As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.
From Johnny Iuzzini
Pastry school is great for a foundation and introducing you to basic techniques, but it is really up to the chefs to practice, practice, practice and refine their techniques.
We never really know what people are capable of until the only person they can rely on is themselves.
Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human.
I played every sport in high school for one year. If I couldn't be great at it, I quit. I would rather not do it than be average.
I have pictures of me feeding deer and possums with baby bottles. I am such an animal lover.
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.
I'm very much half city and half country boy.
I like the Rockabilly look. My background is half Italian, half French. I wear cowboy boots and jeans.
I prefer dark chocolate. I like French over Belgian... Valrhona is the best.
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