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" 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. "
Johnny Iuzzini
Chocolate
Kitchen
Pastry
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" I have been a fan of the Beastie Boys ever since I can remember. I have a ton of their music on my iPod and even still have a t-shirt from a show I saw when I was a kid. "
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" 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.' "
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" Cooking is about imbibing different cultures and putting them in a plate on the table. "
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" 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. "
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" Just because you love to cook and you are good at in your home environment doesn't necessarily mean that you are cut out for competition. It is a different animal and requires you to approach cooking in a very different way. "
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" 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. "
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" I prefer dark chocolate. I like French over Belgian... Valrhona is the best. "
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" 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. "
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" 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. "
Johnny Iuzzini
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" Desserts are last, but don't let them be least. "
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" 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. "
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" 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. "
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" As kids, my mom would always let us help bake, and if we behaved, we got to lick the beaters clean. "
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" I want to do more TV and more books. I want to have my hand in different projects. I'm way too hyper; I'm just one of those people who has to have a lot going on. "
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" 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. "
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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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" I really loved traveling the U.S. and seeing regional differences within the same country and how the same ingredients are used in very different ways. I love how the 'old guard' of cuisine are still pioneering so much of the direction of food today. "
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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
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" The true mark of professionalism is the ability to respect everyone else for their styles and always find something positive in every dining experience and highlight it in your thoughts and words. "
Johnny Iuzzini
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" First and foremost, food needs to be delicious. It should pop and explode with flavor. Food should please all the senses. "
Johnny Iuzzini
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" 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. "
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" There's always time to date. "
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" When I was growing up, chocolate milk was a treat, and the chocolate milk that ended up in a bowl of Cocoa Puffs when I had those for breakfast was the biggest treat of all. "
Johnny Iuzzini
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" I eat to survive, you know? "
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" 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. "
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" 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. "
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Chocolate
" I have pictures of me feeding deer and possums with baby bottles. I am such an animal lover. "
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" I'm very much half city and half country boy. "
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" Baking is about multi-tasking. If you are organized and prepared, that's half the battle. "
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" You can tell a lot about your cooks' personalities by their music collection. I personally have such an eclectic collection, partly due to the combining of music libraries with girlfriends past. "
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