American - Chef | August 31, 1974 -
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.
Johnny Iuzzini
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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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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.
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I have pictures of me feeding deer and possums with baby bottles. I am such an animal lover.
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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.
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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.
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Plain sugar cookies, no matter how well they are made, are a bit boring to me.
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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.
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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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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.
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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.
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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.
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