American - Chef | 1981 -
I was raised by a gaggle of women who all loved to bake. Dessert always existed after any savory meal. I was raised with cookies on the plate, brownies in a Tupperware container, and so on.
Christina Tosi
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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.
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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.
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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.
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Be your own biggest critic. Don't let someone else beat you to constructive criticism.
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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.
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As a boss, as a CEO, as a creative director, as a chef, I've learned that failure will always come. I've learned to give it a big squeeze, smile at it, humble myself to it and then use it as a springboard to send me on my way to strength, success, and fulfillment.
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I can't think of a community that couldn't benefit from communal thinking.
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I like to be in over my head always, at all times.
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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.
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I approach life with a 'jump' sort of mentality, although I wasn't raised to take crazy risks. I was raised to be a crazy hard worker. It seems to be a pretty good match of qualities.
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I love a good challenge of looking with new eyes at a tried and true recipe in my recipe Rolodex.
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