I worked from 12 to 17, six years in a bakery. I was a pastry cook.
Adam Giles
The great thing about pastry is there are so many avenues - it's very hard to get bored doing this.
Adriano Zumbo
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.
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.
Anya Taylor-Joy
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.
Bobby Flay
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.
Carla Hall
It's like wine and food, or coffee and a pastry - coffee's awesome and a chocolate croissant is awesome, and together, they're transcendent. To me, music is the same way. Chris Stapleton is transcendent. Julien Baker is transcendent. Together, they're going to be euphoria.
Chris Thile
I remember debating the finer points of flaky pastry with my chicken-pot-pie-obsessed American dad. I remember the divine mix of Thai food, TV dinners, and hearty, homemade goodness that have shaped this palate of mine to this day. I remember all this, but I still Google my husband's birthday. Thank God he's famous.
Chrissy Teigen
Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way!
Christina Tosi
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.'
Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because, though I loved the industry, the restaurants and the chefs I worked for so much, I had to be honest with myself. I was never going to be them.
I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.
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.
Claire Saffitz
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 don't want to do panel games or adverts. I really like challenges. I always get roles as an art teacher or a photographer. In the future I want to play something like a mugger/assassin/pastry chef.
Dylan Moran
If you hunger for certain types of clothes, for which you have little use, put yourself on a diet. Just as you resist too much whipped cream and French pastry to keep your figure in shape, you can say no to those yearned-for but unneeded purchases that lead to a wardrobe that is shapeless and without form.
Edith Head
You don't have to do everything from scratch. Nobody wants to make puff pastry!
Ina Garten
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.
James Corden
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
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.
Johnny Iuzzini
When you think about French pastry, one of the most classic traditional pastries is the eclair. An eclair is like a blank canvas that can be easily adapted to any environment. Ingredients are the most important aspect of a perfect eclair, and they need to be used at their peak.
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.
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.
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.
At one point, in one of the kitchens where I worked, I was the only American pastry cook. They treated me poorly. 'You're stupid. You're American. You don't get it.' They'd speak French all day. At one point, my boss said to me, 'You learn French or get out right away.'
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.
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.
Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human.
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 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.
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.
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.
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.
When you're in theater, you inevitably wind up working in restaurants. I made pastry.
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 admire my fellow judge Paul Hollywood enormously, though we often argue. He believes presentation and uniformity are paramount; I'm more interested in taste. I don't mind if one bun is smaller than the others, or if there's a little pastry cracking, though I don't want a soggy bottom.
I do not like a quiche with wet, undercooked pastry underneath, and that is that.
I make no bones about it. I have no understanding of pastry.
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.
No great pastry chef has sweet teeth.
Everyone has a favourite cake, pastry, pudding or pie from when they were kids.
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.
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.
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.
A sponge is quite simple. You weigh ingredients, mix, and put it in the oven. With pastry, you manhandle it, shape it, fold it. You have to be involved with it; there is more jeopardy, more risk. But it's like making a casserole. There's a flurry of activity to begin with; then it's about leaving it to rest.
You might say, 'Can't we have a more human Christianity, without the cross, without Jesus, without stripping ourselves?' In this way we'd become pastry-shop Christians, like a pretty cake and nice sweet things. Pretty, but not true Christians.
Nothing could be more French than pastry.
When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.
Those Frenchies may know their pastry, but you can't beat a bit of British cheese.
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.
