Phrase by 'Johnny Iuzzini'
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I see myself as half country boy and half city boy, so I need both to balance me out. I couldn't spend all of my time in either place.
Author: Johnny Iuzzini - American ChefMe , Myself , Time , City
I love biscuits. I have a real thing for a biscuits, and if it's not made right, I'm gonna come down hard on somebody.
Author: Johnny Iuzzini - American ChefLove , Down , Real , Hard
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.
Author: Johnny Iuzzini - American ChefMom , Car , Health , Hurt
Plain sugar cookies, no matter how well they are made, are a bit boring to me.
Author: Johnny Iuzzini - American ChefMe , Matter , Boring , Cookies
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.
Author: Johnny Iuzzini - American ChefImportant , Pastry , Kitchen , Chocolate
I have pictures of me feeding deer and possums with baby bottles. I am such an animal lover.
Author: Johnny Iuzzini - American ChefAnimal , Me , I Am , Baby
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.
Author: Johnny Iuzzini - American ChefYou , Go , Chef , Restaurant
I like the Rockabilly look. My background is half Italian, half French. I wear cowboy boots and jeans.
Author: Johnny Iuzzini - American ChefLook , Like , Background , Wear
I dislike cloyingly sweet desserts - sweet is not a flavor - so I suggest dialing back the sweetness and focusing on what the dessert is about, whether it is a ripe fruit, chocolate, etc.
Author: Johnny Iuzzini - American ChefSweet , Fruit , Dessert , Chocolate
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.
Author: Johnny Iuzzini - American ChefLove , Today , Food , Loved
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