jamie chung
Guarnaschelli is the child of the cookbook editor Maria and John Guarnaschelli. Barnard College awarded her a certificate in art history and art in 1991. One year she was paid a minimum wages at the American Place in 1991. Guarnaschelli began her cooking journey by watching her mother cook and edit recipes. Guarnaschelli interned under Larry Forgione (whose son is Iron Chef Marc Forgione), and after that, at numerous restaurants in France, New York and Los Angeles, including Guy Savoy's La Butte Chaillot. Prior to becoming part of Butter as its chef-in-charge, she worked as a chef for Daniel Boulud at his eponymous restaurant. She was executive chef at the Darby restaurant before its closing. Chair of the Museum for Food and Drink's Culinary Council. The first Guarnaschelli book was released. "Old-School Comfort Food": The Way I learned to Cook" mixes autobiographical details with some of her favorite dishes in her professional work which she modified for her home.



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