American - Chef | 1981 - 9
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.
Christina Tosi
DailyHumbleYourselfThinkOut
I feel like a million bucks when I get to work and I've already exercised.
WorkFeelI Feel LikeGetMillion
Running shouldn't feel like a punishment or an obligation. It should be a treat.
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Nothing feels better then to sit down on a six-hour flight with tired muscles from a workout.
TiredBetterDownFlightNothing
I need healthy options around, or else if I get hungry, I'll go straight for a cookie.
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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.
MindCollegeWantStartedWorking
I never saw the light of day at Bouley. I remember I would bring home a roll of toilet paper a week because we got paid so little, if at all.
HomeLightDayRememberWeekNever
I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.
New YorkNewBusCenterPastryTook
I went to culinary school to eat.
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Why not question what can or can't be a layer in layer cake?
CakeWhyQuestionWhy NotLayer
Simple syrup doesn't taste like anything.
SimpleTasteAnythingLikeSyrup
Nike Air Zooms are what I usually run in. In the kitchen, I wear a beaten-up pair of Converse All-Stars in winter and Keds in summer.
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