PEOPLE Stars of Food Network by The Editors of PEOPLE

Author:The Editors of PEOPLE
Language: eng
Format: epub
Publisher: The Editors of People
Published: 2018-10-24T20:30:00+00:00

AT HOME IN HARLEM At his annual holiday party, Samuelsson (with Maya and guests) “likes giving everyone a taste of different cultures.”

CHEF’S SECRET “Dinner is about conversation,” says Samuelsson.

Alex Guarnaschelli

SHE WON IRON CHEF AND ENDED UP A STAR

PRO TIP “Plan your menu, then cut it down. We all get too ambitious too quickly,” says Guarnaschelli (in 2016).

AS A GIRL, she dreamed of being a Radio City Rockette before her food-obsessed parents—her mother is a respected cookbook editor—turned her on to the joy of cooking. Guarnaschelli was an executive chef at New York City’s popular Butter restaurant when she bested nine rivals to win Iron Chef in 2012, which led to guest appearances on many Food Network shows. We talked to the Chopped judge and single mom about her life as a food star.

Who did you watch before becoming a Food Network star?

I used to watch Bobby Flay because he was on all the time. And I was like, “I don’t like that guy. That guy thinks he’s so cool with his grill and spatula.” I couldn’t have been more wrong. He’s one of my closest friends now. I realized it was probably just jealousy. He’s amazing! I also used to watch Ina Garten. Remember the painter Bob Ross, the “fluffly little clouds” guy with the hypnotic voice? I think Ina is the Bob Ross of food. I wanted her roast chicken, I wanted to go pick those tulips and make the biscuits with vanilla extract in them. I would just pretend that I was inside her life and in her kitchen.

Were you nervous on the set?

I decided that the camera wasn’t there. If you’re being true in that context, you’re just feeling like it’s a privilege and it’s superfun. I started with some daytime shows like Alex’s Day Off, which Bobby produced. He stood on the set with his mirrored sunglasses like a fire-breathing dragon. I was terrified!

Bobby didn’t show you the ropes?

He did—by saying there are no ropes. Just cook. He also said a few very simple, valuable things to me. He told me, “Make sure you like what you’re wearing and make sure you’re comfortable.” I know that sounds like a silly thing, but it’s really important, and it’s something I had to learn. If your shirt’s pulling on you or you feel funny in your pants or your shoes are uncomfortable, it really affects your performance.

Ted Allen compliments your ability to describe what works and what doesn’t in a dish.

I grew up in a house with two parents who would cook, sit down to eat and then dissect the meal. My childhood was one giant accidental training ground.

Does your 11-year-old daughter Ava ever talk about a future in food?

She says she wants to be a chef. We’ll see. I’m not forcing or encouraging her at all—whatever she wants to do. I think you have to find your profession naturally.

Before you go, do you have any Thanksgiving rituals?

We always have stuffing. My family recipe is with pepperoni and

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