Top 86 Quotes & Sayings by David Chang - Page 2

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.

'Tampopo's amazing. I think it's an absolutely fantastic movie, but I don't think it captures for me the meaning of food.

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.

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.

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

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.

I wanted to disprove the notion that you couldn't open a great restaurant in a casino.

I'm a big sports fan.

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.

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.

For everyday diners in Manhattan, cracking the waiting list at Nobu is said to be harder than getting courtside tickets for the Knicks.

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

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

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

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.

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

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

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.

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.

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.

We're hoping to succeed; we're okay with failure. We just don't want to land in between.

Lifes too short to just breeze on by.

I constantly think I'm a fraud, that this success is not warranted or justified.

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.

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.

You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.