Quotes from 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.

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.

Inspiration is one thing. Stealing is another.

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.

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

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.

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

When I first opened Milk Bar, I was also making desserts for the Momofuku restaurants. I will say that by day three or day four, I realized that operating a bakery was so different from operating a restaurant.

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.

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.

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.

I need healthy options around, or else if I get hungry, I'll go straight for a cookie.

I originally went to school for engineering because I loved math and thought I liked science.

I went to college, and I didn't want to be in a sorority, so I started working in restaurants. In my mind, that was my social outlet.

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.

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.

People underestimate the power of the root vegetable.

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

I love feeling exhausted after a good, hard, honest day's work.

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