Podcast appearances and mentions of Christina Tosi

Pop culture expert Nessa Diab shares the latest in celebrity news and headlines. Also, Josh Duhamel stops by to catch up and talk about his new western drama series ‘Ransom Canyon.' Plus, celebrity hairstylist Chris Appleton and style expert Melissa Garcia give a few mother and daughter duos a makeover. And, chef Christina Tosi shares a delicious peaches and cream upside-down cake recipe.

Stephanie and Steph share their favorite Cinco de Mayo as well as Kentucky Derby spots and are later joined by Christina Tosi from Milk Bar. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Stephanie and Steph share their favorite Cinco de Mayo as well as Kentucky Derby spots and are later joined by Christina Tosi from Milk Bar. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dolly talks about Carl Dean, Kim's kids hacked her phone and Keanu and Sandra Bullock reunite. Christina Tosi, Chef and Owner of Milk Bar joins to talk about her new partnership with Caribou Coffee. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dolly talks about Carl Dean, Kim's kids hacked her phone and Keanu and Sandra Bullock reunite. Christina Tosi, Chef and Owner of Milk Bar joins to talk about her new partnership with Caribou Coffee. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Pleased to be joined by Christina Tosi, chef and cookbook author as she joins Jason for DeRusha Eats to talk about her partnership with Caribou as her establishment Milk Bar is partnering with the Minnesota based coffee operation!

There is a reason why we should be paying for healthcare for illegal immigrants and we explain why! Also, we discuss Selection Day as high schoolers everywhere are using the big occasion to decide on where they are taking their talents when it comes to their collegiate next steps! Then, Christina Tosi, chef and cookbook author joins Jason for DeRusha Eats to talk about her partnership with Caribou as her establishment Milk Bar is partnering with the Minnesota based coffee operation as we lead you into the remainder of Twins-Guardians!

Whoomp! (Here It Is) Party on, party people: let me hear you touch the ground! In "Cooking," What's The Matter With Me? Podcast has all the pots on, the gas is burning and we're ready to go. This episode touches on cooking through limitations, self-imposed or otherwise (like a disability), with a trip to the military-industrial grocery store we know and love as Target, cooking @christinatosi with the kids and watching @majordomomedia food TV. Word From Sponsor Check Out Hoppin Hot Sauce On Amazon Shoutouts to Rocky Shopping List We're getting ingredients to make Rocky Road Sandwich Squares and some blondies from Christina Tosi's Milk Bar: Kids Only book. We changed plans and instead of our trip to the market in Berkeley, we headed to the desiccated old mall in San Leandro, to hit the Target for our military-industrial shopping list: 2 bags mini marshmallows (10.5 oz each) 1 bag semisweet chocolate chips 1 bag white chocolate chips At Target, there is aisle signage calling out the marshmallow section, where it's marshmallows floor-to-ceiling. Correction The Marlon Mullen show is at MOMA in New York, on 53rd Street in Manhattan. New Wheelchair in December, I got a new wheelchair. It's got a lot of good things about it: better fit, faster and more rugged. As with anything, there is a learning curve, and I'm trying to figure out the best way to use it. baby back ribs grilled indirectly. baked beans in the instant pot Majordomo Media Is Food TV Done Different For those interested, whether by absolute necessity or purely whimsical flights of fancy, in taking a different look at food, I recommend majordomo media and it's warren of YouTube channels. They make stuff with extremely unpretentious approaches, some of which are more-or-less accessible. At least. it's a different type of food tv, a bridge between daytime cooking shows and food influencers. It's refreshing. Otherwise you'll have to watch the I love Diet Coke guy. Hip Hop Journalism I wend to the San Leandro Public Library and scored some hip hop books. I put the Chronicles Of Doom on hold, and it recommended the others, so I bagged ail three. dilla time, by Dan Charnas Chronicles Of Doom by S.H. Fernando Sweat the Technique: Revelations on Creativity from the Lyrical Genius by Rakim Sizzle plate lunches Stale bread lunch. Broiling stuff together on a plate. About last night "Last night for dinner" journal is back. Blank Faceless Underwear I bought a postapocalyptic 4 pack of underwear from Costco, boxer briefs, black, blank. Faceless and nameless, unidentified remains, here I come.

Who knew a simple idea to bake together virtually could turn into a thriving online community? When the pandemic hit, Christina Tosi, chef and founder of Milk Bar, and Shannon Salzano, Milk Bar's Brand Director, found themselves searching for a way to connect with people. Turning their cameras on, they invited others to join them in the kitchen, creating a space for comfort and connection amidst the uncertainty. Thus, Bake Club was born, offering a much-needed sense of togetherness during a difficult time. It quickly evolved, becoming a vibrant online community centered around sharing recipes and a heartfelt newsletter, delivered straight to inboxes like a warm hug.For Christina and Shannon, Bake Club is about more than just baking. "We're a business that shows up for people," Christina says on this episode of Be A Marketer, a podcast dedicated to helping small business owners like you make sense of online marketing. Join Christina, Shannon, and host  Dave Charest, Director of Small Business Success at Constant Contact, as they explore Bake Club's delicious journey, uncovering their secret ingredients to community building and the power of authentic connection.Tune in to discover how Bake Club leverages the power of email marketing to nurture genuine relationships, the importance of adapting to change, and their experience using Constant Contact to achieve marketing success. Christina and Shannon also share invaluable insights for business owners at any stage, emphasizing that building a successful business — much like baking a perfect cake — takes time and dedication. Additional Resources:How Does Community Outreach Support Business Growth?Personalized Emails: Boost Customer Connection with Tailored StrategiesThe Power Of Segmentation (And How To Start)8 Best Practices for Email List SegmentationMeet Today's Guests: Christina Tosi and Shannon Salzano of Bake Club

Sixtysomething_S2_Ep16_Holiday Traditions with My Guest Aaron SegalIn this heartwarming episode of Sixtysomething, your host Grace Taylor Segal is joined by her husband Aaron to discuss cherished holiday traditions. They share stories from their childhood, the traditions they've cultivated over sixty years of marriage, and why these customs hold deep sentimental value. From Christmas memories to favorite meals and even holiday movies, Grace and Aaron reflect on how these traditions create lasting legacies. The episode also touches on staying connected with loved ones through virtual gatherings and encourages listeners to reflect on and share their own holiday traditions.* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Hey Friends! It's me, Grace! I just want to thank you for listening. I hope you'll let me know what you think about the podcast and if any particular episodes resonate with you. Listed just below here is my contact information and all of the social channels where you can find me, as well as the link to our Facebook Group. Contact InfoGrace Taylor SegalEmail: grace@gracetaylorsegal.comFacebook: 60something Page (https://www.facebook.com/profile.php?id=61553062496332)Instagram: @60somethingpodFacebook Group: 60Something Podhttps://www.facebook.com/groups/1665326354000332LinksFrom Martha Stewart's website, but Christina Tosi's recipe for Milk Bar's Cornflake Chocolate Chip Marshmallow Cookies:https://www.marthastewart.com/865379/cornflake-chocolate-chip-marshmallow-cookiesCreditsSixtysomething Theme SongMusic & lyrics by Lizzy SanfordVocals by Lizzy SanfordGuitar: Lizzy & Coco SanfordTo Leave a Review: On Apple Podcasts (no link is available--here are the steps)Open the Apple Podcasts app. Search for the podcast you want to review. Select the podcast show page (not an individual episode). Scroll to the bottom of the page. Click "Write a Review". On the Sixtysomething Podcast Websitehttps://www.sixtysomething.net/reviews/new/Thank you so much for taking the time to review the show!Timestamps:00:00 Welcome to 60 Something, Holiday Edition00:18 Special Guest: Aaron Segel00:44 Holiday Traditions Discussion01:08 Childhood Holiday Memories03:29 Aaron's Jewish Christmas05:20 Grace's Christmas Eve and Morning09:09 Family Movie Tradition10:12 Holiday Food Traditions13:17 Mistletoe and Holiday Songs13:44 Favorite Holiday Movies and Books14:02 Best and Worst Christmas Memories17:33 First Holiday Together as a Couple19:38 Family Traditions and Legacy23:44 Staying Connected with Loved Ones24:25 Wrapping Up and Holiday Wishes

Dave's “sister” Christina Tosi stops by the Majordomo studio to talk about her new book, ‘Bake Club,' and get nostalgic about their long friendship and their career journeys. In her book, Tosi combines the scientific side of the chef's brain with relatable cooking. The trio then underscore the importance of Christina's slogan, which implores others to go beyond the recipe and empower every chef to trust their taste and instincts. In a Parents' Corner, Dave, Christina, and Chris talk about how, even if you're an amazing chef, your kids just might not eat the lunch you made for them, but they have a tip or two you can try! Hosts: Dave Chang and Chris Ying Guest: Christina Tosi Video Producers: Ira Chute and Victoria Valencia Audio: Ira Chute and Victoria Valencia Majordomo Media Producers: Kelsey Rearden and David Meyer Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's our 500th episode! Thank you to everyone who has been following along since 2018 and to those who are brand-new to our universe. We had to mark this big episode with one of our absolute favorites in the world of baking, business, and cookbook writing. Christina Tosi is the founder of the singular Milk Bar bakery and the author of many must-own cookbooks. Her latest is her best one yet: Bake Club: 101 Must-Have Moves for Your Kitchen tackles all the baking questions (and perhaps struggles) home bakers might have. We talk about what makes a great weekend baking project and how some recipes are ideal for the time-strapped. Tosi talks about the good-old Momofuku days and how a big life change is making her rethink her own cooking habits. Also, the holiday Reese's ranked! Thank you again for all the wonderful messages over the years! We love hearing from you and bringing you our show a couple times each week.Also on the show, it's the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Aliza's birthday, including trips to Pastis and the Alvin Ailey retrospective at The Whitney, the Baldor x The Sussmans collab is really fun, as is The Shirtosphere. Also, a box grater PSA, Malcolm Livingston II's August Novelties is incredible, JJ Johnson is previewing a cool new restaurant concept, Aquavit's bar room menu is the perfect way to try high-caliber Swedish cooking in NYC.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Christina Tosi, one of the most beloved pastry chefs around, is back on She's My Cherry Pie! Christina is a two-time James Beard Award-winning chef, the founder of Milk Bar in New York City, the host of the Netflix show “Bake Squad,” and the author of several cookbooks, including her latest, “Bake Club: 101 Must-Have Moves for Your Kitchen.” Christina joins host Jessie Sheehan to talk about her new book—which was inspired by the virtual baking club she started during the pandemic—and explains why you should “drink failure for breakfast.” The duo then dive into Christina's Skillet Cookie recipe, which she says is unfussy, super adaptable, and a total crowd-pleaser.Click here for Christina's Skillet Cookie recipe. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Snag the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Christina: Instagram, Milk Bar, website, Bake Club, “Bake Club” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Easy ways you can earn money on your purchases with cashback apps this holiday season. Also, Jenna Bush Hager gives a glimpse into her efforts to change reading habits. Plus, our Shop TODAY team reveals the annual “Gifts We Love” Awards just in time for the holidays. And, Christina Tosi, founder and C.E.O of Milk Bar, bakes two recipes from her brand new cookbook.

How did Christina Tosi turn a love for baking into a business empire? In this episode, the creative force behind Milk Bar reveals how she blended curiosity, hustle, and creativity to transform a small bakery into a nationwide phenomenon. Known for its iconic creations like Birthday Cake and Cereal Milk, Milk Bar now boasts legions of fans, but Christina's journey was far from easy. We dive into the importance of embracing creative risks, celebrating failures, and pushing boundaries, while also exploring how her obsession with product iteration and customer experience has driven the brand's success. A two-time James Beard Award-winning chef, Christina also gives us a preview of her new cookbook Bake Club, out November 12, which features over 100 unfussy, mouthwatering sweet and savory recipes.

Christina Tosi and Will Guidara have found many winning recipes — in food, business and love. Christina is the chef-owner at Milk Bar, a James Beard award winner and the author of multiple cookbooks. Will transformed Eleven Madison Park into a three-Michelin-star restaurant ranked among the world's best. The power couple joins Adam to share remarkable stories about their hospitality and food empires — and they share the secret sauce to their success: a commitment to serving others before yourself.Available transcripts for ReThinking can be found at go.ted.com/RWAGscripts

Christina Tosi and Will Guidara have found many winning recipes — in food, business and love. Christina is the chef-owner at Milk Bar, a James Beard award winner and the author of multiple cookbooks. Will transformed Eleven Madison Park into a three-Michelin-star restaurant ranked among the world's best. The power couple joins Adam to share remarkable stories about their hospitality and food empires — and they share the secret sauce to their success: a commitment to serving others before yourself.Available transcripts for ReThinking can be found at go.ted.com/RWAGscripts

Show Notes and Links to Porochista Khanpour's Work   For Episode 258, Pete welcomes Porochista Khakpour, and the two discuss, among other topics, her harrowing departure from Iran to the US at a young age, her voracious reading and writing and storytelling, amazing life experiences that have fed her writing, her love of contemporary stan culture and KPop, how her latest book's release is different, seeds for Tehrangeles, modern wellness and conspiracy theory cultures, her experiences with the real Tehrangeles, the role of the outsider as a writer, and so much about themes and topics related to her novel, like celebrity worship, assimilation, cancel culture, and racism.      Porochista Khakpour was born in Tehran and raised in the greater Los Angeles area. She is the critically acclaimed author of two previous novels, Sons and Other Flammable Objects and The Last Illusion; a memoir, Sick; and a collection of essays, Brown Album. Her writing has appeared in The New York Times, The Washington Post, the Los Angeles Times, The Wall Street Journal, Bookforum, Elle, and many other publications. Her latest book is Tehrangeles. She lives in New York City.   Buy Tehrangeles  Porochista's Official Website Porochista's Wikipedia Page “Writing Iranian America…”-2020 Interview from Columbia Journal   At about 1:45: Pete gets the wrong vegetable in remembering his first exposure to Porochista's excellent work   At about 2:45, Porochista talks about the year in publishing and the ways in which this year's tragedies have been in juxtaposition to careful and affectionate feedback for her novel   At about 7:30, Porochista and Pete discuss some politicians' cowardice and Porochsta's book as a “weird distraction”   At about 10:20, Pete asks Porochista about writing satire in an increasingly off-its-hinges world   At about 13:20, Porochista talks about the 1%, richest of the richest, and how “this sort of madness of wealthy people during the beginning of the pandemic”   At about 15:10, Porochsta gives background on the acquisition of her novel    At about 17:25, The two highlight Danzy Senna's great work   At about 18:20, Porochista cites examples of “dark humor” that at times run through Persian cultures    At about 20:10, Porochista reflects on the idea of “perpetual outsiders” and the effect on writing   At about 21:40, Porochista details her family's fleeing Iran and the traumas and memories that came with her odyssey to arriving in the US   At about 24:30, Porochista traces the way that Iran was often viewed by Americans at the time in which her family arrived in the US   At about 25:15, Porochista responds to Pete's questions about her early reading and writing and language life, both in English and Persian    At about 31:45,    At about 32:50, Porochista talks about she's been described as a “maximalist” and the connection to Persian as her first language   At about 34:35, Porochista talks about representation in the texts she read growing up and her early love of particular works that allowed her to learn about the Western canon in order to enjoy it and resist it   At about 37:30, Porochista charts her reading journey from Faulkner to Morrison to Sartre to the Beat Poets and describes her self-designed silent book reading “retreat”   At about 40:20, Porochista describes her reading and writing as responses to her life experiences and her identity revolving around writing   At about 41:35, Porochista describes transformative and formative texts and mentors and her time at Sarah Lawrence College and Oxford   At about 43:50, Porochista talks about the ways in which her reading was affected by how women writers are often limited, and how this connects to her seeking out adventure and life experience in living as a writer, including her going to William Faulkner Country   At about 49:45, The two make appreciations of James Joyce's work    At about 50:55, Porochista makes a case for contemporary writing as comprising a “golden era”   At about 52:00, Pete wonders if and how Porochsta has been influenced by Bret Easton Ellis and David Foster Wallace   At about 54:45, Porochista talks about ways in which Less than Zero and American Psycho and Donna Tartt's work have affected the sensibility of Tehrangeles and especially its ending   At about 59:15, Porochista talks about “dream” casting in case the novel becomes a movie, including Tara Yummy   At about 1:01:00, Porochista talks about the “twisted logic” found on many of the chat rooms/forums she spent time in for book research    At about 1:04:15, Porochista talks about how Louisa May Alcott's Little Women and Alcott's experience informed the writing of Tehrangeles   At about 1:07:55, The two discuss how Shahs of Sunset affected the novel   At about 1:10:00, Porochista explains her rationale in making the book's reality show producers a collective   At about 1:10:45, Porochista responds to Pete's question about the book's epitaphs     At about 1:13:55, Porochista talks about the book's untranslated Persian section and “progress” in people's understanding   At about 1:15:20, Pete cites and quotes the book's opening litany and the exposition of Book I   At about 1:16:20, Porochista describes a raucous scene where Roxana, a main character, goes through a “zodiac reassignment”   At about 1:17:50, Porochista digs into Roxana's “Secret”   At about 1:19:10, The two lament Kanye West's horrible recent behavior and other misogynists and abusers, in connection with the setting of the book   At about 1:22:30, The two discuss the world of influencers and their effect on younger generations in line with the characters of the book   At about 1:24:20, Pete recounts the Milani family members and their views of the    At about 1:26:00, Porochista recounts inspiration for Violet's sweets diet from an interview with Momofuku's Christina Tosi and Porochista's time at Sarah Lawrence   At about 1:28:00, The two discuss Violet's experience with a racist and demeaning model shoot that plays on her Iranian heritage    At about 1:29:30, Porochista reflects on Tehrangeles culture and its connection to religion    At about 1:30:35, Porochista discusses KPop and “stan culture” and how Mina “found her voice” through these online forums    At about 1:34:20, Porochista talks about purposely focusing on realistic and empathetic portrayals of gender identity    At about 1:38:30, The two discuss Hailey as representative of the intersections between Covid conspiracy theories and racism and “hidden” CA racism and wellness culture   At about 1:40:00, Porochista talks about her own experiences with the “dark wu wu” of the wellness cultures during her own fragile    At about 1:44:00, The two discuss Ali (Al) and his leaving Iran behind and how he seeks Americanization and how he makes his fortune   At about 1:46:15, Porochista likens events of the book, “The World of Al” to the DJ Khaled song    At about 1:48:05, The two discuss Roxana's desire to have a blowout early Covid-era party and how the physical “wings” of the house connect to the sisters' different growing pains and goals and ethics   At about 1:50:40, The two riff on some beautifully absurd scenes in the book, including a pet psychic's appearance    At about 1:51:50, Porochista gives background on deciding to do untranslated Persian in the book and about Homa and the ways she doesn't want to be part of Tehrangeles; also Editor Maria Goldberg Love   At about 1:55:10, Pete asks about the rationale and background for the book's ending using stream of consciousness   At about 1:57:15, Porochista shouts out Golden Hour Books and City of Asylum Books, and other places to buy her book, including Shawnee, Kansas' Seven Stories, run by 17 yr old Halley Vincent   At about 1:59:45, Porochista shouts out the stellar Deep Vellum and Verso and writers like   At about 2:01:05, Porochista talks about exciting upcoming projects    You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch this and other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both my YouTube Channel and my podcast while you're checking out this episode.       I am very excited to have one or two podcast episodes per month featured on the website of Chicago Review of Books. The audio will be posted, along with a written interview culled from the audio. A big thanks to Rachel León and Michael Welch at Chicago Review.     Sign up now for The Chills at Will Podcast Patreon: it can be found at patreon.com/chillsatwillpodcastpeterriehl      Check out the page that describes the benefits of a Patreon membership, including cool swag and bonus episodes. Thanks in advance for supporting my one-man show, my DIY podcast and my extensive reading, research, editing, and promoting to keep this independent podcast pumping out high-quality content! This month's Patreon bonus episode features segments from conversations with Deesha Philyaw, Luis Alberto Urrea, Chris Stuck, and more, as they reflect on chill-inducing writing and writers that have inspired their own work. I have added a $1 a month tier for “Well-Wishers” and Cheerleaders of the Show.    This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form.    The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com.     Please tune in for Episode 259 with Jessica Whipple. Jessica writes for adults and children, and her poetry has been published recently in Funicular, Door Is a Jar, and many more. She has published two children's picture books in 2023: Enough Is… and I Think I Think a Lot.  The episode will air on October 29. Lastly, please go to ceasefiretoday.com, which features 10+ actions to help bring about Ceasefire in Gaza.

Friends can help us get through life's toughest moments. But a true friend remembers to smile about the good times. That's why I wanted to revisit my conversation with the founder and CEO of Milk Bar, host of Netflix's Bake Squad, and author of several cookbooks including Dessert Can Save the World, my dear friend Christina Tosi.Christina is the type of friend I can trust with anything, someone I can cry with. Together we reflect on the art of asking for help and why sometimes all we need from a true friend is 8 minutes of their time.This...is A Bit of Optimism.For more on Christina and her work, check out: Milk Barher cookbook, Dessert Can Save the Worldand christinatosi.comFor more on the power of an 8-minute phone call, check out this New York Times article. ***By the way, I wanted to share Christina's recipe for making an Ice Cream Loaf. It's magic. You will need:2 cups (1 pint) of softened ice cream1 cup of self-rising flour1 eggPreheat oven to 350°F. Grease a loaf pan and set aside.In a large bowl, mix the melty ice cream, self-rising flour, and egg. Do not overmix.Pour the batter into loaf pan.Bake for 45 minutes or until toothpick clean. Enjoy.

Yes, chef

Dessert and chaos dominate this episode of Top Chef. Guest judges Christina Tosi and Matty Matheson inspire the contestants this week, while an early favorite gets sent packing.

On the latest episode of Pass The Spatula, meet Abena Anim-Somuah, the recipient of the James Beard Media Award for Broadcast Emerging Voice in 2023. Abena also hosts The Future Of Food Is You, a podcast that features up-and-coming talent in the food world on The Cherry Bombe Podcast Network (listen here!).Abena discusses her childhood paper route, the high school teacher who changed her life, and how she's found her way into the world of food media. Plus, she shares her dream mentors including Christina Tosi and Ina Garten. Hosted by Lucky Ahmed, Ethan Pinales and Jessica RamirezThe Pass The Spatula series was created by Lucky Ahmed, Annalysse Melendez, Ethan Pinales, Jessica Ramirez, Aylin Sanchez, and Yu Ying Yuen. Thank you to Fox Rothschild, Mary Giuliani Events, Goldman Sachs, LDV Hospitality Group, and Salido for supporting our show. Original theme music by Ethan Pinales of Food and Finance High School. Pass The Spatula the pod is produced by The Cherry Bombe Podcast Network and supported by Food Education Fund (FEF).FEF is a non-profit based in New York City dedicated to enriching the lives and education of culinary focused public high school students and alumni. If you'd like to learn more or support their work, visit foodeducationfund.org. ⁠

Christina Tosi is the chef and creative force behind Milk Bar: a dessert brand that she launched in 2008 in Manhattan's East Village, and has grown to include almost a dozen shops, a brisk mail order business, and a line of cookies, ice creams, and other treats for sale at grocery stores nationwide. In addition to being a successful entrepreneur, and the host of the Netflix show Bake Squad, Christina is also a mom of two. In this episode, Jane and Liz talk with Christina about all things Milk Bar, motherhood, and what it means to strike a healthy balance when it comes to sweets. See omnystudio.com/listener for privacy information.

They say it's not about what happens to you, it's about how you handle what happens to you. Join us for a riveting episode where Doreen and Tony dive into life's unexpected twists and turns with none other than Master Chef Season 7 Winner, Shaun O'Neale! In a candid conversation, Shaun shares invaluable insights on navigating those 'Oh S&*&t Moments,' of life, mastering the art of pivoting, and discovering genuine happiness in the present moment. Get ready to be inspired by Shaun's awe-inspiring journey—from rags to riches and from the lowest lows to the highest peaks. Prepare to be captivated by Shaun's unique life philosophy, a philosophy that played a pivotal role in gearing him up for his biggest television performance ever before judges Gordon Ramsey, Christina Tosi and the whole world. **2024 Update: After recording this episode, many changes took place for our friend Shaun. He is now living in beautiful Arizona and the Executive Chef of restaurant 333 which will be opening in Spring 2024. Three Thirty Three combines cool and contemporary interiors with a superlative culinary offering. The Asian inspired menu encompasses wood-fired dishes along with an extensive sushi selection with over-the-top touches like peking duck with caviar and dry aged wagyu tomahawk. Inspired by Shaun, Doreen & Tony cook her famous Cosi Buono Che Crea Dipendenza (Tomato Basil Pasta). Photos and the recipe are below! And remember to tune in each episode on Apple, Amazon, Google and Spotify. LINKS/RESOURCES:  Link to Recipe and behind the scenes bonus content: https://www.secondactscratch.com/post/episode-one-greatest-oh-s-t-moments-in-history-guest-star-sean-o-neale-masterchef-winner Shaun's Instagram: https://www.instagram.com/threethirtythreerestaurant/ Shaun's Website: djshaunoneale.com

Anu is joined by Christina Tosi, the James Beard award-winning pastry chef and founder of Milk Bar, the iconic bakery and dessert brand with a cult-like following. Christina shares insights into her unique approach to innovation, team culture, building a brand that resonates deeply with consumers, and the strategic decisions behind Milk Bar's expansion into the online sphere and supermarkets.

When life gets tough, true friends ask for help. Christina Tosi is that kind of friend. She's someone I can trust with anything and someone I can cry with. She also happens to be a world-class pastry chef, a genius dessert maker, and the founder and CEO of Milk Bar.  We reflect on the art of asking for help and how sometimes all we need from a true friend is 8 minutes of their time. This...is A Bit of Optimism. For more on Christina and her work, check out:  https://www.christinatosi.com/https://milkbarstore.com/ And, by the way, I wanted to share Christina's recipe for making an Ice Cream Loaf. It's magic.  You will need: 2 cups (1 pint) of softened ice cream 1 cup of self-rising flour 1 egg Preheat oven to 350°F. Grease a loaf pan and set aside. In a large bowl, mix the melty ice cream, self-rising flour, and egg. Do not overmix. Pour the batter into loaf pan. Bake for 45 minutes or until toothpick clean.  Enjoy.See omnystudio.com/listener for privacy information.

Will Guidara is a restaurateur who has been immersed in the industry since the age of thirteen. He's the former co-owner of Eleven Madison Park, which under his leadership received four stars from The New York Times, three Michelin stars, and in 2017 was named number one on the list of the world's top 50 restaurants. Will is also the national bestselling author of the book, “Unreasonable Hospitality”, and he's married to celebrity baker and founder of Milk Bar, Christina Tosi.  In this episode, Will guides us through his commitment to unreasonable hospitality and the importance of moving beyond efficiency to create magical experiences customers will never forget.  Key Points: Recognizing each touchpoint of the customer's journey  The 3 keys to game-changing practices in hospitality   Building the right team, not the best team Resources/Links:  Learn more about Will Guidara Read the episode transcript  Follow us on Instagram Watch The Entrepreneur's Studio on YouTube Credits:  The Entrepreneur's Studio is powered by Heartland Payment Systems. Providing nearly 1 million entrepreneurs with the technology to make money, move money, manage employees and engage customers.

Paola Velez is an award-winning chef and author. Food And Wine's Best New Chef in 2021, James Beard nominated and rising as one of the best new chefs and personalities in food. Velez is the owner of Dōekï Dōekï (an Afro-Latin pop-up concept), founder of Small Orchids Inc (a media and marketing company) and co-founder of Bakers Against Racism – an organization that is “baking” the world a better place. We talk about her pandemic pop-up Doña Dona that kickstarted her philanthropy, some amazing mentors like Jacques Torres and Christina Tosi and how to stand out in a crowded and competitive industry.

My guest on E299 is Christina Tosi! Christina is the founder and creative mastermind behind NYC's Milk Bar. She is a classically trained pastry chef who blends culinary technique with unexpectedly whimsical and nostalgic ingredients, Christina began her career working for several powerhouse fine-dining chefs, including David Bouley, Caesar Ramirez, Thomas Keller, Wylie Dufresne, and Alex Stupak. From there, Christina founded the dessert program at David Chang's Momofuku and built a culinary empire of her own. Described by The New York Times as a “border crossing pastry chef,” Christina opened Milk Bar's doors in 2008 and has since been recognized as one of this generation's most iconic American pastry chefs. She received the James Beard Foundation award for Rising Star Chef among her many accolades. BOOM! I'm a huge foodie and fan of Milk Bar myself, so I am very excited and hungry to share this incredible episode with everyone. Enjoy every last bite! For more on Christina, please check out www.christinatosi.com/ and Milkbarstore.com. #thePOZcast is brought to you by our friends at Interseller – the prospecting + outreach platform of recruiters and sellers. Check out a free demo today! https://bit.ly/2Fbm/BZ Thanks for listening, and please follow us on Insta @NHPTalent and X @AdamJPosner.

This week on Order Up, we are featuring a conversation from The Entrepreneur's Studio with pastry chef Christina Tosi, founder and CEO of Milk Bar, about her journey in founding the iconic bakery. Christina shares lessons in trusting instincts, following your passions in the face of doubt, and how her culinary education and experience were instrumental in launching Milk Bar.(0:55) – Early moments and influences(8:20) – Trusting instincts(15:10) – Passion over doubts (22:06) – Daily check-ins(23:49) – Milk Bar(27:11) – The entrepreneurial mindsetListen to Part 2 of the Christina Tosi interview.To learn more about Heartland, visit www.heartland.us.To learn about upcoming and on-demand webinars, visit restaurant.org/events/learning.The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.Podcast episode production by Dante32.

There's nothing Sam Cade can't turn into a cake: A burger, beer bottle, sneaker, oyster, handbag, and even a giant slice of cherry pie. The founder of Cades Cakes and star of Netflix's “Is It Cake?” is one of the country's leading hyperrealistic cake artists and she joins host Jessie Sheehan to talk about the tricks and artistry she puts into every cake she makes. Sam does a deep dive into the realistic cherry pie cake filled with Oreo layers, fondant, and buttercream that she made for a Cherry Bombe party in Dallas. The two chat about Sam's love of messy arts and crafts, her time working at Christina Tosi's Milk Bar, and her tips for working with that divisive ingredient, fondant. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox StudiosShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Sam: Instagram, websiteMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here

Sheldon talks about making Christina Tosi's (Milk Bar) Cornflake Marshmallow Chocolate Chip Cookie - - one word "yum" and talks about the next step of making his own recipe. Where are they now with Nancy Birtwhistle - Season 5 winner. Rav's dress looked amazing! No new bake off news yet...was hoping for contestants. Technical "Rainbow baked Alaska". Banana ice cream... eww. Biggest challenge was getting ice cream to set. Gabriel's forgot butter and flour in the cake... so added it after. Salma and Fraser nailed it. Gabriel and Mia and Aisya did not. Setting issues. In the showstopper - illusion desserts. Most made a cake, Salma sort of did but used Maltese biscuit. Three people chose pizza to make an illusion on - Mia, Salma, and Tomos. All had different flavors and approach. Salma's stood out. Mia's stood out the other direction... Fraser's meatball sandwiches looked absolutely professional - flavor of mint maybe not a great choice. Aisya's "chicken satay" was amazing. Gabriel's "fish and chips" looked a bit messy to me... Rav seemed to like the flavor, but in my personal opinion, Gabriel did not meet the visual part of the brief. Apparently Mia's jam snafu on the pizza though was worse as she ended up going home. I disagreed in general... but as I've said before - I didn't taste them. Next week = Pastry for B to decide who goes on to finals week.

Episode 50!!! Very excited to bring the show to you - it's fun and I love talking about this topic. Tell your baking friends to come along for the ride!  Follow us on IG @scrummyhandshakes So I made a little investment in my baking journey.  Alison turned me on to Christina Tosi of Milk Bar fame - she also does a show on Netflix called Bake Squad - 10 out of 10 must watch if you love GBBO. I kept seeing a “masterclass” kind of thing for her on a platform called Studio.  She teaches 3 of Milk Bar's famous recipes - Cornflake Choc Chip Marshmallow cookie, Milk Bar Pie, and Birthday Layer Cake - but she also teaches her process for recipe creation, prototyping, etc. Something like 16 hours of classes.  So  - I decided I wanted to up my learning and I got it!  Started on the cookies and these look exciting. There is a sub recipe for the “cornflake crunch” aspect of the cookie and just that is a fantastic mix in that could be used for a ton of stuff. I bet you could top ice cream with it and it would be amazing. Very excited to see how these things go! Bake off news:  it's starting soon!  Expect to see the line up of bakers ANY day now!  ALSO - big format changes! Reading several articles on the subject and and it appears that there will be no “national themed” weeks this year based on feedback from the fans.  This is probably for the best as there have been a few cringe moments sprouting from those weeks.  Best to play it safe. New theme is “Party Cakes”.  It also appears the bakes will be more “approachable”. Paul says “In a way we've returned to the philosophy of the first three series”.  I like it already! In where are they now this week, let's take a look at series nine and someone that I very much enjoyed on the show Briony Williams. She was one of the only bakers I can recall that had a visible physical “difference” - she has no fingers on her left hand - It in no way should be called a disability at all - she rocked in the kitchen and nothing slowed her down.  Post bake off she was a presenter for Channel 4's “Food unwrapped” as well as “Escape to the Country” and writes columns for publications such as BristolLife. Follow her on her Instagram along with her 150k followers @brionymaybakes where she posts a lot about her life and adventures as well as tons of recipes. Bread week for Heat B! First comment - I just love Rav and Liam as judges. They almost look like a "couple" they are so comfortable with each other. The bakers kick things off with a pull apart bear bread with spicy harissa and parmesan with tapenade side. This is a non-yeasted bread and Aisya knew right away what to do with it. She gave almost a mini-tutorial. Fraser and Mia had strong looking bakes, while Sasha dropped a couple of hers. D'vonte and tomos were "ok" along with Gabriel. Taking technical was Aisya took the top spot followed by Mia and Fraser. D'vonte at the 7th slot with Gabriel last. Over blitzing the tapenade and not baking the bears "together" were the two big challenges. In showstopper it was your best day in focaccia! They were allowed to make dough the day before (I wish they would show that footage!). These were pretty straight forward with a few nuances - Fraser went sourdough - a bold move that paid off. D'Vonte made 2 types but gave up the send proof - a gamble that did NOT pay off. Aisya's was gorgeous. Mia's had lots of promise but she should have cooked her sausage first. Gabriel did one with veggies and chili salt, but the chili wasn't present - only the salt.... salma did a nice job but had a way to go from being 5th in technical. Star went to Fraser... not crazy that he won (must have been delicious) but I thought Aisya was stronger as a whole. They sent D'vonte home - that 2nd proof miss... but honestly ... I felt Gabriel deserved to go more. Last in technical and over salted with poor design. Will see when actual new bake off starts but will continue with Juniors until then!

Discover how to break free from self-doubt and imposter syndrome in this episode that guides you through five revolutionary steps to build unwavering confidence. I'll also share inspiring stories of trailblazers like Christina Tosi, Mel Robbins, James Dyson, Oprah Winfrey, and Tony Robbins who shattered norms on their way to success. Plus, I offer a simple action you can take for each step to get you movin' and groovin' on your biggest and boldest dreams.Tune in, take action, and share the empowerment with fellow rule-breakers. Subscribe and leave a review to help inspire more women to embrace their unique path to greatness. GET MY FREE GUIDE: RULE BREAKER MINDSETWho says you have to play by the rules to succeed? My free guide, Rule Breaker Mindset: 10 Affirmations to Help You Unleash Your Full Potential, will help you break free from the status quo and achieve your goals on your own terms. Get it now: https://www.soulcareclub.com/freeJOIN THE RULE BREAKERS' CLUB:Join a community of rule-breakers, risk-takers, and dream-chasers who are committed to making money doing what they love, while also making a positive impact on the world. Join here: https://www.facebook.com/groups/rulebreakersclub

He's been referred to as the real life “Willy Wonka!” Gonzo Jimenez is a celebrated pastry chef, chocolatier and República del Cacao's North American corporate pastry chef. We believe, if Willy Wonka was real, he would actually want to be Gonzo Jimenez.    Gonzo, as he openly says, "had a very blessed start,” originally from Northern Argentina and was raised in a Spanish household surrounded by good food and long family meals. These strong family values helped him find his calling in food, but specifically on the sweeter side of the business. His early training taught him that he was able to apply not only science, but also artistic expressions when it came to presenting beautiful sweets and confections. He was instantly hooked and found his true calling.   In addition to being a valued República del Cacao partner, Gonzo is an educator, Co-owner and chocolatier of Miette et Chocolat in Denver Colorado where he currently lives. You may also recognize him from the Netflix Original Series “BakeSquad," hosted by Christina Tosi, where Gonzo and the cast of talented pastry chefs develop some of the most incredible treats for life celebrations.    Get ready for a fun filled, energetic and informative conversation as Gonzo gives us a look into his life as a chocolatier, what motivates him personally and professionally and why he finds so much joy in being a República del Cacao partner, helping educate and empower the future generation of culinary creatives.     Discover more about República del Cacao: https://bit.ly/3ZRoVIv     Follow República del Cacao on Instagram: https://bit.ly/3mGwWBw     Follow Gonzo Jimenez on Instgram: https://bit.ly/3KJjCWa     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: www.gabrielornelas.com

Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox StudiosChristina Tosi is one of the most beloved pastry chefs around. She's the founder of Milk Bar, host of Netflix's Bake Squad, author of the memoir Dessert Can Save the World, and one of the most energetic baking enthusiasts around. She joins host Jessie Sheehan for a conversation that's all about cake, from their love of box mixes and frosting in a tub, to the particulars behind the recipe for Milk Bar's birthday layer cake. Learn why Christina uses certain ingredients, like grapeseed oil, Baker's Joy spray, and shortening; how to assemble the iconic cakes, from soak to crumb layers; and what tools she reaches for in the kitchen. Get ready for some Tosi time and don't miss this episodeClick here for Christina's birthday layer cake recipe. Thank you to Plugra Premium European butter and California Prunes for supporting our show. She's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Christina: Instagram, Milk Bar, websiteMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here

Christina Tosi is a chef and the founder and CEO of Milk Bar, a unique bakery concept reinventing classics like cereal and birthday cake with plenty of imagination. Creativity is the spirit of Milk Bar and a throughline for everything Christina does, but it can be hard to run a business without some of the traditional, tried-and-true practices. In this episode, Christina takes a deep dive into her creative process, business practices and the four core values which guide her to leading a successful enterprise.  This is part 2 of our conversation with Christina Tosi.    Key Points: Nurturing a creative mindset Streamlining operations  Learning how to bend the rules  Resources/Links:  Connect with Christina Tosi Read The Transcript  Enjoy the podcast? Subscribe and leave a positive review on Apple podcasts.   The Entrepreneur's Studio is powered by Heartland Payment Systems. Providing nearly 1 million entrepreneurs with the technology to make money, move money, manage employees and engage customers. 

Nostalgia was a key driver of Christina Tosi's vision for Milk Bar. As it turns out, the masses share her sentiments. Whether your plan is to make childhood memories the theme of your business or a single item on your menu, Christina feels everyone can benefit by touching customers on a personal level. Christina Tosi is the award-winning chef and founder of Milk Bar, a singular bakery concept that merges her love for down-to-earth, comforting baked treats, culinary expertise and unexpected, creative combinations.  In this episode, Christina shares how she went from being a math major in college to a James Beard recipient, a TV personality and the founder of a bakery empire. This is part 1 of our conversation with Christina Tosi.    Key Points: Nostalgia as a key driver for entrepreneurial pursuits Gut instinct as a business guidepost  What it takes to build a business model that does not exist  Resources/Links:  Connect with Christina Tosi Read The Transcript  Enjoy the podcast? Subscribe and leave a positive review on Apple podcasts.   The Entrepreneur's Studio is powered by Heartland Payment Systems. Providing nearly 1 million entrepreneurs with the technology to make money, move money, manage employees and engage customers.

Thanks for joining Jill Baughan today on Finding Joy ...No Matter What. Make a Joy Box for Someone You Care About: https://jillbaughan.com/joy-box/ Christina Tosi on Jimmy Fallon -  https://www.youtube.com/watch?v=9sPbG9CQcwk Tosi, Christina. Dessert Can Save the World: Stories, Secrets and Recipes for a Stubbornly Joyful Existence. Harmony Books, 2022. Connect with Jill: Facebook ~ Instagram ~ Twitter ~  Website

Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox StudiosMaya-Camille Broussard says pie can be a complicated art form, so she's joining us today to demystify the process. Maya-Camille is the force behind both the Justice of the Pies Chicago-based dessert company and the Justice of the Pies baking book, so she knows her stuff. She's also part of the “squad” on Bake Squad, the Christina Tosi-hosted Netflix show.  Maya-Camille joins host Jessie Sheehan to talk about cold countertops, using your fingers to mix ingredients, her love of canned peaches, and adding cinnamon to a dish until the ancestors tell you to stop. She also takes Jessie through her Salted Caramel Peach Pie recipe.Check out the recipe here and bake along.Thank you to Plugrà Premium European Style Butter for supporting our show. Snag your ticket for our Dallas Butter Up, Buttercup event here!She's My Cherry Pie is a production of the Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Maya-Camille: Instagram, Justice of the Pies, the Justice of the Pies cookbookMore on Jessie: Instagram, her Snackable Bakes cookbookSubscribe to Cherry Bombe Magazine

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After trading the hot lights of fashion in the pages of Vogue and Harper's Bazaar for the radiating heat of the bake oven, Ashley took the prize in the TLC series Cake Boss: Next Great Baker.  She then went onto Food Network's Chopped, The New York Cake Show (2016 shoe category /2017 Best In Show) and placed second on Food Network's Dessert Games and FYI's Cake Fest. Ashley is a Pastry Chef, Cake Artist, Culinary Producer and Food Stylist.  She goes by the moniker of Sugar Monster—and is a master of cake artistry and a sought after television personality.  It wasn't always easy, and Ashley vulnerably tells her journey through self doubt, early adult eating disorders and the complete hustle it has taken her to earn a seat with the elite artists in the culinary and baking world.Ashley is now one of the featured artists on Christina Tosi's Bake Squad on Netflix, and her work has appeared on the Today Show, in Martha Stewart Living and Magnolia Table.  Stay tuned to the end when Ashley answers an adorable hotline call from one of her younger fans!Get Ready To Be Inspired, Educated, Empowered and Entertained! For more information visit us @shesa10times5. https://instagram.com/shesa10times5

When I interviewed Milk Bar co-founder Christina Tosi last summer we talked about her extraordinary journey from home baker to pastry chef to entrepreneur. Tosi had an inspirational story to tell, and we thought it was a story worth repeating. Of course the peripatetic businesswoman has hardly been resting on her laurels since then. Boxes of Milk Bar soft baked cookies are coming to a grocery store near you, as are pints of Milk Bar ice cream. Christina published All About Cookies: A Milk Bar Baking Book, in November of 2022. And just for good measure (pun intended) the second season of the baking competition show she hosts Bake Squad, is just out on Netflix.

Christina Tosi is a chef and TV personality as well as Milk Bar's CEO and CCCO (Chief Compost Cookie Officer) and the author of a new cookbook, All About Cookies (among many others). On this lively episode, we talk to her about all things cookies and cake, moving upstate, grocery shopping at dawn, baking David Chang birthday cakes every year, and Milk Bar life (as a mother). We always enjoy having Christina on the show. Also on the show, Aliza and Matt talk about travel. We just launched our first TASTE Travels trip to Puglia with author Suzy Karadsheh and talk about some other places we will be visiting this spring including Mexico City, Israel, Los Angeles, and rural Italy.More from Christina Tosi:Christina Tosi's World Spins Around Cakes and Cereal Milk [TASTE]How Christina Tosi Gets It Done [The Cut]TASTE Podcast 20: Christina Tosi [TASTE]TASTE Travels Italy: Cooking and Eating Through Puglia with Suzy Karadsheh [TASTE]

Episode 152: Maya-Camille BroussardMaya-Camille is the creative force behind Justice of the Pies, her Chicago bakery that's become known for inventive and unmatched flavors (Lemon Espresso Pie … Blue Cheese Praline Pear Pie … and so on).Much of Maya-Camille's work traces back to her roots, with a significant influence from her father, the self-dubbed “Pie Master,” who worked as a criminal defense attorney by day. As with many family stories, Maya-Camille's is complex and dotted with both adoration and strife. A strong sense of social activism and community building runs through her blood, though, and is baked into her work.Her first cookbook, also titled Justice of the Pies, brings these beloved and revered recipes to home bakers with 85 recipes for both sweet and savory pies—plus quiches, tarts, whoopie pies, and more.“I've always loved baking,” Maya-Camille says in our chat. “But at my core, I am a creative individual. And also at my core, I love working with my hands. I do have an arts background in terms of dancing, in terms of theater, in terms of visual art. I even played upright bass for five years. But culinary is still an art form—and it's the only art form that we have that's required for us to live. I don't dance as much anymore, but I'm still living, you know? I don't paint anymore, but I'm still living. If I don't eat, I'm not gonna live. So I can take this creative energy that I have and pour it into something that also provides me sustenance.”Justice of the Pies is also filled with stories of “stewards" who Maya-Camille says are “agents of change who stand for fairness and equality.” Maya-Camille penned short profiles and developed recipes to honor folks like Black Joy Project creator Kleaver Cruz; cookbook author and Equity at the Table founder Julia Turshen and Design*Sponge founder Grace Bonney; and disability rights activist Claudia Gordon. (Or take Big Kika Keith and Kika Jr., who opened LA's first Black-owned, women-led dispensary. To accompany their story, Maya-Camille developed a “Peaches and Herb Cobbler” that features a weed-infused butter.)P.S. Maya-Camille starred in Netflix's “Bake Squad” hosted by Christina Tosi, and she returns to the cast for a second season with it drops later this month.Featured Recipes from Justice of the PiesThis week, paid subscribers can access two featured recipes from Maya-Camille's Justice of the Pies: Lavender Whoopie Pies and Chocolate-Peanut Butter + Pretzel Tart.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

This week on TED Business we are revisiting an infectiously joyous talk. Milk Bar founder Christina Tosi shares the sugary jolt of her first food memory and behind-the-scenes stories of her bakery's famously inventive cakes, cookies and treats. This talk may make you hungry -- but it'll also leave you a resonant message about how breaking the rules and challenging your assumptions can make for a sweet life. Stay tuned to hear from our host Modupe Akinola on how we can all be inspired to make our workplaces a bit more magical.

On today's episode Erika sits down with the founder and chef of Milk Bar, Christina Tosi. Christina created Milk Bar because she didn't like the perfectionism in fine dining restaurants and wanted to build what she believed should have existed, which was dessert in a unique way. They discuss Christina's path to Milk Bar, the lessons she teaches her staff, their dirty dessert secrets and much more. In addition, Erika gives us an inside look at Barstool's Black Friday sale and the Cyber Monday Telethon and as always we answer your career questions in the Q&A. Enjoy! Christina's new cookbook, All About Cookies: A Milk Bar Baking Book is out now! https://milkbarstore.com/pages/100-all-about-cookies-recipes (00:02:19) Boardroom (00:12:05) Christina Tosi (00:45:15) Q&AYou can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/tokenceo

About a year ago, I watched a documentary on Netflix called Seven Days Out, and was captivated by one of the episodes featuring a restaurateur named Will Guidara. Well, this week, Will is here, and he joins me to talk about trust, loyalty, hard conversations, and why adversity is a terrible thing to waste. Will is the former co-owner of Eleven Madison Park in New York City, which received four stars from the New York Times, earned three Michelin stars, and was named the number-one restaurant in the world. Add to that Will is married to renowned pastry chef, Christina Tosi, also seen on Netflix's Chef's Table. This conversation was one of my favorites this year, so I'm excited to share it with you in just a moment. If you enjoy this episode with Will, I'm sure you'll also enjoy the following: 310: Dharius Daniels on Emotional Intelligence, Living Outside Your Identity, and the Misguided Pursuit of “Your Best Self” 298: Jamie Winship on How Live Fearless in Your True Identity ++++++ Episode Links: Will's Instagram | Twitter | Buy "Unreasonable Hospitality," Will's new book, on Amazon! Subscribe to #WinTodayShow on YouTube. Join the conversation wherever hashtags are welcome using #WinTodayShow. Get the brand-new "Win the Week" email newsletter here. ************************** This week's show partner: Get LMNT and a free gift here! **************************

Today's episode of the GaryVee Audio Experience is another episode of Empathy Hour, the show focused on EQ, entrepreneurship, Web3, and of course, wine. In this series, I sit down with friends and colleagues to discuss the value of empathy in life & business over a glass of Empathy wine. In this episode, I'm joined by Christina Tosi! An American chef, author, and television personality. She is the chef, founder, owner, and CEO of Milk Bar,an award-winning bakery known for familiar yet unexpected and delicious desserts. Enjoy! Let me know what you thought! Check out my new NFT project: veefriends.com Join the VeeFriends Discord: https://discord.gg/veefriends Tweet Me! @garyvee Text Me! 212-931-5731 My Newsletter: garyvee.com/newsletter

What was life like for a young New York chef chasing a dream in the early 2000s? Milk Bar founder and Dave Chang chosen-family member Christina Tosi was there to see it, and her latest book, 'Dessert Can Save the World,' relays a lot of what she learned then and since. Christina calls up Dave and Chris to consider what she and Dave were like in their 20s, the smile vs. the grimace, the power of not having a plan, barbecue soft serve, the everything-bagel influence of Wylie Dufresne, proving Dave wrong, rainbow sprinkles, work-life ratios, eating multiple bowls of Honey Bunches of Oats, Dave discovering chocolate milk, and what might happen if Christina Tosi faced off against the Wheel of Constraint. Hosts: Dave Chang and Chris Ying Guest: Christina Tosi Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices