The Cooking Loft
COOKING BACKGROUND: If Guarnaschelli’s credentials were a food, they’d be made of truffles and pâté. The daughter of a respected cookbook editor, Guarnaschelli studied under famed American chef Larry Forgione, then spent seven years in France working at the Michelin three-star restaurant Guy Savoy, and the Savoy affiliate La Butte Chaillot, before returning to the States and making a name for herself in Manhattan and Los Angeles. Currently, she is the executive chef at Butter in New York City, where she cooks greenmarket-inspired food.
WHY SHE MIGHT BE THE NEXT GUY: Sure, Guarnaschelli’s delivery doesn’t live up to Fieri’s pep, but the classic recipes she cooks are ones you might actually want to make at home. Like Fieri, she methodically teaches basic skills, like breaking down a chicken, that are worth knowing and applicable to a wide variety of culinary situations.
FIERI FACTOR: Technical prowess.