David Chang Quotes
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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'm grasping with how you do something on a large scale with multiple operations and not have quality decrease.
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I think being Shaquille O'Neal would be the most amazing thing. There's nothing I would have done differently in his life. Everything he's done I think is pretty spot on, even, like, the bad rap videos, the shoes, the movies, everything.
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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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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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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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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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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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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 learned so much more prepping vegetables than I ever did in cooking school.
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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'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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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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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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One of the benefits to ordering food in New York is that you can get food 24/7.
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I was terrible at desk jobs.
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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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For everyday diners in Manhattan, cracking the waiting list at Nobu is said to be harder than getting courtside tickets for the Knicks.
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Say a child raises this beautiful beet. It's going to give her a sense of ownership, and that changes everything. You stop taking things for granted; you become less wasteful.
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I'm not trying to bring New York to Toronto. I want to understand Toronto better.