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Momofuku Milk Bar is part of the larger Manhattan based restaurant group Momofuku restaurant group created by Korean-American chef, David Chang. The Momofuku restaurant group is made up of twelve branches. New York is the home to Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, Booker and Dax, Má Pêche and Momofuku Milk Bar. Chang opened Momofuku Seibo in Sydney in October 2011. This was the first restaurant opened outside of New York. Shortly after, Chang expanded the Momofuku family to Toronto with Momofuku Toronto, Noodle Bar Toronto, Nikai, Daishō, Shōtō, and of course, another Milk Bar. The reason behind this global expansion is attributed to Chang's hatred of hot New York summers and his passion for traveling. However, the master-mind behind these one-of-a-kind desserts featured at the Milk Bar, is chef and co-owner Christina Tosi.
When directly translated, Momofuku means "Lucky Peach" in Japanese. (Japanese: 桃福) However, many believe the name is a tribute to Momofuku Ando, the inventor of instant noodles.
History
As a graduate of the French Culinary Institute, Christina Tosi began her culinary career at upscale New York restaurants such as Bouley and WD-50 Tosi began her career at Momofuku as a food safety consultant. After bringing in various unconventional homemade desserts, Chang demanded she re-create these delicious treats for a dinner service that evening. When Momofuku Ssam Bar decided to expand into a neighboring vacant laundromat, Tosi proposed the idea to add a bakery where she could create her famous "happy mistakes". Momofuku Milk bar has grown from the small original space in the East Village to a total of seven locations, four in Manhattan, two in Brooklyn and one in Toronto.
Tosi's sense of adventure and innovative skills helped her receive the prestigious James Beard Foundation award for Rising Star Chef of the Year, in 2012. Christina Tosi can also add published author to her list of accomplishments. Her book, titled Momofuku Milk Bar was released in October of 2011. Tosi shares her beloved recipes in this book requesting that those brave enough to face the intricate recipes do so with integrity and dedication.
Popular Menu Items
Christina's drive to create outrageous food combinations appeared long before the start of Momofuku Milk Bar. As a teenager growing up in her parents suburban home, she was often caught mixing up some unsuspecting food combinations. Though she was labeled a picky eater, this did not stop her desire for creativity.
When she began her career at Momofuku, there was not a single dessert item on the menu. It is no secret that the Milk Bar was an instant success. People come from all over to try the unconventional treats. The most popular labor-intensive menu items include, but are not limited to, cereal milk ice cream, apple pie layer cake, liquid cheesecake, brownie pie, carrot cake truffles, compost cookies and the coveted crack pie.
References
- http://momofuku.com/
- Sibonney, Claire (March 22, 2011). "World Chefs: Chang to test Momofuku magic abroad". Reuters. Reuters. Retrieved March 1, 2015.
- Finn, Robin (2007-05-18). "Rising Star Knows What, Not Who, Is Cooking". The New York Times.
- Momofuku website, retrieved 2015-02-28
- momofuku > about us
- Mr. Ando's given name is "百福" and literally means "hundred luck". Momo is an old Japanese pronunciation for 'hundred' and a homophone of the word 'peach' (桃).
- Muhlke, Christine. "The Nifty 50 | Christina Tosi, Pastry Chef", T Magazine, 6 January 2010. Retrieved March 1, 2015.
- May, Julia. "Queen of the dessert", The Age Company Limited, 12 June 2012. Retrieved March 1, 2015.
- Locations, "Momofuku Milk Bar". Retrieved March 1, 2015.
- "Rising Star Chef of the Year: Christina Tosi", The James Beard Foundation, 7 May 2012. Retrieved March 1, 2015.
- Forbes, Paula. "First Look: Christina Tosi's Momofuku Milk Bar Cookbook", Eater. 13 September 2011. Retrieved March 1, 2015.
- ^ Leve, Ariel (21 April 2012). "Christina Tosi: 'My diet was crazy for the first 27 years of my life'". The Guardian. Retrieved 1 March 2015.
- Chesterman, Lesley. "Giving French dessert techniques a Yankee accent; American palate influences Christina Tosi's sweet but demanding recipes", Edmonton Journal. 14 December 2011. Retrieved March 1, 2015.