A Quote by Christina Tosi
I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.
Related Quotes
Chinatown is tremendously interesting... It's a part of the city that hasn't really been explored in crime literature or in any general literature. It's as though Chinatown didn't exist. People write about New York without mentioning Chinatown at all.
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.
We cannot justly seek to expand access to HASA and enroll more New Yorkers in the program, if we do not act to improve the program to ensure that tenants receive the benefits and services they are entitled to.
In 2006, I made the decision to go after my dream. I was living in Atlanta and had a promising career in marketing, but I took a leap of faith and decided to move to New York, enroll in graduate school, and pursue acting.
I moved to New York when I was 10, from Rio de Janeiro. So there was no need for driving: I took the subway, cabs and the bus.
New York is more exciting, I guess, than even Paris or London. New York's the center of something; I don't know what, really - the center of a lot of things. With all its problems and chaos and craziness, it's still a great place to live. I can't see myself living anywhere else.
What I really have a sense of dismay about is that there is a center of anything. I think maybe Cleveland can use one. Also possibly Los Angeles needs informed cultural guidance and a place to go get it. But not New York. New York is a center, a world's fair, and a den of thieves, and a house of miracles.
I have friends in New York that won't leave New York, and they're really talented people, but they'd rather take an acting class in New York than do a play in Florida or Boston. That's just weird to me, but they get into that I've-got-to-be-in-the-center-of-the-universe mentality. I'm not that way.
I was watching TV and saw the 'Emeril' show, and it spoke to me. I went out and started researching the culinary world and chefs that I knew nothing about. Then I moved to New York and went to culinary school, and everything just fit like a glove. It's been on ever since.
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.
Having spent many years working in New York's Chinatown restaurants early in my career, I have the utmost respect for the history and connection New Yorkers have with Chinese cuisine.
Because I direct films, I have to live in a major English-speaking production center. That narrows it down to three places: Los Angeles, New York and London. I like New York, but it's inferior to London as a production center. Hollywood is best, but I don't like living there.
When I saw the pictures of New York without the World Trade Center, New York looked like a shadow of itself.
New York is really the place to be; to go to New York, you're going to the center of the world, the lion's den.
My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I'm a little bit obsessed.
I was born in Queens, New York. I've done every job you could think of in New York. Selling peanuts to Larry Fresh Fruit ices to dog walker to unloading trucks at the Jacob Javits Center.
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