64 Quotes by Johnny Iuzzini

I really loved traveling the U.S. and seeing regional differences within the same country and how the same ingredients are used in very different ways. I love how the 'old guard' of cuisine are still pioneering so much of the direction of food today.

The true mark of professionalism is the ability to respect everyone else for their styles and always find something positive in every dining experience and highlight it in your thoughts and words.

There's always time to date.

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

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

Every few years, I change my look for the simple reason that I get bored. If you Google Image me, you will see so many different looks: long hair, short hair, clean shaven, beard, etc.

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.

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