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

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" 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.' "

" There's always time to date. "

" 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. "

" 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. "

" 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. "

" 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. "

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

" 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. "

" 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. "

" First and foremost, food needs to be delicious. It should pop and explode with flavor. Food should please all the senses. "

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

" Plain sugar cookies, no matter how well they are made, are a bit boring to me. "

" 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. "

" 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. "

" 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. "

" 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. "

" 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. "

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

" 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. "

" I drink at least a couple of espressos every day and love the flavor of coffee. "

" 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. "

" 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. "

" 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. "

" 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. "

" 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. "

" 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. "

" 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. "

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

" 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. "