American - Chef | 1981 -
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.
Christina Tosi
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I was an infamously picky eater as a child but also had an infamous sweet tooth. All I wanted was dessert for every meal of the day.
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I think my biggest heartbreak was when I just couldn't get an American cheese cake/pie with a saltine cracker crust and green tomato sorbet to work out in my favor.
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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.
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When you taste something delicious, ask for the recipe! Or offer to trade a recipe!
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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.
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My family, as you can probably guess, was more into Christmas cookies and not so much the fruitcake.
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If you're coming to dinner at our house, you know you're gonna be well-fed.
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Fruitcakes have a bad rap.
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I love to jump around, bounce around, and be active, which is one of the other reasons I decided to pursue a career in the kitchen. I work 12-18 hours a day, and most of it is spent doing just that - jumping, bouncing, and baking.
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I don't watch what I eat, because the concept seems exhausting to me.
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Failure gets a bad rap, but I'd like to change that. Failure is necessary. Let it in. Chew it up, and use it as fuel for your soul.
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