Johnny Iuzzini Quotes

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

Cooking is an art form, a creative thing.

I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.

I remember loving food tech because of the precision and the creativity, the weights and measures, the tiny glimpses of flavour.

I just love food and the art of it. There's such an art to being a good chef and the way you present food and the different ingredients you use. It's like music - you get inspiration from different genres. It's the same with art, too.

I love cooking shows! I'm not a bad cook myself, but I must say that I admire the creativity of those young chefs. It makes me jealous... and hungry.

I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.

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.

Talent in cooking can be described as skill, creativity, your instincts, how do you approach a problem.

I have a real interest in baking. I'd love to go to culinary school. That's actually my plan: to graduate high school and go to culinary school.

I think baking is an incredible thing; cooking in general is an incredible thing.

I enjoy watching talented cooks bringing together ingredients into a fabulous dish.

You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'

I love food and am very good at improvising when preparing it - it's a really creative experience for me.

Cooking is an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less!

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

A great chef is an artist that I truly respect.

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

I love the alchemy of cooking, the theatre of it. It's creating something.

With food, you're the artist; you put the colour in it, you present it to the table and it has the ability to knock out the senses. It can look fabulous, be beautifully presented and smell great and taste good as well.

You get a lot of young chefs who have a lot of savoir-faire, a lot of technical knowledge. What's important is to convey to them a cuisine that is made from the heart.

Cooking is not a craft to get into for money. The money may come, or it may not. But you must get into it for the craft and the culture.