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Alex Guarnaschelli

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There’s a freshness to the approach of teen chefs. They’re lighthearted, and they’re not afraid to take risks.

Alex Guarnaschelli

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Alex Guarnaschelli

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The hardest thing for me is restraint. I see fresh beans and ramps, and I start to quiver.

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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.

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April 21, 2024

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.

Previous

April 21, 2024

The hardest thing for me is restraint. I see fresh beans and ramps, and I start to quiver.

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