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All Quotes by author - Johnny Iuzzini
" Adding salt to desserts helps to balance and pronounce flavors. Almost all of my desserts have salt in them. They don't taste salty per se, but if I gave you two of the same item - one with salt and one without - side by side, you would realize something was missing. "
" A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant. "
" A savory chef must first master his knife skills and understand the basics of sauces and soups, etc., before he/she may move on to become a great chef. It is no different for pastry chefs. If you do not have a strong foundation and are a master of the basics, then you will never be that strong - you will never be a master of the trade - period. "
" As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish. "
" As kids, my mom would always let us help bake, and if we behaved, we got to lick the beaters clean. "
" As most people will tell you, the best pies have the best crusts. It has to be tender, flaky, and full of flavor. That is the key to a great pie. "
" At one point, in one of the kitchens where I worked, I was the only American pastry cook. They treated me poorly. 'You're stupid. You're American. You don't get it.' They'd speak French all day. At one point, my boss said to me, 'You learn French or get out right away.' "
" Baking is about multi-tasking. If you are organized and prepared, that's half the battle. "
" Both my parents worked. So it wasn't like the previous generation where we learned how to cook and bake from our mothers and grandmothers. "
" Chocolate is one of the backbones of the pastry kitchen. It is one of the most important ingredients in our pantry. It is very versatile, it is complex, and it is extremely temperamental. "
" Chocolate is the go-to ingredient for many people. It is the thing people crave when they are happy and celebrate; it is also the go-to ingredient for many people when we are sad or depressed. It makes us feel better. "
" Cooking is about imbibing different cultures and putting them in a plate on the table. "
" Daniel Boulud told me at a young age, 'Whatever happens to you in your career, you're going to be great - be humble. Just be humble.' And I think about that daily. Like, whatever happens to me, whatever awards we win as a team or whatever else, just be humble. "
" Desserts are last, but don't let them be least. "
" Every few years, I change my look for the simple reason that I get bored. If you Google Image me, you will see so many different looks: long hair, short hair, clean shaven, beard, etc. "
" Everyone has a different impression of what they are eating; not everyone tastes the same things, and definitely, not everyone has the same food memories. "
" Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human. "
" First and foremost, food needs to be delicious. It should pop and explode with flavor. Food should please all the senses. "
" For me, some things, like, I just don't want to know what they are before I eat them. Like, if you're going to start feeding me, like, sexual organs of animals, or, like, a monkey's brain or something - I'll eat it. Just don't tell me what it is until after I've finished it. "
" I actually have a pig collection in my cabin: all types of old wood hand-carved pigs that my mom started for me as a housewarming gift. "
" I am a sugar freak. "
" I am classically trained in French pastry, but I am American and have a natural curiosity and playfulness that comes through in my cooking. I like to present flavors that people are familiar with in unique combinations and forms that may surprise them. "
" I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry. "
" I can't even kill a lobster without saying a Hail Mary for it. "
" I didn't come from a wealthy family. My dad told us if we wanted spending money, we had to earn it. So I developed an early work ethic. "
" I dislike cloyingly sweet desserts - sweet is not a flavor - so I suggest dialing back the sweetness and focusing on what the dessert is about, whether it is a ripe fruit, chocolate, etc. "
" I drink at least a couple of espressos every day and love the flavor of coffee. "
" I eat to survive, you know? "
" I fell in love with pastry because I felt I could be much more creative. It's precise, and you don't have to kill anything. "
" If I can't do something and excel at it and do it well, I have a tendency to give up on it really easy. "
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