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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. "
Johnny Iuzzini
Chef
I Am
Doing
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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
Balance
You
Two
" 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
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" 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 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
" I drink at least a couple of espressos every day and love the flavor of coffee. "
Johnny Iuzzini
Day
Coffee
Love
" I have pictures of me feeding deer and possums with baby bottles. I am such an animal lover. "
Johnny Iuzzini
Animal
Baby
Pictures
" 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
" Plain sugar cookies, no matter how well they are made, are a bit boring to me. "
Johnny Iuzzini
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Well
Sugar
" 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
" 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 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. "
Johnny Iuzzini
Fruit
Sweet
Chocolate
" 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. "
Johnny Iuzzini
Good
Home
Cooking
" 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
" 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
" 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
" I can't even kill a lobster without saying a Hail Mary for it. "
Johnny Iuzzini
Even
Hail
Lobster
" 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
" 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
" I am a sugar freak. "
Johnny Iuzzini
Am
Sugar
I Am
" 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
" I didn't come from a wealthy family. My dad told us if we wanted spending money, we had to earn it. So I developed an early work ethic. "
Johnny Iuzzini
Money
Early
Work Ethic
" 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
" 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. "
Johnny Iuzzini
Me
Animals
You
" I prefer dark chocolate. I like French over Belgian... Valrhona is the best. "
Johnny Iuzzini
Best
Over
Like
" I played every sport in high school for one year. If I couldn't be great at it, I quit. I would rather not do it than be average. "
Johnny Iuzzini
School
Quit
Great
" 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
" A savory chef must first master his knife skills and understand the basics of sauces and soups, etc., before he/she may move on to become a great chef. It is no different for pastry chefs. If you do not have a strong foundation and are a master of the basics, then you will never be that strong - you will never be a master of the trade - period. "
Johnny Iuzzini
Chef
Foundation
Great
" 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
" 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
" 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