Christina Tosi Quotes

A bright lipstick is a quick way to glam up my look.
Any team member, any community member wants and needs to know they count, that they're welcome, and that they're important.
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.
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.
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.
Baking without gluten is an awesome challenge in terms of the opportunity to learn so much more about what you can create.
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.
Be your own biggest critic. Don't let someone else beat you to constructive criticism.
Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way!
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.
Both of my parents worked incredibly hard, and eating out was a treat.
Eating together was a big part of my upbringing and a tradition we keep daily amongst the amazing team at Milk Bar.
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.
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.
For me, I love Portland. I love the food scene, I love the vibe, the environment.
Fruitcakes have a bad rap.
Good food is good food. It doesn't have to come with pretense.
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.
I can't think of a community that couldn't benefit from communal thinking.
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.
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