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
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
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 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 an infamously picky eater as a child but also had an infamous sweet tooth. All I wanted was dessert for… — 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
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
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
As a chef, I got into this because I love the creative energy and I love the science, but I also love… — 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
For me, I love Portland. I love the food scene, I love the vibe, the environment. — 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
I guess technically I am a female chef, but I don't really think of myself as such. — 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
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
