#x 2019 & chef Johnny Iuzzini;s interest in the pastry. Although his primary responsibility at the restaurant was at garde-manger, Johnny and the pastry kitchen often visited at Pastry Chef Eric Gouteyron piped chocolate aromas to marvel. As #x & Johnny 2019; so fascination with pastry he began after completing his shifts from the 25, supporting Chef Eric. He learned the techniques of tempering chocolate from Eric, who went on to become the Executive Pastry Chef of the Plaza Hotel in Manhattan. Johnny eventually moved to pastry full time, cementing his desire to pursue a career.
After graduating from the Culinary Institute of America in Hyde Park, New York, Johnny joined the pastry department of the original Daniel on Manhattan’s Upper East Side. On the subsequent three and a half years, he turned into Pastry Chef Fran & ccedil; #x ois Payard & 2019; s correct man and mastered each of the dessert stations. When Chef Francois started his eponymous pastry store Johnny joined the opening team and also has been appointed a position he held for six weeks, Sous Chef.
For a student of the craft, Johnny traveled into Europe in 1998 in which he apprenticed in some of France’s finest pâtisseries, for instance, famed Ladurée in Paris. He also completed an intensive two-week chocolate course at L’Ecole DGF du Chocolat et Patisserie.
At the Fall of 1998, Johnny returned to the US to its introduction of Café Boulud and then moved into the 65th Street area of the new Daniel for its launching. Johnny was named Executive Sous Chef for its restaurant and held that position for the following two years. During this time, Comité Colbert named #x 201c; Emerging Young Artists of 2000 & #x 201d own & Johnny among its;.
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