American - Chef | August 31, 1974 -
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.
Johnny Iuzzini
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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.
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If you take everything personally and to heart, it will tear you apart. Take criticism, learn, adjust, and move on.
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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.
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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.
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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.'
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Baking is about multi-tasking. If you are organized and prepared, that's half the battle.
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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.
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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.
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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.
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I'm very much half city and half country boy.
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Cooking is about imbibing different cultures and putting them in a plate on the table.
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