Christina Tosi Quotes

The secret to having an epically beloved bakery is consistency.
The thing I love about Vegas is there's something for any type of mood you're in and something for any kind of adventure you seek out.
There are other things that set me off a lot more than what it's like to be a woman in the kitchen.
There are so many messages out there about what you should be eating and drinking and what you should be putting in your body at the beginning of the day. It's confusing, and people get very overwhelmed. Really, one of the greatest options is just a bowl of cereal and milk.
There is no right or wrong way to pair or prepare a dessert. Follow your instincts, edit, and taste-tweak-taste until you get it just right!
There's nothing worse than not being excited about a trip.
There's something about fall that very much translates into those nurturing, nostalgic food flavors. It's the season where you can really make the marriage of fresh produce with spices and aromatics.
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.
When I get up early, I appreciate the quiet time to enjoy a coffee or water my plants.
When I opened Milk Bar in November 2008, I was quite adamant about making sure the bakery was an honest reflection of life and food through my eyes. I had no intention beyond that.
When I was about to graduate, I asked myself, 'What could you do every day and never get sick of?' My answer was really simple: Make cookies.
When I'm going to do something, I go all in.
When I'm menu-developing at Milk Bar, I'll go for weeks at a time where all I'm doing is testing out layer cakes or different cookies and testing out changes.
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.
When you taste something delicious, ask for the recipe! Or offer to trade a recipe!
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.
Whether I'm making a gluten-free cookie or a lactose-free milkshake, my end goal is always to make it so awesome, clever, and creative that you'll want to indulge whether you have a sensitivity, dietary nuance, or don't.
Why not question what can or can't be a layer in layer cake?
You can't do a good deal with bad people, and you can't do a bad deal with good people. I often use that as my compass.
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Christina Tosi
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Chef
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