Chef Grant Achatz poses after his Who’s Who of Food & Beverage in America induction during the James Beard Foundation Awards, Monday, May 7, 2012, in New York. (AP Photo/Jason DeCrow)
NEW YORK (AP) — Compost, “crack” and something called cereal milk — unlikely ingredients that have propelled Christina Tosi to the head of her culinary class.
The protege and dessert maven of uber chef-of-the-moment David Chang was named rising star chef of the year on Monday by the James Beard Foundation, an honor earned largely by her knack for crafting unusual sweet treats — including soft serve ice cream made from milk flavored by breakfast cereal — and the almost fanatical following they have generated.
But garnering one of the so-called Oscars of the food world — one of more than 20 awarded Monday — didn’t change Tosi’s sense of the simplicity of what she does.
“For me, it’s just about creating things that we feel really attached to,” Tosi said during the 25th annual Beard Foundation awards. “The style that we do it is finding a flavor, a texture that we feel attached to and giving it back in a way that we think is cute or playful or approachable and at the end of it of course it’s delicious and you want to come back for it.
“And that’s where we begin and we end with it,” she said.”
Tosi oversees desserts, breads and ice cream for Chang’s Momofuku restaurant group, and is best known as the woman behind his Momofuku Milk Login to read more