jamie chung

Guarnaschelli Maria Guarnaschelli's daughter works as a cookbook editor. In 1991, she graduated Barnard College with an art studies degree in history. She worked for an American Place restaurant for one year for the minimum wage from 1991 until the year 1991. Guarnaschelli began her journey into the world of food in the kitchen with help from her mother, helping make a number of dishes and editing the books. Guarnaschelli started her culinary education with Larry Forgione, whose son Marc Forgione is Iron Chef Marc Forgione. She then worked at numerous restaurants in France, New York, and Los Angeles including Guy Savoy's La Butte Chaillot. Prior to joining Butter Guarnaschelli, she was an executive chef in the Patina restaurant of Daniel Boulud and at Joachim Splichal's Patina. She was the executive chef of the Darby restaurant prior to its closure. She chairs the Food Museum's Culinary Council. The first Guarnaschelli cookbook came out. "Old-School Comfort Food A Memoir of the Way I Learned to cook" mixes autobiographical details with some of her favorite dishes from her professional life that she adapted for the house.