A Quote by 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.
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I want to promote pastry. Pastry has always been in the background - it's always cooking, cooking, cooking on programs, and pastry has just been this thing at the end. I want to show people what we do.
I'm trained as an actor for the stage - classically trained, believe it or not - and I worked closely with Stella Adler for years. People don't know that much about it. They just think I am these people. But I've been in this comedy racket, because it's just how everybody wants to see me.
I am classically trained in piano, flute, and voice.
When I am with French people, I am not aloof because I belong to them. My view is that the French president belongs to the French people, because he emanates from them. What I do is this: I am putting an end to the cronyism between politics and the media. For a president, constantly speaking to journalists, constantly being surrounded by journalists, has nothing to do with closeness to the people. A president should keep the media at arm's length.
I'm not classically trained, but I am flawed in a very fantastic way!
I am a prisoner of a gaudy and unlivable present, where all forms of human society have reached an extreme of their cycle and there is no imagining what new forms they may assume.
I am trained, and I did do 'The Nutcracker' in its right form, but at the time, they told me I was black and I'd never be in 'Swan Lake.' I went through all those prejudices in the ballet community, and I still emerged wonderfully trained and found my way to Alvin Ailey where there were familiar faces.
In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.
I'm a classically trained actress, and I have many levels and colors, and 'Ventura Boulevard' is where I am planning to stretch and grow.
I am God, and all other gods are my imagery. I gave birth to myself. I am millions of forms excreating; eternal; and nothing exists except through me; yet I am not them they serve me.
I am not a priest, I am not an imam, I am not a rabbi and I am implementing the French laws on every French citizen.
I used to do a lot of fencing in the theater and a lot of horse riding in the early days, so I'm used to it in a way. If you're classically trained like I am, it's a little bit like mother's milk to me. I enjoy it.
I think that I'm pretty much who you see onscreen. Are there times when I ask questions of people and have a sense of what their answer may be? Sure. I think that you can't deny that. But you still want to hear from that person, even though you may anticipate what they may say. I am as natural right now as I am when I talk to somebody in the Middle East. It's just trying to be a real person to them. So long as I can be as honest with myself when I make a movie like that, I can continue to be honest with you.
I am usually cooking at least four times a week if I am home. The easiest thing that I do a lot is gazpacho. It's simple and it tastes best if you let it sit over night in the refrigerator... I don't want anybody near me when I am cooking. If I am going to make a mistake, it has to be my fault.
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 am constantly swimming on the margin, neither 100% American, French, nor Lebanese. I am none of those. I am the result of those three. Sometimes it's an asset: no one can put you in a category. That I do not make typical Lebanese, European or American films does not bother me.
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