Q & A with Rising Star Nominee Christina Tosi

Anna Mowry interviews James Beard Award–nominated Christina Tosi of Momofuku Milk Bar

Ever since Momofuku Milk Bar opened over two years ago, pastry chef Christina Tosi has delighted New Yorkers with her clever and nostalgic sweets. We talked to the 2011 Rising Star Chef of the Year Award nominee about her path to Momofuku, her favorite New York eats, and her earliest memory of getting a sugar high.

JBF: How did you come to work for David Chang?

CT: I had just finished as a pastry cook at wd~50. Dave needed some help writing a HACCP plan for sous-vide cooking, and since we had just successfully been approved for our plan at wd~50, Wylie sent me to help out his bud. 
Dave ended up hiring me as his et cetera gal, basically to fill in the holes of his growing crew. I recognized the opportunity to be a part of a one-of-a-kind team, and I love me a good challenge. I was not hired to be a pastry chef, to work pastry, or to make desserts in any capacity.

JBF: When

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