A biography for Christina Tosihasn’t been written yet.
“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.”
“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.”
“I guess technically I am a female chef, but I don't really think of myself as such.”
“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.”
“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.”
“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.”
“I originally went to school for engineering because I loved math and thought I liked science.”
“People underestimate the power of the root vegetable.”
“I love roasted pecans. I'll make a sort of granola with the roasted pecans, turn that into a super nutty pie crust, and top that with apple-syrup pudding and top that with cooked custard and maple syrup.”
“When you taste something delicious, ask for the recipe! Or offer to trade a recipe!”
“When you open any kind of food service establishment, you do all this planning, but it's not until you've opened the door and people are inside that you learn what people want you to be to them.”
“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 feel like a million bucks when I get to work and I've already exercised.”
“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!”
“There are other things that set me off a lot more than what it's like to be a woman in the kitchen.”
“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.'”
“Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way!”
“Inspiration is one thing. Stealing is another.”
“Nothing could be lovelier than running across the Golden Gate Bridge in the middle of the fog.”