Christina Tosi Quotes

If you don't think you want to go on a train and read the paper every day and work from nine to six at night, there was something about the uncertainty when I was younger which was very attractive.

I've tried open-ended jobs and found myself incredibly unhappy. I don't like the monomania of showing up every day and doing the same thing. I don't know where my next cheque is coming from, I don't know where my next job is coming from, I have really sketchy health insurance, but I need variety in my life.

I wouldn't call being a chef gratifying in a lot of ways. It's an act of love.

I love to jump around, bounce around, and be active, which is one of the other reasons I decided to pursue a career in the kitchen. I work 12-18 hours a day, and most of it is spent doing just that - jumping, bouncing, and baking.

Even in the busiest kitchen, there's always a point at the end of the day when you go home.

The constant variety is the most interesting part of my job.

I busted out of the place in a hurry and went to a saloon and drank beer and said that for the rest of my life I'd never take a job in a place where you couldn't throw cigarette butts on the floor. I was hooked on this writing for newspapers and magazines.

One is a painter because one wants so-called freedom; one doesn't want to go to the office every morning.

You go to work, tape five shows in one day and then go home and play golf for the rest of the week and then start the week all over. I thought if something like that came along, I'd love to do that.

What I love about my work is the variety and not knowing what's coming next, and being able to embrace something for a period of time and know something new is going to follow.

If you're fortunate enough, you get to a position where you can be a little pickier about your roles.

I know my way around the kitchen. I like to cook, so I can fry an egg. I guess I could be a fry cook at Bob's Big Boy or something, or maybe a sous chef somewhere a little nicer. I would like to do that. I think I can probably pick that up pretty quickly.

If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not being in it. She loves food and she's around it all the time.

You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.

Any actor has their moments of being stressed, but the great part about this job is that it's so unpredictable, and that's what I like. I love spontaneity. I don't ever want to be bored, doing the same thing from 9 to 5.

After doing a total of five years of 'Daily Grace,' you kind of get burned out on doing the same thing over and over again, so I am allowing myself to not have totally any specific structure.

I never thought I want to do anything, really, except not go to work properly and turn up at the same place every day and eat sandwiches in the same canteen, if I can possibly help it, as I don't think I'd be very good at it.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

I am in the position where I don't have to work for the sake of working, so I'm very lucky, in a sense. So, I can always sit back and wait for a project that I respond to, that I want to do.

I don't work a five-day week as a rule, and I've managed to fill that time up. It hasn't been that hard. I volunteer at school. I'm working because I love it. Yet, I don't not envy women who have a stay-at-home job, because you miss stuff.

In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.

The average person has eight different jobs over the course of their lifetime. You get a little antsy doing the same thing.

I'd never take a job where I had to do something that I didn't want to do.

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

I cook chicken for a living.