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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
Delicious
Senses
Food
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" I eat to survive, you know? "
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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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Creativity
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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. "
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Great
" 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
Curiosity
" The biggest fear in my life is being mediocre. "
Johnny Iuzzini
Mediocre
Life
Fear
" I am a sugar freak. "
Johnny Iuzzini
Am
Sugar
I Am
" 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
Positive
Thoughts
Respect
" I drink at least a couple of espressos every day and love the flavor of coffee. "
Johnny Iuzzini
Day
Coffee
Love
" Baking is about multi-tasking. If you are organized and prepared, that's half the battle. "
Johnny Iuzzini
Battle
Baking
You
" 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
" 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. "
Johnny Iuzzini
Other
People
Than
" I have worked in kitchens since I was 15 years old and never had a break. "
Johnny Iuzzini
Break
Had
Never
" 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
Wood
Pig
" 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. "
Johnny Iuzzini
Animals
Health
Hurt
" 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. "
Johnny Iuzzini
Celebrate
Chocolate
Happy
" I prefer dark chocolate. I like French over Belgian... Valrhona is the best. "
Johnny Iuzzini
Best
Over
Like
" As kids, my mom would always let us help bake, and if we behaved, we got to lick the beaters clean. "
Johnny Iuzzini
Got
Us
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. "
Johnny Iuzzini
Fat
Cheese
People
" 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
Balance
You
Two
" 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. "
Johnny Iuzzini
Past
Tell
You
" 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. "
Johnny Iuzzini
Loved
Water
You
" When you think about French pastry, one of the most classic traditional pastries is the eclair. An eclair is like a blank canvas that can be easily adapted to any environment. Ingredients are the most important aspect of a perfect eclair, and they need to be used at their peak. "
Johnny Iuzzini
Need
You
Think
" If you take everything personally and to heart, it will tear you apart. Take criticism, learn, adjust, and move on. "
Johnny Iuzzini
Heart
You
Move On
" Desserts are last, but don't let them be least. "
Johnny Iuzzini
Last
Desserts
Least
" There are so many restaurants that cook for themselves and think they are different. But it is always about making your guest feel special. "
Johnny Iuzzini
Think
Always
Different
" 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. "
Johnny Iuzzini
Food
Child
Reality
" 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. "
Johnny Iuzzini
Chef
I Am
Doing
" 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
Memories
" 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
Well
Up
" 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