Gourmet Desserts Quotes

When I got to France I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn't have anything like that in it - it's all egg power.

In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.

I absolutely adore sweets, especially the exotic variety, and am a fanatical chocoholic.

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.

Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension.

Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.

'Sweet Genius' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.

I have dreams of becoming a professional pastry chef and having a little bakery - that's how much I love baking. I love to cook in general, but my heart lies in desserts.

I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.

I want to open a destination place where you go for the best chocolate chip cookie you've ever had in your life, the biggest champagne list ever, the best fruit tarts you've tasted.

I want to work on some more complicated baking... and it would be interactive!