Here’s a New York pastry chef who is after my own heart. Christina Tosi, who is the pastry chef at Momofuku has one great characteristic that suits her perfectly for deserts—she loves sugar! New York Magazine has a nice question and answer with the chef, whose dinner can consist of cool ranch Doritos and Ben and Jerry’s cookies and cream ice cream.
She definitely is not a crunchy health food fanatic, which I think is perfect for a pastry chef. My least kind of deserts are the ones that are trying to be healthy. Please don’t make desert with whole wheat flour or other such healthy ingredients. If someone wants to eat healthy, they should just steer clear of desert.
One of my favorite things that Christina Tosi has a Momofuku is the Milk Bar. They infuse milk with various cereal type ingredients. I would have to say I would want milk infused with Count Chocula cereal. You can even get milk shakes made with cereal milk. This is something they won’t teach you in pastry chef school.
She also makes pies and cookies that, as you might imagine, have her signature twist to them. The compost cookie’s ingredients include pretzels, potato chips, coffee, oats, butterscotch and chocolate chips.
I really like the fun creativity Ms. Tosi uses in concocting her desserts. It seems part childhood, part dorm life and a little “let’s see what happens if we try this.” One thing for sure, Christina Tosi is one creative New York pastry chef.
If you want to try some of her food, you can go to the Momofuku website and get mail order or you can stop in at their two locations in Manhattan.