David Chang Quotes
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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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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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Cooking and gardening involve so many disciplines: math, chemistry, reading, history.
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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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I learned so much more prepping vegetables than I ever did in cooking school.
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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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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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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 like eggs. My favorite way of cooking eggs is old school French.
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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'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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Yes, natural is good and healthy, and whole foods are important. However, experimentation is important, too.
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I'm always criticizing and only see the mistakes.
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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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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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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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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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One of the benefits to ordering food in New York is that you can get food 24/7.
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I'm not trying to bring New York to Toronto. I want to understand Toronto better.
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I was terrible at desk jobs.
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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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For everyday diners in Manhattan, cracking the waiting list at Nobu is said to be harder than getting courtside tickets for the Knicks.