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" 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. "

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" 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. "

Johnny Iuzzini

Pie

You

Great

" If you take everything personally and to heart, it will tear you apart. Take criticism, learn, adjust, and move on. "

" 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.' "

" I played every sport in high school for one year. If I couldn't be great at it, I quit. I would rather not do it than be average. "

" 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. "

" TV has taken a crazy turn, especially in the industry of food, where everything is either a competition show or a sort of reality show. We've lost the kind of shows that are, like, 'Here's how you do this,' like the old Julia Child shows. "

" Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating. "

" Pastry school is great for a foundation and introducing you to basic techniques, but it is really up to the chefs to practice, practice, practice and refine their techniques. "

" We never really know what people are capable of until the only person they can rely on is themselves. "

" 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. "

Johnny Iuzzini

You

Open

" When I was a kid, I would come home from school, and my mom would buy the industrial-size Famous Amos cookies or Chips Ahoy when I was lucky. And I would sit in front of the TV set with a glass of milk... and I would dump cookies in there, smash them with my spoon, and eat cookies and milk with a spoon watching 'The Dukes of Hazzard.' "

Johnny Iuzzini

Home

Famous

" The inspiring thing is that people are often more experimental with their desserts than other courses. It allows me to be more creative and excite people. "

" As kids, my mom would always let us help bake, and if we behaved, we got to lick the beaters clean. "

Johnny Iuzzini

Got

Mom

" If you would ask me some of the ingredients that people are surprised by that could appear on my menu are such things as bleu cheese, vegetables like parsnips and rutabaga, bacon, pork fat, fois gras, truffles, and olives. "

" 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. "

" The biggest fear in my life is being mediocre. "

" I eat to survive, you know? "

" I have worked in kitchens since I was 15 years old and never had a break. "

" 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. "

" 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. "

" 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. "

" I see myself as half country boy and half city boy, so I need both to balance me out. I couldn't spend all of my time in either place. "

Johnny Iuzzini

Balance

City

" I drink at least a couple of espressos every day and love the flavor of coffee. "

" I love pies of all types. I especially love rhubarb. I grew up with rhubarb growing on our property, and my mom would make rhubarb pies and jam. I have to admit, though, my earliest memories of rhubarb were not fond ones, but over time, I grew to love it. "

" 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. "

" 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. "

" 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. "

" First and foremost, food needs to be delicious. It should pop and explode with flavor. Food should please all the senses. "

" My dad said, 'If you want to go out with girls and go out with your friends, get a job.' I found one at the local country club as a pot washer in the kitchen. "

" My mom was a rescue veterinarian, and I grew up helping her nurse injured animals back to health. Any deer hit by a car, fox caught in a trap, whatever it was that got hurt, everyone brought them to my mom. "