Quotes by Christina Tosi - Page 2

As a chef, I got into this because I love the creative energy and I love the science, but I also love to feed people and make them happy.
Christina Tosi / Chef
Happy
Science
Chef
Creative
Creative Energy
Energy
Also
Feed
Got
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I live and die by my SodaStream. I love sparkling water. When you're eating all the time, the bubbles are nice to help settle your stomach.
Christina Tosi / Chef
Bubbles
Eating
Sparkling
Stomach
Settle
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I really didn't have a big relationship with Vegas until I was in my 20s, and now I probably come out four or five times a year. I love it.
Christina Tosi / Chef
Vegas
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There is no right or wrong way to pair or prepare a dessert. Follow your instincts, edit, and taste-tweak-taste until you get it just right!
Christina Tosi / Chef
Wrong Way
Your Way Right
Edit
Pair
Prepare
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When I was about to graduate, I asked myself, 'What could you do every day and never get sick of?' My answer was really simple: Make cookies.
Christina Tosi / Chef
Cookies
Sick
Simple
Myself Day Every Day
Asked
Every Day
Graduate
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I never saw the light of day at Bouley. I remember I would bring home a roll of toilet paper a week because we got paid so little, if at all.
Christina Tosi / Chef
Light
Paid
Toilet Paper
Saw
Toilet
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We always try to remember that at the end of the day, it's just cookies. Don't stress that hard, because it's a terrible thing to take home with you.
Christina Tosi / Chef
Life
Home
Stress
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Milk Bar is a quirky American bakery, where the original inspiration is the humble beginnings of American-style baked goods and loving trips to Dairy Queen.
Christina Tosi / Chef
Quirky
Dairy
Goods
Humble
Milk
Baked
Bar
Beginnings
Queen
Trips
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When I'm menu-developing at Milk Bar, I'll go for weeks at a time where all I'm doing is testing out layer cakes or different cookies and testing out changes.
Christina Tosi / Chef
Cookies
Milk
Time Where Doing
Bar
Cakes
Time Doing Where
Layer
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I used to exist on just two or three hours of sleep, no problem, like sleep wasn't even a thought. Sleep was just like a chore that you had to do late at night.
Christina Tosi / Chef
No Problem
Chore
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Know who you are and stay true to it. Have a point of view, keep your head down when noise tries to drown out your inner voice, and whatever you do, keep pushing.
Christina Tosi / Chef
Inner Voice
Noise
Point Of View
Pushing
Stay True
Voice
True
Stay
Down
Drown
Whatever
Head
Inner
Point
View
Tries
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I think my biggest heartbreak was when I just couldn't get an American cheese cake/pie with a saltine cracker crust and green tomato sorbet to work out in my favor.
Christina Tosi / Chef
Heartbreak
Cheese
Cracker
Crust
Favor
Tomato
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Every time I baked cookies for people as a kid, it made me so happy. But when I was in culinary school and working in fine-dining restaurants, that was not a thing.
Christina Tosi / Chef
Cookies
Culinary
Culinary School
Restaurants
Time Me People
Baked
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I worked in a bunch of really tough kitchens, but when I got yelled at and screamed at, it wasn't really for being a woman. It was just for making a bonehead mistake.
Christina Tosi / Chef
Screamed
Yelled
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I chose a career in the kitchen because the thought of sitting and doing the same thing every day and being stationary was not something that I could get my head around.
Christina Tosi / Chef
Sitting
Stationary
Day Doing Every Day
Chose
Day Every Day Doing
Same Thing
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I have worked my way up in the food industry being strong and steady about who I am as a person, first and foremost, as a chef and professional, and certainly as a woman.
Christina Tosi / Chef
Being Strong
Chef
Food Industry
Steady
Foremost
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I'm a fan of the hand-me-down recipes - friends, family, bake sales, community cookbooks - those are the recipes that have withstood the test of time and fed many hungry fans.
Christina Tosi / Chef
Community
Hungry
Recipes
Bake
Fan
Cookbooks
Fed
Sales
Test
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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.'
Christina Tosi / Chef
Chefs
Pastry
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Whenever I get in a car and I'm going to or from the airport or the train station, I put on a TED Talk using the TED app. It makes the trip go by super fast, and it fills my sails.
Christina Tosi / Chef
Airport
App
Fills
Sails
Ted
Trip
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When I opened Milk Bar in November 2008, I was quite adamant about making sure the bakery was an honest reflection of life and food through my eyes. I had no intention beyond that.
Christina Tosi / Chef
Adamant
Intention
Milk
November
Reflection
Bakery
Bar
No Intention
Opened
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I approach life with a 'jump' sort of mentality, although I wasn't raised to take crazy risks. I was raised to be a crazy hard worker. It seems to be a pretty good match of qualities.
Christina Tosi / Chef
Hard Worker
Mentality
Worker
Jump
Match
Pretty Good
Qualities
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Being humble is one of the most important things, and not being afraid to put yourself out there is important. I think really successful chefs put themselves out there on a daily basis.
Christina Tosi / Chef
Being Afraid
Important Things
Chefs
Daily Basis
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I was raised by a gaggle of women who all loved to bake. Dessert always existed after any savory meal. I was raised with cookies on the plate, brownies in a Tupperware container, and so on.
Christina Tosi / Chef
Cookies
Bake
Container
Existed
Meal
Plate
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No matter how bad your day is, when you start talking about cookies or cakes or pies, or you bring someone cookies, there's just not bad news. The worst news is, 'Hey, there's sugar in that.'
Christina Tosi / Chef
Bad News
Cookies
Hey
Matter
News
Sugar
Talking
Worst
Start Your Day
Bad
Bring
Cakes
Your Day Start
Day
How
Start
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When you open any kind of food service establishment, you do all this planning, but it's not until you've opened the door and people are inside that you learn what people want you to be to them.
Christina Tosi / Chef
Establishment
Planning
Inside
Door
Opened
Service
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The matriarchs of my family loved to bake, and the apple didn't fall far from the tree. Baking became something I did every day; it became a time where my creative and nurturing side took stage.
Christina Tosi / Chef
Nurturing
Tree
Apple
Bake
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There's something about fall that very much translates into those nurturing, nostalgic food flavors. It's the season where you can really make the marriage of fresh produce with spices and aromatics.
Christina Tosi / Chef
Nostalgic
Nurturing
Spices
Flavors
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The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our kitchen, it was your first day at work, and we were going to teach you everything.
Christina Tosi / Chef
Cookbook
Doors
Milk
Teach
Work Day Feel
Work Your Day
Bar
The Doors
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I love roasted pecans. I'll make a sort of granola with the roasted pecans, turn that into a super nutty pie crust, and top that with apple-syrup pudding and top that with cooked custard and maple syrup.
Christina Tosi / Chef
Custard
Maple
Nutty
Pie
Pudding
Syrup
Cooked
Crust
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I love cookbooks. I certainly have my fair share at home, but I'm a really funny cookbook person: I don't really ever cook out of cookbooks. I like cookbooks for the commentary or the pictures or the history.
Christina Tosi / Chef
Commentary
Cookbook
Fair Share
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When I first opened Milk Bar, I was also making desserts for the Momofuku restaurants. I will say that by day three or day four, I realized that operating a bakery was so different from operating a restaurant.
Christina Tosi / Chef
Milk
Restaurants
Bakery
Bar
Desserts
Opened
Restaurant
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My curiosity and love for food started at an early age. My mother was a working mom, so I learned to whip up sweet and savory food using everyday pantry and grocery store ingredients that required little supervision.
Christina Tosi / Chef
Curiosity
Everyday
Ingredients
Pantry
Supervision
Early Age
Grocery
Grocery Store
Required
Store
Whip
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Whether I'm making a gluten-free cookie or a lactose-free milkshake, my end goal is always to make it so awesome, clever, and creative that you'll want to indulge whether you have a sensitivity, dietary nuance, or don't.
Christina Tosi / Chef
Clever
Indulge
Nuance
Sensitivity
Awesome
Cookie
Dietary
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I love to jump around, bounce around, and be active, which is one of the other reasons I decided to pursue a career in the kitchen. I work 12-18 hours a day, and most of it is spent doing just that - jumping, bouncing, and baking.
Christina Tosi / Chef
Baking
Bounce
Pursue
Love Work Day
Bouncing
Jump
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I love the challenge of thinking about how we might approach a bowl of cereal. People are getting so involved in foodie culture and becoming more educated about their food, and yet it can be really simple to do something that's so good for you.
Christina Tosi / Chef
Cereal
Love Good Food
Bowl
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I think a lot of people think being in the kitchen is being really serious, and especially that baking is very serious, very straitlaced. For me, it's about figuring out your voice, finding your personality, and getting in the kitchen to explore.
Christina Tosi / Chef
Baking
Serious
Voice
Lot
Getting
Explore
Figuring
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At first, learning to bake was purely selfish, but I quickly learned I can't eat every batch of cookies myself, so I would bake and eat what I wanted and give the rest away. I fell in love with feeding others as much as I loved eating sweets myself.
Christina Tosi / Chef
Cookies
Eating
Feeding
Selfish
Love Learning Myself
Bake
Batch
Purely
Quickly
Sweets
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My first season of 'MasterChef' was tricky. I took a risk going into TV. I was confident it was the right risk and confident I'd break down barriers as the first female judge - and one that was previously only known for the sweeter side of the kitchen.
Christina Tosi / Chef
Barriers
Tricky
Sweeter
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Most of my memories are of softball games in Falls Church with my sister, yard sales across town on the weekends with my grandma, grocery-shopping and errand-running with my mom, learning to drive an old Volkswagen bug down Old Keene Mill Road with my dad.
Christina Tosi / Chef
Grandma
Memories
Softball
Bug
Mill
Sales
Weekends
Yard
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As a boss, as a CEO, as a creative director, as a chef, I've learned that failure will always come. I've learned to give it a big squeeze, smile at it, humble myself to it and then use it as a springboard to send me on my way to strength, success, and fulfillment.
Christina Tosi / Chef
Strength
Smile
Failure
Boss
Ceo
Chef
Creative
Fulfillment
Humble
Use
Way
Come
Then
Big
Myself
Director
Give
Learned
Send
Springboard
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There are so many messages out there about what you should be eating and drinking and what you should be putting in your body at the beginning of the day. It's confusing, and people get very overwhelmed. Really, one of the greatest options is just a bowl of cereal and milk.
Christina Tosi / Chef
Cereal
Confusing
Drinking
Messages
Milk
Overwhelmed
Your Body
Your Body Day
Bowl
Your Day Body
Options
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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.
Christina Tosi / Chef
Culinary
Culinary School
Restaurants
Chefs
Pastry
To Be Honest
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I have this nook at Milk Bar that's my office, and my desk was just full of every box of Kellogg's cereal, and at different times during the day, I would open up a box, eat a bowl of cereal, and I live in a world of Post-it notes, so I would leave tasting notes on all the cereal.
Christina Tosi / Chef
Cereal
Different Times
Milk
Notes
Office
Tasting
World Day Live
Bar
Bowl
Desk
Nook
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I'm not a normal person with normal tastebuds, so I'll save you all from cringing/dissing on my late night flavour pairings, but I will say when I was a kid, with little to no access to anything but my mother's pantry, I'd dip everything in ranch dressing, Miracle Whip, katsup, barbecue sauce, honey, mustard, etc.
Christina Tosi / Chef
Barbecue
Dip
Etc
Honey
Mustard
Pantry
Sauce
Dressing
Normal Person
Ranch
Whip
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Christina Tosi Quotes - Page 2

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