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" 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

Love

Memories

Time

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

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

Johnny Iuzzini

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

" 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. "

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

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

" 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. "

" 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

" 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. "

" 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 actually have a pig collection in my cabin: all types of old wood hand-carved pigs that my mom started for me as a housewarming gift. "

" 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. "

" 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. "

" 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. "

" 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. "

" 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. "

" 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. "

" It's funny, you know, growing up, you are always introduced to people as your uncle this or your aunt that or your cousin this. By the time I was in my 20s, I had no idea who I actually was or wasn't related to. It's kind of a running joke in the family. "

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

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

Johnny Iuzzini

Well

Sugar

" 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. "

" 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. "

" 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. "

" 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. "

" I prefer dark chocolate. I like French over Belgian... Valrhona is the best. "

Johnny Iuzzini

Best

Over

" 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.' "

" 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. "

" 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

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