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Christina Tosi
Christina Tosi (born 1981) is an American chef and cookbook author. She is founder and co-owner with Momofuku of Milk Bar and serves as its chef and chief executive officer. She also created Milk Bar Pie and Cereal Milk. Food & Wine magazine included her in their 2014 list of "Most Innovative Women in Food and Drink".
She is the author of several cookbooks. She has served as a judge on the reality competition MasterChef and presented for the Netflix series Bake Squad. She has won two James Beard Foundation Awards.
Tosi was born in 1981 in Berea, Ohio; her father, Gino Tosi, was an agricultural economist and her mother managing partner in an accounting firm. The couple divorced while Tosi was a teenager, and she was raised primarily in Springfield, Virginia. She has an older sister, Angela. Tosi recalls not being allowed to say "I can't" or "I'm bored".
Her interest in baking dates to her childhood; both of her grandmothers are "avid bakers", according to Tosi. Her parents were both fond of sweets. She ran track in high school and still runs regularly. She was interested in math and foreign languages. In college she worked serving tables and then as a prep cook and baker.
Tosi studied electrical engineering for one year at the University of Virginia and graduated from James Madison University with degrees in applied mathematics and Italian, then enrolled in the French Culinary Institute's pastry arts program. While attending culinary school she worked as a host at Aquagrill, eventually being promoted to maître d’hotel.
Tosi went to New York and worked at Bouley, interned at Saveur, and then worked at wd~50. She found the exacting plating required in fine dining wasn't something she enjoyed and decided she didn't want to work as an executive pastry chef in fine dining restaurants. Tosi had in 2005 helped to write wd~50s Hazard Analysis Critical Control Point plan. On the recommendation of Wylie Dufresne, David Chang hired Tosi in 2005 at Momofuku to create a plan for Momofuku, which had just discovered they needed such a plan to cook with a vacuum-sealing system. Chang hired Tosi to create the plan, then eventually to do other administrative work and liaise with the NYC Department of Health. According to the New York Times the job was "so loosely defined" that her duties were described as "et cetera". Now not baking professionally, Tosi started baking at home again and brought her homebaked items in for other staff. Chang eventually moved her to a position developing and overseeing the restaurant group's pastry program.
There were no desserts on Chang's menu when Tosi came on board, and she created her own pastries inspired by the flavors of childhood favorites, developing recipes such as Cereal Milk-flavored panna cotta. In 2008, a space next door to Momofuku Ssam Bar's became available, and Chang encouraged Tosi to open her own shop, which she named Milk Bar. Tosi created the original logo herself by simply typing 'milk' in Brush Script Medium.
Milk Bar first opened its doors on November 15, 2008. When they first opened, Milk Bar had a team of only five people and were often open for 16 hours a day. Tosi's approach was to use pastry chef techniques to create comfort-food influenced desserts served in a casual setting. She serves as Milk Bar's chef and chief executive officer.
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Christina Tosi
Christina Tosi (born 1981) is an American chef and cookbook author. She is founder and co-owner with Momofuku of Milk Bar and serves as its chef and chief executive officer. She also created Milk Bar Pie and Cereal Milk. Food & Wine magazine included her in their 2014 list of "Most Innovative Women in Food and Drink".
She is the author of several cookbooks. She has served as a judge on the reality competition MasterChef and presented for the Netflix series Bake Squad. She has won two James Beard Foundation Awards.
Tosi was born in 1981 in Berea, Ohio; her father, Gino Tosi, was an agricultural economist and her mother managing partner in an accounting firm. The couple divorced while Tosi was a teenager, and she was raised primarily in Springfield, Virginia. She has an older sister, Angela. Tosi recalls not being allowed to say "I can't" or "I'm bored".
Her interest in baking dates to her childhood; both of her grandmothers are "avid bakers", according to Tosi. Her parents were both fond of sweets. She ran track in high school and still runs regularly. She was interested in math and foreign languages. In college she worked serving tables and then as a prep cook and baker.
Tosi studied electrical engineering for one year at the University of Virginia and graduated from James Madison University with degrees in applied mathematics and Italian, then enrolled in the French Culinary Institute's pastry arts program. While attending culinary school she worked as a host at Aquagrill, eventually being promoted to maître d’hotel.
Tosi went to New York and worked at Bouley, interned at Saveur, and then worked at wd~50. She found the exacting plating required in fine dining wasn't something she enjoyed and decided she didn't want to work as an executive pastry chef in fine dining restaurants. Tosi had in 2005 helped to write wd~50s Hazard Analysis Critical Control Point plan. On the recommendation of Wylie Dufresne, David Chang hired Tosi in 2005 at Momofuku to create a plan for Momofuku, which had just discovered they needed such a plan to cook with a vacuum-sealing system. Chang hired Tosi to create the plan, then eventually to do other administrative work and liaise with the NYC Department of Health. According to the New York Times the job was "so loosely defined" that her duties were described as "et cetera". Now not baking professionally, Tosi started baking at home again and brought her homebaked items in for other staff. Chang eventually moved her to a position developing and overseeing the restaurant group's pastry program.
There were no desserts on Chang's menu when Tosi came on board, and she created her own pastries inspired by the flavors of childhood favorites, developing recipes such as Cereal Milk-flavored panna cotta. In 2008, a space next door to Momofuku Ssam Bar's became available, and Chang encouraged Tosi to open her own shop, which she named Milk Bar. Tosi created the original logo herself by simply typing 'milk' in Brush Script Medium.
Milk Bar first opened its doors on November 15, 2008. When they first opened, Milk Bar had a team of only five people and were often open for 16 hours a day. Tosi's approach was to use pastry chef techniques to create comfort-food influenced desserts served in a casual setting. She serves as Milk Bar's chef and chief executive officer.
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