28 Pastry Quotes for You to Enjoy

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. Kim Barnouin

Love Dreams Heart Desserts Lies General Having Bakery Baking Chef Becoming How How Much Pastry Little Much Cook Professional

Everyone has a favourite cake, pastry, pudding or pie from when they were kids. Paul Hollywood

Cake Everyone Kids Favourite Pie Were Pastry Pudding

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. Ron Ben-Israel

A savory chef must first master his knife skills and understand the basics of sauces and soups, etc., before he/she may move on to become a great chef. It is no different for pastry chefs. If you do not have a strong foundation and are a master of the basics, then you will never be that strong - you will never be a master of the trade - period. Johnny Iuzzini

Great You Strong Will First Master Become Before Move On Must Never Knife Period Chef Chefs Trade Understand Soups His Pastry May Move Different Etc Then Skills Foundation Basics

To make a full-blooded puff pastry, you need time, you need patience, and you need precision. It's all about the lamination: it's all about building up the layers of butter, dough, butter, dough; as the butter melts, it creates steam, and that brings up the layers of the two doughs apart from each other, and that's what gives it the rise. Paul Hollywood

I worked from 12 to 17, six years in a bakery. I was a pastry cook. Adam Giles

Bakery Years Pastry Six Worked Cook

My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory. Jean-Georges Vongerichten

Me Dinner Young Sweet Every One Thing Eating About Variations Delicious Simply Crust Make Learned How Pastry Endless Just Taught The One Thing Anything Grandmother Used Dough Her Thing Basic Every Night Night

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. Johnny Iuzzini

When you're in theater, you inevitably wind up working in restaurants. I made pastry. Mark Kurlansky

You Made Wind Restaurants Inevitably Up Pastry Theater Working

I do not like a quiche with wet, undercooked pastry underneath, and that is that. Mary Berry

Like Underneath Pastry Wet

I make no bones about it. I have no understanding of pastry. Michael Symon

Understanding About Make Pastry Bones

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. Michio Kaku

Music Me Science Other Trends Projecting Positively Tell Daughters Chef Am Pastry Decades Ironically Taste Century Prehistoric Next Two

No great pastry chef has sweet teeth. Morley Safer

Great Sweet Teeth Chef Pastry

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. Paul Hollywood

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. Ron Ben-Israel

Creativity Cake Master Field Others Dessert Detail Some Exceptional Divisions Attention Between Baking Also Within Chef Chefs Culinary Pastry While Requires Each Specialize Level Designers

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. Ron Ben-Israel

You Cake Amazing Spices Past Few Desserts Vanilla Could Stuff Chefs Doing Been Years Past Few Years Pastry Just In The Past Which Custard Little Using Herbs

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. Samin Nosrat

Unless you are a professional, you will find the tart to be a high-maintenance, unforgiving whistle-blower of a pastry. Sloane Crosley

You Will Unless Find Pastry Tart Unforgiving Professional

I was living in Paris for, like, a year and a half, and I couldn't speak French, so it was just hard to get a baguette or a pastry or whatever. All the stores close at 6 o'clock, and they're not very into hospitality, so it's not a convenient city. It's so pretty, though, but I was raised in Tokyo, so it was hard to understand. Tao Okamoto

Speak Half Year Whatever Living Though City Pretty Paris Hospitality Like French Understand Very Close Pastry Get Just Convenient Stores Hard Tokyo Raised

I'm not big on the pasty because they say the pastry in the pasty can bring on indigestion. Terry Wogan

Big Say Indigestion Because Pastry They Say Bring

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. Victoria Pendleton

Today Myself Food Enjoy Something Delicious Delicious Food Allow Had Piece Occasional Genuinely Making Pastry Process Fancy Chocolate

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