Christina Tosi

Christina Tosi is the chef, owner, and founder of Momofuku Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appetit Magazine. Her desire to explore new flavors and push creative boundaries has resulted in never-before-seen desserts including “Cereal Milk” soft serve, “Arnold Palmer” cake, and corn cookies. Christina lives in Brooklyn, New York with her three dogs and eats an unconscionable amount of raw cookie dough every day.

See Christina Tosi speak at our next 2013 Science & Food public lecture!

The Science of Pie
Featuring Chefs Christina Tosi and Zoe Nathan
Sunday, May 19 @ 2:00pm
Covel Commons Grand Horizon Room (map)


What hooked you on cooking?
The combination of an unhealthy relationship with cookie dough and the love of wandering through the creative space in my mind/imagination.
The coolest example of science in your food?
Sodium carbonate in our bagel bomb dough.
The food you find most fascinating?
What scientific concept–food related or otherwise–do you find most fascinating?
Sugar development and density in fruits and vegetables.
Your best example of a food that is better because of science?
Fruit when it’s picked at its prime based on use of a refractometer. We measure sugar density when making savory and sweet sorbets. I love the idea of a farmer gauging the Brix of a tristar strawberry or purple pea before harvesting!
How do you think science will impact your world of food in the next 5 years?
I hope it will improve our food. What we’re able to grow. How, when, and the quality of the product from a flavor and nutritional standpoint.
One kitchen tool you could not live without?
A tasting spoon.
Five things most likely to be found in your fridge?
A cookie, cheese, eggs, yeast, milk.
Your all-time favorite ingredient?
Depends on what I’m cooking, baking, or eating. But respectively: broccoli, cream cheese, or an orange.
Favorite cookbook?
Joy of Cooking for history and inspirational starting points.
Your standard breakfast?
A STRONG cup of coffee.