I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus. — David Chang Copy Share Image
As a child, I didn't see my dad that much because he was always working at the restaurant. He became pretty jaded… — David Chang Copy Share Image
I feel like I'm losing my ability to understand reality; like when someone loses their hearing, they can still speak English, but… — 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
I lived across the street from Noodle Bar. I could barely stand it, because you're there all the time; you can't get… — David Chang Copy Share Image
Just because something's been good in the past doesn't mean it will continue to be good. — 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 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
When I was in Japan, everyone wanted to work for Pierre Gagnaire, and they wouldn't miss a beat. — 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 don't know… — David Chang Copy Share Image
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 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
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 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 push each… — 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 and home… — David Chang Copy Share Image
