David Chang Quotes: top 53 famous quotes about David Chang

David Chang Quotes & Sayings

Happy to read and share the best inspirational David Chang quotes, sayings and quotations 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. — David Chang

One of the benefits to ordering food in New York is that you can get food 24/7. — David Chang

I don't like eating in restaurants. — David Chang

The livelihood of the restaurant is dependent upon getting the word out. — David Chang

I think the best restaurants in America should be in California. — David Chang

I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus. — David Chang

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. — David Chang

Everyone tries to compare cooks to rock stars. I see more comparisons to the fashion world. — David Chang

When I was in Japan, everyone wanted to work for Pierre Gagnaire, and they wouldn't miss a beat. — David Chang

We're hoping to succeed; we're okay with failure. We just don't want to land in between. — David Chang

Life's too short to just breeze on by. — David Chang

I constantly think I'm a fraud - that this success is not warranted or justified. — David Chang

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. — David Chang

If people think you are this amazing, own it. — David Chang

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. — David Chang

I like eggs. My favorite way of cooking eggs is old school French. — David Chang

If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is. — David Chang

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. — David Chang

'Tampopo's amazing. I think it's an absolutely fantastic movie, but I don't think it captures for me the meaning of food. — David Chang

When I first started to cook, I would cook these elaborate meals, but I rarely cook at home now. — David Chang

People are trying to figure out what American food is; it's certainly an amalgamation. — David Chang

I'm not trying to bring New York to Toronto. I want to understand Toronto better. — David Chang

The process and organization leading up to cooking the egg can tell you a lot about the cook. — David Chang

I learned so much more prepping vegetables than I ever did in cooking school. — David Chang

Momofuku is not me. It's everyone. I'm just the facade. We have to exceed expectations and be our harshest critics. — David Chang

I appreciate people who are happy. — David Chang

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. — David Chang

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. — David Chang

Fear is a driving force for most of the things that I do. I don't know if that's healthy. — David Chang

For everyday diners in Manhattan, cracking the waiting list at Nobu is said to be harder than getting courtside tickets for the Knicks. — David Chang

I really don't care for the proper chef coat. — David Chang

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. — David Chang

I doubt I'd ever do television to the extent that, say, Gordon Ramsay has. — David Chang

I was terrible at desk jobs. — David Chang

If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on. — David Chang

I want to make simple food new. — David Chang

I work so hard that I forget to take care of myself. — David Chang

I'm a big sports fan. — David Chang

I'm grasping with how you do something on a large scale with multiple operations and not have quality decrease. — David Chang

Any processed chicken from any place - I'll order it in a heartbeat. I'm very picky about my pork, though. — David Chang

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. — David Chang

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. — David Chang

Contemporary ramen is totally different than what most Americans think ramen should be. Ramen is not one thing; there are many, many different types. — David Chang

Yes, natural is good and healthy, and whole foods are important. However, experimentation is important, too. — David Chang

I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience. — David Chang

Cooking and gardening involve so many disciplines: math, chemistry, reading, history. — David Chang

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. — David Chang

Love and trust are Siamese twins, as conjoined as Chang and Eng. — David Ebershoff

I'm always criticizing and only see the mistakes. — David Chang

I wanted to disprove the notion that you couldn't open a great restaurant in a casino. — David Chang

Food, to me, is always about cooking and eating with those you love and care for. — David Chang

Just because something's been good in the past doesn't mean it will continue to be good. — David Chang

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? — David Chang