Alex_Guarnaschelli

Mom, is that you? Hahaha!

There are so many challenges in this profession, I would hardly relegate any to gender. Put your head down, set up your cutting board, and cook. That's my plan.

smiles

Geoffrey smells like - that is fucking brilliant - he smells like Madagascar vanilla extract combined with 25 year barrel-aged Scotch. And orchids.

That's a fascinating question.

No one's ever asked me that.

Pretty much all Japanese food, because the technique behind it, to me, takes a lifetime to learn.

To sit next to Geoffrey Zakarian is to know what true aromatherapy is all about. Not only an impeccable dresser, but the most interesting-smelling man in the world.

ALL the time. He's a nibbler. smiles

1.) Yes. We never factor in temperature. Would be unfair, as everyone finishes cooking at the same time, but we taste the food person by person, which means the fourth contestant has food that waits far longer than the first.

2.) Keeping judges and chefs on specific shows retains their uniqueness. Can't interchange all chefs on all shows, just like you don't have the cast of the BIG BANG THEORY on GIRLS. Although it would be really great if they did.

3.) A LOT. We all began with a great passion for cooking, and that burns brightly within us all still.

4.) Not off the top of my head.... I think you'll find them if they wanna be found. And if they don't, good for them. And if they do, good for them.

5.) I wish salt would become more popular. I wish vinegar, mustard, pickles, and capers - what I call "the spark plugs" of cooking - would become the new cupcake for fall. In the meantime, I'll settle for the right amount of Sriracha and whatever the right amount of Truffle Oil is, as ways people are exploring new ingredients and broadening their view of flavor.

6.) Love your questions so far, but this one might get you CHOPPED! :)