Quotes by David Chang - Page 2

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 / Chef
Bills
Colleagues
Tables
Waiting
Prefer
Hide
Price
Sighs
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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 / Chef
Contemporary
Different
Ramen
Thinking
Totally
Different Types
Types
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I hate to say 'chain restaurant,' but we're sort of a corporation now. How do we defy that concept, where people assume each restaurant can't be good?
David Chang / Chef
Good Hate People
Assume
Chain
Concept
Corporation
Defy
Restaurant
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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 / Chef
Sushi
Eat
Flavors
Literally
Mix
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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 / Chef
Chef
Following
Restaurant Business
Restaurant
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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 / Chef
Jaded
Restaurant
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The livelihood of the restaurant is dependent upon getting the word out. There's so much more competition. You can do an event every week and not cook at all.
David Chang / Chef
Competition
Events
Week
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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 / Chef
New York
Confined
Cooks
Difficult
Navigate
Restaurants
Buildings
Run
Fight
Operate
Spaces
York
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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 / Chef
Country
Cuisine
Thinking
Two
French
Countries
Japanese
Similarities
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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 / Chef
Sad
Abundance
America
Country
Creating
Fast Food
Huge
Portions
Based
Fast
Excuses
Start
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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 / Chef
Critics
Dining
Disagree
Fine
Restaurants
Stars
World
Best Always World
Eat
Star
Best World Always
Hamburger
Serve
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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 / Chef
Granted
Ownership
Raises
Taking Things For Granted
Wasteful
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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 / Chef
Average
Do You Know
Minutes
Tokyo
Your Know Hard
Edit
Meal
Menu
Pull
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People don't think that bread is part of Asian culture or Asian food culture, but it's quite prevalent in Northern China, and you see it throughout Japan and as you go to Taiwan.
David Chang / Chef
Bread
Food Culture
Japan
Taiwan
Thinking
Northern
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Be careful what you wish for - getting to be a successful business and maintaining it is so hard. Anyone can be good one night; being good over several years is incredibly difficult.
David Chang / Chef
Be Careful
Careful
Maintaining
Incredibly
Several
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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 / Chef
Considered
Assumed
Palm
Bribed
Truth People Way
Restaurant
Such Things
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Rage or fear... It oscillates. Rage I need to motivate me to try things that I can't ordinarily do - as I'm a lazy man. Fear - to keep pushing harder so we don't lose what we've accomplished.
David Chang / Chef
Men
Lazy Man
Trying
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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
Cooks
Needed
Salt
Taste
Basic
Cook
Compared
Properly
Realized
Season
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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 / Chef
Adore
Cuisine
Fishing
Love Food World
Love Food Culture
Entire
Japanese
Plow
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I feel like I'm losing my ability to understand reality; like when someone loses their hearing, they can still speak English, but their speech eventually becomes distorted because they can't hear themselves.
David Chang / Chef
Ability
Loses
Reality
Speak
Becomes
Distorted
Hear
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People are getting famous now for serving food out of a truck, or for, well, pork buns. I don't know if I'm really pleased to be a part of that. I'm somewhat terrified of what the future holds, especially in America.
David Chang / Chef
Famous
Future
America
Pork
Serving
Terrified
Truck
Part
Somewhat
Getting
Holds
Pleased
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Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, theyre not teaching you the broad foundation you need to become a well-rounded cook.
David Chang / Chef
Foundation
Giving
Teaching
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Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.
David Chang / Chef
Different
Different Things
Fine
Fundamentals
Restaurants
Specialty
Well Rounded
Basic
Broad
Cook
Gives
Teaches
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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 / Chef
Amazing
Fried Chicken
Japan
Nuggets
Products
Skins
Skin
Chicken
Whatever
Fried
Smoked
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If I have a really bad cook or a bad manager or bad sous-chef, I previously would have fired them or lost my temper. But now I realize that if I'm so right, then I should be able to communicate it so clearly that they get it.
David Chang / Chef
Communicate
Temper
Cook
Clearly
Fired
Manager
Realize
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There are many things to admire about Japan but this is the one thing I love the most and probably the only time I eat breakfast. Fish, eggs, soup, salad, veggies; all in the tiniest bites. It's a full meal, but it's so refreshing.
David Chang / Chef
Admire
Bites
Breakfast
Eggs
Japan
Only Time
Refreshing
Salad
Soup
Fish
Eat Breakfast
Meal
The One Thing
Tiniest
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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 / Chef
Good Food Great
Attracted
Types
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I think being Shaquille O'Neal would be the most amazing thing. There's nothing I would have done differently in his life. Everything he's done I think is pretty spot on, even, like, the bad rap videos, the shoes, the movies, everything.
David Chang / Chef
Most Amazing
Amazing Thing
Bad Rap
Spot
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There's the common misconception that restaurants make a lot of money. It's not true. If you look at maybe the top chef in the world, or at least monetarily, it's like Wolfgang Puck, but he makes as much money as an average crappy investment banker.
David Chang / Chef
Average
Chef
Common
Investment
Misconception
Puck
Restaurants
As Much Money
Banker
Crappy
Least
Maybe
Top Chef
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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 / Chef
Running
Creating
Culinary
Dishes
Focus
Projects
Worry
Lab
Restaurant
Service
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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 / Chef
Felt
Growing Up
Late
Passionate
Seven
Washington Dc
Craft
Washington
Dc
Finally
How Far
Owned
Restaurant
Worked
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I was quite cocky, but having been hailed as this great young golfer, I couldn't even make the high school golf team once I got there. I had a big dose of humble pie then, and ever since, I've always known that there is always someone out there better than you, more talented. Always.
David Chang / Chef
Cocky
Dose
Golf
High School
Pie
Golfer
Great Better Always
Talented
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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 / Chef
Artificial
Categories
Differences
Flavor
Freezer
Ingredients
Labels
Significant
Broad
List
Refrigerator
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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 / Chef
Environment
Great Things
Honorable
Work Good Business
Anymore
Awesome
Work Business Good
Push
Steal
Such A Thing
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David Chang Quotes - Page 2

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