100 Quotes by Christina Tosi

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.

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.

The secret to having an epically beloved bakery is consistency.

Know who you are and stay true to it. Have a point of view, keep your head down when noise tries to drown out your inner voice, and whatever you do, keep pushing.

My family, as you can probably guess, was more into Christmas cookies and not so much the fruitcake.

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.

Eating together was a big part of my upbringing and a tradition we keep daily amongst the amazing team at Milk Bar.

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

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