Yes, natural is good and healthy, and whole foods are important. However, experimentation is important, too. — David Chang Copy Share Image
Food, to me, is always about cooking and eating with those you love and care for. — David Chang Copy Share Image
People are trying to figure out what American food is; it's certainly an amalgamation. — David Chang Copy Share Image
I learned so much more prepping vegetables than I ever did in cooking school. — David Chang Copy Share Image
The livelihood of the restaurant is dependent upon getting the word out. — David Chang Copy Share Image
Cooking and gardening involve so many disciplines: math, chemistry, reading, history. — David Chang Copy Share Image
When I first started to cook, I would cook these elaborate meals, but I rarely cook at home now. — David Chang Copy Share Image
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is. — David Chang Copy Share Image
I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized… — David Chang Copy Share Image
Shouldn't a three-course meal be 90 minutes? Do you know how hard you have to edit your menu to pull that off?… — David Chang Copy Share Image
To me, there are two types of celebrity: there's good celebrity - people that are attracted to the food and working and… — David Chang Copy Share Image
I love chicken. I love chicken products: fried chicken, roasted chicken, chicken nuggets - whatever. And going to Japan, I would see… — David Chang Copy Share Image
My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I… — David Chang Copy Share Image
The one reason why I got into cooking was because I wasn't good at anything else - not that I was good… — David Chang Copy Share Image
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… — David Chang Copy Share Image
I hate to say 'chain restaurant,' but we're sort of a corporation now. How do we defy that concept, where people assume… — David Chang Copy Share Image
There's the common misconception that restaurants make a lot of money. It's not true. If you look at maybe the top chef… — David Chang Copy Share Image
Why can't it be awesome to work for a food company? Why can't we create an environment where people are trying to… — David Chang Copy Share Image
Growing up, my dad owned a restaurant in Washington, DC, and food was something I was passionate about. But when I finally… — David Chang Copy Share Image
The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry… — David Chang Copy Share Image
Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial… — David Chang Copy Share Image
One of the benefits to ordering food in New York is that you can get food 24/7. — David Chang Copy Share Image
Everyone tries to compare cooks to rock stars. I see more comparisons to the fashion world. — David Chang Copy Share Image
If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on. — David Chang Copy Share Image
The process and organization leading up to cooking the egg can tell you a lot about the cook. — David Chang Copy Share Image
If you're going to be a vegetarian, limit yourself to food from a place you can go to in two hours and… — David Chang Copy Share Image
Before I had my own restaurant, I was never top dog in the kitchen. I've always had a low opinion of myself… — David Chang Copy Share Image
'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 Copy Share Image
Any processed chicken from any place - I'll order it in a heartbeat. I'm very picky about my pork, though. — David Chang Copy Share Image
I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience. — David Chang Copy Share Image
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… — David Chang Copy Share Image
New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us… — David Chang Copy Share Image
Contemporary ramen is totally different than what most Americans think ramen should be. Ramen is not one thing; there are many, many… — David Chang Copy Share Image
I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really… — David Chang Copy Share Image
America is a country of abundance, but our food culture is sad - based on huge portions and fast food. Let's stop… — David Chang Copy Share Image
I think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're… — David Chang Copy Share Image
To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin… — David Chang Copy Share Image
In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings… — David Chang Copy Share
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is. — David Chang Copy Share
When I was in Japan, everyone wanted to work for Pierre Gagnaire, and they wouldn't miss a beat. — David Chang Copy Share
My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I don't know… — David Chang Copy Share
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… — David Chang Copy Share
'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 Copy Share
Any processed chicken from any place - I'll order it in a heartbeat. I'm very picky about my pork, though. — David Chang Copy Share
New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and… — David Chang Copy Share
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… — David Chang Copy Share
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… — David Chang Copy Share
