A Quote by Christina Tosi
Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way!
Related Quotes
There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.
A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.
My whole thing is simple, well-balanced meals. I have to say, though, that I really like dessert. I try not to eat dessert every day, but I'll have dessert every now and then.
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.
Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.
It's true that writing and pastry-making are similar, but when you work as a pastry chef, you can get a kind of mania that everything you see is related to pastries.
No great pastry chef has sweet teeth.
I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.
A savory chef must first master his knife skills and understand the basics of sauces and soups, etc., before he/she may move on to become a great chef. It is no different for pastry chefs. If you do not have a strong foundation and are a master of the basics, then you will never be that strong - you will never be a master of the trade - period.
If I didn't ever model? I would be back in Kansas. I would probably end up being a pastry chef. My grandma taught me how to make a pie.
I work on most weekends, so my husband is the executive chef. He is an amazing cook. I love the way he does salmon, and his apple pie for dessert is delicious.
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.
Science is actually, I think, a very creative venture. It requires thinking outside of the box. It requires an ability to be open to new experiences and an ability to change course in the middle, try a different path, or go about things in a new way.
Since I don't have access to the White House pastry chef anymore, it's done wonders for my figure.
Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human.
It's like wine and food, or coffee and a pastry - coffee's awesome and a chocolate croissant is awesome, and together, they're transcendent. To me, music is the same way. Chris Stapleton is transcendent. Julien Baker is transcendent. Together, they're going to be euphoria.
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