100 Quotes by Christina Tosi

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.

I didn't want a desk job; I knew I'd get bored.

I was always taught to be myself, be honest, and be true to my roots.

If you're coming to dinner at our house, you know you're gonna be well-fed.

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.

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.

I don't watch what I eat, because the concept seems exhausting to me.

I guess technically I am a female chef, but I don't really think of myself as such.

Most of my memories are of softball games in Falls Church with my sister, yard sales across town on the weekends with my grandma, grocery-shopping and errand-running with my mom, learning to drive an old Volkswagen bug down Old Keene Mill Road with my dad.