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Baking is about multi-tasking. If you are organized and prepared, that's half the battle.

Plain sugar cookies, no matter how well they are made, are a bit boring to me.

When I was a kid, I would come home from school, and my mom would buy the industrial-size Famous Amos cookies or Chips Ahoy when I was lucky. And I would sit in front of the TV set with a glass of milk... and I would dump cookies in there, smash them with my spoon, and eat cookies and milk with a spoon watching 'The Dukes of Hazzard.'

From Johnny Iuzzini

For me, some things, like, I just don't want to know what they are before I eat them. Like, if you're going to start feeding me, like, sexual organs of animals, or, like, a monkey's brain or something - I'll eat it. Just don't tell me what it is until after I've finished it.

From Johnny Iuzzini

If I can't do something and excel at it and do it well, I have a tendency to give up on it really easy.

From Johnny Iuzzini

Daniel Boulud told me at a young age, 'Whatever happens to you in your career, you're going to be great - be humble. Just be humble.' And I think about that daily. Like, whatever happens to me, whatever awards we win as a team or whatever else, just be humble.

From Johnny Iuzzini

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.

From Johnny Iuzzini

I love pies of all types. I especially love rhubarb. I grew up with rhubarb growing on our property, and my mom would make rhubarb pies and jam. I have to admit, though, my earliest memories of rhubarb were not fond ones, but over time, I grew to love it.

From Johnny Iuzzini

As most people will tell you, the best pies have the best crusts. It has to be tender, flaky, and full of flavor. That is the key to a great pie.

From Johnny Iuzzini

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.

From Johnny Iuzzini

Johnny Iuzzini

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