American - Chef | 1981 -
I'm a fan of the hand-me-down recipes - friends, family, bake sales, community cookbooks - those are the recipes that have withstood the test of time and fed many hungry fans.
Christina Tosi
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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.
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The secret to having an epically beloved bakery is consistency.
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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.
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I think a lot of people think being in the kitchen is being really serious, and especially that baking is very serious, very straitlaced. For me, it's about figuring out your voice, finding your personality, and getting in the kitchen to explore.
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Inspiration is one thing. Stealing is another.
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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.
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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!
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People underestimate the power of the root vegetable.
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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.
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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.
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I make a huge batch of cinnamon buns on Christmas Eve and bake them off early Christmas morning.
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