Alex Guarnaschelli

I love using hummus as centerpiece and then making different containers of vegetables for fun dipping. ”

I wouldn't call being a chef gratifying in a lot of ways. It's an act of love. ”

I love the whole process of making, serving, and eating hearty soups like lentil, potato leek and carrot, to name a few. ”

It's amazing the relationships you forge in a kitchen. When you cooperate in an environment that's hot. Where there's a lot of knives. You're trusting your well-being with someone you've never before met or known. ”

Buying food from farmers and people that I know adds that human element that I love. ”

There's not enough time in each day to really focus enough attention on any one thing, but I'm doing my best. I have a great group of people who support me, and I don't sleep a lot. It's like I'm on a constantly spinning merry-go-round, and every day, I'm wondering when it will stop so I can get off. I love what I do, so that helps a lot. ”

I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting. ”

I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right on the duck, coupled with some roast plums, and it all comes together in that savory over sweet over savory over sweet way we all love. ”

I love it when a few simple ingredients come together on a plate, and I think, 'Wow, that's a dish.' ”

Who doesn't love a stuffed cherry tomato? ”