This talk is from WIRED by Design, a two-day live magazine event that celebrated all forms of creative problem solving.
Christina Tosi trained to be a pasty chef in the most traditional sense. She worked her way up through the fine dining kitchens, perfecting the art of elaborate, intricate desserts. These days, she’s better known for making cookies with potato chips in them and inventing ice cream that tastes like leftover cereal milk.
At WIRED by Design, Tosi explained how she ended up at the helm of Momofuku Milk Bar, the celebrated, unorthodox New York City bakery. The first step was accepting that her personality didn’t necessarily jibe with the stuffy world of fine dining. She linked up with David Chang and embraced a populist approach to dessert, putting her own spin on familiar treats like cookies and pies.
As a result, Milk Bar has become a favorite stop for discerning foodies and plain old cookie lovers alike. “Good food is good food,” she says. “It doesn’t have to come with pretense.”
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