Johnny Iuzzini Zitate – Sprüche auf Englisch mit Übersetzung

Zitat des Tages von Johnny Iuzzini:

There's always time to date.

If you would ask me some of the ingredients that people are surprised by that could appear on my menu are such things as bleu cheese, vegetables like parsnips and rutabaga, bacon, pork fat, fois gras, truffles, and olives.

Johnny Iuzzini

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.

Johnny Iuzzini

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.

Johnny Iuzzini

I'm very much half city and half country boy.

Johnny Iuzzini

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.

Johnny Iuzzini

I have worked in kitchens since I was 15 years old and never had a break.

Johnny Iuzzini

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.

Johnny Iuzzini

There's always time to date.

Johnny Iuzzini

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

Johnny Iuzzini

As kids, my mom would always let us help bake, and if we behaved, we got to lick the beaters clean.

Johnny Iuzzini

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.

Johnny Iuzzini

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.

Johnny Iuzzini

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.

Johnny Iuzzini

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.'

Johnny Iuzzini

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.

Johnny Iuzzini

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.

Johnny Iuzzini

I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.

Johnny Iuzzini

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.

Johnny Iuzzini

Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human.

Johnny Iuzzini

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

Johnny Iuzzini

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

Johnny Iuzzini

I have pictures of me feeding deer and possums with baby bottles. I am such an animal lover.

Johnny Iuzzini

First and foremost, food needs to be delicious. It should pop and explode with flavor. Food should please all the senses.

Johnny Iuzzini

There are so many restaurants that cook for themselves and think they are different. But it is always about making your guest feel special.

Johnny Iuzzini

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

Johnny Iuzzini

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.

Johnny Iuzzini