I guess technically I am a female chef, but I don't really think of myself as such. — Christina Tosi Copy Share Image
I don't watch what I eat, because the concept seems exhausting to me. — Christina Tosi Copy Share Image
If you're coming to dinner at our house, you know you're gonna be well-fed. — Christina Tosi Copy Share Image
For me, I love Portland. I love the food scene, I love the vibe, the environment. — Christina Tosi Copy Share Image
When you taste something delicious, ask for the recipe! Or offer to trade a recipe! — Christina Tosi Copy Share Image
I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program. — Christina Tosi Copy Share Image
I have worked my way up in the food industry being strong and steady about who I am as a person, first… — Christina Tosi Copy Share Image
I was raised by a gaggle of women who all loved to bake. Dessert always existed after any savory meal. I was… — Christina Tosi Copy Share Image
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 Copy Share Image
When I opened Milk Bar in November 2008, I was quite adamant about making sure the bakery was an honest reflection of… — Christina Tosi Copy Share Image
Eating together was a big part of my upbringing and a tradition we keep daily amongst the amazing team at Milk Bar. — Christina Tosi Copy Share Image
When I was about to graduate, I asked myself, 'What could you do every day and never get sick of?' My answer… — Christina Tosi Copy Share Image
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 Copy Share Image
Every time I baked cookies for people as a kid, it made me so happy. But when I was in culinary school… — Christina Tosi Copy Share Image
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 Copy Share Image
I love the challenge of thinking about how we might approach a bowl of cereal. People are getting so involved in foodie… — Christina Tosi Copy Share Image
My curiosity and love for food started at an early age. My mother was a working mom, so I learned to whip… — Christina Tosi Copy Share Image
Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook… — Christina Tosi Copy Share Image
I think a lot of people think being in the kitchen is being really serious, and especially that baking is very serious,… — Christina Tosi Copy Share Image
When I first opened Milk Bar, I was also making desserts for the Momofuku restaurants. I will say that by day three… — Christina Tosi Copy Share Image
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 Copy Share Image
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 Copy Share Image
I think sharing recipes is such an important part of baking and the baking world. — Christina Tosi Copy Share Image
I need healthy options around, or else if I get hungry, I'll go straight for a cookie. — Christina Tosi Copy Share Image
Being humble is one of the most important things, and not being afraid to put yourself out there is important. I think… — Christina Tosi Copy Share Image
I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big… — Christina Tosi Copy Share Image
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 Copy Share Image
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 Copy Share Image
The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our… — Christina Tosi Copy Share Image
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 Copy Share Image
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 Copy Share Image
Baking without gluten is an awesome challenge in terms of the opportunity to learn so much more about what you can create. — Christina Tosi Copy Share Image
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 Copy Share Image
Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way! — Christina Tosi Copy Share Image
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 Copy Share Image
I chose a career in the kitchen because the thought of sitting and doing the same thing every day and being stationary was not… — Christina Tosi Copy Share Image
Simple jewelry is best - bigger pieces get in the way when I'm baking. — Christina Tosi Copy Share Image
If you're coming to dinner at our house, you know you're gonna be well-fed. — Christina Tosi Copy Share Image
I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big on the… — Christina Tosi Copy Share Image
When I opened Milk Bar in November 2008, I was quite adamant about making sure the bakery was an honest reflection of life and… — Christina Tosi Copy Share Image
Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because,… — Christina Tosi Copy Share Image
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… — Christina Tosi Copy Share Image
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… — Christina Tosi Copy Share Image
