jamie chung

Guarnaschelli is the child of the cookbook editor Maria and John Guarnaschelli. She was a graduate of Barnard College in 1991 with an art history degree. A year later, she was paid minimum salary at an American Place in 1991. Guarnaschelli began her cooking career in the kitchen with help from her mother, helping test many recipes and then editing the books. Guarnaschelli first learned to cook with Larry Forgione, whose son Marc Forgione is Iron Chef Marc Forgione. She then worked in various restaurants across France, New York, as well as Los Angeles including Guy Savoy's La Butte Chaillot. Guarnaschelli also worked for Daniel Boulud's famous restaurant as well as Joachim Splichal's Patina before becoming Chef-in-Charge at Butter. Before its closure it was her job to be the executive chef at The Darby. Chairperson of the Museum of Food and Drink's Culinary Council. In 2013, Guarnaschelli's first cookbook was published. "Old Foods from School The Way I Learned to cook" combines autobiographical details and her favorite recipes from work that she has adapted to be suitable for the home.