Top 101 Quotes & Sayings by Christina Tosi - Page 2

I make a huge batch of cinnamon buns on Christmas Eve and bake them off early Christmas morning.

I love to jump around, bounce around, and be active, which is one of the other reasons I decided to pursue a career in the kitchen. I work 12-18 hours a day, and most of it is spent doing just that - jumping, bouncing, and baking.

The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our kitchen, it was your first day at work, and we were going to teach you everything.

I was raised by a gaggle of women who all loved to bake. Dessert always existed after any savory meal. I was raised with cookies on the plate, brownies in a Tupperware container, and so on.

If you're coming to dinner at our house, you know you're gonna be well-fed.

Running shouldn't feel like a punishment or an obligation. It should be a treat.

When I first opened Milk Bar, I was also making desserts for the Momofuku restaurants. I will say that by day three or day four, I realized that operating a bakery was so different from operating a restaurant.

Why not question what can or can't be a layer in layer cake?

My first season of 'MasterChef' was tricky. I took a risk going into TV. I was confident it was the right risk and confident I'd break down barriers as the first female judge - and one that was previously only known for the sweeter side of the kitchen.

Inspiration is one thing. Stealing is another.

I love a good challenge of looking with new eyes at a tried and true recipe in my recipe Rolodex.

I love feeling exhausted after a good, hard, honest day's work.

My family, as you can probably guess, was more into Christmas cookies and not so much the fruitcake.

I don't watch what I eat, because the concept seems exhausting to me.

Whenever I get in a car and I'm going to or from the airport or the train station, I put on a TED Talk using the TED app. It makes the trip go by super fast, and it fills my sails.

At first, learning to bake was purely selfish, but I quickly learned I can't eat every batch of cookies myself, so I would bake and eat what I wanted and give the rest away. I fell in love with feeding others as much as I loved eating sweets myself.

Every time I baked cookies for people as a kid, it made me so happy. But when I was in culinary school and working in fine-dining restaurants, that was not a thing.

I could never really decide what I wanted to be when I grew up, and for a while, I thought that maybe I wanted to be a writer... I've always loved to write, that form of expression.

Fruitcakes have a bad rap.

I love checking out aspiring bakers' offerings at local farmers' markets when the weather is nice.

People underestimate the power of the root vegetable.

I love roasted pecans. I'll make a sort of granola with the roasted pecans, turn that into a super nutty pie crust, and top that with apple-syrup pudding and top that with cooked custard and maple syrup.

I went to college, and I didn't want to be in a sorority, so I started working in restaurants. In my mind, that was my social outlet.

The hardest thing to do is dig deep and be patient about the things you're going to learn month to month and quarter to quarter.

I originally went to school for engineering because I loved math and thought I liked science.

Most of my memories are of softball games in Falls Church with my sister, yard sales across town on the weekends with my grandma, grocery-shopping and errand-running with my mom, learning to drive an old Volkswagen bug down Old Keene Mill Road with my dad.

Nike Air Zooms are what I usually run in. In the kitchen, I wear a beaten-up pair of Converse All-Stars in winter and Keds in summer.

I think the cereal milk is my most proud achievement.

I went to culinary school to eat.

I live and die by my SodaStream. I love sparkling water. When you're eating all the time, the bubbles are nice to help settle your stomach.

I feel like a million bucks when I get to work and I've already exercised.

When I was about to graduate, I asked myself, 'What could you do every day and never get sick of?' My answer was really simple: Make cookies.

When you open any kind of food service establishment, you do all this planning, but it's not until you've opened the door and people are inside that you learn what people want you to be to them.

There's something about fall that very much translates into those nurturing, nostalgic food flavors. It's the season where you can really make the marriage of fresh produce with spices and aromatics.

When I'm going to do something, I go all in.

I never saw the light of day at Bouley. I remember I would bring home a roll of toilet paper a week because we got paid so little, if at all.

Both of my parents worked incredibly hard, and eating out was a treat.

I was raised by my Depression-era grandma who taught me to use what you've got: Waste not, want not!

Simple syrup doesn't taste like anything.

Nothing feels better then to sit down on a six-hour flight with tired muscles from a workout.

We always try to remember that at the end of the day, it's just cookies. Don't stress that hard, because it's a terrible thing to take home with you.