David Chang Quotes

Here, we’ve compiled a list of the best David Chang Quotes. The wide variety of quotes available makes it possible to find a quote to suit your needs. You’ve likely heard some of the David Chang Quotes before, but that’s because they truly are great.

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

I think the best restaurants in America should be in California.

David Chang

When you meet the farmers and go to the farms, you see that they treat their animals like they’re family. It makes a big difference.

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

Food, to me, is always about cooking and eating with those you love and care for.

David Chang

I’m always criticizing and only see the mistakes.

David Chang

I appreciate people who are happy.

David Chang

Running a business anywhere isn’t easy.

David Chang

If people think you are this amazing, own it.

David Chang

Just because something‘s been good in the past doesn’t mean it will continue to be good.

David Chang

Life‘s too short to just breeze on by.

David Chang

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

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

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

To me, there are two types of celebrity: there’s good celebrity – people that are attracted to the food and working and trying to create something great – and then there’s bad celebrity – those who are working on being a celebrity.

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

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

Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.

David Chang

I constantly think I’m a fraud – that this success is not warranted or justified.

David Chang

As a child, I didn’t see my dad that much because he was always working at the restaurant. He became pretty jaded after working at the restaurant for so long.

David Chang

Fear is a driving force for most of the things that I do. I don’t know if that’s healthy.

David Chang

I think that the Japanese – and I do love Japanese cuisine and adore Japanese food culture – I think that they’re going to plow through the entire world‘s fishing. They’re going to eat everything anyways.

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

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

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

I doubt I’d ever do television to the extent that, say, Gordon Ramsay has.

David Chang

Momofuku is not me. It’s everyone. I’m just the facade. We have to exceed expectations and be our harshest critics.

David Chang

I love chicken. I love chicken products: fried chicken, roasted chicken, chicken nuggets – whatever. And going to Japan, I would see that these chicken were smoked and then grilled and then have this amazing crispy skin.

David Chang

Shouldn’t a three-course meal be 90 minutes? Do you know how hard you have to edit your menu to pull that off? Twenty-seven minutes. That’s the average meal at Jiro’s in Tokyo.

David Chang

I work so hard that I forget to take care of myself.

David Chang

I learned so much more prepping vegetables than I ever did in cooking school.

David Chang

I’ve never bribed my way into a restaurant. I’ve never slipped a C-note or greased a palm. In truth, I’ve never even considered it. I’ve assumed, of course, that people do such things.

David Chang

Everyone tries to compare cooks to rock stars. I see more comparisons to the fashion world.

David Chang

I love to eat sushi, and, you know, those flavors and wasabi and really eating spoonfuls of it… I would just mix it and put it on everything, literally.

David Chang

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 other to do great things, and we’re not trying to steal from anybody – we’re trying to be good to our farmers and run an honorable business, if there is such a thing anymore?

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

I’m grasping with how you do something on a large scale with multiple operations and not have quality decrease.

David Chang

Contemporary ramen is totally different than what most Americans think ramen should be. Ramen is not one thing; there are many, many different types.

David Chang

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

David Chang

I’m a big sports fan.

David Chang