Get QuoteDark Inspirational Quotes App

" 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. "

Johnny Iuzzini

Cooking

Service

Happy

Related Quotes:

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

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

" 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

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

" 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. "

" 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.' "

" As kids, my mom would always let us help bake, and if we behaved, we got to lick the beaters clean. "

Johnny Iuzzini

Got

Mom

" 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. "

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

Johnny Iuzzini

Well

Sugar

" 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. "

" 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. "

" 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. "

" There are so many restaurants that cook for themselves and think they are different. But it is always about making your guest feel special. "

" 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. "

Johnny Iuzzini

Give

Well

" 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

Home

Famous

" 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. "

" 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. "

" 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. "

" 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. "

" 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. "

" 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. "

" A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant. "

Johnny Iuzzini

You

Open

" I am a sugar freak. "

Johnny Iuzzini

Sugar

I Am

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

Johnny Iuzzini

Best

Over

" 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. "