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
I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better. — 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
