American - Chef | August 31, 1974 -
As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.
Johnny Iuzzini
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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.
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I eat to survive, you know?
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I am a sugar freak.
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The biggest fear in my life is being mediocre.
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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.
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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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I can't even kill a lobster without saying a Hail Mary for it.
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Desserts are last, but don't let them be least.
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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.
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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 drink at least a couple of espressos every day and love the flavor of coffee.
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