jamie chung

Guarnaschelli Maria Guarnaschelli's daughter works as an editor of cookbooks. Barnard College awarded her a degree with art history in the year 1991. One year she received a minimum pay at an American Place in 1991. Guarnaschelli began her journey into the world of food through helping her mother experiment with various recipes before creating books. Guarnaschelli first learned to cook by Larry Forgione, whose son Marc Forgione is Iron Chef Marc Forgione. She then was employed at various restaurants in France, New York, and Los Angeles including Guy Savoy's La Butte Chaillot. Prior to joining Butter She worked as an executive chef at the Patina restaurant run by Daniel Boulud and at Joachim Splichal's Patina. In the years before its demise She was also the executive chef at The Darby. The Museum of Food and Drink's Culinary Council. Guarnaschelli released her first cookbook in 2013. "Old-School Comfort Food A Memoir of the Way I learned to Cook" mixes autobiographical details with favourite recipes from her professional experience that she later adapted to her home.