{"id":31698,"date":"2017-10-06T13:00:49","date_gmt":"2017-10-06T17:00:49","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=31698"},"modified":"2019-06-06T10:31:24","modified_gmt":"2019-06-06T14:31:24","slug":"voicings-christina-tosi-founder-ceo-milk-bar","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/voicings-christina-tosi-founder-ceo-milk-bar\/","title":{"rendered":"Voicings: Christina Tosi, Founder and CEO, Milk Bar"},"content":{"rendered":"

Kurt Vonnegut once suggested that we \u201cenjoy the little things in life.\u201d While he wasn\u2019t referring to bite-size cake balls dusted with confetti-colored, sugar \u201csand\u201d or leftover cereal milk, specifically, millions of Momofuku Milk Bar devotees would agree that treats like these make the world a happier place. <\/p>\n

In Milk Bar<\/a> founder and CEO Christina Tosi\u2019s decidedly rose-colored world, crumbs, cookie dough, and cakes inspire nostalgia, and they\u2019ve become the foundation of a multimedia empire. More importantly, they\u2019ve provided her with a platform to inspire and help others through various philanthropic pursuits (she\u2019s on the board of directors for Hot Bread Kitchen and Cookies for Kids\u2019 Cancer, and also invests in food start-ups). <\/p>\n

The 35-year-old James Beard Award-winning pastry chef, cookbook author, speaker, and television personality (she\u2019s a judge on MasterChef and MasterChef Junior) had a decidedly less whimsical career path in mind while studying electrical engineering in college. After working in Italy as a translator, Tosi switched tracks and enrolled in the pastry program at New York\u2019s French Culinary Institute (now the International Culinary Center). She worked in some of the city\u2019s most prestigious restaurants, including Bouley and wd~50, before serendipitously being offering a job at Momofuku. There she helped founder and executive chef David Chang write food safety plans before launching a dessert program known for quirky creations such as cereal-milk panna cotta and strawberries with lovage, Ritz Crackers<\/a>, and celery root ganache. She founded Momofuku Milk Bar in Manhattan\u2019s East Village in 2008; today there are nine locations throughout the city, as well as in Toronto; Washington, D.C.; and Las Vegas.  <\/p>\n

Culture<\/strong> caught up with Tosi in between cooking demos (and legions of fans) at the Austin Food and Wine Festival. Read on to see why dairy is in her DNA and why she refuses to take herself too seriously. <\/p>\n

On her agrarian roots<\/h3>\n

My mom grew up on a dairy farm in Ohio and my dad was an agricultural economist for the USDA Dairy Program. As kids, my sister and I didn\u2019t go to camp or the beach in the summer; instead, we stayed on my grandparents\u2019 farm. My parents wanted us to retain the values of a hardworking, grounded life. <\/p>\n

On reality checks<\/h3>\n

Whenever my staff and I are stressed out, we remind ourselves that we make cookies for a living. It lends levity to what we do. <\/p>\n

On cheese <\/h3>\n

I love all forms of cheese, from the stinkiest washed rinds to the sweetest spreadable varieties, like cream cheese. It\u2019s so great for baking: unctuous and diverse. <\/p>\n

On food shaming<\/h3>\n

The whole point of some of Milk Bar\u2019s most popular items, like Compost Cookies (pretzels, potato chips, coffee, oats, graham cracker, butterscotch chips, and chocolate chips), is to not feel embarrassed about eating them. We celebrate them! <\/p>\n

On work-life balance<\/h3>\n

The challenge for me is finding enough time in the day to wear all my hats, including checking on my team and working in the kitchen. A day isn\u2019t great if I don\u2019t find time to go for a run and have a glass of wine with my husband (restaurateur Will Guidara). I have to take some me-time to be able to bring all parts of myself to my job. <\/p>\n

On failure<\/h3>\n

I think my biggest heartbreak was when I just couldn\u2019t get an American cheesecake with a saltine cracker crust and green tomato sorbet to work out in my favor.    <\/p>\n

Featured image: Winnie Au<\/i><\/h5>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Award-winning pastry chef Christina Tosi talks about switching tracks from electrical engineering to pastry and founding Milk Bar<\/p>\n","protected":false},"author":92,"featured_media":31700,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[14],"tags":[12732,1458,12737,12729,12733,12734,12728,12731,11592,12727,10576,12730,1457,1459,12735,12736,12738],"coauthors":[191],"class_list":["post-31698","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-voicings","tag-bouley","tag-christina-tosi","tag-compost-cookies","tag-cookies-for-kids-cancer","tag-david-chang","tag-french-culinary-institute","tag-hot-bread-kitchen","tag-international-culinary-center","tag-james-beard-award","tag-kurt-vonnegut","tag-las-vegas","tag-masterchef","tag-momofuku-milk-bar","tag-ritz-crackers","tag-toronto","tag-washington-d-c","tag-will-guidara"],"acf":[],"yoast_head":"\nVoicings: Christina Tosi, Founder and CEO, Milk Bar - 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