question. I have a heritage pork belly and don’t know if I should braise or smoke. I do smoke pork, turkey, pork shoulder and just about everything but do not want to do something that would compromise this wonderful piece of meat.
Thanks, Bruce
smoke then braise or braise and glaze with brown sugar, spices…
I love you…
I know that’s not a question, but I just needed you to know. I’ve gone too long keeping my love hidden, I want the world to know, I’ve got to let it show 🙂
But seriously.. I’m obsessed with making the perfect green beans, what suggestions would you give me to keep them from being “rubbery”?
cook less!
Viking, Thermador or ??
What is AG’s choice on appliances?
Love a vitamin blender!
My husband and I love to cook together and he loves pasta, but how can I make it healthy and from scratch?
A simple pasta dough recipe is a good place to start. An easy homemade sauce with vegetables like a Primavera could be great!
Hey Alex, I have a question about frying oils, what oil is best for frying chicken, fish, vegetables and donuts?
I am a fan of Canola or Grapeseed.
Hi Alex, my wife and I are huge fans of you on chopped. We have just started our michilin 3 star restaurant quest. We have eaten at robouchon in Vegas, manresa,the meadowood, and quince.
Could you tell us your favorite fine dining restaurant in the world?
Thank you. Keep up the great work on chopped!
Kelly
I have so many fine restaurants that I love. But I really recommend Jean Georges in New York City to add to your list . Guy Savoy in Paris.
Hey Alex, I just made homemade whipped cream using your method without a mixer, thanks for making it simple. I also wanna know is, what is your favorite culinary equipment?
I don’t generally have much equipment but I really enjoy a vita prep blender because it does just about anything and everything. A good investment.
Hi Alex. I was watching where a guy in prison was choosing his last meal and it got me to thinking.
What would your “last meal” be? For me it would be some curried shrimp and maybe a rib eye. Dessert would be flourless chocolate cake. Mmmmm
Just curious…
Mary
Two small bites of every known kind of food in every form chewed very slowly. I want to make my last meal last.
Hi Alex!
I have had to go gluten and dairy free in the past couple of years and I am having a hard time finding recipes and ideas for food. Do you have any tips and suggestions for me?
I would honestly begin with the basic cookbook that honors your dietary restrictions as a way of developing a set of base recipes that you can use as a starting point. It can be very overwhelming if you tried to tailor recipes and omit ingredients?
Chef Alex,
I’m a physician mom in a cooking group of other physician moms (all amateur home cooks).
As you are a mother who has excelled in another male-dominated field – You are our hero!! (“excelled” is an understatement ?).
I was thrilled to learn about your upcoming cookbook – it will be released the day before my birthday! I have already pre-ordered my copy.
I wondered this morning, is there a way I could order an autographed copy? It would be a treasure for me. Also, if so, can I order one for my friend Kim as well? She is a family medicine doctor in rural Texas who truly loves her patients like family. She is also the unofficial leader of our group. We are planning to use your cookbook for our next cookbook challenge when it comes out.
If there is no way to order the autographed books, that is fine. I’ll still excitedly look forward to my regular copy.
Wishing you and your family all the best!
– Jane S.
I will let you know as I am constructing a system where someone can purchase an autographed book at no extra charge!
Alex one last thing, I’ve seen you and Giada de Laurentiis work together to try to take down Bobby Flay and I was wondering if you two met before being on Beat Bobby Flay?
yes absolutely! I count her among my dearest friends and I adore her!
Hey Alex, I love a lot of your recipes and since you love French food, what is the best French dish you ever made?
I really do love French food and it’s because my mother cooked it so much while I was growing up? There is a recipe online for a cheese soufflé that I make and without a doubt that’s the best recipe I’ve made and eaten.
Chef,
I have some questions about staging and was wondering if you could answer them. Have you ever done one before? Do you think it’s a benifical? Do you offer stage at your restaurant? What’s the best way to go about doing a stage?
Thanks in advance
– Morgan
I did do a few and I found them very helpful although they are largely unpaid? I don’t know what financial situation you are in or what resources you have available to you. If possible for you to do a Stasia, then select a restaurant or a venue that really aligns with what you were interested in and give it a try! Sometimes things aren’t what you think they’re going to be but they teach you a lot anyway.
Ma’am, I love seeing you compete and judge. My question is there is a lot of deserts that ask for nuts and/or coconut, maybe both, but my wife is allergic to both so is there a substitution that I can do to get the same effect to the way it is supposed to be? Thank you dear.
It’s hard for me to give you a suggestion to substitute for these ingredients that works across the board. Are there specific recipes you are referring to? For example, a recipe that has coconut milk in it is different that is made purely from shredded coconut…and so on… what were the specifics?
Hi Alex,
I turned vegan few months ago, and I love it. But at times there are elements and flavors that are missing in some dishes… I wonder if you know ways to create the buttery flavor of croissant with vegan ingredients?
I like some of the recipes in Alice Medrich’s book “flavor flours” and I also would recommend looking online! You will find quite a bit about this topic!
My question is this: Why are the judges on different Food Network programs always telling the cook that they need more salt? Doctors are telling people to cut back on salt intake and I try to do that, but I do think I need more salt to make the food taste better.
Thank you for your insight.
Salt makes many foods taste better. Balance in diet and taste is everything!
Hey Alex, I took a test on foodnetwork.com/chopped to see who I was most like and it said you. I love your story and you are such a big influence in my cooking! Anyway, I love Asian food but I tend to go toooo far with spices how do I know when to stop?
Thanks
Trial and error!
Hi Chef Alex,
I love you on Chopped and also follow you on Instagram. I saw your photo of the corn and dill dish this morning and was wondering if you would share the recipe or let us know where we can find it. It looks so clean and fresh!
Thank you!!
I literally grilled some corn and cut it off the cob. Then I puréed some nuts and water instead of using olive oil. I toss that with a little bit of lemon juice and chopped fresh dill. Voilá!
Hey Alex, I know you’ve been on the Food Network a lot and even had your own cooking show, I was just wondering if winning the Next Food Star, is the only way to have your own cooking segment or if there’s another way?
Many different shows can get you there!
Trying to find your recipe for cauliflower slices with coconut milk. You made on a Bobby Flay show I think at Christmas time?
Thank you I love your tips and recipes
Brenda
It’s online!
In search of advice for preserving fresh herbs – How do you feel about freezing in oil or is there a better way?
I like to freeze in ice cube trays with water better.
Alex, I’m going to be upgrading my cookware that I’ve had for many, many years and I want to get a better grade of cookware. I have done some research on Cuisinart, All-Clad, Tramontina, and Calphalon. Do you have a brand that you swear by, can’t live without, or just love to cook with? From my research I’ve seen comments about Cuisinart discoloring (which definitely does not affect performance) but would be a bit discouraging to me. I live in Northern California (almost at the tippy top) and have a glass top electric stove (if that makes a difference in your recommendation) as natural gas is not available to my county. Thank you for any help and/or suggestions.
I’m an All-Clad gal. Unsponsored. Don’t buy a set. Buy a few pieces and see if you want more.
Hello. On one of the best thing I ate type shows, you talked about a bakery that made tea cookies in New York. I think the name of the shop started with a U (maybe ). They also had an annual cookie tin. I was wondering if you would share the name of the bakery. I hope I gave you enough info. Thanks
I don’t recall. Maybe Lady M Bakery?
Hey Alex- Just wanted to say that I love your cooking and personality. I think you have such a unique persona and you make me feel like I can be myself. I’m really into pumpkin bread lately and wanted to know if you had any tips or tricks on making the perfect pumpkin bread.
1997 Joy of Cooking recipe says it all.
Hi Alex…saw you on the today show on Friday…love your recipes cant wait to try them we saw you didn’t have time to show the strawberry jam bars and when I searched the today show recipes it gives an error can you email me a link on how to make them? They truly look delicious!
Thank you
Mary
Check TODAY Food. Should be there.
Chef Alex,
You are so incredible! I genuinely admire your talent and humor!
My husband and I are planning an anniversary trip to NYC! Other than Butter, what are a few other restaurants you recommend for our first time in the city?
Thank you for being an inspiration to others and letting your light shine! (Matthew 5:16)
Via Carota
L’Artusi
Hearth
Joe’s Pizza
Hey Alex, it’s Eric again, I was just wondering when you’re frying, grilling or searing meat like chicken, pork chops and steaks. what is your secret to make sure that either one stays really juicy and moist?
I like to sear on high heat and then roast at a lower temperature. Monitor the interior temperature if you need to make sure it doesn’t get overcooked or dry. And most of all, let the meat rest a bit once it is cooked and before you slice it so that the juices can flow back through the meat. Very important.
Is Scott Conant your best friend? Who do you love to cook with the most?
Love, Avery
We are great friends. I like to cook with him and Bobby Flay a lot!
Hi, I have a few questions for you my research paper for school. I’m interested in cooking professionally myself. I remember always watching your judging just to see how to make the food better. My first question is “how did you be come a celebrity chef?” Second “what type of food do you specialize in?” Thank you for your help.
I really became a celebrity chef by accident. I build my career by cooking in kitchens for many years before I was ever on television. I specialize in French American food. What that means is that I use French techniques and American ingredients to make my dishes. I hope this helps!
I am heading to San Francisco and I’m terribly disappointed that you don’t have any restaurants there. Do you any recommendations? I like any style of cuisine…it just has to have that almost sinful comfort food feeling to it. I’d walk a hundred miles to try your food, but in Texas, it’s a wee bit more than 100. Where would you eat in the San Fran area? Anything within 100 miles is fine. Absolutely adore you!!
Tosca
Tartine
Why do sauces break? Can I fix it, or is starting over the only option?
They usually break because there is too much fat in the equation of the ingredients of your sauce. You can often fix them with a splash or two of water that is a similar temperature to the sauce you are making. So, add some warm water to a warm sauce and cold water to a cold sauce. Whisk pretty vigorously and see if you can revive it. Otherwise you can make a small batch of the sauce again and whisk the broken batch slowly into the new smaller batch.
Hi Alex!
You are a GREAT chef!!!!!.
My question is what brand of olive oil do you use?
I also use Avocado oil to cause of the high smoke point. Do you use avocado oil?
I need to check out all your books.
Thank you
Kim Roohr
I never cook with avocado oil because it is too expensive. I like to drizzle it on salads and such for the taste. . . I use many different brands of oil. I usually use canola oil for high heat cooking and olive oil for my cold salad dressings and sauces.
What kind of sugar free pies do you like to bake? I have lost 143 pounds recently. I eat a lot of salads and fruits and green beans. I use to wiegh 309 pounds and contacted diabetes. I will be 45 august 24 th.i recenty was taken off my diabetes high blood pressure and gout medications. I enjoy eatching you judge on the food network. Have a wonderful day. Sincerley chad parker
I don’t believe I have ever made a pie that doesn’t have any sugar in it! I would say you would need a super sweet fruit like apricots or pears and bake them in a puff pastry crust . . . even some peaches?
Hi Alex, I love you so much watching you judge on chopped and cooking too. Love your face when competing very fierce competitor. I always cook pasta with salt which I was taught to. My last boss said pasta is not to be cook with salt. As a young chef I know it’s supposed to. Am I right or my last boss is wrong??
Thanks
Always salt pasta water.
HELP !
I recently started cooking healthy for me because my diet was carbs, sugar and fats. I LOVE IT and feel so much better !
Here is the dilema…my husband, who works hard construction all day – ALWAYS wants meat, needs to gain 20 pounds and hates what I am cooking.
How do I cook healthy meals, stay on track but satisfy his meat desires??????? 🙂
I’m afraid I don’t have any magical answers to your questions as they are all part of life’s great dilemma about food and diet and eating… I would say cook two dinners! And that way you’ll both be happy…
I am a home cook. Not very good yet but like to cook and bake and want to become better. What is a good brand of knives to buy for someone at my level that won’t break the bank? What are the basic knives I should have? What is the best knife sharpener to buy? Thanks. You are my favorite chef on food network.
I would really go to a store that sells knives and sharpeners and hold them all in your hands. A good knife is like a pair of sneakers. It’s something that you have to try on to see what fits best… start with a pairing knife, a chefs knife and sharpener.
Congratulations ! Need to know where to find your recipe you demonstrated on Chew for cauliflower soaked in coconut milk and then……
Thanks!
CJ Macdoald
It’s online. I made it for Bobby Flay’s holiday special. Cauliflower steak.
Hi Alex…just saw a rerun of you becoming IronChef and would really like the recipe for your cherry pasillo pepper tart…thanks so much you are my fave ?
Sincerely, Chef Lola
Thanks! It’s online and in my cookbook “Old School Comfort Food”.
Hi Alex,
I love Chopped, especially when you’re judging. Here’s the thing, love seafood and I was wondering if you had a crabcake recipe that you could share?
I like Jasper White’s recipe the best. Look him up!
How do you pronounce your last name?
GWAR-NA-SHELLY
Hi Alex,
I have been wanting to make homemade Chicken Cacciatore for the longest time. I was wondering if you have any recipes for this dish that you have made yourself? If not, if you can direct me to a link for a recipe that you think is really good?
Thanks Alex,
Kellie
You should find my recipe online. You can also look for any recipe Nancy Silverton or Mario Batali recommend and go with that!
Im a mother of three. I would love to find a great pork loin roast recipe. Anything new?
I like to slather the pork in Dijon mustard and let it sit overnight. Then, oven roast at 375°F until 155°F – 160°F in the center. Sprinkle with parsley and lemon juice. Slice and decor.
What is your favorite food?
Cherries
Corn
Chicken Wings
Chocolate
Hey again Alex, big fan of your cooking. I just wanted to ask you, besides you cooking with your family, Which celebrity chef do you enjoy cooking with or against?
Sincerely, Eric H
Against: Michael Symon because he’s so competitive, skilled and fun!
With: Geoffrey Zakarian because we have a lot of food “likes” in common!
Need your HELP: I would like to cook blackberries with white chocolate morals & put between 2 9inch layer cakes & on top, add with an iceing all around the sides to complete cake. This is my crazy cooking idea but I don’t know where to start with ingredients & I don’t bake from scratch. useinga cake mix & can iceing, is the way I go. But I need a recipe put together for this baking adventure. All questions about making up this recipe is why I need you.Do I start by cooking down the blackberries what amount of frozen for how long? with or without sugar? What amount of white chocolate morsals do I use how to melt when to add to berries? Type of box cake mix to buy (ex: yellow,butter etc.). Do I follow the box recipe. Lastly what flavor of can iceing do I use? Thank You ,so so much . I will be waiting to hear from you…Deb
Find a recipe for a blackberry compote online. Cook and cool it. Make a yellow cake. Make a butter cream frosting flavored with vanilla. Frost layers with fruit in the middle layers.
I saw a delicious pie with Grammys cracker crust and it looks like bananas cream in the middle and kiwi,raspberry,blueberry and sliced almonds on top can I please have the recipe
I’m sorry I don’t know what recipe you mean. What was the filling? Cheesecake?
Alex I trust in your cooking. I need help ! I have been making German Pancakes for years.( my Dads who is now gone) I need to find Hoop Cheese for the filling. the man at the market that used to order for me said he can’t get it any more. I searched all over the web and can’t find the kind I need. I used to come in a foil wrap kind of like the way cream cheese does in 8oz. packages. Can you Please Help ! Thank’s for your time. Lorinda
I am afraid I don’t know what Hoop cheese is! My apologies.
My husband and I love watching Chopped. So fun. My question is, can the judges hear and see the chefs in the room while y’all deliberate? Also what’s your favorite food to cook? We live in Louisiana so anything goes. Would like to tour the set one day. So fun! You are awesome! ???
the judges can hear and see the chefs. Not when we deliberate. No. My favorite food to cook is produce!
Dear Alex,
What’s the difference between Pizza and Flatbread? This question plagues me, so I’m turning to you because you’re a food expert. Please help. Thanks!
Best,
Jaclyn
Shape and expectation.
Dear Alex,
I am a 16 year old student living in Pensacola Florida. In our English class we have to write a research paper. I am doing mine on the culinary career and I have to chosen to do mine on the Culinary Career market place and everything relating to that. My teacher really wants us to get an interview or to at least write to someone who knows this topic and I think you were one of the best choices for this. Here are some questions I have:
What are some of the best schools to go to get into the culinary field?
How did you yourself edge out the computers or work your way up in this particular job?
Do you think all the hard work paid off in the end?
What is your favorite part of your career?
Did you always wanted a job in this career or did you want to do something else at first?
If you did want to do something else than what was it?
What made you choose this career?
Thank You for taking the time out of your very busy schedule to read this. It would be amazing if you could right back to me. Thank You again and have a great day.
-Depends where you live. I like ICE and French Culinary in nyc.
-My favorite part of my career is cooking.
-Always wanted a job in this career.
-If I did something else I’d be a Marine biologist
-I chose this career because I love food!
Hi Alex, my name is Ainsley Owen. I am a high school student, I am doing a presentation on you for my cooking class. I was wondering if you would mind sharing you are your biggest cooking influences. I have been to “Butter” in Midtown, NY and the food was AMAZING!
Thank you so much!
Ainsley.
Guy savoy
Daniel boulud
Edna Lewis
Alain passard
Julia child
I am a 64 year old soon to be great grandmother who has undergone Chemo and radiation. I was told I may not ever recover my taste buds but I LOVE to cook/create. My family tells me they love my food but I have doubts because I think my food is bland. I am an old school home cook wanting to attend some cooking classes to expand my knowledge of herbs & spices but haven’t found anywhere I can obtain this knowledge, or if it will even help due to my lack of taste buds. Any suggestions?
Try a cooking class? Near where you live?
Could be fun!
If someone could cook for you Alex, appetizer, entree, & dessert.. What would be your favorite meal? Food for thought. Thanks!!
Probably a basket of fried chicken or shrimp with lots of lemon and hot sauce. Chocolate layer cake.
Hello Chef,
I started this note back in 2015, but I was nervous to send it.
I was at a book signing for Fed, White and Blue in Saxapahaw, NC. Someone asked Simon Majumdar if he had a favorite Iron Chef. He said there were two. He said that Geoffrey Zakarian had superb technique (or something like that ). He then said the other was you.
He said that your food was really satisfying. (That compliment looks kind of flat in print, but imagine it said in his accent.) He said that when you were on your game, there was simply no one better.
I’m sure you’ve gotten similar compliments before, but sometimes it’s nice to know that people have made them even when the subject of the compliment won’t hear them. Maybe you can add that one to the symphony of voices in your head. : )
Keep up the good work!
This made my day. Thank you so much. You cannot know….
I would like your opinion on steaming, good or bad ?
Love steaming. Light. Clean eating. Easy to do. Especially for vegetables.
Hi chef Alex,
I’m a huge fan and I was wondering when making Carmel how long do you usually boil the Carmel mixture?
Thank you,
K
Depends on what’s in the recipe you are using? I cook sugar carefully until golden brown. Then, I remove from the heat and carefully add some cream or some butter depending on what I want to do with it.
I’m trying to settle an argument. Use pecans or walnuts in banana bread?
Walnuts.
(Although pecans could be great)
Hi Alex,
I grew up eating chicken gizzards, livers and hearts. I cook them the way my Mom always did, seasoned, floured and then fried in a mostly butter/oil mix. Could you please suggest a different way to prepare them. Could they be baked in the oven?
If so at what temp. and for how long?
Thanks so much.
I have never baked them. The gizzards, yes, because they cook for a long time. I don’t think there’s a better way than to fry the livers and hearts. To make them lighter, dry in nonstick spray with no butter. You can also toss them in some curry powder or paprika to add a different flavor. They are quick to cook so pan fry the best way.
How did you make the small tangerines in sugar?
I didn’t make them but you can make a simple syrup by simmering equal parts sugar and water. Then gently simmer the tangerines whole in the mix until tender. Remove. Drain. Devour.
Hey Alex, I’m a huge of your cooking and your shows Alex’s Day Off and The Cooking Loft! I also wanted to know, what year did you join the Food Network and what is your favorite cooking show that you’ve been on?
I started on food network around 2005-2006
My favorite cooking show to be on is iron chef america.
I made your Parker House rolls for Thanksgiving. The dough was fantastic and the best I have ever made. My question is, can you make the biscuits using a simple round biscuit cutter rather than cutting and rolling the dough?? If so, is the baking time different?
I can’t say and i have never used them in this way. I would use a scale. Make a Parkerhouse roll and cut one with a cutter or the same basic size. See if the relative weight of the two is the same or similar. It should mean a similar baking time. Make sure you “proof” them the same.
Hi Alex,
I watched you on Dr. Oz the other morning when you were cooking chicken cacciatori (Sp!???) sorry…. and chocolate fondue. I cannot fine the recipes on his web site. Would you be so kind as to share them with me?
I love the way you write about food on your Instagram, or…is it Facebook? Your analogies are delicious!
Number 1 on my Bucket List is Butter, I am hoping to get there one night. Maybe on my 77th Birthday!
Thank you for being!!!
Both recipes should be on his website…they are also both in my cook book “Old School Comfort Food”.
Hi Alex,
I just want to say that I’ve eaten at Butter over a dozen times, the food is always amazing….Plus, I have a HUGE crush on you! I was wondering if you have any plans for other restaurants in Manhattan ?
Thanks for joining us at Butter. I have no plans for the moment…
Hi chef Alex! I am eleven years old and have a question about being a chef. I really want to be a chef when i grow up, but i am concerned about the pay. Could I make decent money being a chef?
Thanks
Sure. It takes time, like any career, but yes you can. As they say: Follow your heart and the money will come along…
Can your Potatoes Chantilly recipe be halved or should I make the full recipe and freeze half?
Thanks, Mandi
Halve away! They freeze ok but don’t taste as good of frozen for a long time…
On Bobby Flay’s Thanksgiving show you made if I remember rightly… cauliflower roasted I made that for Thanksgiving and was a HUGE success!
My question is what other vegetables can we use instead of Cauliflower???
Broccoli. Cabbage.
Cut similar thickness.
Cabbage may take longer to cook.
Good afternoon Alex!
I have a pickling question for you. I love traditional beet pickled eggs. Do you have some recipes that you can share? I have never made before and 6 pickled beet eggs @ 12.99 is well out of my price range to buy so I am going to try making them!
Thank you for your time.
Respectfully
Bradley Puckett
I am afraid not. Check John T Edge, Hugh Acheson or John Currance as they may have recipes…
Hi Alex!
I am a big admirer of you and your talents! And I love your new “look”! I make a pretty good Alfredo (although, the pasta may change), but I would like to know how to make it STAY creamy for a dinner party. I love to entertain, and I can certainly keep food hot, but I just “see” my Alfredo sauce tightening up. Can it be done? And would you share the secret? Thank you! Have a splendid holiday!
Best to reheat adding a splash of warm water. Adding more cream or butter to reheat makes it heavier and creates a greater risk for the sauce to separate.
Hello
I have a standing rib roast what is the best way to season and cook it med rare…
thank you
Hugs Mark
Salt and leave at room temp a couple hours. Put in oven at 450 F and roast 15 mins. Then LOWER the oven to 350 and continue cooking according to how much the roast weighs.
I saw you last week on a cooking program but can’t remember whic onne??. You made a cauliflower and carrot recipe but it was just mentioned for a minute. Could you please share with me how you seasoned your dish. I’ve watched you for years and love your style!
Thanks. Recipe on line with details. Was from Bobby Flay’s thanksgiving show. It’s a winner. And vegan too!
Hi,
Can you please help me!!!
I made a cheese cake and the center split on me , what did i go wrong?
I enjoy watching you as a chef and a judge.
You are such a great chef. I wish you had your own cooking i could learn so much..
I feel so many other people would feel the same.
Thank you
Cheesecake usually cracks when overcooked and when cooked at too high a temperature? Try lower temp and slower, longer cooking. Also, if you didn’t have it in a water bath, that can also help!
And if cake is cracked but tasty, that’s still a good thing!
Alex, my wife is a huge fan. This Christmas I wanted to get her a signed copy of your book Old School Comfort Food. I could buy a copy and then try to catch you at an appearance but I don’t think I could surprise her with that. Is there a place where I could buy a signed copy? Eventually I will get her a chance to meet you, she’ll probably scream like a little girl, but I figured this would be the next best thing. Thank you for time and everything you do. God bless.
They are for sale at Butter restaurant. If you’re not in the New York area, you can call the restaurant to see about purchasing a signed copy.
You mention a pumpkin cheesecake recipe on a short video clip on TV. Don’t seem to be able to find it on your website or Food Networks. Can I have it please. Thank you
It’s on fisher nuts website. Fishernuts.com/alex
Hi Chef Alex. Absolutely love watching you cook. I always learn something wonderful. Tried brining a chicken with your recipie… Delicious!! However I have a new convection oven and I don’t know how to cook meats in it. I cooked this lovely chicken for an hour starting on 400 for 15 mins then lowered it to 350 for 45 mins. It was a 6 lb bird. It didn’t cook inside! Help! Big hugs Jae
6 pounds is a large chicken. A hen even. Was the meat tough or undercooked or both? Needed to cook longer than an hour for sure. Might not be good to brine as meat is tough. A bird that large would be best as soup or a braise.
Hi Alex:
Making sausage & peppers for a gathering with rice. How can I keep the rice nice & fluffy & moist?
Marie
Find a recipe that cooks in unsweetened coconut milk or a Classic pilaf. Can’t keep warm without it overcooking, so make it as close to serving time as you can.
Hi Alex, quite a few years ago you did a Turkey recipe including molasses in the brine. The prep for the turkey included sliced salted pork rind (the kind used in Boston Baked Beans) and cheese cloth soaked in water. My family loved it and I haven’t been able to find it since. I made this when I was still able to cook for my family and because of MS I am now in a wheelchair. Please help me Alex.
Sincerely
Denise Wells
I am afraid I don’t have that recipe myself. There is a similar one in my cookbook and online for a brine that I use. I hope that is helpful.
Hi Alex, other then being a wonderful chef, how do you get your hair so shiny? It’s beautiful. Beat Bobby again for us. Thanks
Ha thanks. I use “it’s a ten” hair products. Unendorsed. Not cheap. It’s great stuff.
Hello Alex!! I am such a huge fan of yours! I really hope to meet you one day. I know they say “never meet your hero’s” but I am dying to meet you. I am about to start my bachelors degree at The Culinary Institute of America, my question to you is this; What advice would you give a young chef who is not yet confident in the kitchen? I have worked in many kitchens, that have amazing chefs, I always worry that I’m not as good or that I wont get as good as them. Any Advice?
Don’t worry about how you measure up to others. Focus on developing your own skill set and confidence. When that happens, those concerns you have will take a backseat!
Hi Alex! You are my absolute favorite on the food network, and with Thanksgiving coming up I was wondering how you cook the perfect turkey? Thanks a bunch!
Here is the link to a recipe for the turkey http://abcnews.go.com/GMA/recipe/thanksgiving-turkey-recipe-alex-guarnaschelli-27202396
and my dad’s stuffing recipe is my go to http://abcnews.go.com/GMA/recipe/dads-classic-stuffing-recipe-alex-guarnaschelli-27202447
Hello Alex!
Our family is heading up to NYC for Thanksgiving, and wondered what experiences you suggest take in during our whirlwind, 3 day trip? Staying in Midtown, and our 8 year old budding chef son is excited to eat his way through the city. You are his favorite Chopped judge, so I promised him that I would ask your advice!
Many thanks!
Rebecca
Spartanburg, SC
Thanks for watching!
Recommendations in nyc:
Joe’s Pizza
Eisenberg’s Sandwich Shop
The Doughnut Plant
The Chelsea Market
Hearth Restaurant
Hi Alex
I want to say I am one of your biggest fan and hope to see you on more shows my dream is to meet you someday I was just wondering can you please tell me how I can make ramen noodles better
God bless
Lori
I am afraid Ramen noodles are not at all my area of expertise. Google and follow expert advice of someone like Elizabeth Andoh for ideas on that subject!
Is it okay to wash chickend before you cook it?
If you feel chicken needs washing before cooking, feel free. Just make sure you towel dry any moisture off the chicken before cooking.
Hello alex. I am a huge fan of yours and just love you. My lifelong dream has been to become a chef but everybody keeps telling me that I won’t be successful. Cooking is the thing that i absolutely love doing and want to pursue. My question is should I do what I love doing or listen to everybody and not do it. You are my idol, and that is the reason I asked you. Please help
I believe in pursuing dreams no matter what anyone else says. But that’s just me. I say go for it. Ultimately, the choice is in your hands.
First off, I just want to say congratulations on making such a wonderful career for yourself. Second, I just wanted to ask you, what is your favorite activity besides cooking, and did you ever think you would get this far in the start of your career? Also, do you have any great chocolate cake recipes that you know of?
I had no idea my career would take the turn it did. I am very lucky and grateful. Thanks for watching!
Hi Chef Alex, Happy Monday!
I am a big admirer of your Culinary Expertise and have tremendously enjoyed your work on Television; especially Iron Chef.
Food Network DID respond to my trying to find your delicious Recipe for the very easy Roasted Turkey Breast on a Sheet Tray, but NOT the Recipe from your show in your Kitchen from about two years ago. They gave me your other Turkey Recipes for which I am very grateful!
However, I would still love to get your delicious Turkey Breast Recipe that I prepared at Thanksgiving time for my Family, but have lost that specific Recipe. Perhaps it is in one of your Books?
Thank you in advance for your help.
Zorianna from Philly
I am unable to find that recipe myself! Apologies
Hi Alex, like many others a huge fan. The question/s I have for you is how do you determine which is the best brand to use such as spices or flour etc. when I have watched cooking shows I always see the chefs use ingredients/ brands I have never seen at the local grocery store. Wondering is there a specialty shop? Thank you for sharing your time and insight.
I love three places for spices:
Spicehouse.com
Kalustyans.com
SOSChefs.com
Hi Alex,
First off I just want to mention that I’m a big fan of you and that if I ever go to New York your restaurant is first thing on my list.
I was wondering if you can give me some advise about working in the kitchen. I currently work at a private country club in Pa. I’m very lucky to have been hired, being as I had little to no experience when I started a year and a half ago. I’m intrested in a postion to work the line for dinner service. But they never had women on the line.
I was wondering if you had ever experienced any issues being a women in the kitchen? How you learned from it? What pushed you to get to where you are? How do you balance your family life with work? Thank you in advance!
Sincerely,
Morgan
I just have always ignored gender. Just put your head down, do your work, excel, develop skill, stay inspired and learning. That’s what I have done. Not always easy but personal rewards great. Good luck with it!
Hi Alex I am very interested in your career and I wanted to know, what field of cooking do you work in, or your main cuisine I should say. I am 13 years old and I want to start my culinary career. I have enjoyed watching you on television and have gotten a great interest in you!
At your age I was at the playground or park with friends and I only cooked here and there. My house always had something cooking but I would enjoy food recreationally. Read cook books and learn basic skills. Great way to begin.
I simply adore watching you cook on tv. One of the things that I really struggle with is how to make my meat come out tender. I have tried and tried and it is always tough. I just can’t figure out what I am doing wrong. Help please.
I am unsure what type of meat you are cooking. If leaner cuts like chops, cook for less time. If braised cuts like short ribs, cook with more liquid for less time.
I’m doing a research project on you. I was wandering what are 4 interesting facts about you? I can’t find what your specialty dishes are?
My signature dishes are cavatappi pasta with spicy lamb sausage and raspberry beignets. I’m also a big cast iron skillet corn bread gal. Interesting facts? I love car racing. I hate patty pan squash.
my question is. Can you grill Kale? And how would that tast on hamburgers
You sure can. Heat grill lightly oil leaves. Season. Cook in a single layer until tender and charred. Great on a burger or omelet.
First off, huge fan!
Second, I always see you wearing this gorgeous silver or white gold link chain with a greenish looking gem or mineral…I love it! I’m drawn to it every time you wear it! Any info on it would be appreciated!
Keep cooking on…
Kelley
I bought it from a jewelry maker in California. One of a kind. Stone is turquoise. Thanks for watching!!
Hi Alex,
Have you ever made wild duck enchiladas?
If you do I would like have a recipe of it
Thank you I’m fan of your iron chef show and it is cool to watch all kind of food to made
I would make it from braised duck legs. Cook until tender slow and low and then “pull” the meat like pulled pork. Separate the skin and cook it crispy and put on top of enchiladas.
Hey Alex i am like a SUPER fan of the the different shows that you have been on, i just want to know if when you first got started if people thought you were crazy to become a chef? , I am enrolling into culinary school come next semester and some people are very supportive and others are very doubtful that i can make a career of it and not just work fry, salad. please let me know how you started making your mark in the culinary world , Thank you for always being so enjoyable to watch and a complete inspiration!
Sure I had friends that questioned it. If you love it, pursue it. Don’t doubt yourself. Try it!
Alex , you made an appearance with Al Roker on 9 AM Today. We were intrigued by your preparation of you eggplant. They posted the hanger steak and salad recipes but not the eggplant. Could you kindly share it? Respectfully yours, Sharon and Steve
Thanks for watching! The Eggplant recipe follows the steak and salsa recipes on the Today Recipes page. http://www.today.com/recipes/hanger-steak-tomato-salsa-eggplant-t102278
Hi Alex,my name is Eduardo. I am culinary student from Puerto Rico.
I am a huge fan of your career. I will like to know if you can answer this questions:
1)What was your biggest inspiration for cooking?
2)What is the most thing that you like about your profession?
3)What is the key to be suceed in the culinary industry?
Is for a special project about my role model chef. I Will be so grateful if you can write me back because you are an amazing chef. Blessings!
1. My mother, my daughter and great ingredients!
2. I love going to markets and discovering great ingredients.
3. The key is perseverance, patience and a good night’s sleep!
I don’t have a specific question, but did want to comment on how much I enjoy and admire how you handle yourself on camera. You always appear to be very genuine and your input, particularly as a judge, is honest – never sugar-coated – yet warmly given and respectful. Most recently, I saw examples of this in your heartfelt comments to Anne Burrell when she won Season 4 Chopped All-Stars and in announcing the winner of Rachael Ray Kids Cook-Off. You have a rare quality that really shines – thank you for sharing it with your viewing audience. Best wishes in all you do.
Thanks for your feedback. It inspires me to keep on doing what I do. Thanks for watching!
Hi Alex,
I remember reading somewhere that you have spoke about having ADD. First of all, is it true? And if so, how do you keep your self so focused and organized in the kitchen? I find myself constantly getting distracted in the kitchen and sometimes need music to get myself motivated to begin. Any tips on managing Distraction in the kitchen would be helpful
thanks,
Hilary
I do not have ADD so I cannot speak in an informed way about the subject.
I was watching Star Salvation, the finale and I watched you make a delicious looking BLT. I have looked through all your recipes on Food Network and I couldn’t find it… Is that regular mayo or aeoli, what is in the honey mixture you put on the bacon…what kind of lettuce… was it thick sliced bacon? I so want the recipe.. I watch Food Network all the time and I love watching you judge… not to mention cook in Iron Chef completion… The After Hours Chopped was amazing.
Thanks Alex
PS I caught the sugar on the tomatoes for the BLT :winks:
I’ll post the recipe within the next week. Thanks for watching!!!!
My wife and I were in NY last week and had dinner at your fabulous restaurant Butter! The rolls are to die for! my question is about your cocktails..do you have a hand in that? Our favorite was one called “pyrus”, made with pears? LOVE LOVE LOVE! Was that your creation?
Tracey Villalon-Arriaga
I talk cocktails and seasonality with beverage director but I didn’t make your drink…. Thanks for coming to Butter!
Hi Alex,
I absolutely adore lentils. I can cook them over and over and never get sick of them and I love the process (and constant risk that I’ll ruin them). I started off making Indian dals with the red and yellow, but have recently gotten into french green lentils too. I guess my question isn’t very specific, but I’m wondering if you have any secret tricks up your sleeves to really make my lentils a home run- or maybe any flavor combinations that work especially well? Honestly, I love lentils and think you’re rad, so anything you can contribute on the topic will bring a smile to my face.
Thanks for bringing your unique voice to Food Network/the cooking world!
Jodie
I love them best simply with butter, black pepper and a splash of vinegar. I also love them with roasted carrots or beets. Earthy and sweet.
Hi Alex,
I’ve always wanted to cook with both pineapple and watermelon on the grill. Is there a best way to prep the fruit prior to placing it on the grill so it does not stick or fall apart?
Thank you-Ann
The fruit should not stick. Clean your grill thoroughly and oil it before cooking fruit. It can be fragile so best cut into thick slices so it stands less of a chance of falling apart.
How do you cook with vinegar and can you reduce balsamic vinegar? Whenever I cook, it stinks up the house and I was banned from cooking with it. I like the flavor, but my family hates how the house smells when I cook with it. Thanks!
Yes. Reduce Balsamic over low heat until syrupy. Careful as it burns easily. Other vinegars I don’t reduce before using.
What are somethings to do with left over liquid from a jar of olives?
Taste it. The flavor can vary. You can use in small doses in salad dressings or pan sauces.
I see on cooking shows chefs will sear the meat/protein and then “finish” it in the oven. How long and at what temp and what exactly does this process do for the protein? Thanks!
THe oven helps cook most proteins through with “surrounding” heat as opposed to just from direct surface contact on the stove top. Times and temperatures vary depending on how much and what you are cooking.
I have a niece named kate and you are her favorite chef. She wants to go to UC davis and get a degree food science. She is a natural for cooking and has a real passion at 12 yrs old. We wanted to ask you if you could go back to 12 yrs old and give yourself your own advice to become where you are now, what advice would you be so kind to give?
Maximize recreation time so that all the hours working later on didn’t seem so overwhelming.
Hi, My name is Christina and I start by saying that I am not writing to ask for money.
A little back story; I have 3 adult children that I raised primarily on my own so finances were always tight, but my children grew into good, responsible, caring men.
John, my youngest is 21yrs old and he is the one I am writing about. He has wanted to be a chef for as long as I can remember. At the age of 9 he wanted a toaster oven for Christmas so he could “cook”. Since neither him nor I were able to afford culinary school he thought he would be able to learn through working in restaurants. Good idea, but the problem is that Kokomo, Indiana is an industrial city. There are many restaurants, but they are chains so not much room for making a go of becoming a chef.
He has worked for Pizza Hut, helped his cousin start up a pizza restaurant, Subway and at present Buffalo Wild Wings. Though they are all fine places I think that makes my point.
This brings me to the reason I am writing. He still wants to be a chef. He wants professional training, however financially things are such that we are still not able to afford it. He would have to go to a school out of town somewhere as that is not offered in Kokomo, Indiana, so that means housing along with the cost of the schooling.
My question for you is; Could you guide him as to how to find available grants? and How to go about applying for/getting some sort of assistance that would get him to his goal of being a chef without leaving him in outrageous financial debt upon completion of the training?
Any advice would be so greatly appreciated. Thank you for your time,
Christina Raborn
Alas I am no expert on what you ask. I would start with culinary schools and scholarships. Look at culinary foundations too. There are a number of them.
I have been watching the food tv ever since Good Eats with Alton Brown and have learned to enjoy cooking. Slowly but surely I have become a big Alex fan. Watching you on All star academy, Beat B Flay and other shows you really prove your knowledge but besides that you show a real humanity and personality that seems so much more real than the other chefs who all seem to trying to put on a TV personality.
Believe it or not, the main thing I have learned from you is to use more salt.
I live in Las Vegas, where would you eat when you are here?
Keep up the exceptionally fine work and I am enjoying being entertained by you.
Thank you for the compliment. And for using more salt!
I love China Poblano in Las Vegas.
Hi my name is Madison and i love cooking, I was wondering what school did you go too i would like to go to that too. I am 11 and I love your cooking, my mom and I love cooking your recipes. 🙂
I attended a culinary school called La Varenne that is no longer… Pick a school you love based on your particular interests and the skills you want to develop.
Chef,
I am a woman who works on the line with mostly guys. How do I get them to take me seriously? I work my butt off and do my own, and frequently their, work. Doesn’t help that I’m much older than most of them.
Any suggestions are very much appreciated!
Thank you,
Leslie
Take your own work seriously. Hone your own skills. The respect you seek (which you don’t really need) will come when you stop asking for it. Show with your work. You can do it. Believe.
Hi Alex
I want to make a stuffed pork butt on a bbq rotisserie next week
Any ideas ?
rolled scallions or a spice rub or roasted garlic and spinach?
Rewatching all star academy with lees pretzel biscuits. What would u have done differently ?
it was a little clumsy and wonky Needed more sauce and elegance but it tasted good!
First I have to say that eventhough I love all the chefs on foodnetwork you are my favorite. Your background speaks to my Italian roots. I think we have an advantage because not only do we love food but we understand flavors. My wheelhouse is Sicilian peasant food and I just sent an application to be a contestant at the behest of all my fans on Facebook on chopped as a cook. I would go on your team on the next Allstar academy though. I’d pick you first lol. Here’s my question. Eventhough you are a trained chef in all cuisines I see you teaching back to your Italian roots almost every time. You are what I’d like to call a fusionist. You go to your base and translate that into whatever you are being asked to cook. How do you do that? The other question I have is about how you build and layer flavors so perfectly? No one ever questions your flavors. Time constraints may make things underdone like a quiche etc but they never question your flavors. What goes through your head as you build a dish?
most of the questions you ask take a lifetime to answer and I’m still answering some of those questions myself. The main thing is: practice!!!
Why is it that so very many chef’s (on TV, of course) mispronounce the word ‘Turmeric’? They say Too-mer-ik, when it is clearly Ter-mer-ik? Since I rarely ‘hang out’ with TV chef’s, could you do me a favor and simply suggest that they remember it this way…no one wants to equate food with tumor’s. So…just say Turmeric . Thank You. Regards
I don’t know why.
Hello Chef, my name is Garrison I am the same person that asked the question before this one.
before this one. Looking through the previous questions other people have asked I thought I
might tell you more about my lifestyle to help you answer my other question. I stay at 4 other
and my mom home schools us all. I am the oldest so therefore I must do more to help around the house.
I cook for all seven us in our family. I am also strongly against most boxed, canned, or pre-packaged
items. Living in Portland we use lots of local and farmers market produce and meat. I usually cook
classic American cuisine but also enjoy Middle Eastern and Indian food as well. And also an
autographed photo would be an amazing honor. (i could hang to next to my one of Alton Brown)
The address would be Garrison Davis
4007 SW Idaho Ter, Portland OR
97221
I would say keep cooking!
Hello Iron Chef Guarnaschelli, I’m 13 years old and I cook every day for my family.
Some day I would like to open my own restaurant. I live in Portland OR and I would
like to go to the Oregon Culinary Institute for for culinary school. Right now I am
taking lots of culinary classes at a culinary workshop here in Portland, and watching
a lot of Good Eats. What would be your advice for me to do after I graduate high school
or right now. (i am home schooled too)
Thank you for your time.
get some restaurant experience to see what you would like to do next!!
Just watched the Beat Bobby Flay where you cooked against him.
Just goes to show if you want something done right to it yourself!!!
Loved Loved Love it!!! so glad you beat him. He is really good and
hard to beat but you did it! 🙂 you go girl……
Did you get me request for a picture?
Take care and tell Cris to cool his heels, it’s not cool him hanging
all over you like a dog in heat.. Does he not know your married..’
not very professional at all….
thank you!
looking for a marrow bone recipe. have you made it with breadcrumbs?
Yes and my recipe is in Pat Lafrieda’s book “Meat”!
Enjoy.
A bunch of friends and I went to Butter last night and had the most wonderful dinner. Our favorite dishes were the Brussels Sprout salad and the cauliflower steak. I found one of your cauliflower recipes online, but we are all dying to know the recipe for the salad. Any chance you will share?? Can’t wait to return to your restaurant – it is the perfect meal 🙂
I don’t have a written recipe for that. Testing it and when ready, I’ll let you know.
I tried making your cranberry sauce recipe from fresh cranberries and it was so simple! I will never buy canned cranberry sauce again. My family was like, never had cranberry sauce that was warm before. Thank you!
So glad to hear!
Sending you my address for autographed photo
13250 Harbor Dr.
Orange Va. 22960
What name shall I use to send?
What is your name?
Hey There, i seriously love Alex’s honesty and integrity in what she does, i have followed her from Australia for a very long time.. my question is 2 fold. 1. Id love to receive an autographed photo if it is at all possible.
2. Id love to send Alex a few samples of my herbal salts i make, they are made to ancient traditions and not made anywhere in the world. Im not asking for anything in return just the thought that Alex has tried my salts is enough
Regards
Daryl
Brisbane
Australia
Absolutely I will send in the mail.
If you would like to send me any samples address them to me and send them directly to the restaurant at NYC, here is the website just incase http://www.butterrestaurant.com
Thank you for your kind words
what is your address?
Hey Alex,
I’m a huge fan of yours and love you on Chopped and All Star. My family is taking a trip to NYC next week and we made reservations to Butter and I was just wondering if there’s any possible chance you’ll be there sometime from March 11-March 17? That would be so awesome! Our reservations are for the 14th, but we could change them if there’s a possibility of meeting you!
Also, in case I don’t get to meet you, I would love an autographed picture, if it’s not too much to ask. Made out to Lincoln would be great.
Thanks so much!
Lincoln
601 North Creek Dr, Edmond OK 73034
what is your name?
Why is my comment still waiting for moderation? 🙁
If it’s not possible, May I please just have a signed book for my daughter? Her name is Danielle.
Thanks! But I would love it really if you can also answer my question. Thanks much!!!
===
Your comment is awaiting moderation.
Hello. My daughter is turning 16 this July and all she wants is to eat at Butter. She actually tweeted “How weird is it that all I want for my sweet 16 is to eat at Butter” a few months ago, to which Chef Alex responded, “that’s great” – or something like that (I don’t remember her exact words).
I am wondering if you have a small private room that maybe I can reserve and invite her closest friends. This would be a surprise. Also it would be great if we can do this on a day that Chef Alex is there so she can meet her maybe? Please let me know if this is possible and how that works. Thank you very much!!!
The best action would be to contact the restaurant directly, everything you need is on our website :- http://www.butterrestaurant.com I hope you have a great time!
Dear Chef,
You are one of my top 3 chefs, and I watch virtually all the cooking shows you are on, (even in repeats!!).
I am looking for a really good crab or shrimp quiche recipe, and can’t seem to find one.
You have any recipes up your sleeve?
THANKS
Amy
That’s a tough combo get right! I would start with a simple quiche recipe and add the shrimp on top?
I am a fan of Food Network and of all the shows you do. I am on my way to NYC tomorrow and have made reservations to eat at Butter on Friday evening, March 4, 2016. We have been so excited about going to Butter and hoping that you would be there and could actually catch a glimpse or better yet meet you, but I just saw that you would not be there and am so broken hearted. I believe you will be doing a book signing in Miami – trust me it will beat the cold of NYC.
Wishing I could meet you, but wishing you a great time in Miami.
Thank you for joining us at Butter!
Hello,
I am a huge fan of Alex and her cooking and I am hoping I would be able to receive something autographed to display. If that would be possible could something be sent to me at
Mike Price
1163 Lightstreet Rd
Bloomsburg PA 17815
Thank you so much in advance
Mike
Will do. In the mail!
Hey Alex,
where did you learn how to cook and get a restuarant in New York City.
from Khylah .
I went to culinary school and spent a number of years working in various kitchens…
I love your onion jam. I want to know if this can be made so that it can be canned. I would need to know how long to water bath the jars.
I have never canned it so I cannot make a recommendation for how to go about it…Apologies
Hi Alex!
I’m writing because my daughter, Alexis, is your biggest fan! She’s an aspiring young cook, and just thinks you are the greatest. Lex is 11, and she loves your compassion that shows through when you are a judge on Chopped ( which we watch together at least a few times a week.
I know people ask often, but if you could send a picture, signed to Alexis, I know she would be over the moon!
Thanks for inspiring my daughter, it is a pleasure to see her love for cooking.
Lacey Kreamer
1066 Manatawny St
Stowe, PA 19464
Will do. In the mail!
Hi Alex,
So I am probably your number 1 fan. I love watching you on TV!!! I have your book and absolutely love it!! And I dream of being an awesome chef like you one day. I am 16 and have been working so hard to be a good chef. Next year I will go to the Career Center for Chef and Restaurant Management. I hope to also own a restaurant one day! Do you have any tips? And if it isn’t any trouble could you possibly send me a autograph? You don’t have to if you don’t wanna but it’d be awesome!!! I hope to one day meet you!!!!!!!
6252 Norwalk Rd Medina Oh 44256
Have a lovely day!!!
Will do. In the mail!
I watch a show you had and made buttermilk. Can you send me recipe on how to make buttermilk
Buttermilk is a by product of making homemade butter. Check out my recipe for homemade butter on line and you will get buttermilk too!
Hello Alex, you are my absolute most admired chef, I’ve followed you since I was a little girl because Ive always loved how you incorporate yourself and your heritage into your cooking. Despite my elder family members being involved with food it died down and was not passed onto me. I do not know much about cooking and I did not grow up in a household of heritage. Despite that I still want to learn how to cook for myself though I have little knowledge. I am 16, and I have a part time job as well to use my own money to buy ingredients, but whenever I try to I spend so much money. How would I be able to begin cooking, and spreading my money enough without spending it all?
If possible may I receive an autograph? I will pay if need be.
Please and thank you, with love and admiration.
1967 Verde Vista Drive, Monterey Park Ca 91754
I would begin with some basic ingredients and some simple recipes. Cooking doesn’t have to break the bank as long as you keep it simple…Go to the library and get some recipes for free and start simply with things that interest you! And Sure! No charge for the autograph!
Dear Chef Guarnaschelli,
I am doing a career project for school and I need an interview with someone in that profession. Please answer the following questions by March 5. Thank you!
1. When did you discover your love for cooking?
2. What inspired you to become a chef?
3. Who do you enjoy cooking with and why?
4. Is the journey of becoming a chef difficult?
5. What is your favorite thing about being a chef?
6. Is there anything you dislike about being a chef?
7. What are qualities that I need to have to become a successful chef?
8. What is it like in culinary school? Did you enjoy it?
9. What experience do I need to become a chef?
10. What is the most rewarding part of being a chef?
Thanks,
Kayla
1. When did you discover your love for cooking?
When I was a teenager I really fell in love with cooking….But my parents always cooked throughout my childhood…
2. What inspired you to become a chef?
My mother did and so did my love of cooking. I knew I wouldn’t mind having cooking for my job!
3. Who do you enjoy cooking with and why?
I love cooking with my daughter a lot I also have a few cooks that I have worked with a long time at Butter and I love cooking with them too.
4. Is the journey of becoming a chef difficult?
Sure. It’s never-ending ….But it is a rewarding as it is hard…
5. What is your favorite thing about being a chef?
I love really knowing one craft and field of work very well. I am proud of that.
6. Is there anything you dislike about being a chef?
Sure. The long hours. Working on holidays. Missing out on some events because of the restaurant. It can be tough to make those sacrifices…
7. What are qualities that I need to have to become a successful chef?
Patience with yourself and others.
Perseverance.
8. What is it like in culinary school? Did you enjoy it?
It’s really fun to discover all that goes into making a plate of food and working with teachers that can share in that with you. You will love it!
9. What experience do I need to become a chef?
Culinary school degree and kitchen experience is best…
10. What is the most rewarding part of being a chef?
Watching a kitchen staff work together and get through tough dinner service is a great feeling I never tire of…
Hope these answers help!
Chef Alex,
I just finished watching the first episode of All Star Academy (2nd season) and I just love how you connect with your team on a level that goes above just the food. It’s inspiring. I don’t make it to NYC very often, but when I have time Butter is my first stop! Watching you cook is simply jaw dropping!
As I was reading your asks I saw that you send autographs… My girlfriend loves to cook and looks up to you more than anyone else, so if possible I would love to get anautographed photo for her! Her name is Elisabeth and our address is 5747 Holden St. #4, Pittsburgh, PA 15232.
Will do!
Hi Alex-
I had the incredible honor of eating at butter tonight and it was all I expected. You are one of two people that inspired me to cook and become the cook I am today. I was wondering if there is any way you would share your secret to the tastiest grits I’ve ever had at your restaurant. Thanks for any help with this recipe. Respectfully, Melissa
They are cooked in water until tender and finished with some cream, salt and pepper. Truly: That’s it! We cook them forever…
Hi Chef Alex!
So I’m a college student who also happens to be a serious foodie. Being out of my parents’ house now, my cooking is limited to my tiny apartment kitchen which means no gas stove, limited cooking instruments, and a small budget. Can you possibly give a poor student some advice for cooking in college?
Best,
Melissa
Buy what you can afford. Sometimes the simplest things can taste the best. Why not do a little baking too? Simple ingredients can go a long way. I ate a lot of rice and pasta in school but a head of broccoli and some garlic can make a cheap great meal!
Hi Chef Alex,
My name is Allison and I was wondering if I could have an autographed picture of you?
My information is:
Allison Kilty
18 Bigelow Avenue
Enfield, CT 06082
Of course!
Help Me Alex!!!!
I am hoping you can answer a question for me.
I have been trying to make an alfredo sauce. I found a very simple recipe on the food network site. It was a recipe from Ree Drummond. So far I have only been successful twice, out of four attempts I have done. Two recipes were successful and two recipes wound up down the disposal. I am not sure what I am doing wrong. I think it may be the cheese, the first time I used a pre-grated parm that came in a plastic container and it worked out just fine, the second time I used the exact same brand of cheese and my parm looked like a wad of rubbery chewing gum.
I tried again with a block of parm cheese that I grated myself in the food processor and it worked perfectly. I decided to make it a fourth time and ground up my cheese in the food processor (I used some slightly longer aged parm, a bit more expensive) and it failed completely. The parm clumped up and would not melt into the butter and milk.
My recipe called for a stick of butter, I cut that back to half a stick and added a few tablespoons of olive oil, milk, about 2 cups and 1 to 2 cups parm cheese. I melt the butter, add the milk and bring it to a simmer then sprinkled in the cheese and stir. I did add 1/2 teaspoon each of garlic powder and onion powder for flavor.
I am not an inexperienced cook, so I am frustrated and can not figure out what I am doing wrong. Four attempts and two failures!
I have recently gone gluten free and I was glad to find a recipe that did not begin with a roux, however if I can not find a recipe that is successful all the time it does me no good, not to mention the wasted $$$ each time I toss that expensive cheese down the disposal!!!!
Any suggestions or advice you can offer to solve this problem would be greatly appreciated! I am totally frustrated and about ready to throw in the towel on this recipe!
Help! Help! Help!
Thank You
Robin L
Sounds tough and may be the quality of your cheese giving you an issue? Also the milk is watery and sweet and thin without help from heavy cream. Try a small piece of authentic Parm that you grate yourself finely with a microplane grater just before making the sauce? Also the butter olive oil combo may be giving you further issue. How about half the butter, no olive oil and put same amount of cream in place of the milk?
Hi alex youre my favorite chef on the food network my question is what region of the country has the best cruise in your opinion and your favorite dish in that region?
I don’t know a lot about cruises but I recommend the Carolinas and New Orleans as a good place to start…Alaska also beautiful…
Bon voyage!
Hey Alex!
I have become a huge fan of yours. I have seen you on All Star Academy. I love cooking. It is so relaxing. I have a few questions for you. My first question is, I am new to adding spices to the dishes. I don’t know what spices and flavors go well together. Are there any hints you have to know what goes well together? My second question is, I have a new goal. My new goal is that I want to travel the world one bite at a time. I want to go to different restaurants all around the world. Any places you recommend? I can’t wait to hear from you!! Thank you!!
From
Caryn
I think there is only way to make great food combinations: trial and error!
The more you cook, the more you will know what goes together. Keep practicing. Use a simple book for guidelines like Fanny Farmer or 1997 edition of Joy of Cooking to help you along…
Chef Guarnaschelli,
I have a suggestion to help raise funds for Alex Lemonade stand. Would you consider having the Food Network chefs autograph a nice size cutting board, having a protective coating put on it and either raffle or auction it? I’m guessing there are many “foodies” who would like to have the item. Next year you could do a sheet pan, etc.
Just trying to help.
Great ideas. Thank you!
Hey!!!
My name is Tom Robbins and I am writing because my wife is a huge fan of Alex. I am sure you get these emails all the time.
I was wondering if you would send my wife an autographed picture or if you do anything like that. I am happy to buy a picture and send if I need to. Can you make it to Heather?
I know it is a long shot just thought I would try. Have a great day.
Tom
Tom and Heather Robbins
2400 Hunters Creek Cove
Cedar Park, TX 78613
No problem!
Just saw you and All Star Academy for the first time ever while watching a marathon of last season while home sick. Terrific viewing from a recliner with tissues and Vick’s beside me and two weenie dogs on my lap. Great show and I just love the chemistry between you and the the guys who are mentors. I started reading up on you on social media, your website, etc. What on earth do you do in all your “spare” time???? Ha! Anyway, it was a treat to watch your competitiveness on the show. Well done.
Thank you. In my spare time, I nap!
Greetings, Ms. Guarnaschelli! I am assisting Michael Murphy, the Culinary Director of IfOnly and hope you may consider becoming a Luminary. May I put him in touch with you? Please advise. Thank you.
Please email information to reservations@butterrestaurant.com
Hi Chef,
I just wanted to let you know how impressed I am with how you carry yourself. Not personally knowing you you seem extremely approachable and humble. I’m sure you have been asked a million times a similar question, however I just turned 24 and am trying to find my path into the culinary scene. I have submitted myself for “Allstar Academy” I truly believe I just need that one chance. How would you advise someone like myself (no culinary degree) on how to make their mark like you have. You burst onto the scene a view years ago (at least that I can recall), and have taken food network by storm. Thank you for being a great example to your fans and viewers. Also what is your favorite dish (breakfast, lunch, and dinner) at driftwood. I’m planning a trip there and would love to try what you suggest (multiple is ok)
P.S if I make it on Allstar Academy you should choose me!! We will win guarantee. 😉
Thanks chef!!
Courtney.
Thanks for writing Best of luck with casting! At Driftwood, I like the omelets, the eggplant dip and the Fritto misto in particular
Hi Chef Guarnaschelli,
My name is Cherish and I’m a simple 28 year old that has always had a passion for cooking. I can remember running home after school to watch “Read, Set, Cook” while all my friends were watching cartoons.
So it was much to my dismay that when I started dating, my now fiance, that she “hated” cooking. I also had to start watching Food Network in the other room because she “couldn’t fathom how watching shows about food” could be interesting.
One day I was terribly sick and the only thing I wanted to do was lay on the couch and watch Chopped reruns. She being the wonderful person she is decided to concede to my request and amused me by sitting and watching it with me.
Low and behold, I’ve created a monster. She can’t get enough of chopped or the food network. She sends me recipes and asks me to make them, she’s attempting to learn how to cook as well. (It’s been a process, and our smoke detector has worked over time). But the reason she enjoys it so much is because of you!
Now, I have to admit she is not an overly sensitive person. In fact she didn’t even cry when I proposed, which made me a bit concerned…because I have watched her on numerous occasions cry over chopped. I’m talking full blow tears and sobs. And the majority of the time it is because of the wonderful things you say to the chefs. She really values you and I just thought you should know that you personally turned her into a food loving individual.
So for her birthday I will be taking her to your restaurant, Butter, as a surprise. I just wanted to give you the heads up in case you are there and notice a grown woman crying, overwhelmed with joy and emotion.
Thank you for all you do in and out of the kitchen,
Cherish
Thank you for writing and sharing Very touching!
Hi Alex,
I have never been to a fancy restaurant and I would love to try it out some time, but I find the whole experience intimidating. Do you have any advice or suggestions for a beginner like me?
Thanks You! – Aubrey
Try it with a semi fancy place for starters? Get comfortable and then graduate to more fancy? Enjoy yourself and don’t be worried about what others think of you. Enjoy the good food!
Hey Alex!!! first of all thank you so much for inspiring me to be an amazing Baker at the age of 15! And trust me…. I make the meanest and badest macaroons XD all my life I’ve been watching you on iron chef America, chopped, beat Bobby flay, and the most I loved… Alex’s day off! And your coffee cake… delicious ❤ well I came here to ask an important question. Is it possible to get a photo autograph with my name on it please? I wanna hang it in a frame in my room! Thanks a lot! ADDRESS: 14302 PAYTON – IRVINE CALIFORNIA 92620. thanks a lot!
Will do!
Dear Ms.Guarnaschelli,
My name is Maezy and I’m 9 years old and I live in Marietta Georgia. I need to ask some interview questions. These questions are time sensitive and are due by February 12, 2016. Okay, here are the questions.
1.) Who inspired you to cook?
2.) Why did you move to France?
3.) What is your favorite dish to make?
4.) What is your style of cooking?
5.) Who do you enjoy cooking with the most?
Also, if possible, could you send an autographed picture to
Maezy Tingiris
2370 Holly Springs Road
Marietta, GA 30062
Apologies as I am tardy with responses
1. My parents
2. To learn how to cook the food I love eating!
3. Eggplant Parmesan
4. French American
5. My daughter
Autograph on its way!
Hi there!
I am a HUGE fan of Alex and just wanted to reach out to see if there is any way to buy a signed cookbook? Would love to get it as a gift for another huge fan! We have been to Butter and loved it, and absolutely love Chopped. It would be the perfect gift to buy Alex’s book personally signed!
Any help is appreciated! Thanks so much!
Of course!
Email your information to reservations@butterrestaurant.com
Hi Alex,
First off, you are an amazing chef and it is a huge joy of mine to see you be a badass on Food Network!! Having spent a semester in Cannes and Provence, I’ve always wondered what your French friends and fellow chefs think of your using classic French techniques with “Americana” at heart (your Eggs Coco Chanel from Chopped!!!)
Just bought a 11.5″ “raw” cast-iron skillet, as you’ve suggested its versatility on various platforms. Does it need to be seasoned?? If so, how?? I was under the impression only a wok needs to be seasoned…
-A 22-year-old college boy who needs to stop eating out so much!!
Season it by using it to cook!
Hi Alex,
It’s Nicole Roublick again. I know I’ve written to you many times, probably too many times. My apologies. It was just so exciting to actually get answers from u, because I’ve looked up to you for the longest time and your my favorite chef! Anyway, I’m writing this time because I wanted to really tell u my story, and why I started to cook in the first place. About a year after I was born, I started getting really sick all the time, my blood cell accounts would go all out of whack to the point where even a little cold would put me in the hospital, and I developed an enlarged spleen. I spent most of the time in the hospital, and at one point, they told my mom I wouldn’t see my 2nd birthday!, but it must have been a miracle because I did! Right after I turned 5, they diagnosed me with ALPS (Autoimmune lymphoproliferative syndrome). A year later right before my 6th birthday, they found a medicine that could help me, and just a few months after being on the new medicine I was literally almost 100% back to myself. On my 7th birthday I went to stay at my grandma’s house, and that’s when I started to cook. I went into the kitchen, and she was making dinner, so I pulled up a stool next to the counter and she said ” would you like to help me cook? ” Of course I said yes, and she let me help her roll and cut some biscuits she was making. That’s when I fell in love with cooking. I started watching the food network and the first show I watched was Chopped, and you were featured as a judge. You instantly became my favorite, and I just fell in love with you, and the passion you have for cooking. You inspired me to go into culinary and become a chef. For years every time I went to my grandma’s the first thing I would ask to do is cook with her. Today, I’m pretty much healthy, but I’m not perfect. I’m only 5 feet tall, and I struggle mostly with anxiety and it makes it hard to a lot of things, and gets in the way a lot. I would really love to compete on chopped, but my anxiety really gets in the way of that too. Also, unfortunately just last week, my grandma passed away and it’s been very hard for me to get back in the kitchen. I’m still struggling a little bit, and questioning wether I should get back in the kitchen or not. Anyway, I just really wanted to tell you my story, how much you inspired me, and thank u for being such an inspiration to me.
Thanks so much, Nicole.
Nicole Thank you for sharing your story. I am inspired by it. I appreciate that you watch! Thank you.
Hi Alex,
I just wanted to say you are our favorite Chopped chef! My kids (8 and 5) love you and because of that they are now interested in cooking and baking. More importantly- they are now open to trying new things!!! That is huge- especially for my son, for which eating and enjoying food has only recently began happening for him due to reflux he had when he was younger.
I can’t wait to buy your cookbook and start making some meals with them! If it is at all possible, can you give a shout out to them here or send an autograph for them? That would put them over the moon! Their names are Lincoln and Kennedy. I swear we weren’t going for the presidential theme LOL!
Thanks so much for your inspiration!
Tracey
What is your address?
Hi Chef Alex,
I respect your talents as a chef & look forward to your appearances on FoodNetWork. I asked for & got a “signed” copy of your cookbook for Christmas. My disappoint is that it wasn’t truly signed by you……it was a template of your signature. I appreciate that you are very busy & signing books is time consuming but could it be stated that your signature is a template? I kind of feel cheated.
Laura
Respectfully, that is impossible. I do not have a template. And I sign every single book personally. No exceptions. If it was on a bookplate sticker, those are sent to me and i sign each one and they are placed inside the books.
Hi Alex,
My husband and I LOVE to eat and we’re thinking about going to New Orleans – it will be our first time. Can you give me some great restaurant recommendations? Thank you!
Pascals Monale
Grocery
K Paul
Hi Chef Alex,
I have three questions:
1) How are you able to taste everything? Do you have any foods you just won’t eat?
2) Do you ever come to the West Coast? Specifically Los Angeles?
Thanks, Kat
I am not able to taste everything I do my best
I don’t like to eat patty pan squash or mussels but will if need be….
I do occasionally visit Los Angeles
I love clamp chowder may I please have a great recipe? I am a huge fan of you n the whole crew on the cooking network, thanks so much
Check out Jasoer White’s chowder recipes on line as he is a great authority on the topic.
Good Morning
This is a long shot. I have booked a trip to NYC in February and my 11 year old has said your name no less than 25 times since she found out-2 days ago. I have reservations at Butter for Sunday Brunch February 14 . What are the chances of you being on site that day? Rebecca has a card she would like to give you. I would change reservations to Saturday(13) lunch time if there is a better chance you will be there, if at all. I do understand you have a family of your own, I just thought I would try. ….
Apologies to have missed you I hope you enjoyed your experience All the best to your 11 year old!
I have received a gift of Greek cookies called “Paximathia”, a twice baked cookie, similar to an Italian version, which I believe is a bit more dense. The taste is buttery and consistency light … very good with a morning cup of coffee. Do you have such a recipe for this Greek cookie? Thank you!
Alas no. I have never had it
Hi Alex,
First, I absolutely love watching you on Chopped and take your criticism and critiques to my own dishes.
I was wondering if you had any advice on those who look to be aspiring pastry chefs. I love to bake and want to make a profession out of it, but I’m confused on where to start. Is there something or somewhere that you would recommend for me to get the education that I need? If there’s not, I appreciate the time you took to look and read my comment/question. Thank you.
Depends on your age and exact goals I think some industry work in a place you admire is a great start to see if you love the day to day of the profession as much as your idea of it
I am a big fan of you on the Food Network. Was watching the movie ‘Moonstruck’ last night and
I could swear you had an uncredited appearance as the female half of the couple needing
new pipes. True?
Alas no. But love the movie.
Chef Alex,
I am a huge fan of yours. I live in Manhattan and love Butter. I have your book- What are the possibilities of getting it signed?
Email reservations@butterrestaurant.com
You are by far the best chef! I would die if you ever got to cook for me. I make my husband see if you are a judge or a guest star on a show . If you are I make him record it! Thanks you for being you!
If you ever want to send me anything lol like a signed book or photo your more than welcome. Lol
2625 south lockburn street
Indianapolis Indiana 46214
What is your full name?
Hi Alex,
I would just like to say that you are my all time favorite chef on Chopped! My mom and I watch it together whenever we can. I was wondering..could I have an autographed picture of you? It would mean the world to me!
Sure Please provide your full name and address
Hi Alex
I’m Aye, I’m 9 years old. My aunty is Carolina who wrote you the previous message. I’d like
meet you. I also would like to ask you an autograph and for you to teach me a recipe of food, any one.
affectively,
Aye
Please provide your full name and address
Hi Alex! I’m a huge fan. I just visited Butter in midtown. What an amazing experience. Thanks for sharing your gift with us.
Thank you!
Ms. Guarnaschelli,
Good evening! My wife is a HUGE fan of yours.
I would love to be able to purchase your book, and was wondering if there is a way you could sign/autograph it for her? I have looked and couldn’t find another way to reach you.
If not, that is ok, she will still be a HUGE fan. Was just hoping to get her this for a Christmas present.
(By the way, you are the favorite judge in our house)
Thanks,
Scott Haas
Please email your information to reservations@butterrestaurant.com
Hello Chef Alex,
My name is Jared and I am an aspiring chef! As I am a huge fan of yours- I was watching your television show “Alex’s Day Off” and wondered if you ever taught culinary classes? Or have ever thought about teaching culinary classes to aspiring chefs? If by any chance you do, what would be your specifications for accepting students? If you do not, thank you so much for your time! I truly appreciate it! Keep up your AMAZING recepies!
-Jared
Alas I don’t teach cooking classes currently but I will keep you posted!
Dear Chef:
When I was a 19 year old bride in 1975 and living far from home, I taught myself how to cook by using Better Homes and Gardens’ “New Cook Book” , probably circa 1960s. I’ve moved far beyond those recipes but I did learn cooking skills and basic recipes from that old red and white checkered binder cookbook (which I still have and occasionally consult for old time comfort foods).
My 23 year old niece is getting married next April and, as a shower gift, I’d like to give her a simple instructional cookbook to help her learn how to cook basic, well prepared meals. Do you have any suggestions for such a cookbook?
Thank you!
Mary
1997 joy of cooking!
I would really like to make your chicken thigh and leg in tomatoe, but my husband and I don’t care for cumin. I live in Colorado in a very high chili pepper region and allot of our green chili recipes and red chili have cumin in them (mine don’t), is there a substitute for cumin? Thanku for your time look forward to hearing from you.
Marti
Simply omit cumin
Dear Alex,
One of my favorite episodes of your show was when you made sfogliatelle… my favorite pastry. I think you’re fantastic!
But today, I’m not writing for me. I’m writing on behalf of a dear friend who adores you, your shows and your cooking. With the holidays upon us, I wanted to get her something special – a copy of “old School Comfort Food” signed and inscribed to my friend, Michele.
At one point, you offered signed copies through Butter. Is this no longer the case? Please let me know how I might purchase a copy and have it signed.
Thank you so much for your kind attention…. Happy Thanksgiving!
Lisa
Email your request to reservations@butterrestaurant.com
I seen in food network book that u had arecipe for pecan pumkincheese cake , you were advertising the pecans coulkd I get that I misplaced my book I wanted it for thanksgiving a my new dish for the day thank you mrs. Kendra casteel
I recently saw you talking about a pumpkin cheesecake with a glazed pecan topping. Where can I get this recipe? It looked and sounded so good I want to try it for Thanksgiving instead of the traditional pumpkin pie. thanks
Check out fishernuts.com/alex
Alex:
Hate to ask stupid questions, but are chestnuts in
the nut family. I love them, but having company who
are allergic to nuts.
Marie
Grate and use sparingly a little goes a long way! You can grate the whole thing little by little.
what is your faverout color