A Quote by Johnny Iuzzini

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. — © Johnny Iuzzini
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.
A few years ago, I had an interest in making things that felt more like "pieces." That was when I was making a lot of stuff that you could call beats, and it dawned on me that I could say much more nuanced, precise things if I tried to make them more composed. It sounds a bit corny, but I do love the idea that something can make you forget that you're listening and just transport you to somewhere else in your head.
Sometimes we love people so much that we have to be numb to it. Because if we actually felt how much we love them, it would kill us. That doesn't make you a bad person. It just means your heart's too big.
I just don't have the desire no more, I don't have the stomach to do it no more. I don't even kill insects in my house. I just don't kill anything no more. I used to kill pigeons, rip their heads off, 'You dirty rat pigeon!' I don't even have the heart to kill an animal no more. I just changed my whole life in general. That probably could have changed the way I fight.
Writing is more about imagination than anything else. I fell in love with words. I fell in love with storytelling.
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.
I love film and TV, the medium of them, just because it's such a smaller screen. It's much more precise. Ideally, I'd like to do maybe a film a year of some sort and use that to work more in the theatre because theatre really is my first love.
I love the romance of Paris. I love Angelina [tearoom and pastry shop]. I always get a Mont-blanc [pastry] there.
It was the year they fell into devastating love. Neither one could do anything except think about the other, dream about the other, and wait for letters with the same impatience they felt when they answered them.
What was it that made this human love so much more desirable to me than the love of my own kind? Was it because it was exclusive and capricious? The souls offered love and acceptance to all. Did I crave a greater challenge?...Or was it simply better somehow? Because these humans hate with so much fury, was the other end of the spectrum that they could love with more heart and zeal and fire?
I thought I would be at United for a couple of years, maybe three or four, and then go abroad somewhere. But I just fell in love with Manchester United. I fell in love with winning, fell in love with the history of the club and being part of it was something I could never have imagined.
At the age of nine, I simultaneously fell in love with two Dutch sisters because they seemed so beautifully strange, and their clothes were mysterious and alluring - added to which, they could not speak a word of English. More than anything, I wanted to connect with them and embark on a vast journey of exploration.
Jeanne, I fell asleep among the paintings, where I could sit for many days worshipping your portrait. I fell in love with your portrait, Jeanne, because it will never change. I have such a fear of seeing you grow old, Jeanne, I fell in love with an unchanging you that will never be taken away from me. I was wishing you would die, so that no one could take you away from me, and I would love the painting of you as you would look eternally.
You fell in love with someone because of the tilt of his smile, or because he could make you laugh, or in this case, because he made you believe that you were the only one who could save him.
You can’t hurry love, and you can’t rush puff pastry, either. You can knead too much, and you can be too needy. Always, warmth is what brings pastry to rise. Chemistry creates something amazing; coupled with care and heat, it works some kind of magic to create this satisfying, welcoming, and nourishing thing that is the base of life.
Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because, though I loved the industry, the restaurants and the chefs I worked for so much, I had to be honest with myself. I was never going to be them.
In 2000, I fell in love. I had never felt anything like that before in my life. It kind of took me over.
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