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| Tosi's skills helped her receive the prestigious ] award for Rising Star Chef of the Year, in 2012.<ref> , '']'', 7 May 2012. Retrieved March 1, 2015.</ref> Tosi's book, titled ''Momofuku Milk Bar'' was released in October of 2011.<ref> Forbes, Paula. , '']''. 13 September 2011. Retrieved March 1, 2015.</ref> | Tosi's skills helped her receive the prestigious ] award for Rising Star Chef of the Year, in 2012.<ref> , '']'', 7 May 2012. Retrieved March 1, 2015.</ref> Tosi's book, titled ''Momofuku Milk Bar'' was released in October of 2011.<ref> Forbes, Paula. , '']''. 13 September 2011. Retrieved March 1, 2015.</ref> | ||
| ==Popular Menu Items== | |||
| Christina's strong interest to create outrageous food combinations appeared long before the start of Momofuku Milk Bar. Growing up in a suburban home, she was often caught mixing up some unsuspecting food combinations. Though she was labeled a picky eater, she never lacked creativity. <ref name="The Guardian">{{cite news |last1=Leve |first1=Ariel |title=Christina Tosi: 'My diet was crazy for the first 27 years of my life' |url=http://www.theguardian.com/lifeandstyle/2012/apr/22/christina-tosi-milk-bar-interview |newspaper=] |date=21 April 2012 |accessdate=1 March 2015}}</ref> | |||
| When she began her career at Momofuku, there was not a single dessert item on the menu. <ref name="The Guardian">{{cite news |last1=Leve |first1=Ariel |title=Christina Tosi: 'My diet was crazy for the first 27 years of my life' |url=http://www.theguardian.com/lifeandstyle/2012/apr/22/christina-tosi-milk-bar-interview |newspaper=] |date=21 April 2012 |accessdate=1 March 2015}}</ref> The Milk Bar was an instant success. People come from all over to try the unconventional treats. The most popular labor-intensive menu items include, but are not limited to, cereal milk ice cream, apple pie layer cake, liquid cheesecake, brownie pie, carrot cake truffles, compost cookies and the coveted crack pie. <ref> Chesterman, Lesley. , '']''. 14 December 2011. Retrieved March 1, 2015.</ref> | |||
| ==References== | ==References== | ||
Revision as of 19:32, 23 March 2015
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Momofuku Milk Bar is part of the larger Manhattan based restaurant group Momofuku restaurant group created by Korean-American chef, David Chang. The Momofuku restaurant group is made up of twelve branches, many of which are in New York City, including the original Milk Bar. Chang expanded the Momofuku family to Toronto with another Milk Bar. However, the master-mind behind the desserts featured at the Milk Bar, is chef and co-owner Christina Tosi.
History
As a graduate of the French Culinary Institute, Christina Tosi began her culinary career at upscale New York restaurants such as Bouley and WD-50 Tosi began her career at Momofuku as a food safety consultant. After bringing in various unconventional homemade desserts, Chang demanded she re-create these delicious treats for a dinner service that evening. When Momofuku Ssam Bar decided to expand into a neighboring vacant laundromat, Tosi proposed the idea to add a bakery where she could create her famous "happy mistakes". Momofuku Milk bar has grown from the small original space in the East Village to a total of seven locations, four in Manhattan, two in Brooklyn and one in Toronto.
Tosi's skills helped her receive the prestigious James Beard Foundation award for Rising Star Chef of the Year, in 2012. Tosi's book, titled Momofuku Milk Bar was released in October of 2011.
Popular Menu Items
Christina's strong interest to create outrageous food combinations appeared long before the start of Momofuku Milk Bar. Growing up in a suburban home, she was often caught mixing up some unsuspecting food combinations. Though she was labeled a picky eater, she never lacked creativity.
When she began her career at Momofuku, there was not a single dessert item on the menu. The Milk Bar was an instant success. People come from all over to try the unconventional treats. The most popular labor-intensive menu items include, but are not limited to, cereal milk ice cream, apple pie layer cake, liquid cheesecake, brownie pie, carrot cake truffles, compost cookies and the coveted crack pie.
References
- http://momofuku.com/
- Finn, Robin (2007-05-18). "Rising Star Knows What, Not Who, Is Cooking". The New York Times.
- Momofuku website, retrieved 2015-02-28
- Muhlke, Christine. "The Nifty 50 | Christina Tosi, Pastry Chef", T Magazine, 6 January 2010. Retrieved March 1, 2015.
- May, Julia. "Queen of the dessert", The Age Company Limited, 12 June 2012. Retrieved March 1, 2015.
- Locations, "Momofuku Milk Bar". Retrieved March 1, 2015.
- "Rising Star Chef of the Year: Christina Tosi", The James Beard Foundation, 7 May 2012. Retrieved March 1, 2015.
- Forbes, Paula. "First Look: Christina Tosi's Momofuku Milk Bar Cookbook", Eater. 13 September 2011. Retrieved March 1, 2015.
- ^ Leve, Ariel (21 April 2012). "Christina Tosi: 'My diet was crazy for the first 27 years of my life'". The Guardian. Retrieved 1 March 2015.
- Chesterman, Lesley. "Giving French dessert techniques a Yankee accent; American palate influences Christina Tosi's sweet but demanding recipes", Edmonton Journal. 14 December 2011. Retrieved March 1, 2015.