Christina Tosi Quotes

Inspiration is one thing. Stealing is another.
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.
Know who you are and stay true to it. Have a point of view, keep your head down when noise tries to drown out your inner voice, and whatever you do, keep pushing.
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.
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.
My curiosity and love for food started at an early age. My mother was a working mom, so I learned to whip up sweet and savory food using everyday pantry and grocery store ingredients that required little supervision.
My family, as you can probably guess, was more into Christmas cookies and not so much the fruitcake.
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.
Nike Air Zooms are what I usually run in. In the kitchen, I wear a beaten-up pair of Converse All-Stars in winter and Keds in summer.
No matter how bad your day is, when you start talking about cookies or cakes or pies, or you bring someone cookies, there's just not bad news. The worst news is, 'Hey, there's sugar in that.'
Nothing could be lovelier than running across the Golden Gate Bridge in the middle of the fog.
Nothing feels better then to sit down on a six-hour flight with tired muscles from a workout.
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.
People underestimate the power of the root vegetable.
Running shouldn't feel like a punishment or an obligation. It should be a treat.
Simple jewelry is best - bigger pieces get in the way when I'm baking.
Simple syrup doesn't taste like anything.
The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our kitchen, it was your first day at work, and we were going to teach you everything.
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.
The matriarchs of my family loved to bake, and the apple didn't fall far from the tree. Baking became something I did every day; it became a time where my creative and nurturing side took stage.
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Christina Tosi
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Chef
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