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" There's always time to date. "

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" 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. "

" 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. "

" 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. "

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

" Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human. "

" 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. "

" 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.' "

" 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. "

" 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. "

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

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

" 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. "

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

" 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. "

" 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. "

" 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. "

" 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. "

" I am a sugar freak. "

" 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. "

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

" 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. "

" 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 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. "

" 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. "

" The biggest fear in my life is being mediocre. "

" 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. "

" 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. "

" 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. "