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" Cooking is about imbibing different cultures and putting them in a plate on the table. "

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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. "

" 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 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. "

" 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. "

" 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. "

" 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. "

" I can't even kill a lobster without saying a Hail Mary for it. "

" 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. "

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

" 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. "

" It's funny, you know, growing up, you are always introduced to people as your uncle this or your aunt that or your cousin this. By the time I was in my 20s, I had no idea who I actually was or wasn't related to. It's kind of a running joke in the family. "

" I am a sugar freak. "

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

" 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. "

" Whenever a chef cooks for his own ego rather than his guests, he/she set themselves up for ridicule and failure. In the end, it's the service industry. Our goal is to make our guests happy through our cooking. "

" 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. "

" 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. "

" Plain sugar cookies, no matter how well they are made, are a bit boring to me. "

" I was an amusement and water park fiend as a kid growing up. I loved them. My brothers and I would go whenever we could. We liked all the super steep/fast slides and flumes where you would get completely soaked. Our absolute favorite was the tubes, though. "

" I love biscuits. I have a real thing for a biscuits, and if it's not made right, I'm gonna come down hard on somebody. "

" 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. "

" 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.' "

" 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. "

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

" 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. "

" I have pictures of me feeding deer and possums with baby bottles. I am such an animal lover. "

" 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. "

" I eat to survive, you know? "

" 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. "

" 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. "