A biography for Christina Tosihasn’t been written yet.
“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.”
“For me, I love Portland. I love the food scene, I love the vibe, the environment.”
“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.”
“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.”
“I love to jump around, bounce around, and be active, which is one of the other reasons I decided to pursue a career in the kitchen. I work 12-18 hours a day, and most of it is spent doing just that - jumping, bouncing, and baking.”
“Nothing feels better then to sit down on a six-hour flight with tired muscles from a workout.”
“I think sharing recipes is such an important part of baking and the baking world.”
“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.”
“Fruitcakes have a bad rap.”
“I was always taught to be myself, be honest, and be true to my roots.”
“Eating together was a big part of my upbringing and a tradition we keep daily amongst the amazing team at Milk Bar.”
“I don't watch what I eat, because the concept seems exhausting to me.”
“Both of my parents worked incredibly hard, and eating out was a treat.”
“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.”
“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 like to move around a lot - I'm a big runner, and I often get on a bike and ride from meeting to meeting.”
“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.”
“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.”
“There's nothing worse than not being excited about a trip.”
“As a boss, as a CEO, as a creative director, as a chef, I've learned that failure will always come. I've learned to give it a big squeeze, smile at it, humble myself to it and then use it as a springboard to send me on my way to strength, success, and fulfillment.”