David Chang Quotes

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David Chang

Profession : Chef

Birth : August 5, 1977

America is a country of abundance, but our food culture is sad - based on huge portions and fast food. Let's stop with the excuses and start creating something better.

David Chang

Cooking and gardening involve so many disciplines: math, chemistry, reading, history.

David Chang

Growing up, my dad owned a restaurant in Washington, DC, and food was something I was passionate about. But when I finally got into it, I felt like it was so late in the game; that's why I worked seven days a week at Craft and Mercer Kitchen. I wanted to see how far I could take it.

David Chang

I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.

David Chang

When I was in Japan, everyone wanted to work for Pierre Gagnaire, and they wouldn't miss a beat.

David Chang

The livelihood of the restaurant is dependent upon getting the word out.

David Chang

I lived across the street from Noodle Bar. I could barely stand it, because you're there all the time; you can't get away.

David Chang

Yes, natural is good and healthy, and whole foods are important. However, experimentation is important, too.

David Chang

The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to focus on creating your dishes.

David Chang

When I first started to cook, I would cook these elaborate meals, but I rarely cook at home now.

David Chang

New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and choose.

David Chang

Waiting tables has never paid my bills, a fact which I prefer to hide from my colleagues with deep sighs about the price of just about everything.

David Chang

Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences.

David Chang

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 if I would have been a chef.

David Chang

To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.

David Chang

I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.

David Chang

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 for granted; you become less wasteful.

David Chang

Running a business anywhere isn't easy.

David Chang

I'm not trying to bring New York to Toronto. I want to understand Toronto better.

David Chang

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 we run in New York.

David Chang