A Quote by David Chang
I want to make simple food new.
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Pancakes are simple. They're diner food. They're what you make on a Sunday morning with the kids. Crepes are fancy. They're French-bistro food. They're what you make once a week after your Parisian vacation because you want to relive some pleasant memories.
I think there are two ways of eating, or cooking. One is restaurant food and one is home food. I believe that people have started making food that is easy that you want to eat at home. When you go out to a restaurant, you want to be challenged, you want to taste something new, you want to be excited. But when you eat at home, you want something that's delicious and comforting. I've always liked that kind of food - and frankly, that's also what I want to eat when I go out to restaurants, but maybe that's me.
My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple.
The Feeding the 5000 campaign is inviting food businesses to sign up to the principles of the Food Waste Pyramid tool, which illustrates a simple set of steps that any food business can take to avoid and reduce food waste.
Make [food] simple and let things taste of what they are.
There's so many movies, they're just like fast food you consume them and you can't even remember what you just ate. I don't want to make those kinds of movies. I want to make the slow food of movies.
I'm a fast foodie - like, a foodie, but with food courts. I'd love to go with all my friends to a food court that's also a buffet - with unlimited orange chicken from Panda Express, curly fries from Arby's, Hawaiian pizza from Sbarro, and Coke Zero. I'm a simple man with simple pleasures.
Every writer needs new material now and then, whether it's traveling to Japan, volunteering at a food bank, learning a new language, or trying a new food.
If you’re concerned about your health, you should probably avoid products that make health claims. Why? Because a health claim on a food product is a strong indication it’s not really food, and food is what you want to eat
I think food trucks are the new answer to American fast food. The idea of raising two or three million dollars and going through red tape to open a restaurant, there's lots of barriers to success. There's a really easy jumping place for food trucks. It's very hip and acceptable for new chefs to open a food truck first.
My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple. [Other] Japanese restaurants … mix in some other style of food and call it influence, right? I don't like that. … In Japanese sushi restaurants, a lot of sushi chefs talk too much. 'This fish from there,' 'This very expensive.' Same thing, start singing. And a lot have that fish case in front of them, cannot see what chef do. I'm not going to hide anything, right?
Being in New York as a whole, Brooklyn as well, you can do anything you want. That's by far the best part about New York, besides just the hustle and grit and grind of Brooklyn specifically, but the best food. Anybody you want to get in contact with, odds are if they don't live in New York, they're passing through New York at some point in time.
When you are 28, 29 years old... you are aware that this is going to be your last big contract of your career. You have to make up your mind: What is it that I want? Do I want to find something new, a new culture, a new league, a new language, new teammates, a new city? And what is it that I need to be happy? What is it that I need to perform?
I do love Italian food. Any kind of pasta or pizza. My new pig out food is Indian food. I eat Indian food like three times a week. It's so good.
Food is strength, and food is peace, and food is freedom, and food is a helping hand to people around the world whose good will and friendship we want.
When I created Chipotle in 1993, I had a very simple idea: Offer a simple menu of great food prepared fresh each day, using many of the same cooking techniques as gourmet restaurants. Then serve the food quickly, in a cool atmosphere. It was food that I wanted, and thought others would like too. We've never strayed from that original idea. The critics raved and customers began lining up at my tiny burrito joint. Since then, we've opened a few more.
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