I have pictures of me feeding deer and possums with baby bottles. I am such an animal lover. Johnny Iuzzini Read Quote
First and foremost, food needs to be delicious. It should pop and explode with flavor. Food should please all the senses. Johnny Iuzzini Read Quote
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 Read Quote
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 Read Quote
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 Read Quote
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 Read Quote
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 Read Quote
Everyone has a different impression of what they are eating; not everyone tastes the same things, and definitely, not everyone has the same food memories. Johnny Iuzzini Read Quote
Whenever a chef cooks for his own ego rather than his guests, he/she set themselves up for ridicule and failure. In the end, it’s the service industry. Our goal is to make our guests happy through our cooking. Johnny Iuzzini Read Quote
