Daisy Martinez

• Host of television show Daisy Cooks
• Website: http://www.daisymartinez.com
• ThisNext Recommendations: http://www.thisnext.com/by/daisy_martinez
• ThisNext interview with Daisy: http://blog.thisnext.com/blog/thisnext-chats-with-chef-daisy-martinez.html

Biography:

• Daisy was born to mainland Puerto Rican parents in Brooklyn, New York. Between her grandmother and mother, and her extended family of relatives from Central America, Spain, and other parts of the Spanish-speaking world, she grew up appreciating the diversity of Latin cuisine.
• Prior to entering the food world, she was an actress and model. A surprise birthday gift of culinary school from her husband Jerry led to her matriculating at the French Culinary Institute in 1998.
• Shortly after graduation, she worked on the set of PBS' Lidia's Italian-American Kitchen as a prep-kitchen chef, and as a private chef in New York City. In addition, she managed a small catering business, “The Passionate Palate”, which she continues to operate.
• While celebrating life and family through food, Daisy is also intensely proud of her Puerto Rican heritage and very active in the Latino community. In addition to appearances at cooking demonstrations, public schools and special events, Daisy communicates her cultural roots and knowledge of Latin cuisine through Daisy Cooks!, the PBS television program, and her cookbook, Daisy Cooks! Latin Flavors that Will Rock Your World.
• She is the mother of four and resides in Brooklyn, NY.

Daisy's Product Recommendations (see full selection at her profile)

Alexandra Guarnaschelli

• Executive Chef, Butter restaurant, NYC
• Website: http://www.butterrestaurant.com
• ThisNext Recommendations: http://www.thisnext.com/by/ChefAlex_at_Butter/

Biography:

• The daughter of esteemed cookbook editor Maria Guarnaschelli, Alexandra spent her childhood surrounded by food. Guarnaschelli learned to eat according to whatever book her mother was working on at the time: one year was devoted to Indian with Classic Indian Cooking by Julie Sahni; another year was devoted to Italian with The Splendid Table by Lynne Rossetto Kasper.
• On the day of Guarnaschelli's graduation from Barnard College in 1991, she decided to explore her culinary interests and began working under the tutelage of the acclaimed American chef and restaurateur Larry Forgione.
• At Forgione recommendation to travel and expand her skill set, she obligingly moved to France to do a work study at La Varenne Culinary School in Burgundy. After school and traveling throughout France, she moved to Paris and spent four years at the Michelin three-star restaurant Guy Savoy, rapidly being promoted to sous chef at La Butte Chailllot, another Savoy establishment.
• After seven successful years in France, Guarnaschelli returned stateside, joining the venerable Daniel Boulud at restaurant Daniel, where she quickly rose through the ranks to become sous chef at the Manhattan standard.
• Always looking to expand her culinary knowledge, Guarnaschelli moved to Los Angeles for two years to join Joachim Splichal's Patina Group, where she worked at the acclaimed Patina restaurant in West Hollywood. After two years, Guarnaschelli returned to her hometown to delve into American cooking. Splichal sent her to open Nick and Stef's Steakhouse, his first New York City venture.
• In 2003, Guarnaschelli was given the opportunity to expand her repertoire and become the executive chef at Butter Restaurant, where she would create her own eclectic American and green market-inspired menu. In addition to her restaurant work,
• Guarnaschelli inspires budding chefs as a Chef-Instructor at New York City's Institute of Culinary Education.

Alexandra's Product Recommendations (see full selection at her profile)

* Look for Alexandra's accompanying interview beginning May 16th.