After graduating from the French Culinary Institute, Christina Tosi found herself working in the kitchens of Bouley and wd~50 in New York City before David Chang hired her, first as his right-hand woman and then as the pastry chef at Momofuku Ko. An impromptu strawberry shortcake won her the job. She would eventually open Momofuku Milk Bar, which currently operates five locations around NYC and a very robust mail order business. But when we called her to the stage at the Food Republic Interview Lounge at April’s Austin Food & Wine Festival at the W Austin, we didn’t want to talk about crack pies and cereal milk. We were more interested in how Christina has brilliantly played the media game. Writing cookbooks to staying cool on Twitter to collaborating with super models.
Also see: Meet Our Crack Pie Dealer Christina Tosi
Presented by our friends at the W Hotel Austin.