In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against… — 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
Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of… — David Chang Copy Share Image
The livelihood of the restaurant is dependent upon getting the word out. There's so much more competition. You can do an event… — David Chang Copy Share Image
Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're… — 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
Everyone tries to compare cooks to rock stars. I see more comparisons to the fashion world. — 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
