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My mother and I, our favorite part of any baked pasta is the top, where the cheese gets crusty.

Giada De Laurentiis

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Giada De Laurentiis
Age: 54
Born: 1970
Born: August 22
Actor
Chef
Cook
Journalist
Writer
The Eternal City
Giada Pamela De Laurentiis
Giada Pamela De Benedetti
Cheese
Favorite
Gets
Mother
Part
Crusty
Baked
Pasta

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Talking to other people while you're cooking, it doesn't come naturally.
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I'm most comfortable in T-shirts, but they have to have some style to them.
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Everything in moderation.
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I was so nervous to turn 40, but the last year and a half has been the most fun I have ever had.
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I think you can tell the food is close to my heart, too, because I'm doing what I do best.
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Every time I think I have something under control, it changes and I don't have it under control. I think it takes several years to get there. Jade is 19 months old, so right now I'm on alert all the time. And as a mom I think you're constantly worrying about things.
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I keep my skin - especially on my face and neck - out of the sun. My brother died of melanoma eight years ago, and I've got SPF on all the time, 24-7. It makes you realize, the sun is a wonderful thing, but it can be a very devastating thing. So sunscreen is key, and a lot of laughter, too.
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Food brings people together on many different levels. It's nourishment of the soul and body it's truly love.
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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.
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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.
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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.
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It will be a great success to me if my family comes into the restaurant and says that they're proud of what I've done, they're proud of the way I've represented the De Laurentiis name, and that they love my food. That is the moment of pure pride for me.
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I'm into very colorful food. Obviously lots of flavor, but I think we eat with our eyes first, so it has to look great. The presentation has to be great.
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The holidays stress people out so much. I suggest you keep it simple and try to have as much fun as you can.
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Food was always a big part of my life. My grandfather was one of 14 kids, and his parents had a pasta factory, so as a kid, he and his siblings would sell pasta door to door. After he became a movie producer, he opened up De Laurentiis Food Stores - one in Los Angeles and one in New York.
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It's more intimate. Food can connect people in a forever sort of way.
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I think it can be hard for any man to sometimes be upstaged by his wife. So when I'm home, I work very hard to be Todd's wife and Jade's mother. I have no problem going back to those traditional roles. I try to be Giada, the young girl that he met 20 years ago and fell in love with.
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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.
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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.
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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.
Giada De Laurentiis