Christina Tosi

When I'm menu-developing at Milk Bar, I'll go for weeks at a time where all I'm doing is testing out layer cakes or different cookies and testing out changes.

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 took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.

I could never really decide what I wanted to be when I grew up, and for a while, I thought that maybe I wanted to be a writer... I've always loved to write, that form of expression.

Inspiration is one thing. Stealing is another.

Milk Bar is a quirky American bakery, where the original inspiration is the humble beginnings of American-style baked goods and loving trips to Dairy Queen.

I feel like a million bucks when I get to work and I've already exercised.

The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our kitchen, it was your first day at work, and we were going to teach you everything.

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.