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
I love to eat sushi, and, you know, those flavors and wasabi and really eating spoonfuls of it... I would just mix… — 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
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
Waiting tables has never paid my bills, a fact which I prefer to hide from my colleagues with deep sighs about the… — 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
Momofuku is not me. It's everyone. I'm just the facade. We have to exceed expectations and be our harshest critics. — 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
