For those of you who know me, or have been reading my writing for a while, it is no secret that I admire the cooking and wisdom of Alex Guarnaschelli. In an interview, with Robert Stolank of the New York Times, she discussed her relationship with her husband Brandon Clark and told a story in only a way Alex could tell it. Stolank reported, As they were closing up one evening he confided in her about a problem he had with a school assignment on potato-crusted black sea bass. He was galvanized by the private tutorial she gave him.