I have worked my way up in the food industry being strong and steady about who I am as a person, first and foremost, as a chef and professional, and certainly as a woman.
Copied to Clipboard
Copied to Clipboard
I guess technically I am a female chef, but I don't really think of myself as such.
Copied to Clipboard
Copied to Clipboard
Whenever I get in a car and I'm going to or from the airport or the train station, I put on a TED Talk using the TED app. It makes the trip go by super fast, and it fills my sails.
Copied to Clipboard
Copied to Clipboard
I can't think of a community that couldn't benefit from communal thinking.
Copied to Clipboard
Copied to Clipboard
Whether I'm making a gluten-free cookie or a lactose-free milkshake, my end goal is always to make it so awesome, clever, and creative that you'll want to indulge whether you have a sensitivity, dietary nuance, or don't.
Copied to Clipboard
Copied to Clipboard
I think sharing recipes is such an important part of baking and the baking world.
Copied to Clipboard
Copied to Clipboard
When I first opened Milk Bar, I was also making desserts for the Momofuku restaurants. I will say that by day three or day four, I realized that operating a bakery was so different from operating a restaurant.
Copied to Clipboard
Copied to Clipboard
I was always taught to be myself, be honest, and be true to my roots.
Copied to Clipboard
Copied to Clipboard
As a boss, as a CEO, as a creative director, as a chef, I've learned that failure will always come. I've learned to give it a big squeeze, smile at it, humble myself to it and then use it as a springboard to send me on my way to strength, success, and fulfillment.
