Christina Tosi Quotes

I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.

I didn't want to do just another set of recipes. I think that's useless.

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.

I would try doing a dish 30 different ways.

In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.

Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.

I love the idea of cooking, but I don't like using recipe books, so I'll put a mish-mash together, and it might be amazing by total accident, or it will be a catastrophe.

The Korean taco was a phenomenon... It just came out of us. We didn't really think about it.

I honestly feel the term 'molecular gastronomy' is mostly misunderstood. It is not a style of cooking. Rather, it is a philosophy which encourages chefs to be more creative.

Food doesn't exist, but can only be invented. And reinvented.

At a well-run company, good ideas are embraced no matter where they come from.

Maybe, whatever influence we have, other songwriters or women or whatever can feel like they can have a place too, I guess. Or that they don't have to do things the way that we've been taught we have to do them.

We share common values as San Franciscans: we help each other; we welcome newcomers; we innovate and learn; we focus on facts; we work together; and we find creative solutions.

It is accurate that the Walt Disney Company and ESPN are committed to diversity and inclusion. These are long-standing values that drive fundamental fairness while providing us with the widest possible pool of talent to create the smartest and most creative staff. We do not view this as a political stance but as a human stance.

There is so much talent in Milwaukee, and such diversity.

Amsterdam is a breeding ground for new creative pursuits in many areas fueled by a tolerance and openness to ideas unlike any world city I've been to. There is something for everyone here, especially when you dare to go off the beaten path.

It's an artist's job to always have their antennas up.

I would experiment with porridge - make porridge pancakes, fry porridge - and so friends started calling me 'Porridge.' But I got to feel that I was becoming a character, a work of fiction, in a sense.

My kids, since birth, have been dairy- and gluten-free.

My favorite way to cook is to look in my cabinets and see what I have. That's the most fun. 'I don't have tomatoes, but I have this chili-garlic sauce from the Asian grocery store. Let's throw that in there and see how it affects my beef barley soup!'

Diversity is a great force towards creativity.

The truly creative mind in any field is no more than this: A human creature born abnormally, inhumanly sensitive.

I don't really care what someone's background is; creativity can come from any background.

I'll not punish you for having an imagination.

Because of media hype and woefully inadequate information, too many people nowadays are deathly afraid of their food, and what does fear of food do to the digestive system? ... I, for one, would much rather swoon over a few thin slices of prime beefsteak, or one small serving of chocolate mousse, or a sliver of foie gras than indulge to the full on such nonentities as fat-free gelatin puddings.