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" 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. "

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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. "

" 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. "

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

" 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. "

" 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. "

" 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. "

" 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. "

" 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. "

" Cooking is about imbibing different cultures and putting them in a plate on the table. "

" I am a sugar freak. "

" 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. "

" 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. "

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

" 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. "

" 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. "

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

" Baking is about multi-tasking. If you are organized and prepared, that's half the battle. "

" 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. "

" 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. "

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

" 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. "

" 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. "

" 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. "

" 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. "

" 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. "

" 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. "

" 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. "

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

" 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. "

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