I can’t tell you how much fun it was to hang out with the Culinary Council at Macy’s last week when Johnny Iuzzini was there!
Johnny is a world class pastry chef, and he was so awesome to stop here in Louisville during Derby Week for a cooking demo.
***This post is sponsored by Everywhere Agency and the Culinary Council. All thoughts and opinions are my own.***
Of course, being gluten free I couldn’t eat many of the gorgeous desserts that they passed around. However, I did learn a lot of Johnny. Plus, he was stinking hilarious!
The event was packed out, and everyone was having a great time!
Honestly, I could just listen to him talk and tell stories all day long.
Here’s a bit more about Johnny from his website:
He has been recognized as one of the “10 Most Influential Pastry Chefs in America” by Forbes, “Best New Pastry Chef” by New York Magazine, and named one of the “Top Ten Pastry Chefs in America” two years in a row by Pastry Arts and Design.
He was the head judge of Bravo’s culinary competition series “Top Chef: Just Desserts”. Since leaving Restaurant Jean Georges, Chef Iuzzini has started his own pastry and culinary arts consulting company, aptly named Sugar Fueled Inc.
Even with all of Johnny’s accolades, he was super down to earth and real.
Enough of the guy…. let’s talk food! Y’all know that is what has you drooling right?
While we were there Johnny made Lime Shortbread,
Strawberry Shortcakes with Slow- Roasted Strawberries and Vanilla Creme Chantilly,
and Chocolate Pudding, Devils food cake, Soft cream, and Candied Rose Petals.
I was kicking myself for having a gluten problem….
Not only did he make these, but he also passed out the recipes and gave cooking tips.
Here are a few of his tips for you… just because I’m feeling generous. 😉
Cooking Tips from Johnny Iuzzini
- Don’t use room temperature butter. When you mix it, it gets hot and will separate. Use cold butter.
- Sift your ingredients. This removes lumps and allows it to air-rate. Also, it makes it easier to incorporate ingredients.
- Always understand what your ingredients are and how to use them.
- Measure things with a digital scale. This allows for your recipes to be the same each time.
- Spend extra money to get organic and good quality ingredients.
- Use less sugar and salt. The first thing you taste shouldn’t be sugar.
- Everything in moderation.
I love that Johnny talked about eating in moderation. He said “I eat a lot of sugar but I also eat a lot of salad…it’s moderation”. Shouldn’t we all live like that??
At the end of the night, someone from the mayor’s office came and made Johnny a honorary citizen of Louisville!
How cool is that? Too bad he doesn’t move here and open a pastry shop.
Secrets out that he is looking to open a roastery and eventually a brewery somewhere in NYC…. how cool is that? If he opens a coffee roastery that gives me yet another reason to get back to NYC asap!
Macy’s Culinary Council was so kind to gift me with his first book, Dessert Fourplay! I’m so excited to try to make some of his recipes gluten free!
I’ll let y’all know how that works out.
Johnny also has a new book coming out this fall called Sugar Rush. I can’t wait to get my hands on that as well!
I was super impressed with Johnny and Macy’s Culinary Council. I am honored that they asked me to go to the event!
Have you ever been to a cooking demo by a famous chef?
What dessert would you most want to try?
What is your favorite dessert?