American - Chef | 1981 -
Baking without gluten is an awesome challenge in terms of the opportunity to learn so much more about what you can create.
Christina Tosi
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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.
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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.
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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.
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I really didn't have a big relationship with Vegas until I was in my 20s, and now I probably come out four or five times a year. I love it.
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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.
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I was always taught to be myself, be honest, and be true to my roots.
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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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I guess technically I am a female chef, but I don't really think of myself as such.
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I worked in a bunch of really tough kitchens, but when I got yelled at and screamed at, it wasn't really for being a woman. It was just for making a bonehead mistake.
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There are other things that set me off a lot more than what it's like to be a woman in the kitchen.
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I like trying to keep as honest and straightforward of a point of view in our kitchen as possible.
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