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 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
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 Image
I love a good challenge of looking with new eyes at a tried and true recipe in my recipe Rolodex. — Christina Tosi Copy Share Image
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 Image
