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" I am a sugar freak. "
Johnny Iuzzini
Am
Sugar
I Am
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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. "
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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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" 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. "
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" 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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" Baking is about multi-tasking. If you are organized and prepared, that's half the battle. "
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" I can't even kill a lobster without saying a Hail Mary for it. "
Johnny Iuzzini
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" 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. "
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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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Parents
Mothers
Cook
" 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. "
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
Delicious
Senses
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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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Tell
You
" I prefer dark chocolate. I like French over Belgian... Valrhona is the best. "
Johnny Iuzzini
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Over
Like
" 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. "
Johnny Iuzzini
Love
Food
Today
" 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
Stupid
American
" I have worked in kitchens since I was 15 years old and never had a break. "
Johnny Iuzzini
Break
Had
Never
" 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 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. "
Johnny Iuzzini
Love
Come
Down
" Plain sugar cookies, no matter how well they are made, are a bit boring to me. "
Johnny Iuzzini
Cookies
Well
Sugar
" 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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You
Go
Open
" I have pictures of me feeding deer and possums with baby bottles. I am such an animal lover. "
Johnny Iuzzini
Animal
Baby
Pictures
" 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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Me
Animals
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. "
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Loved
Water
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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
Capable
Person
" 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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People
Different
Want
" Everyone has a different impression of what they are eating; not everyone tastes the same things, and definitely, not everyone has the same food memories. "
Johnny Iuzzini
Everyone
Food
Memories
" 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. "
Johnny Iuzzini
Cooking
Service
Happy
" Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human. "
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You
Wrong
Bad
" I'm very much half city and half country boy. "
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City
Country
Half
" There's always time to date. "
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Date
Time
" 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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City
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