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" 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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" 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. "

Johnny Iuzzini

Think

Age

Team

" 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. "

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

" 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

" 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. "

" 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. "

" 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. "

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

" 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. "

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

" I am a sugar freak. "

Johnny Iuzzini

Sugar

I Am

" I eat to survive, you know? "

" 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. "

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

" 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. "

" 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. "

" Desserts are last, but don't let them be least. "

" 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. "

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

" 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. "

" 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. "

" 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. "

" I like the Rockabilly look. My background is half Italian, half French. I wear cowboy boots and jeans. "

Johnny Iuzzini

Jeans

Half

" 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'm very much half city and half country boy. "

" 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. "

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