Christina Tosi Quotes

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.
I didn't want a desk job; I knew I'd get bored.
I don't watch what I eat, because the concept seems exhausting to me.
I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big on the philosophy of 'everyone's in it together in the food world.'
I feel like a million bucks when I get to work and I've already exercised.
I guess technically I am a female chef, but I don't really think of myself as such.
I have this nook at Milk Bar that's my office, and my desk was just full of every box of Kellogg's cereal, and at different times during the day, I would open up a box, eat a bowl of cereal, and I live in a world of Post-it notes, so I would leave tasting notes on all the cereal.
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.
I like to be in over my head always, at all times.
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.
I like trying to keep as honest and straightforward of a point of view in our kitchen as possible.
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 love a good challenge of looking with new eyes at a tried and true recipe in my recipe Rolodex.
I love checking out aspiring bakers' offerings at local farmers' markets when the weather is nice.
I love cookbooks. I certainly have my fair share at home, but I'm a really funny cookbook person: I don't really ever cook out of cookbooks. I like cookbooks for the commentary or the pictures or the history.
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 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.
I love the warmth of apple pie.
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.
I make a huge batch of cinnamon buns on Christmas Eve and bake them off early Christmas morning.
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Christina Tosi
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