QUOTES by Christina Tosi
Find most favourite and famour Authors from A.A Milne to Zoe Kravitz.
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.
Quote by -Christina Tosi
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.
Quote by -Christina Tosi
I was raised by my Depression-era grandma who taught me to use what you've got: Waste not, want not!
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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.
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I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.
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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.
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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.
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Running shouldn't feel like a punishment or an obligation. It should be a treat.
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I feel like a million bucks when I get to work and I've already exercised.
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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.
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I think sharing recipes is such an important part of baking and the baking world.
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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.
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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.
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I love checking out aspiring bakers' offerings at local farmers' markets when the weather is nice.
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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.
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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.
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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.
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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.
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If you're coming to dinner at our house, you know you're gonna be well-fed.
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My family, as you can probably guess, was more into Christmas cookies and not so much the fruitcake.
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I love a good challenge of looking with new eyes at a tried and true recipe in my recipe Rolodex.
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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.
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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.
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When you taste something delicious, ask for the recipe! Or offer to trade a recipe!
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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.
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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.
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I like trying to keep as honest and straightforward of a point of view in our kitchen as possible.
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There are other things that set me off a lot more than what it's like to be a woman in the kitchen.
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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.
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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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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.
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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.
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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.
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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.
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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.
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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.
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