Motivational Quotes from Christina Tosi

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.

Christina Tosi

Nothing could be lovelier than running across the Golden Gate Bridge in the middle of the fog.

Christina Tosi

No matter how bad your day is, when you start talking about cookies or cakes or pies, or you bring someone cookies, there’s just not bad news. The worst news is, ‘Hey, there’s sugar in that.’

Christina Tosi

Baking’s meant to be done at home. It’s meant to be a good time. It’s not about, like, hoarding secrets. It’s about sharing them.

Christina Tosi

Inspiration is one thing. Stealing is another.

Christina Tosi

There’s something about fall that very much translates into those nurturing, nostalgic food flavors. It’s the season where you can really make the marriage of fresh produce with spices and aromatics.

Christina Tosi

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.

Christina Tosi

Good food is good food. It doesn’t have to come with pretense.

Christina Tosi

The secret to having an epically beloved bakery is consistency.

Christina Tosi

There is no right or wrong way to pair or prepare a dessert. Follow your instincts, edit, and taste-tweak-taste until you get it just right!

Christina Tosi

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.

Christina Tosi

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.

Christina Tosi

I think a lot of people think being in the kitchen is being really serious, and especially that baking is very serious, very straitlaced. For me, it’s about figuring out your voice, finding your personality, and getting in the kitchen to explore.

Christina Tosi

A bright lipstick is a quick way to glam up my look.

Christina Tosi

I love the warmth of apple pie.

Christina Tosi

You can’t do a good deal with bad people, and you can’t do a bad deal with good people. I often use that as my compass.

Christina Tosi

I live and die by my SodaStream. I love sparkling water. When you’re eating all the time, the bubbles are nice to help settle your stomach.

Christina Tosi

There are other things that set me off a lot more than what it’s like to be a woman in the kitchen.

Christina Tosi

There’s nothing worse than not being excited about a trip.

Christina Tosi

When I get up early, I appreciate the quiet time to enjoy a coffee or water my plants.

Christina Tosi

At first, learning to bake was purely selfish, but I quickly learned I can’t eat every batch of cookies myself, so I would bake and eat what I wanted and give the rest away. I fell in love with feeding others as much as I loved eating sweets myself.

Christina Tosi

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.

Christina Tosi

I went to culinary school to eat.

Christina Tosi

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.

Christina Tosi

It’s that strength of the human spirit, the strength of what’s deep down in you, that’s really going to get you anywhere and everywhere.

Christina Tosi

I took a Chinatown bus to New York to enroll in the International Culinary Center’s pastry program.

Christina Tosi

Any team member, any community member wants and needs to know they count, that they’re welcome, and that they’re important.

Christina Tosi

I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big on the philosophy of ‘everyone’s in it together in the food world.’

Christina Tosi

I like to be in over my head always, at all times.

Christina Tosi

I love cookbooks. I certainly have my fair share at home, but I’m a really funny cookbook person: I don’t really ever cook out of cookbooks. I like cookbooks for the commentary or the pictures or the history.

Christina Tosi

I chose a career in the kitchen because the thought of sitting and doing the same thing every day and being stationary was not something that I could get my head around.

Christina Tosi

For me, I love Portland. I love the food scene, I love the vibe, the environment.

Christina Tosi

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.

Christina Tosi

I used to exist on just two or three hours of sleep, no problem, like sleep wasn’t even a thought. Sleep was just like a chore that you had to do late at night.

Christina Tosi

Baking without gluten is an awesome challenge in terms of the opportunity to learn so much more about what you can create.

Christina Tosi

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.

Christina Tosi

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.

Christina Tosi

I have this nook at Milk Bar that’s my office, and my desk was just full of every box of Kellogg’s cereal, and at different times during the day, I would open up a box, eat a bowl of cereal, and I live in a world of Post-it notes, so I would leave tasting notes on all the cereal.

Christina Tosi

The thing I love about Vegas is there’s something for any type of mood you’re in and something for any kind of adventure you seek out.

Christina Tosi

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.

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.

Christina Tosi

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

Christina Tosi

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.

Christina Tosi

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.

Christina Tosi

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

Christina Tosi

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.

Christina Tosi

I like trying to keep as honest and straightforward of a point of view in our kitchen as possible.

Christina Tosi

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.

Christina Tosi

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

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.

Christina Tosi

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.

Christina Tosi

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.

Christina Tosi