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Johnny Iuzzini Quotes


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Quotes by Johnny Iuzzini

Showing 51-60 of 64 Quotes by Johnny Iuzzini

I prefer dark chocolate. I like French over Belgian... Valrhona is the best.

~Johnny Iuzzini

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First and foremost, food needs to be delicious. It should pop and explode with flavor. Food should please all the senses.

~Johnny Iuzzini

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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.

~Johnny Iuzzini

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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.

~Johnny Iuzzini

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Adding salt to desserts helps to balance and pronounce flavors. Almost all of my desserts have salt in them. They don't taste salty per se, but if I gave you two of the same item - one with salt and one without - side by side, you would realize something was missing.

~Johnny Iuzzini

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You can tell a lot about your cooks' personalities by their music collection. I personally have such an eclectic collection, partly due to the combining of music libraries with girlfriends past.

~Johnny Iuzzini

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Just because you love to cook and you are good at in your home environment doesn't necessarily mean that you are cut out for competition. It is a different animal and requires you to approach cooking in a very different way.

~Johnny Iuzzini

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As kids, my mom would always let us help bake, and if we behaved, we got to lick the beaters clean.

~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.

~Johnny Iuzzini

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There's always time to date.

~Johnny Iuzzini

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Biography

Nationality: American

Type: Chef

Born: August 31st, 1974

Links

Find Johnny Iuzzini on Amazon

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