She’s made her name selling compost, crack and something called 'cereal milk'* and was recently named America's Rising Star of 2012 by the James Beard Foundation. Christina Tosi is the imaginative, playful pastry chef and owner of David Chang’s Momofuku Milk Bar, the must-visit New York bakery. She also does dessert across Chang’s US restaurants. Christina has created tastes for a generation: soft-serve ice-cream made from milk flavoured by breakfast cereal; compost cookies*, made with pretzels, potato chips and coffee grounds; and crack pie*, an addictive salty-sweet pie with an oatmeal crust. Her book Milk; Momofuku Milk Bar came out last year to great acclaim.
* Christina’s Momofuku Milk Bar desserts are registered and trade marked.