A Quote by Johnny Iuzzini
Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human.
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There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.
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.
It's true that writing and pastry-making are similar, but when you work as a pastry chef, you can get a kind of mania that everything you see is related to pastries.
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.
Who you are as a person is more special than trying to be someone you're not. Don't get me wrong - I have bad days, everyone does, but I know if I'm feeling insecure today, I'll move on tomorrow. I'd tell girls to realise it's OK to have bad days to get to the good ones.
Everyone has bad days, and when you're having a bad day, you think, 'Here I am being singled out by a hostile, malicious universe that is picking exclusively on me.' And then you read a book about bad days and realize they happen to everyone, not just tormented, persecuted you.
Everyone has their good and bad days. You just have to go with the flow and make the most of whatever comes your way.
We make a mess of things sometimes but that doesn't make you bad - it makes you human.
No great pastry chef has sweet teeth.
If I didn't ever model? I would be back in Kansas. I would probably end up being a pastry chef. My grandma taught me how to make a pie.
Things will absolutely go wrong. In a healthy team, as soon as things go wrong, that information should be surfaced. Trying to hide or obscure bad news creates an environment of distrust or lack of transparency.
Nobody makes art for an elite, not if they're a real artist. You try and reach as many people as possible with whatever it is that you make. If a chef is making an omelette, he wants everyone to think that it tastes great because he did it. And if it does, then that's a success because everyone eats it.
What I like about cooking is that, so long as you follow the recipe exactly, everything always turns out perfect. It’s too bad there’s no recipe for happiness. Happiness is more like pastry—which is to say that you can take pains to keep cool and not overwork the dough, but if you don’t have that certain light touch, your best efforts still fall flat. The work-around is to buy what you need. I’m talking about pastry, not happiness, although money does make things easier all around.
I like cooking, but I don't think I could be a chef. Everyone from the ground up does terrible hours, whether you've just walked in off the street and you've got no experience, to whether you're the head chef. You can work 14 or 15-hour days. It's really, really intense.
People want the tragedy. They need things to go wrong, they need the tension. In my characters there’s a core of trust and love that I’m very committed to. These guys would die for each other, and it’s very beautiful. But at the same time, you can’t keep that safety. Things have to go wrong, bad things have to happen.
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