Quotes by "Christina Tosi"

I think sharing recipes is such an important part of baking and the baking world.

Simple jewelry is best - bigger pieces get in the way when I'm baking.

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.

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.

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.

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.

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 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 feel like a million bucks when I get to work and I've already exercised.

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.

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.

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.

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.

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 think the cereal milk is my most proud achievement.

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 took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.

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.

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 can't think of a community that couldn't benefit from communal thinking.