I count on chiropractic sessions to keep my body aligned. Standing for hours can impact my posture, and that can throw the rest of my body out of whack. Acupuncture helps me relax and release stress. I'm also very into massage to help release tension in my back, neck, and shoulders.
My mother and I, our favorite part of any baked pasta is the top, where the cheese gets crusty.
I write everything down. I e-mail the second I think of something, or I write notes in my BlackBerry calendar. I set up reminder alerts on my phone. And I have a notebook by my bedside so I can write down any last-minute ideas.
I'm comfortable in my own skin. I know I'm not going to ever be Cindy Crawford or Elle MacPherson.
Cooking for me is a way to wind down. It's different from cooking on camera, where you have to do everything twice, for a wide shot and a close-up.
Don'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.
It 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.
The summer before I went to culinary school, my family wanted me to take a job on a movie to make sure that I was making the right decision. I think they hoped I would change my mind about culinary school.
Food brings people together on many different levels. It's nourishment of the soul and body; it's truly love.
Everything in moderation.
I eat a little bit of everything and not a lot of anything. Everything in moderation. I know that's really hard for people to understand, but I grew up in an Italian family where we didn't overdo anything. We ate pasta, yes, but not a lot of it.
My grandfather gave me inspiration to cook, and love food and flavors. My Aunt Raffie, gave me creativity and the inspiration to create new things. My mother inspires me to find simplicity in food.
Stock up your pantry and your freezer with things that aren't perishable: Your favorite jar of tomato sauce that lists 'tomato' as the first ingredient, lots of grains, olive oils, vinegars, tomato pastes, onions, shallots. When you go to the store, you only have to pick up meats and produce.
I have been blessed with a good, fun, and wonderful life, but I've also seen a whole lot of pain.
My goal is to make Italian food clean and accessible and beautiful and tasty, with simple ingredients that people can find at a local grocery store, because people don't want to go to a gourmet shop in search of items that will sit in their pantry for years after they use just a teaspoon or pinch of them.
I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars.
My family truly believes they are better cooks than I am. They see me as Giada, not as a celebrity chef. To them I'm just me - their granddaughter, niece, etc., and they're older and wiser. I like that because it keeps you grounded.
I had a very tough childhood. I came here from Italy in the '70s and didn't speak a word of English, so the kids at school tormented me. Truly, it was horrifying the names they called me, and the teachers never really did a thing to stop it.
My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do.
It's almost ingrained in people that, just like you can't be a smart model, you can't be a good-looking cook.
