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He advised Guarnaschelli to travel, so she can expand her skills.
Deciding to return obviously paid off, but as she told me, “having a 10 percent chance of winning something and doing it twice is maybe not the most rational thing, but it’s just something I’ve always wanted, and I feel like if you are privileged enough to have a second chance at it, why not?It’s like autocorrect on your phone.”I’ve always been baffled by how Next Iron Chef contestants make just one plate during their brief, allotted cooking time, but then have four plates ready for the judges. And how does the food not get overcooked or cold during the significant amount of time it takes to judge the other contestants?Alex explained: “We have to prepare the food for all four plates, and then you can just reheat certain elements.”While returnees on other competitions often have an easier time–ahem, Boston Rob–Alex said that here, “there’s more pressure because you’ve done it once and you’ve made some mistakes that you’ve thought about every day in the shower.For the past year.”She told me that “the most difficult part was putting aside the relationships I had with other fellow competitors and putting aside what I felt I was obligated to do, and just try to make delicious food.”I asked if there was professional risk associated with competing on a show like this, where even the smallest mistake can be embarrassingly highlighted.“Chefs take that risk every day by having restaurants and making themselves vulnerable to public opinion, it’s just that Kitchen Stadium might have a little bit more of a reach,” Alex said.
Alex began her career as soon as she graduated from college.