David Chang Quotes
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I want to make simple food new.
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The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to focus on creating your dishes.
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The process and organization leading up to cooking the egg can tell you a lot about the cook.
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As a child, I didn't see my dad that much because he was always working at the restaurant. He became pretty jaded after working at the restaurant for so long.
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People are getting famous now for serving food out of a truck, or for, well, pork buns. I don't know if I'm really pleased to be a part of that. I'm somewhat terrified of what the future holds, especially in America.
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When I was in Japan, everyone wanted to work for Pierre Gagnaire, and they wouldn't miss a beat.
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If people think you are this amazing, own it.
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New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and choose.
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Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.
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When I first started to cook, I would cook these elaborate meals, but I rarely cook at home now.
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In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings we run in New York.
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Life's too short to just breeze on by.
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I appreciate people who are happy.
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Fear is a driving force for most of the things that I do. I don't know if that's healthy.
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The livelihood of the restaurant is dependent upon getting the word out.
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If I have a really bad cook or a bad manager or bad sous-chef, I previously would have fired them or lost my temper. But now I realize that if I'm so right, then I should be able to communicate it so clearly that they get it.
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If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on.
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Food, to me, is always about cooking and eating with those you love and care for.
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People are trying to figure out what American food is; it's certainly an amalgamation.
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Don't even get me started. I'm not against all vegetarians. But if you're a vegetarian for ethical reasons, you may be causing more harm.
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Just because something's been good in the past doesn't mean it will continue to be good.
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Any processed chicken from any place - I'll order it in a heartbeat. I'm very picky about my pork, though.
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Why can't it be awesome to work for a food company? Why can't we create an environment where people are trying to push each other to do great things, and we're not trying to steal from anybody - we're trying to be good to our farmers and run an honorable business, if there is such a thing anymore?
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I like eggs. My favorite way of cooking eggs is old school French.