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?'
Giada De LaurentiisMy mother and I, our favorite part of any baked pasta is the top, where the cheese gets crusty.
Giada De LaurentiisAny time you do anything different in this life, it's risky. But I've only done things differently, and it's gotten me quite far. If you want to make a splash, you've got to step out on that ledge and jump. And I could land flat on my face and it would be the biggest nightmare of my life. I'm willing to risk it. I want to help change the way male chefs see females. I want to show them that, yes, we're emotional and, yes, sometimes we make irrational decisions, but we're passionate about what we do, and that passion will propel us to the next level.
Giada De LaurentiisI'm comfortable in my own skin. I know I'm not going to ever be Cindy Crawford or Elle MacPherson.
Giada De LaurentiisDon'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.
Giada De LaurentiisIt 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.
Giada De Laurentiis