christina tosi

2:50 - New York in its true essence

4:31 - Start of Passion with Grandmother's baking

7:25 - Childhood memories

9:05 - Bag of sugar baby Memory

12:18 - Experiences with kids growing up

13:30 - Live in the moment

15:00 - Break the rules/Be a Candy Monster

16:22 - Desert is Self care

16:42 - College Education

17:10 - Decision to switch to baking career

19:27 - Getting into a Culinary School

20:48 - Hard Challenging Moments

22:14 - Hot take on time with Anthony

24:14 - How to face things as a Pastry Chef

26:47 - WD50 Anniversary - an Adventure

28:54 - Last memorable bite

29:53 - You are not your Boss!

31:37 - Urgency is a secret ingredient

34:26 - Early Challenges on the way 

35:10- Identify the superpower of your team members

35:48 - Advice to Leaders

38:09 - Origin of Crackpie and Rebranding

41:32 - Key part = Destruction

43:51 - Measuring the impact of happiness

46:43 - Hardest part of Leadership

48:49 - Next on the Horizon

50:32 - Fan Questions time

51:53 - Single Greatest piece of advice

52:40 - Christina's North Star

Fernando Malimovca recomienda Bake Squad que pueden ver en Netflix. Pasteleros expertos llevan sus dulces creaciones a otro nivel con ideas asombrosas y ejecuciones épicas.

We made Banana Bread from Christina Tosi but using Swerve and Gluten Free flour! Turned out fantastic. Subscribe for more videos: http://youtube.com/nathankontny?sub_confirmation=1

#BananaBread #SugarFree #ChristinaTosi

What is this channel? A daily morning show that's hopefully a little motivating, educational and distracting. :)

http://halfcafshow.com

Can I help with anything? nate.kontny+youtube@gmail.com

It’s a double dose of Ruth Reichl! We dipped into the Cherry Bombe Jubilee archive to bring you two great moments with the legendary editor and author. First up, Ruth reads from her most recent book, Save Me The Plums, a memoir of her time at the helm of Gourmet Magazine. In the second half of the show, Ruth talks to Chef Ruth Rogers of the iconic River Cafe in London, as well as head chef Sian Owen, from one of Jubilee’s keynote conversations. 

Plus, find out why Kristin Nelson of the Ardent Homesteader in Arden, New York, thinks Karen Washington from Rise & Root Farm is the Bombe!

Thank you to Ecole Ducasse culinary school and the wines of Rioja for supporting our show.

Alison Roman’s bestselling books aren’t about entertaining. They’re “having people over” books, as she explains. So, what better way to celebrate the release of her new book Nothing Fancy than by stopping by her Brooklyn apartment for a chat. She and host Kerry Diamond talk about what’s in her pantry, what’s in her future, and what’s on her mind. Get your tinned fish, chickpeas, and natural wine and get ready. 

Stay tuned to hear who writer Ashley Elizabeth of Sweet Pea Lifestyle in Asheville, North Carolina, thinks is the bombe!

Thank you to Le Cordon Bleu Culinary Schools and Emmi Cheese from Switzerland for supporting our show.

On October 1st, Les Dames d’Escoffier New York’s held their 4th annual panel event: The Next Big Bite: What We Will Cook, Eat, Drink and Crave in 2019 in Four One-Act "Bites”

The evening featured distinguished industry leaders sharing their knowledge during one-on-one interviews covering what’s happening now and what’s next.

Featuring:

Master of Ceremonies, Joe Yonan, food and dining editor, The Washington Post, cookbook author and editor of “America The Great Cookbook”

COOK

The Greatest Food Showman Jacques Pépin, world-renowned chef, author and cooking show host

The Sweetest Pastry Teacher Gesine Bullock-Prado, owner of Sugar Glider Kitchen, cookbook author and host of Food Network’s “Baked in Vermont”

EAT

The Food Talk Show Innovator Carla Hall, author of “Carla Hall’s Soul Food,” culinary storyteller and host of YouTube’s “Daily Chop”

The Farm Girl Next Door Molly Yeh, cookbook author, host of Food Network’s “Girl Meets Farm” and “My Name is Yeh” blog

DRINK

The Wine Whisperer Lettie Teague, writer and wine columnist for the Wall Street Journal

The Cocktail Warrior Natalka Burian, author of “A Woman’s Drink” and owner of both Elsa and Ramona bars in Brooklyn, New York

CRAVE

The Baking Pioneer Dorie Greenspan, cookbook author, speaker and “On Dessert” columnist for The New York Times

The Dessert Revolutionary Christina Tosi, author, pastry chef and CEO of Milk Bar

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On today's episode of THE FOOD SEEN, former pastry chef and Momofuku milk maid, Alison Roman, brought her creative talents to the test kitchens of Bon Appétit, nurturing her innate ability for developing stunning beautiful (and delicious) recipes, eventually becoming Senior Food Editor. Following a Short Stack Editions about Lemons (with a lemon coconut tea cake that's a must add to anyone's repertoire), and time working for BuzzFeed Food, Alison is now writing her first, of two, cookbooks; DINING IN, is due out in Fall 2017. Until then, at least we have boozy popsicles to tide us over, via Alison's appearance on Rachael Ray (video). Spicy Grapefruit Margarita Pops anyone?

This week on Snacky Tunes, Greg and Darin take on the topic of wine and upcoming summer events with a full studio of guests. Chauvet Thibault of Prestige Wine Lounge, Jules Dressner of Louis/Dressner Selections, and Owner of The Cleveland Restaurant, Paul Shaked, discuss importing wines and the natural wines that will be available at the next Prestige Wine Lounge-Garden Series coming up on Sunday, June 15. The guys also chat with Christina Tosi, Chef, Owner and Founder of Momofuku Milk Bar, about her summer happenings, including a new book in the works. The musical guest this week is Young Heel. Packing the studio with tons of gear, the experimental pop trio shares a few live tracks, their musical influences, as well as their strong opinions on seltzer. This program was brought to you by the International Culinary Center.

“Something is happening in wine, especially in natural and organic wines… It’s getting bigger and bigger in New York City, and we wanted to share that.” [11:06]

–Chauvet Thibault on Snacky Tunes

“It’s going to be a book about sweet, savory, and life’s little hijinx… It’s going to be called Milk Bar Life.” [32:10]

–Christina Tosi on Snacky Tunes