YouSaid · the spoken record

Christina Tosi

lines on the record: 77
first: 2019-10-14
most recent: 2019-10-14
sittings or episodes: 1
sources: podcast

Every line below is reproduced as it was said and linked to the record it came from. Nothing here is summarised or generated. Directory · Search · Corrections

“I think it was more opportunity than it was luck. I think it was. I'm never like the one that I don't win scratch off lato tickets. That is a splurt. That's one I left out. I don't consider myself to really have great luck. I'm never the one that wins the contest, but I show up and I mean it. And I'm just a really big believer in good people that show up and mean it winning in the end. And I think that's a mixture of focus and smarts and hard work. And PS, like I had no street smarts when I moved to New York City. All of these skills you can sharpen as long as you remove the barriers to convincing yourself you can sharpen your skills. And it's opportunity and like an opportunity knocks when that Blackberry starts buzzing. You better get your Heini out of bed and get to it.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“I spend, I would say for me, my biggest how it's changed my life is I put so much of myself into this profession before milk bar even, coming to New York City, I said goodbye to my family and knew that they wouldn't understand immediately and now, and I put everything into it. I never took a day off. I can like arguably take a day off and get on a plane or a train or in a car or on a bus and go and see my people and go and live life in the ways that we create those sticky moments at Milk Bar for you. And that for me is like the greatest indulgence. Like nothing else changes. Like I'm still trying to go through a store shopping. I'm still trying to make friendship bracelets. Like it's cool because I can take an embroidery craft class and not be like, oh my gosh, am I going to eat? Am I going to be eating craft mac and cheese?”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Not much. I would say, like, the thing that has changed about my life is I'm not like sleeping and eating and baking in the same cubby, which is nice. I mean, but then also you miss the romance of it because it was so lovely when that was it”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“I don't see it as a hamster wheel. Like, I'm so fueled by it still where I'm like, I could go into my Gmail and click on my drafts and my list of ideas that have to go on the menu, whether it's in grocery stores, whatever it is, is so long. I just until that list gets shorter and I can't see it getting shorter anytime soon. Like, what am I going to do? What would I do in a day? I'd probably just wake up and start baking. So why would I, like, why, you know, like... Why would I give that away? I got a lot of ovens to do the baking in these days.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“No, it wasn't that at all. I mean, I had proven for eight years that I didn't need the money, but I also knew that at this inflection point, it would almost be stubborn to not consider it, to not take myself seriously, to not take this thing that we had built that is like based on humanity and patience and real things and things that we do with our hands and not with our thumbs and to not put more of that in the world. I have been super thoughtful around how to raise money to fuel the business while also making sure that the values and the principles of what we stand for exist and that loss of control isn't possible”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“It's kind of supernatural. It's like both endearing and wonderful because I think it points to people's enthusiasm to like ignite their curiosity and to like get a little wacky and wild and to think about breaking the rules in these tiny little ways. And then on another level, like it turbocharges us. It makes us say like, We're coming to the aisles of the grocery store. Like, that's our space, one, that's where my imagination started. It's where I still go. And that's where we're going. That's what we're doing.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“I think the first time that it started, that I started really taking that conversation seriously was two years ago when I decided to raise money to grow the business for the first time, to actually start taking this business, which was eight years in at the time seriously. And yeah, we could start charging $5 for a cookie. But that wasn't right to us. That's not who we are. And that's not what we believe in. I had a real reckoning with myself this is a real business and it's time to start thinking you're at that crossroads and what is it and what do you want to do with it”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Reduce everything for our New York City stores. And I was like, great, this is like wonderful and takes so much weight off of that tension. And then all of a sudden it was like, oh, that's just two rents to pay instead of one. And though the production part of it is easy, I'm now under utilizing this commissary space and I need to open another few stores to support it.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“And it was whatever it took to make the business work after the first, I was like, I'm gonna write a cookbook because one, I know that that part of the business will help. I can put that back into the business and plus it helps us reach more people and give recipes and this and the other. The reality of opening another store, because at the time I had this sweet little care package business thanks to Anderson Cooper and this one store, but that business was so big that we were doing crazy things like sticking shipping boxes basically all over our only store. Like there was a point where if you went in, you could only take five steps forward and three steps to the left and then three backward, you know, five backward steps out. And I thought to myself, like, you got to build a bigger ship. And so I knew I needed to think about a larger production kitchen. I found an amazing space in Williamsburg, which is where we produce.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Very little. But, like, also, what am I? I'm here to live to build this bakery. I'm not like, I'm taking a day off. What am I doing? Like my going out is like going to a local dega to get a dirty sandwich late at night. That is joy and splurge for me.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Line would take and why. And at the same time, when you are as stubborn as I can be, you need someone that's also willing to dig into you because you can't see it. No one can see everything. And so our relationship has been hilarious and human throughout. I mean, we've known each other now for almost 20 years. But would I have taken the step or the leap? I don't know. I mean, I have no clue and I'm so grateful for having him in my life to kind of kick me out of the house.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“All of those things, all of those things, depending on the day, I think if you work in a kitchen, that like healthy tension, that one moment you're on my team, the next moment you're in my way, the next minute we just don't see eye to eye about how we're going to get to the finish line or whatever it is. Like at this point, he remains forever brother. And one of my most thoughtful soundboards for how I am thinking about building milk bar with the team. But I mean, we would early days, we'd argue he'd be like, there can't be a line. No one wants to wait. Like we would argue about how quick or how slow.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“It's so interesting. I'm confident I was stressed out, but I wouldn't be like, I'm so stressed out. I can't function. I'd just be like, okay, what's next? What am I thinking about? What's slowing us down? There was a point where I was worried about, I'd be worried about like, do we have enough cookie scoops? And is the team feeling inspired to scoop as fast as I know we can scoop Those are realities. And it became more operational than anything else financially I was very self-mandated on knowing what numbers we needed to hit to be in a good place, to be in a medium place. And I knew every year or every quarter I would line up the like, what do we need to be able to do it better and more thoughtfully now that we know a little bit more and what is our bottom line resource and how do we invest it back into the business?”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Are you going to tell her? Are you going to call her back and tell her no? Because I was not going to call her back and tell her no. And I was like, I know how to ship pie. My whole upbringing was about taking half the baked goods we'd make and putting them into care packages and sending them in the mail. There's nothing better than receiving baked goods in the mail. So I was like, I know how to do that. And I went to like all the local drugstores and bought those break and freeze ice packs and then went to all of the UPS and USPS stores and was like, I'll take all the boxes. I'll take all the boxes and just showed up at the bakery and was like, here we go. We got a new day. It's a bigger boulder than it was yesterday. And we now have an online business where you can email us.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“I didn't know what was going on TV, and I certainly, it's not like he was like, hey girl, heads up. I got you tomorrow morning. I got you at 8 15 in the morning. But I got home a few hours before. And at that time, my BlackBerry was the customer service dial-up hotline. And I just remember my Blackberry kept buzzing and buzzing and buzzing and buzzing. And I was like, what is going? Like, did the bakery catch fire? Is my family okay? What could this possibly be? And I had all these voicemails. And my favorite voicemail was from this woman in Kansas City. I think maybe was someone's grandma. And she was just like, well, I heard, you know, Anderson Cooper talk about this crackpot and I just, I'm never going to make it to New York. So like, would you mind shipping me one? And it was like...”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Please, please, a cheaper butter. And it's like, no, this is what it's built on. It's a reality and it's something that we believe to be really important. My access to food, my inspiration to food was from the grocery store and I got excited about food because it was something that we could afford. And so it's always been important to me that I'm always building something that could inspire like my 10-year-old self. And I can't price my 10-year-old self out of it.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“It has always been important to me. Like, you can't hold space in people's lives. You can't be a bakery for the people if people can't be a part of the bakery. And so it was always important to me our cookie over 11 years hasn't even gone up a whole dollar in price. We push back on that sort of, listen, you have to sell a lot of cookies to pay the rent. And so on some level, it's a volume business, but I've always thought about it in terms of like, well, the more cookies we make, the more people we're feeding cookies. Like, that's what we're showing up for. That's what we're here for. I am not changing our fancy, very expensive butter that the team that does the financial analysis, the food causes like.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Definitely not. He loaned me money through the hold co of Momo Fuku. And it was, I was very well versed at operating on a shoestring budget because that's how we built the Momo Fuku Empire. And so it was a loan that we agreed that I'd pay back. And I just figured out how to make it work. I mean, I was raised in this mentality of like you only need what you need. And most of the time you have everything that you need and you can make so much more work with so little. And it was always also really important to me that it was a patient pursuit and that it was a real business and that it was a business that was successful both emotionally and financially.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“That's correct. That's correct. I still to this day am always stressed out that I'm not going to get sleep at night. But it never occurred to me. It was a one day at a time thing. It was the same thing of like, cool, today I'm going to show up and I'm going to roll that boulder up a freaking mountain and I'm going to do whatever it takes to make it happen because it's what I believe in. It's because it's what these four people believe in. It's because people that are showing up at 9 a.m. and are like, I am here for that milkshake. That we're going to show up and we're going to figure out how to make it happen.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Are they gonna get why we would put pretzels and potato chips and ground coffee and all these other crazy salty sweet things into a cookie and called a compost cookie? Are they going to be like, girl, what are you doing? And what it proved out was like, there's like an incredible number of people that are like, I think of them as like sweet-toothed soulmates that like showed up and they showed up for like a milkshake on a Monday morning at 10 a.m. And they showed up at 2 a.m. because they were like I'm trying to while out, but I got $2. And so can I get a cookie? Can I get a cookie?”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“We had the trust of people that knew what the Momo Fuku name meant. And it was like one, it was November 15th, 2008. Recession, people were scared. But you know how New Yorkers are? Like people still wanted to get out and be a part of a scene. And everyone loves a good line. I don't know. It didn't make any sense to me. I was like, how do these people even know we're opening a bakery today? Do they even know what they're waiting in line for? And they came, and it was. Like, I'm so grateful that I didn't have time to worry about are people going to get this? Yeah.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Just you. I think there were four of us at the beginning, and they were, they remain four of the most incredible loyal human beings. Lord knows why they followed me down into this crazy path. And then you'll come back.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“I used to eat two every morning. And the bod 11 years later, it gets very angry if I start with two warm cookies without caffeine and something else that's slightly more responsible. Though my diet today has proven otherwise.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I would still just make family meal the way that I always had, so I would, some of the things that are still on the menu at Milk Bar today, like the cornflaked chocolate chip marshmallow cookie, was somebody burnt the cornflake crunch that was used for another dessert. And I was like, well, we're not going to throw this away. We were like raised by parents that waste not want, not mentality. So I was like, hide it in a cookie, put some taco chips in it, and we were using marshmallows for some other R&D moment. And so I was like, just use the rest of the marshmallows. It was kind of just like a hodgepodge cookie. And we made it and put it out. And people freaked out. And we were like, okay, that won't.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“And then I was like, what color is it going to be? And it's like, okay, well, taxi cabs in New York are yellow, the stoplights are red and green, the little crosswalk eyes, you know, like flashes white, and it's like pink, that'll stand out. That'll get someone's attention. They'll at least see the light. And they did.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Was literally the storefront is a quarter of the way into the block and people can't find it because I refuse to pay for like permitting and drawings to put a sign outside. And I was like, but if I hang a really big neon sign in this creepy hallway, I bet that would work. And I was like, okay, well, what does it say? Milk, I couldn't fit all of milk bar without it. Coming awkward. So I typed milk on my laptop and highlighted it and was like, you know, if it's modern day dairy queen, it should have like a little bit of that nostalgic brush grip medium.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Aesthetically, it didn't even occur to me to think of what it would look like, but I knew what it would feel like. I knew that I wanted to open this quirky American-style bakery that served cookies and cakes and pies and soft serve, and that I wanted it to hold space in people's lives. I was like, the world doesn't need more bakeries. We don't need more chocolate chip cookies. We need more of the theory of that, but in a way that inspires and is sticky and is a place that anyone can come and people can get like feel a little scene, get a little wacky. And so everything was just like brass tacks, stainless steel, you know, the cheapest furniture we could find, scraping paint off the side of an exposed brick wall, and then all of the other aesthetic from that, like our neon milk sign.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“The original inspiration for milk bar was it's gonna be like a modern day take on dairy queen slash baskin robins, but I'm also gonna serve a bunch of baked goods because that's just what I love to do.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“I just said, yeah. I was like, great. That sounds great. That sounds like something exactly like what I would like to do. And I'll go do it. I'll just go do it.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Right, and so there would be a point where he was like, We gotta find, we're gonna find you space, we're gonna find you space. And he knew that I love to bake. He knew, I mean, I was, I would still bring in baked goods. So he's like, I have an idea. We got to take over this laundromat space. I think you should take it. I think you should take it. We don't want somebody else to move into the block. I think you should take it. You'll still make desserts for us, but then you'll just like do your own thing on this menu.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“I was making desserts for a few of the Momofuku restaurants at that point, but the only place that I could make the desserts was in one of the restaurant kitchens. And the only that guess what? That happens at 3 o'clock in the morning when everyone else goes to go.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“I mean, I couldn't just make us strawberry struck, but I had to make something and it was that it was being pushed to make something to say, who are you on a plate? You're not standing behind somebody else. You are the person making the dessert that brought out a different side of me.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“It was this super high fat butter shortcake that had a little bit of corn powder in it for flavor and buttermilk and I would roll it in confectioner sugar before baking it because that was something my grandma would do with her cookies when I was a kid. And so it gave this incredible like salty but sweet and sharp and buttery and crumbly and tender. And I take these tiny little gems of tri-star strawberries and I'd macerate them but in a certain ratio of sugar and I would just a little bit of sherry and balsamic vinegar to make the strawberries taste like something you would never”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“I think he saw in me someone that always needed to be in over my head to be moving. And I think at the same time, he knew he was building this amazing magical thing in Momo Fukuku and that in order to continue to be taken seriously, he was going to have to take his restaurant empire seriously. Like it or not, that includes dessert.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“And it was seeing their reaction of, you get me, you got me. What is this? I know what it is. I can't put my finger on it. My eyes are popping out of my head. And I just want to give you a big hug that I was like, this is it.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, made a little toast in the corn flakes, a little seasoning. And they came running after me and were like, what is this? What is this? It was like they knew what it was and they can't put their finger on it.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“No. You just have me this. I just gave it to them. I said, Taste, tell me what you think. And I kind of scuttered away because it was.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Come on, like this was where when I made cereal milk for the first time. I did the same thing as I did with the pie where I was like this either a little ashamed, not really certain because when you're trying to find your true voice, you're not even sure that it sounds right when it comes out. But it was seeing the look on people's face. It was seeing the look on Dave's face. It was seeing the look on my coworker's face.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“What can I flavor this milk with to speak to people? And I would just, my favorite thing to do as a kid and still my favorite thing to do today is just walk the aisles of the grocery store in New York City terms. We don't really have grocery stores as much as we have bodegas. And I would just walk the aisles and be like, could you be a flavor of milk? Could you be a flavor of milk? I got to the cereal aisle and was like, I mean, this is always a flavor of milk. I was like, it's a good idea, a bad idea.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Like connection to what your taste buds know to be like sweet and guilty and indulgent and naughty and all the reasons why we love to eat dessert. And so I was thinking through like basic desserts, pannacotta is a basic dessert. And I was like, oh, what a missed opportunity, like buttermilk or lemon. Those are great ideas. But like, wouldn't it be cool if it was flavored something different? And I just started to use the weird isms that I'd solve a math problem with where it's like, what's the lowest common denominator? Milk.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“I was starting to think through desserts differently and starting to really understand and flex these muscles of like rule breaking in the baking and in the dessert space. For me the fine dining part of desserts that I have always struggled to resonate with were the ones that feel like they're so far over your head or they're so luxurious that there's no”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I think the first time because Dave was like, what is this crack pie? That Wiley keeps telling me about. I was like, it's just pie. It's pie. And he was like, I want to taste it. And I was like, okay. And I made it. I think I made him a miso crack pie once. I'll just make whatever. And bring it in. I mean, everyone who doesn't look baked. But this was really loves the person that brings baked goods in for work”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“It was the wild, wild west. I don't know that there was even a girl anywhere in, I don't even know that there was a girl in the kitchen. They were a bunch of dudes in a tiny little space. Like going for it, blood, sweat, and tears, the thought of dessert right at that point, it was dainty, it was time consuming, it takes up space from an economic standpoint. It was kind of in their mind just a waste.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“No. He was like, do you want a job? And I was like, well, what would the job be? And he was like, I don't know. You figure it out. And there was something about the, I don't know this or that, really like whatever is needed and also we'll figure it out like the openness of it was like Perfect. Where do I sign up”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I was in this interesting transition period at WD50 because I knew it was time for me to move on. I didn't see myself as the pastry chef there, find dining. It felt different than who I was as I was figuring out my voice and food. And on top of that, there was this magnetism to Dave and to what he was doing and to how we got along. It was like we spoke the same language without ever having to say a word.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“He was like, I did a bad thing and I need your help. Because if you know Dave, you know, like, and most of us that are in it is personal to us. So when someone comes in and threatens to shut down your business, it's everything we've got that's in it. And when someone threatens the one thing that you've been working so hard for, it's like. We kind of lasted on them, and it was my job to clean it up.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“And so Wiley knew clockwork that I'd be like, Chef, it's my weekend. What do you got for me? And he'd be like, I need you to go uptown, which was the East Village. I need you to go uptown and help my friends, Dave. And I was like, cool, great.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“I mean, what entrepreneurial cook, they don't teach you the stuff at culinary school. It's never seen before technique and therefore the idea of writing this crazy hazard analysis plan, a great chef is not typically a bookworm on that level.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“And they keep shutting him down, right? Yes, these guys. Well, 2006 also, Noodlebar, David Chang, like y'all probably don't even know who that was. Noodlebar had just opened. Noodlebar had probably been open six, seven, eight months at the time. But Dave called Wiley and was like, dude, I'm getting in trouble for the same thing that you just caught in trouble with.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT
“That they named crackpie, and we have since renamed, for other reasons. But it was this thing that lived in the underbelly of New York City dining before I even opened milk bar.”
2019-10-14 · How I Built This with Guy Raz · Live Episode! Milk Bar: Christina Tosi · IDENTIFIED FROM THE TRANSCRIPT