Welcome to the Dave Chang Show, part of the William Podcast Network. Today you are going

to hear part two of my conversation with the great chef, Christina Toesey, someone I am

incredibly close to and have been through a lot with. Today's conversation covers a little

bit more about our inner workings, our relationship and where she has decided to take things. Again,

apologies if you are hearing things that seem to be too, as I say, inside baseball. There's

too esoteric because we have a rapport that is sort of hard to fake. It is like talking to one

of my siblings. But she is someone that I have great admiration for and is constantly still

pushing me to be better and likewise to her. She is opening up a new milk bar flagship on 7150

mL rows near pinks in the Fairfax area. Highly recommend you guys to check it out. They obviously

have locations everywhere. I feel like a brother or some kind of parent in some way because I'm so

proud of her and what she's done. And now I understand. It's like I want to promote her,

like I've never promoted anyone before because there's very few people that work as hard as her and

deserve it. So I will shut up now and let you hear the second part of my podcast with Christina

Toast. The other important moment and I feel like it's important duty for me to continue talking

about it is WD50 and when you were there. You've spoken about it before and other pods on

Kalpeman's pod and it's there. But what does the world not know about WD50 and why it was so

fucking different and ahead of its time? I mean WD50 set the future of New York City and arguably

food evolution worldwide. I think that the biggest misconception is that Wiley is a mad scientist

and it's a bunch of molecular gastronomy and chemicals and food. I think working there as a cook,

my greatest example would be that a cook that was considering what restaurant they would go to work

at next would be like, I don't want to work at WD50. I want to like learn how to like see a stake

and work the meat station. I don't want to just put a bunch of food in plastic bags. I think that is

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