by Cameron Curtis in How-to, Restaurants, September 13th, 2015
by Sarah De Heer in News, May 2nd, 2011
Milk Bar was founded in 2008 by James Beard Outstanding Pastry Chef award-winner Christina Tosi; you may have heard of some of the bakery’s more popular items, like Cereal Milk ice cream, Compost Cookies and Crack Pie. With five locations in New York, one in Toronto and another opening in Washington, D.C., later this year, Milk Bar is becoming its own dessert empire. But it’s the eatery’s Birthday Cake that has won my heart and my stomach. It’s a modern take on the classic Funfetti cake, and it makes an appearance every year when it’s my birthday (and also when it’s not). The key to the moist cake layers in this towering treat? A soak of whole milk and clear vanilla extract. That’s right: It’s like a tres leches cake gone birthday bonkers, in the best way possible. We stopped by Milk Bar’s test kitchen location in Brooklyn to see how the masterpiece comes together.
On Monday, May 9, Tom Colicchio, Emeril Lagasse, Gail Simmons, Andrew Zimmern, Anne Burrell and many others in the food industry — will don their best as they join the James Beard Foundation at its annual Restaurant and Chef Awards Dinner.
While categories like Best New Chef and Best New Restaurant tend to steal the spotlight, one category to keep your eye on is Rising Star Chef of the Year. According to the Foundation, “This award is given to a chef, age 30 or younger, who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.” Past winners who hold this title include Nate Appleman and Andrew Carmellini.
Starting today, we’ll get to know each of the 2011 nominees up for this category a little better.
First up: Christina Tosi from the famed Momofuku Milk Bar in New York City. Tosi, who worked at WD-50 and Bouley before Milk Bar, is now known for her outrageously addicting desserts like Crack Pie, cereal milk soft serve ice cream and recently cake truffles.
“It’s an overwhelming honor to be singled out in a city and country of so many great chefs,” Tosi said when we asked her how it felt to be a James Beard nominee. “The awards have always been a great opportunity to get to know what’s going on in kitchens around the country, make new friends and celebrate one another’s passion for food, hard work and dedication to the job and industry.”
Find out what Christina can’t live without and the one person she’d love to cook for »