My girlfriend loves the Food channel and sometimes I get sucked in. Between all the delectable treats and Gordon Ramsay blasting through inexperienced cooks it’s actually quite enjoyable. But there’s one portion of the cookery that I definitely look forward too. Giada de Laurentiis. This Italian chef hottie is not only a great cook but she just has “it“. Maybe I’m the only one who sees this, I dunno. But if you get the chance, check her shows out or even if luckier try and sample her rack. Click the jump to read and view more.

1. How is it possible to be a chef and be in such good shape?
I have to say that this is by far the question I am most frequently asked, and my answer is always the same: genetics, portion control and fresh ingredients. If you’ve ever seen my mother either on the show or in photographs, you’ll notice that she is quite petite, trim. So I have her to thank for getting me off to a good start. In addition, I’ve never been one to sit down to a meal with a large plate of food and eat every morsel until I was uncomfortably full. Rather, I graze – eating small portions of food all day long. And the ingredients are clean and fresh. Yes, I absolutely love chocolate, and I do eat it, but just a bite.

2. Why did you decide to become a chef?
I grew up in the kitchen, mostly with my grandfather, my mother and my aunt Raffy. My grandfather’s family used to own a pasta factory in Naples and they would go door-to-door selling their pasta. So his love of food came from his parents, which was then passed down to my mother and then again to me. Some of my best memories growing up are being in the kitchen with my family cooking. I also spent time at my grandfather Dino’s gourmet store, DDL Foodshow, where he brought in chefs from Naples to cook. I thought of them as rock stars. I loved being there, and that made me decide to become a chef.

3. Who are your inspirations?
Definitely my grandfather, my mom and my aunt Raffy. They’ve all taught me something about Italian cooking: tradition, simplicity and creativity, respectively.

4. Where did you train to be a chef?
Le Cordon Bleu in Paris.

5. What pantry items do you consider essential in Italian cooking?
There aren’t a lot but having these will definitely help make a variety of dishes and ensure they’re delicious. They are: extra-virgin olive oil, fresh garlic, red pepper flakes, assorted dry pasta in various shapes, canned cannellini beans, canned Italian tuna packed in olive oil, marinara sauce (if you choose not to make your own – but make sure the first ingredient is tomatoes and not sugar!), dried herbs (oregano, rosemary, thyme and herbes de Provence), vinegars (balsamic, red and white), onions (red, Spanish, Vidalia), and capers.

6. What is your favorite cuisine other than Italian?
Definitely Japanese. I love how clean and refined the dishes are. They’re simple in their ingredients but the flavors and presentation are typically amazing. Second would be Chinese.