Johnny Iuzzini Quotes

Most Famous Johnny Iuzzini Quotes of All Time!

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I eat to survive, you know?

I am a sugar freak.

The biggest fear in my life is being mediocre.

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.

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.

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.'

I can't even kill a lobster without saying a Hail Mary for it.

Desserts are last, but don't let them be least.

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.

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.

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 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.

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.

I drink at least a couple of espressos every day and love the flavor of coffee.

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.

Baking is about multi-tasking. If you are organized and prepared, that's half the battle.

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

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.'

For me, some things, like, I just don't want to know what they are before I eat them. Like, if you're going to start feeding me, like, sexual organs of animals, or, like, a monkey's brain or something - I'll eat it. Just don't tell me what it is until after I've finished it.

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.

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.

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 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.

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.

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.

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 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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