Pastry Chef Quotes

I never go to Vancouver without stopping by Thomas Haas' shop for the best chocolate in North America. A former chef patissier at Daniel, he returned to his hometown and created a top quality brand by sticking to his passion.

The first thing I wanted to be growing up was a solicitor, because all the people around me needed solicitors! But I never really followed it up. Then I wanted to be a dessert chef because I liked the presentation.

I want to travel. Maybe I'll end up living in Norway, making cakes.

I love making cakes, and I'm good at it.

Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human.

'Cake Boss' does massive, massive things, which are great.

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.

I've never been much of a cake-maker.

I'm passionate about anything I align myself with. You want to talk about chocolate chip cookies? I'm not going to open a chocolate chip cookie store, but I will talk your ear off about it.

Baker, baker, can you explain, if truly his heart was made of icing.

I've always been hooked on baking.

I have been a baker for more than 30 years now, and in terms of equipment, all I really need is flour. It still amazes me what a versatile commodity it is, as you can do so many different things with it, and I never tire of trying new blends and recipes.

I watch Letterman. Once in a while, on the odd night, I'll catch the Food Network and watch 'Ace of Cakes,' which I'm kind of obsessed with.

Dad was a baker, and we lived above the bakery, so I was always popping down to have an apple pie or a doughnut or a custard or gypsy tart: I had a very sweet tooth, and I think that that was what got me into doing what I do now.

I never did cheesecake; I just used my hair.

Frosting Freedom Is just frosting On somebody else's Cake-- And so must be Till we Learn how to Bake.

Every year since culinary school I have made a Buche de Noel, or Yule Log.

I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.

We used to be referred to as bakers and then we became known as cake decorators and now we are known as cake designers. I teach at the French Culinary Institute in New York and cake design is a legitimate profession.

I was actually going to be a chef before I got sidetracked. I used to make deserts for restaurants as a young teenage mother to make money.

Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.

In playwriting, you've got to be able to write dialogue. And if you write enough of it and let it flow enough, you'll probably come across something that will give you a key as to structure. I think the process of writing a play is working back and forth between the moment and the whole. The moment and the whole, the fluidity of the dialogue and the necessity of a strict construction. Letting one predominate for a while and coming back and fixing it so that eventually what you do, like a pastry chef, is frost your mistakes, if you can.

I'm a baker. I'm really good at muffins. I'm really good at banana bread. I'm really good at making cookies. I'm really good at making biscuits - all the really bad stuff.

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.