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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
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" 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. "
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Home
Cooking
" I am a sugar freak. "
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Sugar
I Am
" Cooking is about imbibing different cultures and putting them in a plate on the table. "
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" As kids, my mom would always let us help bake, and if we behaved, we got to lick the beaters clean. "
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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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" 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. "
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" 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
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Sweet
Chocolate
" My dad said, 'If you want to go out with girls and go out with your friends, get a job.' I found one at the local country club as a pot washer in the kitchen. "
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Job
Friends
Country
" I have worked in kitchens since I was 15 years old and never had a break. "
Johnny Iuzzini
Break
Had
Never
" First and foremost, food needs to be delicious. It should pop and explode with flavor. Food should please all the senses. "
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Delicious
Senses
Food
" 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.' "
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Home
Famous
Cookies
" 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
" Desserts are last, but don't let them be least. "
Johnny Iuzzini
Last
Desserts
Least
" 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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Balance
City
Me
" 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
Health
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" I have pictures of me feeding deer and possums with baby bottles. I am such an animal lover. "
Johnny Iuzzini
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Baby
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" 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
" 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. "
Johnny Iuzzini
Parents
Mothers
Cook
" 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 like the Rockabilly look. My background is half Italian, half French. I wear cowboy boots and jeans. "
Johnny Iuzzini
Jeans
Like
Half
" I can't even kill a lobster without saying a Hail Mary for it. "
Johnny Iuzzini
Even
Hail
Lobster
" I'm very much half city and half country boy. "
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City
Country
Half
" The biggest fear in my life is being mediocre. "
Johnny Iuzzini
Mediocre
Life
Fear
" 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
" 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. "
Johnny Iuzzini
Pie
You
Great
" 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. "
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Give
Well
Up
" We never really know what people are capable of until the only person they can rely on is themselves. "
Johnny Iuzzini
Never
Capable
Person
" 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
" 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. "
Johnny Iuzzini
Old
Wood
Pig
" There's always time to date. "
Johnny Iuzzini
Always
Date
Time