As David Chang’s somewhat-protegé in his Momofuku empire, Christina Tosi was quick to adapt to the fellow French Culinary Institute alum’s style, eventually adding her own inventive and sweets-centric touch. Tosi found her way to Chang after a stint in the WD-50 kitchen, apprenticing under Wylie Dufresne, well known for his use of molecular-gastronomy.
It was likely her experience with Dufresne that fueled the flames of invention for Tosi, who now helms the sugar-coated ship at the five locations of momofuku milk bar. Tosi is famous for her addictive crack pie, compost cookies and cereal milk, and you can find the secrets to many of her wildly popular creations in her first cookbook, Momofuku Milk Bar.
What is your idea of bliss?
A home cooked meal with family, friends and nowhere to be the next morning.
What is the quality you most like in a meal?
What is the quality you most like in a wine?
Which words do you overuse in the kitchen?
“You know?!” “Integrity” “Support” “Help”
What is the most overrated ingredient?
Bacon — it’s not that I think it’s overrated, rather it’s just often overused.
What is your state of mind when cooking?
Peacefully in a hurry.
Who are your favorite chefs?
I admire so many chefs for so many different reasons. Each chef has his/her own invaluable strengths that translate into food.
What is your favorite dish?
Depends on my mood. In Austin: BBQ brisket (fatty) and migas. At a family reunion: cornbake. On a Friday night: cheeseburgers, French fries and ice cream!