Both my parents worked. So it wasn't like the previous generation where we learned how to cook and bake from our mothers and grandmothers.
From Johnny Iuzzini
My dad said, 'If you want to go out with girls and go out with your friends, get a job.' I found one at the local country club as a pot washer in the kitchen.
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 can't even kill a lobster without saying a Hail Mary for it.
Desserts are last, but don't let them be least.
I didn't come from a wealthy family. My dad told us if we wanted spending money, we had to earn it. So I developed an early work ethic.
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.
I want to do more TV and more books. I want to have my hand in different projects. I'm way too hyper; I'm just one of those people who has to have a lot going on.
I drink at least a couple of espressos every day and love the flavor of coffee.
TV has taken a crazy turn, especially in the industry of food, where everything is either a competition show or a sort of reality show. We've lost the kind of shows that are, like, 'Here's how you do this,' like the old Julia Child shows.
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