Brazilian Carrot Cake AWHAi

MEAL,

Iuzzini's first restaurant job was after school as a part-time dishwasher at the local golf club, Osiris Country Club, riding his bicycle to work in order to earn teenage spending money. At the time, he was enrolled in his high school's voc-tech culinary program, and Iuzzini garnered his first cooking award by finishing second in a New York City culinary competition. Referred to the chef at the River Café in Brooklyn by the florist of the golf club's restaurant, at age seventeen Iuzzini took a new job as garde manger, beginning his career in New York City. Iuzzini soon found working with whole animals at the restaurant difficult and incongruous with his love for animals, which developed from spending much of his childhood assisting his mother rescue injured animals.
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Observing Pastry Chef Eric Gouteyron at the restaurant, Iuzzini immediately fell in love with the art and precision of pastry, and began assisting Chef Eric after his regular kitchen shifts. He soon switched jobs to work making desserts full-time, launching his career as a pastry chef During his externship at the Culinary Institute of America, Iuzzini worked with pastry chef Lincoln Carson at Luxe, now Corporate Pastry Chef for Michael Mina's Mina Group restaurant management company. Carson, who had formerly worked for Francois Payard at Le Bernadin in Midtown Manhattan, coaxed Iuzzini to visit Payard, now working at the original Daniel on Manhattan's Upper East Side. After spending a day with Payard, Iuzzini was offered a job as pastry chef at Daniel, which he accepted, working weekends until graduation. During the next three and a half years, he mastered all dessert stations and became Payard's close assistant. When Payard opened his renowned Payard Pâtisserie and Bistro in 1997, Iuzzini was selected as sous chef, while continuing to work at Daniel. In 1998, burned out from the hectic pace, Iuzzini took a break from the kitchen to travel the world. He visited Hong Kong, Australia and Italy. In France he studied pastry technique while staging at several of the country's finest patisseries including Ladurée in Paris, École du Grand Chocolat et Patisserie in Tain l’Hermitage, and Patisserie Chereau in Nice, as well as the Hotel Paris in Monte Carlo.[9] After eight months around the world, he returned to New York to work for chef/owner Daniel Boulud, opening Café Boulud and the new Daniel as Executive Sous Chef. In 2001 Boulud promoted the 26 year old Iuzzini to Executive Pastry Chef.