Giada De Laurentiis Quotes
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My grandfather's family used to own a pasta factory in Naples and they would go door-to-door selling their pasta. So his love of food came from his parents, which was then passed down to my mother and then again to me.
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I was so nervous to turn 40, but the last year and a half has been the most fun I have ever had.
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I grew up in the kitchen, mostly with my grandfather, my mother and my aunt Raffy.
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If people are made to feel uncomfortable in the kitchen, they won't go in there. That's why I think children learning to cook can be such a wonderful thing.
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I count on chiropractic sessions to keep my body aligned. Standing for hours can impact my posture, and that can throw the rest of my body out of whack. Acupuncture helps me relax and release stress. I'm also very into massage to help release tension in my back, neck, and shoulders.
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I love to do yoga, even if it means getting up at 5:30 in the morning. It helps me breathe and stop all the chatter in my head. That can help you get through everything.
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My family truly believes they are better cooks than I am. They see me as Giada, not as a celebrity chef. To them I'm just me - their granddaughter, niece, etc., and they're older and wiser. I like that because it keeps you grounded.
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Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.
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In order to keep your husband, you have to make time for him. Rather than going out to dinner, I like to spend time for just the two of us.
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It's almost ingrained in people that, just like you can't be a smart model, you can't be a good-looking cook.
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These days it's cool to be ethnic and to be different, but when I was a kid, it was not cool - at all. My friends would come over and my mom would make crepes with eggs, stuffed with mozzarella cheese, tomatoes and spinach. And they'd be like, 'What is this?'
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The holidays stress people out so much. I suggest you keep it simple and try to have as much fun as you can.
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I eat a little bit of everything and not a lot of anything. Everything in moderation. I know that's really hard for people to understand, but I grew up in an Italian family where we didn't overdo anything. We ate pasta, yes, but not a lot of it.
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As long as you're eating well and moving your body every day, age is just a state of mind
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People say, "What happens in Vegas stays in Vegas." Because people do wild and crazy things in Vegas that they probably wouldn't do any other time. Which is why I feel like, if you're gonna open your first restaurant, this might be the place to do it.
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You just need a little perspective. Warmed chocolate can give you that.
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Attitudes toward food have completely changed.
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There's nothing like a home-cooked meal - nothing! When people ask me what the best restaurant in L.A. is, I say, 'Uh, my house.' It's more intimate. Food can connect people in a forever sort of way.
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I think children learning to cook can be such a wonderful thing. It can help build confidence, make them feel good about themselves. It helped me build my ego and even start to get acceptance at school. I'd bring things to class that I'd cooked at home.
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My mother and I, our favorite part of any baked pasta is the top, where the cheese gets crusty.
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I'm into very colorful food. Obviously lots of flavor, but I think we eat with our eyes first, so it has to look great. The presentation has to be great.
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Pretty much every time I try something different or do something in front of a live audience, I truly think they might throw peanuts at me.
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I have been blessed with a good, fun, and wonderful life, but I've also seen a whole lot of pain.
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Stock up your pantry and your freezer with things that aren't perishable: Your favorite jar of tomato sauce that lists "tomato" as the first ingredient, lots of grains, olive oils, vinegars, tomato pastes, onions, shallots. When you go to the store, you only have to pick up meats and produce.
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Don't expect too much from yourself. What I like to do when I have a day off is make various cookie doughs and freeze them. Then I always have that on hand if I need it.
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I'm most comfortable in T-shirts, but they have to have some style to them.
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I think you can tell the food is close to my heart, too, because I'm doing what I do best.
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It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.
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When I was a kid, for my birthday every year, my mother made me pasta bechamel, which is rigatoni with a white cream sauce.
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My grandfather gave me inspiration to cook, and love food and flavors. My Aunt Raffie, gave me creativity and the inspiration to create new things. My mother inspires me to find simplicity in food.
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