American - Chef | August 31, 1974 -
We never really know what people are capable of until the only person they can rely on is themselves.
Johnny Iuzzini
PeoplePersonKnowNeverCapable
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.
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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.
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I like the Rockabilly look. My background is half Italian, half French. I wear cowboy boots and jeans.
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I prefer dark chocolate. I like French over Belgian... Valrhona is the best.
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First and foremost, food needs to be delicious. It should pop and explode with flavor. Food should please all the senses.
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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.
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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.
BalanceYouSaltRealizeTasteSide
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.
MusicPastYouTellGirlfriends
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.
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As kids, my mom would always let us help bake, and if we behaved, we got to lick the beaters clean.
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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.
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