Quotes of All Topics . Occasions . Authors
No great pastry chef has sweet teeth.
Nothing could be more French than pastry.
I make no bones about it. I have no understanding of pastry.
I worked from 12 to 17, six years in a bakery. I was a pastry cook.
Everyone has a favourite cake, pastry, pudding or pie from when they were kids.
You don't have to do everything from scratch. Nobody wants to make puff pastry!
I do not like a quiche with wet, undercooked pastry underneath, and that is that.
Those Frenchies may know their pastry, but you can't beat a bit of British cheese.
When you're in theater, you inevitably wind up working in restaurants. I made pastry.
I'm not big on the pasty because they say the pastry in the pasty can bring on indigestion.
I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.
The great thing about pastry is there are so many avenues - it's very hard to get bored doing this.
Pastry chefs are very particular people - we like a controlled environment; we don't like an audience.
Friable isn't often used of food, yet its meaning lends itself perfectly to pastry and crumbly biscuits.
Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way!
Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human.
Unless you are a professional, you will find the tart to be a high-maintenance, unforgiving whistle-blower of a pastry.
I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.
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.
When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.
Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.
If I didn't ever model? I would be back in Kansas. I would probably end up being a pastry chef. My grandma taught me how to make a pie.
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 love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.
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.
With Zac Posen gowns, it's like making an ornate pastry. Then, sometimes, it's just great to have the perfect chicken soup or consomme. And that's Brooks Brothers.
It's true that writing and pastry-making are similar, but when you work as a pastry chef, you can get a kind of mania that everything you see is related to pastries.
I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects.
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.
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.
I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big on the philosophy of 'everyone's in it together in the food world.'
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.
I genuinely enjoy the process of making colourful, delicious food. But I do allow myself an occasional piece of chocolate - today I had a pastry. If I fancy something, I'll have it.
Chocolate is one of the backbones of the pastry kitchen. It is one of the most important ingredients in our pantry. It is very versatile, it is complex, and it is extremely temperamental.
My first school play was 'Perkin and the Pastry Cook' that my primary school put on, and I played a boy, and it was so much fun, and I'd love to play a boy again. I think that would be great.
I do a mean beef Wellington. Gordon Ramsay's is a phenomenal recipe. But that's a lot of prep. The secret to wrap it in Parma ham before wrapping in pastry. I'm so pro smuggling more meat in.
I was drawn to bakery and pastry. It's the same discipline you employ in dance - you take the instruction, and you keep on practicing, seeking perfection. You never achieve it, but you strive.
I want to promote pastry. Pastry has always been in the background - it's always cooking, cooking, cooking on programs, and pastry has just been this thing at the end. I want to show people what we do.
You can't beat a good doughnut. It has to be a jam one with light pastry and caster sugar on the outside. If I'm really tired, I have to hunt one down, because it gives me that sugar rush to keep me going.
Like turning potatoes or making a bearnaise sauce by hand, forming a cornet - essentially a DIY pastry bag - from parchment paper feels like one of those things culinary students do once or twice and then never again.
Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.
Pate a choux is a mixture of simple ingredients - flour, water, milk, eggs - but the proper technique is essential. Unlike other doughs, the pastry is pre-cooked on the stovetop before being enriched with eggs, piped, and baked.
I am a futurist, projecting trends in science into the next decades and century, but ironically my two daughters - one is a neuroscientist and the other is a pastry chef - tell me that my taste in music is positively prehistoric.
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.
Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit to your local hardware store and pick up a few paint brushes which are less expensive and work equally as well.
I do love my full English breakfast, but not every day. What I can't do without first thing in the morning, though, is my Danish pastry or a croissant - anything with a laminated dough, enriched with butter to make it beautifully golden and flaky.
I am classically trained in French pastry, but I am American and have a natural curiosity and playfulness that comes through in my cooking. I like to present flavors that people are familiar with in unique combinations and forms that may surprise them.
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the savory side of the kitchen - I'm far too messy and impulsive to do all the measuring, timing, and rule-following that pastry demands.
'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.