Food Quotes by Christina Tosi

Fruitcakes have a bad rap.

— Christina Tosi

I love the warmth of apple pie.

— Christina Tosi

I went to culinary school to eat.

— Christina Tosi

I guess technically I am a female chef, but I don't really think of myself as such.

— Christina Tosi

I don't watch what I eat, because the concept seems exhausting to me.

— Christina Tosi

If you're coming to dinner at our house, you know you're gonna be well-fed.

— Christina Tosi

For me, I love Portland. I love the food scene, I love the vibe, the environment.

— Christina Tosi

Good food is good food. It doesn't have to come with pretense.

— Christina Tosi

When you taste something delicious, ask for the recipe! Or offer to trade a recipe!

— Christina Tosi

I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.

— Christina Tosi

Why not question what can or can't be a layer in layer cake?

— Christina Tosi

I have worked my way up in the food industry being strong and steady about who I am as a person, first…

— Christina Tosi

I was raised by a gaggle of women who all loved to bake. Dessert always existed after any savory meal. I was…

— Christina Tosi

Baking's meant to be done at home. It's meant to be a good time. It's not about, like, hoarding secrets. It's about…

— Christina Tosi

When I opened Milk Bar in November 2008, I was quite adamant about making sure the bakery was an honest reflection of…

— Christina Tosi

When I was about to graduate, I asked myself, 'What could you do every day and never get sick of?' My answer…

— Christina Tosi

Eating together was a big part of my upbringing and a tradition we keep daily amongst the amazing team at Milk Bar.

— Christina Tosi

I love roasted pecans. I'll make a sort of granola with the roasted pecans, turn that into a super nutty pie crust,…

— Christina Tosi

Every time I baked cookies for people as a kid, it made me so happy. But when I was in culinary school…

— Christina Tosi

At first, learning to bake was purely selfish, but I quickly learned I can't eat every batch of cookies myself, so I…

— Christina Tosi

I love the challenge of thinking about how we might approach a bowl of cereal. People are getting so involved in foodie…

— Christina Tosi

I think a lot of people think being in the kitchen is being really serious, and especially that baking is very serious,…

— Christina Tosi

My curiosity and love for food started at an early age. My mother was a working mom, so I learned to whip…

— Christina Tosi

Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook…

— Christina Tosi

When I first opened Milk Bar, I was also making desserts for the Momofuku restaurants. I will say that by day three…

— Christina Tosi

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…

— Christina Tosi

I love cookbooks. I certainly have my fair share at home, but I'm a really funny cookbook person: I don't really ever…

— Christina Tosi

I think sharing recipes is such an important part of baking and the baking world.

— Christina Tosi

I need healthy options around, or else if I get hungry, I'll go straight for a cookie.

— Christina Tosi

I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big…

— Christina Tosi

Being humble is one of the most important things, and not being afraid to put yourself out there is important. I think…

— Christina Tosi

The matriarchs of my family loved to bake, and the apple didn't fall far from the tree. Baking became something I did…

— Christina Tosi

I think my biggest heartbreak was when I just couldn't get an American cheese cake/pie with a saltine cracker crust and green…

— Christina Tosi

When you open any kind of food service establishment, you do all this planning, but it's not until you've opened the door…

— Christina Tosi

The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our…

— Christina Tosi

There is no right or wrong way to pair or prepare a dessert. Follow your instincts, edit, and taste-tweak-taste until you get…

— Christina Tosi

Baking without gluten is an awesome challenge in terms of the opportunity to learn so much more about what you can create.

— Christina Tosi

There's something about fall that very much translates into those nurturing, nostalgic food flavors. It's the season where you can really make…

— Christina Tosi

Milk Bar is a quirky American bakery, where the original inspiration is the humble beginnings of American-style baked goods and loving trips…

— Christina Tosi

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…

— Christina Tosi