David Chang Quotes
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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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America is a country of abundance, but our food culture is sad - based on huge portions and fast food. Let's stop with the excuses and start creating something better.
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I'm grasping with how you do something on a large scale with multiple operations and not have quality decrease.
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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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Cooking and gardening involve so many disciplines: math, chemistry, reading, history.
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I lived across the street from Noodle Bar. I could barely stand it, because you're there all the time; you can't get away.
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I learned so much more prepping vegetables than I ever did in cooking school.
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Be careful what you wish for - getting to be a successful business and maintaining it is so hard. Anyone can be good one night; being good over several years is incredibly difficult.
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I wanted to disprove the notion that you couldn't open a great restaurant in a casino.
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I like eggs. My favorite way of cooking eggs is old school French.
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There's the common misconception that restaurants make a lot of money. It's not true. If you look at maybe the top chef in the world, or at least monetarily, it's like Wolfgang Puck, but he makes as much money as an average crappy investment banker.
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I've never bribed my way into a restaurant. I've never slipped a C-note or greased a palm. In truth, I've never even considered it. I've assumed, of course, that people do such things.
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Momofuku is not me. It's everyone. I'm just the facade. We have to exceed expectations and be our harshest critics.
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I'm always criticizing and only see the mistakes.
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Yes, natural is good and healthy, and whole foods are important. However, experimentation is important, too.
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I hate to say 'chain restaurant,' but we're sort of a corporation now. How do we defy that concept, where people assume each restaurant can't be good?
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The one reason why I got into cooking was because I wasn't good at anything else - not that I was good at it, but it was considered honest work.
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I'm not cooking every day anymore, and that's the biggest withdrawal. Cooking is honest work. Now I don't know how to measure myself.
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One of the benefits to ordering food in New York is that you can get food 24/7.
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To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.
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I was terrible at desk jobs.
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I'm not trying to bring New York to Toronto. I want to understand Toronto better.
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Contemporary ramen is totally different than what most Americans think ramen should be. Ramen is not one thing; there are many, many different types.
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Shouldn't a three-course meal be 90 minutes? Do you know how hard you have to edit your menu to pull that off? Twenty-seven minutes. That's the average meal at Jiro's in Tokyo.