--- title: Q & A with Christina Tosi - Chef/Owner of Milk Bar description: We talked to Christina Tosi about her experiences as a chef and being a successful business owner. image: https://blog.hobartcorp.com/hubfs/Milk%20Bar.jpg --- - [go to hobartcorp.com](http://hobartcorp.com) - ![](https://blog.hobartcorp.com/hubfs/Hobart%20Blog/print.png) - ![](https://blog.hobartcorp.com/hubfs/Hobart%20Blog/share.png) [Tweet](https://twitter.com/share) [![](https://blog.hobartcorp.com/hs-fs/hubfs/Hobart%20Blog/logo.png?width=196&height=30&name=logo.png "logo.png")](https://blog.hobartcorp.com/blog) - [![Milk Bar uses Hobart commercial mixers](https://blog.hobartcorp.com/hubfs/Milk%20Bar.jpg) ](https://blog.hobartcorp.com/blog/q-a-with-christina-tosi) # Q & A with Christina Tosi - Chef/Owner of Milk Bar April 02, 2019 by Hobart [Mixer](https://blog.hobartcorp.com/blog/tag/mixer), [Food Prep](https://blog.hobartcorp.com/blog/tag/food-prep)   **Q**: **What about being a chef gives you the most pleasure?** **A: **The thing that gives me the most pleasure as a chef is feeding people. It's that simple. There is a selfishness to being a chef — I love to eat. There is a creative part of being a chef — I love to let my imagination run wild in the kitchen. But at the end of the day, the thing that brings me the greatest joy is feeding people, plain and simple. **Q: What’s the secret to being a successful baker?** **A: **You kind of have this mad scientist part of yourself where you're constantly tweaking and tinkering. And even though you have a recipe that you know tastes great, I think it's that pursuit of wanting to do better and get better every single day. It’s like part of the DNA of a great restaurateur or food service operator. You have to have that part of it built in you, I think, to be successful. **Q: What are your thoughts on growing a bakery business? ** **A. **If you’ve got a good thing going, chances are, what you first built needs to grow because the demand has grown. At least, that was the case for me at Milk Bar 10 years ago. I think about growing very simply in terms of bottlenecks. So, looking at our kitchen, looking at our prep list and asking: What step of the process is slowing us down? And though some of it is human, a lot of it is typically based on equipment and equipment sizing.It’s all about tinkering with ingredients and the scale and ratio of things to figure out how you can achieve a larger scale batch of whatever it is that's on highest demand at the counter — and finding the right type of equipment that can scale with you.   **Q: Talk about equipment. You’ve been a long time Hobart user. Why?** **A. **Hobart mixers are great because they typically have scale in mind as well. A certain mixer can fit a variety of different size bowls to help you achieve what you're going for. That basically points to the fact that you're investing in a mixer, but you're also investing in an R&D team behind the scenes at Hobart that's constantly looking at and asking us at Milk Bar: What can we do to improve it? What’s missing? Do you know about this technology?In any restaurant or kitchen I've ever worked in the mixer was called ‘the Hobart.’ That was what it was referred to; it was its name. At Milk Bar, we have so many Hobart mixers that they each get their own name, from Beyonce to Lil' Kim to all The Three Stooges. I think that, in and of itself, tells you how strong and how powerful and how mighty and how dependable these mixers are.You basically get a partnership with Hobart every time you buy a mixer, and I think that's an incredibly solid foundation to build your business on when you're first opening a bakery. Learn more about the [mixers](https://www.hobartcorp.com/products/food-prep/mixers) Chef Tosi uses in her bakeries. [![VISIT WEBSITE](https://no-cache.hubspot.com/cta/default/3454438/48a494c6-e3e7-4347-8a17-3a557b033e6e.png)](https://cta-redirect.hubspot.com/cta/redirect/3454438/48a494c6-e3e7-4347-8a17-3a557b033e6e) Tags: [Mixer](https://blog.hobartcorp.com/blog/tag/mixer), [Food Prep](https://blog.hobartcorp.com/blog/tag/food-prep) ### SUBSCRIBE TO THE BLOG! ### Latest Posts --- [Mixer](https://blog.hobartcorp.com/blog/tag/mixer) [![A dough hook is installed on a Hobart commercial pizza mixer](https://blog.hobartcorp.com/hubfs/Hobart%20Food%20Machines/2023.08.09-HobartFoodEquiptment-73.jpg) ](https://blog.hobartcorp.com/blog/types-of-commercial-mixer-attachments-and-agitators) ### [Making the Most out of a Commercial Mixer with Attachments for Multiple Uses](https://blog.hobartcorp.com/blog/types-of-commercial-mixer-attachments-and-agitators) June 24, 2026 by Carolyn Bilger Whether in a bakery, independent restaurant or K-12 kitchen, a commercial mixer offers the versatility to make any number of recipes — when paired with the right attachments, that is. In fact, commercial food mixers with attachments for multiple uses can help expand menu options, while also ensuring consistent food output. The key is to understand what each attachment — whether an agitator or hub attachment — is best suited for specific ingredients. [Read More](https://blog.hobartcorp.com/blog/types-of-commercial-mixer-attachments-and-agitators) [Mixer](https://blog.hobartcorp.com/blog/tag/mixer) [![A close-up of chocolates from Coastal Mist](https://blog.hobartcorp.com/hubfs/1000035186%20-%20min.jpg) ](https://blog.hobartcorp.com/blog/coastal-mist-streamlines-with-hobart) ### [Coastal Mist Streamlines Bakery Efficiency Operations with Hobart Stepdown Mixers](https://blog.hobartcorp.com/blog/coastal-mist-streamlines-with-hobart) April 22, 2026 by Grace Strotman The path to Kevin Shaw opening Coastal Mist Fine Chocolate and Desserts took many turns over the course of his career. From working in restaurants at age 13 and holding an apprenticeship in Salzburg, Austria in his 20s, Shaw found himself in the corporate world as a district general manager for a large foodservice and facilities management company and working at a pastry school along the way. Add to that overseeing 22 states for a global bakery manufacturer, plus owning his own wholesale bakery in Boise, Idaho, and you get the sense that Shaw isn’t afraid of change or adventure. [Read More](https://blog.hobartcorp.com/blog/coastal-mist-streamlines-with-hobart) [Food Processor](https://blog.hobartcorp.com/blog/tag/food-processor) [![A man uses a Centerline slicer in a kitchen](https://blog.hobartcorp.com/hubfs/Hobart%20Food%20Machines/_DSC0758%20wCenterline%20-min-1.jpg) ](https://blog.hobartcorp.com/blog/the-value-of-food-prep-equipment-for-the-independent-restaurant) ### [The Value of Food Prep Equipment for the Independent Restaurant](https://blog.hobartcorp.com/blog/the-value-of-food-prep-equipment-for-the-independent-restaurant) August 28, 2025 by Carolyn Bilger For any restaurant, including those that are independently owned and operated, providing a good customer experience is essential. Having adequate staff, creating memorable menus and offering seamless service are all important to establish return business. [Read More](https://blog.hobartcorp.com/blog/the-value-of-food-prep-equipment-for-the-independent-restaurant) [Food Processor](https://blog.hobartcorp.com/blog/tag/food-processor) [![A food service worker uses the Hobart FP150 food processor at Greendale High School](https://blog.hobartcorp.com/hubfs/Hobart%20Food%20Machines/fp%20(1)-min.jpg) ](https://blog.hobartcorp.com/blog/greendale-schools-put-hobart-food-equipment-to-work) ### [Greendale Schools Put Hobart Food Equipment to Work](https://blog.hobartcorp.com/blog/greendale-schools-put-hobart-food-equipment-to-work) June 24, 2025 by Grace Strotman With a district of 2,600 students at six sites within five square miles, [Greendale Schools](https://www.greendale.k12.wi.us/) in Greendale, Wis. have a lot to focus on — from academics and sports to the school meal program that serves students each day. The high school kitchen serves as a satellite location to prepare breakfast and lunch primarily for the elementary and high school, with some support provided to the middle school. [Read More](https://blog.hobartcorp.com/blog/greendale-schools-put-hobart-food-equipment-to-work) [Food Processor](https://blog.hobartcorp.com/blog/tag/food-processor) [![A man smiles while using a Centerline by Hobart commercial slicer](https://blog.hobartcorp.com/hubfs/Hobart%20Food%20Machines/_DSC0839-min.jpg) ](https://blog.hobartcorp.com/blog/food-safety-from-produce-to-food-prep-equipment) ### [Food Safety: From Produce to Food Prep Equipment](https://blog.hobartcorp.com/blog/food-safety-from-produce-to-food-prep-equipment) April 15, 2025 by Grace Strotman K-12 kitchens focused on semi-scratch and scratch cooking can gain several advantages, including greater control over ingredients and the ability to provide menu items with more fresh fruits and vegetables. But with these advantages comes the need to pay increased attention to food safety. 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By using this website, you signify you assent to the terms of use, privacy statement and other notices and policies. If you do not agree, please disconnect from and do not use this website. Hobart © 2024 All Rights Reserved ```json { "@context" : "https://schema.org/", "@type" : "Article", "author" : [ { "@type" : "Person", "name" : "Hobart" } ], "datePublished" : "2019-04-02T14:35:00", "headline" : "Q & A with Christina Tosi - Chef/Owner of Milk Bar", "image" : { "@type" : "ImageObject", "url" : "https://cdn2.hubspot.net/hubfs/3454438/Milk%20Bar.jpg" }, "mainEntityOfPage" : { "@id" : "https://blog.hobartcorp.com/blog/q-a-with-christina-tosi", "@type" : "WebPage" }, "publisher" : { "@type" : "Organization", "logo" : { "@type" : "ImageObject", "height" : "51", "url" : "https://cdn2.webdamdb.com/md_wldo05uNMx1w.png?1477389670", "width" : "208" }, "name" : "Hobart Corp" } } ```