A Quote by David Chang
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.
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If you ask every American out there what kind of a people we are, we would all say, "Oh, we're really good people. We do good things in the world." Then you go around the world and ask what America is like, there's a completely different conceptualization of what we are.
The one thing I cannot tolerate in life is seeing people being taken advantage of, I cannot tolerate it; I can't even see it in a movie. That can borderline on abuse and so what I would say is: really know when to put that guard up, and know how to really read people because that will help you along the way.
In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.
As we see now the American officials, they say something in the morning and they do the opposite in the evening. So, you cannot judge those people according to what they say. You cannot take them at their words, to be frank.
If you ask the American people to choose, between public health and the economy, then it's no contest. No American is going to say, accelerate the economy, at the cost of human life. Because no American is going to say how much a life is worth. Job one has to be save lives. That has to be the priority.
Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want.
They say that the cuisines of different Chinese provinces arose originally to serve different kinds of constituencies. Beijing was the cuisine of officials. In Shanghai, that was the cuisine of wealthy merchants and industrialists. In Szechwan, the food of the common people. Many great Szechwan dishes originated in street stalls.
Only the French people say French food is the finest cuisine in the world. If you ask anyone else, they will tell you the best food in the world is Italian.
We cannot erase what has been done. We can apologize for it. We can express our outrage. We can say to the American people and to the people of the world, this is not our way and we do not condone it, but we cannot change it and we cannot erase it.
I think actually the American people are pretty realistic. In polls they ask what do you think of the president's policies. Is he on the right track? They say yes. They ask them how long will it take for the economy to recover. And people are saying two years.
All of these concoctions that we think are Mexican, are in no way reflective of the deep, incredibly old, complex and sophisticated deep regional cuisine of Mexico. Or the new modern Mexican cuisine, which has really been exploding over the last few years. I think we just have a completely misrepresented view of how good, how complex these flavors are. I think we could learn a lot more. It's a great cuisine that's really moving forward, faster than any other.
I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but also about simple. I see America as very similar in these rights.
People come up to me all the time and say, 'Oh, I love to watch Food Network,' and I ask them what they cook, and they say, 'I don't really cook.' They're afraid, they're intimidated, they know all about food from eating out and watching TV, but they don't know where to start in their own kitchen.
In the railroads, some people read clearly printed departure signs and then proceed to ask several times what they say. On airplanes, they demand things they know they cannot have. In their cars, they load up, drive away and then suddenly realize they don't know where they're going.
I look for really great characters. I say great because as long as they're really good, there's something you can do. And really good storytelling. And when people ask me what the story is, I say it's really several stories really. They're intermeshed.
Ask most people, and they will say their name or profession, but you have to know who you are both physically and mentally. It's really important in football because then you know your trigger points, how to adapt and improve.
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