Christina Tosi

Like, I want to give this recipe to more people so that they can make it and eat it and have it.

I think that's like one piece of it, right?

Like you have to acknowledge where you are, but who came before you and then cheer on what happens next and be a part of that conversation.

And I think the other part of it is like, be a person in the world, be excited, be curious, be hungry, but also when it comes time to do the work,

be creative in your own bubble.

Like I actually think we do our most creative work when we're limited.

I'm sort of like, go into that corner and don't come out until you figured how to look at butter, flour, sugar, salt in a way that only your brain could.

And so I think that's the other bit of it.

Like I also put blinders on in the like,

When I'm creating, you got to get got 86, the white noise, 86, the fuzz, you know what I mean?

Because I think we need more new and more additive than we need more of the same, if you will.

And so the rest of it is just like, it's flattering if I'm paying attention.

But most of the time, I'm like, it's just a recipe I thought was great that I wanted to feed people and share with people.

That's why we put it in our cookbooks.

I think that's an important part of being a part of

the dessert conversation in the industry and to pay respects to why we are where we are and to hopefully be a part of what's to come.

I mean, baking is community, right?

Like I thought I got into baking because...

I like sugar.

I just had a handful of chocolate chips.