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

Comments (0)

Catch a Deal at JBF's Biannual Cookbook Sale this Saturday

Cookbooks UPDATE! There will also be assorted glassware and silverware on sale. Come early, that stuff goes fast! Calling all bargain-hunting foodies! Our biannual cookbook sale will be held in the Beard House’s dining room this coming Saturday, April 16. From 10:00 A.M. to 1:00 P.M. (doors open at 9:30 A.M. for JBF members), you can browse through hundreds of new and used cookbooks priced from one to three dollars. All proceeds will benefit the James Beard Foundation.

Comments (0)

On the Menu: April 10 through April 16

Here’s what’s happening at the Beard House and around the country next week: Sunday, April 10, 12:00 P.M. Spring Teatime Lunch Savor a sophisticated high tea–inspired luncheon prepared by the talented team behind the Artist Baker, a highly acclaimed boutique bakery. Pastry chefs Andrea Lekberg and Erica Leahy, both alums of prestigious eateries such as Craft, db Bistro Moderne, Sweet Melissa’s Patisserie, and Pichet Ong’s Batch, have designed an impeccably seasonal menu complete with wine pairings. Monday, April 11, 7:00 P.M. Savoring Northern Italy Unlike most chefs, who seek out city locations with high foot traffic, Sean Weinberg opened Restaurant Alba in a small Pennsylvania town to be close to area farms. There, this Slow Food ambassador wow

Comments (0)

On the Menu: Spring Teatime Lunch

Erica Leahy and Andrea LekbergErica Leahy and Andrea Lekberg

Looking for some Sunday-afternoon plans? Savor a sophisticated high tea–inspired luncheon prepared by the talented team behind the Artist Baker, a highly acclaimed boutique bakery. Pastry chefs Andrea Lekberg and Erica Leahy, both alums of prestigious eateries such as Craft, db Bistro Moderne, Sweet Melissa’s Patisserie, and Pichet Ong’s Batch, have designed an impeccably seasonal menu for this Sunday's Beard House lunch. Have a look at the menu below (you'll find a recipe!) and then click here to make your reservation.

Comments (0)

Passover Seder with Mile End at JBF LTD

JBF LTDTickets for our Seder at JBF LTD are now available sold out. We're bringing the innovative Jewish food of Mile End's Aaron Israel and the traditions of the Seder table interpreted by George Robinson, author of Essential Judaism, for the ultimate pop-up Passover. Reservations are going fast, so hurry up and get your seat!

Comments (0)

Recipe: Chilled English Pea Soup with Fava Bean–Almond Salsa

Chilled English Pea Soup with Fava Bean–Almond Salsa By the time April rolls around, nothing excites us more than the color green on our plates. The spring-signaling hue is in ample supply in this refreshing English pea soup, sent to us by the team at Peels in New York City. A Fresno chile–spiked salsa of favas and almonds adds some kick to the sweet and creamy base. Get the recipe here.

Comments (0)

Eye Candy: Sunday Supper at Chelsea Market

Sunday Supper at Chelsea Market Participating chefs at our third annual Sunday Supper at Chelsea Market pose for a group photo after sending out desserts. You can see more photos of the food and the fun by clicking here.

Comments (0)

Pages