Phrase by 'Johnny Iuzzini'
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The true mark of professionalism is the ability to respect everyone else for their styles and always find something positive in every dining experience and highlight it in your thoughts and words.
Author: Johnny Iuzzini - American ChefRespect , Experience , Thoughts , Positive
Every few years, I change my look for the simple reason that I get bored. If you Google Image me, you will see so many different looks: long hair, short hair, clean shaven, beard, etc.
Author: Johnny Iuzzini - American ChefYou , Me , Simple , Change
Baking is about multi-tasking. If you are organized and prepared, that's half the battle.
Author: Johnny Iuzzini - American ChefYou , Half , Battle , Baking
Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.
Author: Johnny Iuzzini - American ChefWork , Knowledge , Food , Memories
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.
Author: Johnny Iuzzini - American ChefTime , Work , Daily , Creativity
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.
Author: Johnny Iuzzini - American ChefWork , Family , Money , Dad
If you take everything personally and to heart, it will tear you apart. Take criticism, learn, adjust, and move on.
Author: Johnny Iuzzini - American ChefYou , Heart , Will , Criticism
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.
Author: Johnny Iuzzini - American ChefLove , You , More , Creative
Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human.
Author: Johnny Iuzzini - American ChefYou , Bad , Wrong , Chef
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.
Author: Johnny Iuzzini - American ChefHappy , Failure , Service , Cooking
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