Top 101 Quotes & Sayings by Christina Tosi
Explore popular quotes and sayings by an American chef Christina Tosi.
Last updated on September 16, 2024.
Failure gets a bad rap, but I'd like to change that. Failure is necessary. Let it in. Chew it up, and use it as fuel for your soul.
I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big on the philosophy of 'everyone's in it together in the food world.'
Be your own biggest critic. Don't let someone else beat you to constructive criticism.
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.
My curiosity and love for food started at an early age. My mother was a working mom, so I learned to whip up sweet and savory food using everyday pantry and grocery store ingredients that required little supervision.
Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way!
I was an infamously picky eater as a child but also had an infamous sweet tooth. All I wanted was dessert for every meal of the day.
I didn't want a desk job; I knew I'd get bored.
There are so many messages out there about what you should be eating and drinking and what you should be putting in your body at the beginning of the day. It's confusing, and people get very overwhelmed. Really, one of the greatest options is just a bowl of cereal and milk.
I love the challenge of thinking about how we might approach a bowl of cereal. People are getting so involved in foodie culture and becoming more educated about their food, and yet it can be really simple to do something that's so good for you.
I can't think of a community that couldn't benefit from communal thinking.
Simple jewelry is best - bigger pieces get in the way when I'm baking.
I chose a career in the kitchen because the thought of sitting and doing the same thing every day and being stationary was not something that I could get my head around.
There are other things that set me off a lot more than what it's like to be a woman in the kitchen.
I have this nook at Milk Bar that's my office, and my desk was just full of every box of Kellogg's cereal, and at different times during the day, I would open up a box, eat a bowl of cereal, and I live in a world of Post-it notes, so I would leave tasting notes on all the cereal.
Nothing could be lovelier than running across the Golden Gate Bridge in the middle of the fog.
For me, I love Portland. I love the food scene, I love the vibe, the environment.
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 cookies and testing out changes.
I'm a fan of the hand-me-down recipes - friends, family, bake sales, community cookbooks - those are the recipes that have withstood the test of time and fed many hungry fans.
It's that strength of the human spirit, the strength of what's deep down in you, that's really going to get you anywhere and everywhere.
There is no right or wrong way to pair or prepare a dessert. Follow your instincts, edit, and taste-tweak-taste until you get it just right!
I like to move around a lot - I'm a big runner, and I often get on a bike and ride from meeting to meeting.
You can't do a good deal with bad people, and you can't do a bad deal with good people. I often use that as my compass.
As a chef, I got into this because I love the creative energy and I love the science, but I also love to feed people and make them happy.
Know who you are and stay true to it. Have a point of view, keep your head down when noise tries to drown out your inner voice, and whatever you do, keep pushing.
I think a lot of people think being in the kitchen is being really serious, and especially that baking is very serious, very straitlaced. For me, it's about figuring out your voice, finding your personality, and getting in the kitchen to explore.
I used to exist on just two or three hours of sleep, no problem, like sleep wasn't even a thought. Sleep was just like a chore that you had to do late at night.
I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.
The thing I love about Vegas is there's something for any type of mood you're in and something for any kind of adventure you seek out.
When you taste something delicious, ask for the recipe! Or offer to trade a recipe!
I love the warmth of apple pie.
I think sharing recipes is such an important part of baking and the baking world.
Milk Bar is a quirky American bakery, where the original inspiration is the humble beginnings of American-style baked goods and loving trips to Dairy Queen.
A bright lipstick is a quick way to glam up my look.
Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because, though I loved the industry, the restaurants and the chefs I worked for so much, I had to be honest with myself. I was never going to be them.
I think my biggest heartbreak was when I just couldn't get an American cheese cake/pie with a saltine cracker crust and green tomato sorbet to work out in my favor.
When I get up early, I appreciate the quiet time to enjoy a coffee or water my plants.
Any team member, any community member wants and needs to know they count, that they're welcome, and that they're important.
I was always taught to be myself, be honest, and be true to my roots.
I like to be in over my head always, at all times.
I like trying to keep as honest and straightforward of a point of view in our kitchen as possible.
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 creative that you'll want to indulge whether you have a sensitivity, dietary nuance, or don't.
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.
Good food is good food. It doesn't have to come with pretense.
The secret to having an epically beloved bakery is consistency.
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 not bad news. The worst news is, 'Hey, there's sugar in that.'
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 sharing them.
Baking without gluten is an awesome challenge in terms of the opportunity to learn so much more about what you can create.
The matriarchs of my family loved to bake, and the apple didn't fall far from the tree. Baking became something I did every day; it became a time where my creative and nurturing side took stage.
Eating together was a big part of my upbringing and a tradition we keep daily amongst the amazing team at Milk Bar.
I have worked my way up in the food industry being strong and steady about who I am as a person, first and foremost, as a chef and professional, and certainly as a woman.
I love cookbooks. I certainly have my fair share at home, but I'm a really funny cookbook person: I don't really ever cook out of cookbooks. I like cookbooks for the commentary or the pictures or the history.
When I opened Milk Bar in November 2008, I was quite adamant about making sure the bakery was an honest reflection of life and food through my eyes. I had no intention beyond that.
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 say when I was a kid, with little to no access to anything but my mother's pantry, I'd dip everything in ranch dressing, Miracle Whip, katsup, barbecue sauce, honey, mustard, etc.
I guess technically I am a female chef, but I don't really think of myself as such.
As a boss, as a CEO, as a creative director, as a chef, I've learned that failure will always come. I've learned to give it a big squeeze, smile at it, humble myself to it and then use it as a springboard to send me on my way to strength, success, and fulfillment.
I need healthy options around, or else if I get hungry, I'll go straight for a cookie.
I worked in a bunch of really tough kitchens, but when I got yelled at and screamed at, it wasn't really for being a woman. It was just for making a bonehead mistake.
There's nothing worse than not being excited about a trip.
I really didn't have a big relationship with Vegas until I was in my 20s, and now I probably come out four or five times a year. I love it.
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