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Hellin Kay

Photo: Daniel Krieger

As the mastermind behind Momofuku Milk Bar's Cereal Milk Ice Cream, Cake Truffles and yes, Crack Pie ®, James Beard awarding-winning chef Christina Tosi, 32, spends her days sampling new recipes. She also eats an "unconscionable amount of cookie dough every day," according to her official bio.

Related: Edible Complex: The Momofuku Craze

Given that we're often told sugar is the devil and even eating a little on a regular basis will result in weight gain—or at least depletion of energy—the well-proportioned Tosi is a fascinating subject. I'm a big watcher of food-related television, so she pops up on my tube at least once a week, either appearing on Momofuku founder David Chang's highbrow PBS series Mind of a Chef, or the Cooking Channel's guilty pleasure Unique Sweets. And every time she's up there, I can't help but think, "How does she do it?" There are plenty of chefs who manage to stay lithe, but a self-proclaimed sugar addict who enjoys "crushing" a bowl of cereal for an afternoon snack? It can't just be good genes.

Related: Sugar Addiction is a Real Thing—And Yes, There is a Cure

So I asked Tosi, how, in fact, she manages not to get fat. Because if you're going to ask anyone for weight loss tips, it should certainly be a slim (and talented) pastry chef. It turns out that while she mostly sticks with common sense, Tosi does have a few tricks for maintaining.

Would you consider yourself a sweets addict?
Yes!
How often a day do you eat something sweet?
At least three!
As a chef, what attracted you to pastries in the first place?
I have always had a sweet tooth. At first learning to bake was purely selfish, but I quickly learned I can't eat every batch of cookies myself, so I would bake and eat what I wanted and give the rest away. I fell in love with feeding others as much as I loved eating sweets myself. This is the perfect job for both!
You are slim. How do you stay slim?
I am a pretty energetic person. Sitting at a desk all day seemed like a prison sentence. I love to jump around, bounce around, and be active, which is one of the other reasons I decided to pursue a career in the kitchen. I work 12-18 hours a day, and most of it is spent doing just that—jumping, bouncing, and baking.
How important is it to you to be thin?
It's not really something I think about. I like waking up in the morning and feeling ready to take on the day. I love feeling exhausted after a good, hard, honest day's work. Those things are important to me. The rest is just a result of the lifestyle I live. And good genes, I think!
Do you watch your overall food intake? If so, do you have any tips or tricks for making sure you don't go overboard?
It's all about balance. I don't watch what I eat because the concept seems exhausting to me. I eat when I'm hungry. I try not to overeat because it slows me down and makes a long work day feel like a grueling marathon. I try my best to eat something green every day. But I mostly try not to think too much about what to eat. I think thinking about it in that capacity is what gets most people into a neurotic relationship with food. Instead, I spend my time thinking about the most clever cookie, most delicious pie and craziest cake I can whip up in the kitchen. Because I'm around food so much and constantly tasting, etc I have a different relationship with it. I eat purely to enjoy eating. It's always there, so there's never a deprivation mechanism or naughtiness to eating good or bad food.
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Tosi working out with her sometimes-baking partner Karlie Kloss

Do you exercise?
We joke that a job at Milk Bar is like a membership to the best gym possible. We're walking, lifting, shaking, spinning, pushing, pulling, and scooping in our 11,000 sq ft kitchen every day. I love to walk to work and walk home. I love to walk to dinner and walk home. I love to run, for a good sweat, for quiet time, pursuit of sanity, etc. I don't get to do it often, only on days outside of the kitchen or when I'm out of town. I look at exercise outside of the daily grind as peaceful, happy "me" time, rather than a chore. It's all about point of view and perspective.
You launched Karlie's Kookies in 2012. I'm a big fan because I have a gluten intolerance, but I also think they taste great. What was your motivation behind creating a healthier cookie?
We had been brainstorming adding gluten-free menu options. But wanted to do so on our terms. To create cookies that are good for you, but don't taste any less guilty or delicious than a Compost Cookie or a slice of Crack Pie. Karlie and I befriended each other and she is much like me—she likes to bake, loves to feed and give, only she does it with a more health-conscious approach—the perfect friendship bloomed and Karlie's Kookies came together!

Related: Karlie Kloss: "I Feel Like I'm a Giant Giraffe"

People must ask you these kinds questions all the time. What have you determined is the most important factor in maintaining a healthy weight, especially when you're surrounded by sweets?
For me it's about balance, point of view, eating to enjoy, and staying active and feeling great. Your body will tell you what it does and doesn't want if you really listen! Get creative—find ways to stay active, split a meal with a friend. Don't deprive yourself and make a point to maintain happiness. It sounds silly, but if you ask me, all of those things contribute to maintaining a healthy weight, whether you're surrounded by sweets or not.