David Chang Quotes
Top 52 wise famous quotes and sayings by David Chang
David Chang Famous Quotes & Sayings
Discover top inspirational quotes from David Chang on Wise Famous Quotes.
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.
I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.
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.
When you meet the farmers and go to the farms, you see that they treat their animals like they're family. It makes a big difference.
If you're going to be a vegetarian, limit yourself to food from a place you can go to in two hours and just eat that.
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.
'Tampopo's amazing. I think it's an absolutely fantastic movie, but I don't think it captures for me the meaning of food.
Momofuku is not me. It's everyone. I'm just the facade. We have to exceed expectations and be our harshest critics.
Waiting tables has never paid my bills, a fact which I prefer to hide from my colleagues with deep sighs about the price of just about everything.
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.
For everyday diners in Manhattan, cracking the waiting list at Nobu is said to be harder than getting courtside tickets for the Knicks.
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.
Before I had my own restaurant, I was never top dog in the kitchen. I've always had a low opinion of myself as a cook.
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.
Contemporary ramen is totally different than what most Americans think ramen should be. Ramen is not one thing; there are many, many different types.
If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on.
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?
I'm grasping with how you do something on a large scale with multiple operations and not have quality decrease.
Any processed chicken from any place - I'll order it in a heartbeat. I'm very picky about my pork, though.
Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.
You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.
Yes, natural is good and healthy, and whole foods are important. However, experimentation is important, too.