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" Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human. "
Johnny Iuzzini
You
Wrong
Bad
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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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" 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. "
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" 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. "
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" Baking is about multi-tasking. If you are organized and prepared, that's half the battle. "
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" There are so many restaurants that cook for themselves and think they are different. But it is always about making your guest feel special. "
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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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" 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. "
Johnny Iuzzini
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" 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. "
Johnny Iuzzini
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Time
People
" I am a sugar freak. "
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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. "
Johnny Iuzzini
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" 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. "
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" If you take everything personally and to heart, it will tear you apart. Take criticism, learn, adjust, and move on. "
Johnny Iuzzini
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You
Move On
" 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. "
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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.' "
Johnny Iuzzini
Speak
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American
" 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. "
Johnny Iuzzini
Give
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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. "
Johnny Iuzzini
Hair
Short
Simple
" 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. "
Johnny Iuzzini
Old
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Pig
" 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. "
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Chocolate
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" Cooking is about imbibing different cultures and putting them in a plate on the table. "
Johnny Iuzzini
Table
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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
" 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. "
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" 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. "
Johnny Iuzzini
Unique
Cooking
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" I prefer dark chocolate. I like French over Belgian... Valrhona is the best. "
Johnny Iuzzini
Best
Over
Like
" First and foremost, food needs to be delicious. It should pop and explode with flavor. Food should please all the senses. "
Johnny Iuzzini
Delicious
Senses
Food
" 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
" 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. "
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Time
" 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. "
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" We never really know what people are capable of until the only person they can rely on is themselves. "
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Never
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Person
" I have worked in kitchens since I was 15 years old and never had a break. "
Johnny Iuzzini
Break
Had
Never
" 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. "
Johnny Iuzzini
Great
Knowledge
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