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 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
If you're coming to dinner at our house, you know you're gonna be well-fed. — Christina Tosi Copy Share
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
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
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
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
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
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… — Christina Tosi Copy Share
I love a good challenge of looking with new eyes at a tried and true recipe in my recipe Rolodex. — Christina Tosi Copy Share
I could never really decide what I wanted to be when I grew up, and for a while, I thought that maybe I wanted… — Christina Tosi Copy Share
