Chef and TV personality Alex Guarnaschelli stopped by WTF with Marc Maron last week to talk cooking, writing, being on TV and more. Guarnaschelli is one of only a handful of chefs that have ever appeared on the podcast, which actually seems kind of crazy since Maron is completely obsessed with food and cooking. If you didn't know that before, either from listening to the podcast or from his appearance as The Angry Chef in Saveur, you'll definitely know it after hearing this episode.

Maron and Guarnaschelli get pretty rhapsodical about how they both learned to love to eat and cook (Maron himself worked in kitchens for a while and likes to think he may have become a chef in another life). We also get to learn some amazing stuff about the Iron Chef, who grew up in New York City, got a BA in Art History from Barnard and, of course, get to hear her be characteristically enthusiastic about the searing of meat. Our favorite part was Guarnaschelli's advice on becoming a chef: "Just pick a thing and be it."

Check out this clip about how tough the 'Iron Chef' process can really be.

We really can't recommend enough that you go listen to the full podcast episode on WTF.com. We're pretty geeky for the show when comedians are on, but Maron really seems to fall into a particularly pleasant and inquisitive groove when he has a chef as a guest. Marc, we're not saying you missed your calling, but we really hope you keep talking to food people.

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  • Justin Cogley: Aubergine, Carmel, California

    Aubergine is located in L'Auberge Carmel, a Relais & Chateau property four blocks from the beach. Sample <a href="http://www.laubergecarmel.com/aubergine.html" target="_blank">dish</a>: squab, bone marrow, brassicas, truffle vinaigrette <a href="http://www.foodandwine.com/best_new_chefs/justin-cogley" target="_blank">Learn more about Justin Cogley here</a>.

  • José Enrique: José Enrique, San Juan, Puerto Rico

    A chef cooking in Puerto Rico is a Best New Chefs first! Sample <a href="http://joseenriquepr.com/" target="_blank">dish</a>: swordfish chicharonnes, crab cakes, longaniza, mignon empañado n colirubia deshesada <a href="http://www.foodandwine.com/best_new_chefs/jose-enrique" target="_blank">Learn more about Jose Enrique here</a>.

  • Matthew Gaudet: West Bridge, Cambridge, Massachusetts

    Matthew Gaudet comes from several notable New York City fine dining kitchens including Eleven Madison Park and Jean Georges. Sample <a href="http://www.westbridgerestaurant.com/" target="_blank">dish</a>: Peas & Leeks w/ buttermilk seared sweetbreads, red quinoa & mascarpone. <a href="http://www.foodandwine.com/best_new_chefs/matthew-gaudet" target="_blank">Learn more about Matthew Gaudet here</a>.

  • Jamie Malone: Sea Change, Minneapolis, Minnesota

    Sea Change's seafood offers sustainable options that go beyond the obvious choices. Sample <a href="http://seachangempls.com/" target="_blank">dish</a>: fresh sea urchin/grapefruit kosho/brioche/fennel <a href="http://www.foodandwine.com/best_new_chefs/jamie-malone" target="_blank">Learn more about Jamie Malone here</a>.

  • Chris Shepherd: Underbelly, Houston

    Food & Wine editor-in-chief told "CBS This Morning" that Shepard takes various influences from around Houston, such as Korean or Vietnamese food, to create his own cuisine. Sample <a href="http://underbellyhouston.com/" target="_blank">dish</a>: Gulf White Shrimp, Waco Grits, red and green onion with a touch of local chili oil <a href="http://www.foodandwine.com/best_new_chefs/chris-shepherd" target="_blank">Learn more about Chris Shepard here</a>.

  • Alex Stupak: Empellon and Empellon Cocina, New York City

    Stupak's background is actually as a pastry chef, so starting a Mexican restaurant was a significant departure -- but a smart one. We dream of his smoked cashew salsa. Sample <a href="http://empellon.com/" target="_blank">dish</a>: scallop taco with soy beans and red onion <a href="http://www.foodandwine.com/best_new_chefs/alex-stupak" target="_blank">Learn more about Alex Stupak here</a>.

  • Andy Ticer & Michael Hudman: Andrew Michael Italian Kitchen, Memphis

    Andy & Michael dreamed of opening a restaurant since 1994, and in 2008 Andrew Michael Italian Kitchen open its doors. Sample <a href="http://andrewmichaelitaliankitchen.com/AMIK/" target="_blank">dish</a>: Asparagus | egg yolk, horseradish, trout roe, hazelnuts, fried oyster <a href="http://www.foodandwine.com/best_new_chefs/andy-ticer-and-michael-hudman" target="_blank">Learn more about Andy Ticer and Michael Hudman here</a>.

  • Michael Voltaggio: Ink, Los Angeles

    He's already got a "Top Chef" win under his belt, so why not add another award! Sample <a href="http://mvink.com/" target="_blank">dish</a>: Lamb Shoulder with beets, vadouvan, and yogurt <a href="http://www.foodandwine.com/best_new_chefs/michael-voltaggio" target="_blank">Learn more about Michael Voltaggio here</a>.

  • Jason Vincent: Nightwood, Chicago

    Nightwood boasts an open kitchen with a farm-to-table mentality. Sample <a href="http://nightwoodrestaurant.com/" target="_blank">dish</a>: Pigeon, Dungeness crab, walleye liver, morels, membrillo <a href="http://www.foodandwine.com/best_new_chefs/jason-vincent" target="_blank">Learn more about Jason Vincent here</a>.

  • Brendan McGill: Hitchcock, Bainbridge Island, Washington

    Chef Brendan McGill was voted the <a href="http://www.foodandwine.com/peoples-best-new-chef" target="_blank">People's Best New Chef</a>. Food & Wine describes McGill's cooking as the "best possible version of a refined and well-traveled French grandmother." Sample <a href="http://hitchcockrestaurant.com/hitchcock/food.html" target="_blank">dish</a>: Tani Creek beets, Persephone Farm purslane, quillisascut tomme, our Asian pears, sherry vinegar, lagrima olive oil <a href="http://www.foodandwine.com/peoples-best-new-chef" target="_blank">Learn more about Brendan McGill here</a>.