A Quote by David Chang

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.
The great thing about chefs as celebrities is it gives you a larger stage to let people know how important great food is. You're able to reach a nation. The hardest thing about being a celebrity chef is you go from working 18-hour days in your kitchen to it pulling you out of your kitchen here and there. I used to be in my kitchen six or seven days a week, and for ten years I never even took a vacation.
While in my late teens and in my 20s, I worked seven days a week, 20 hours a day. I worked my tail off.
I wanted to learn how the business worked. I wanted to see how people got drafted, how players got traded, how they got picked up in free agency, how the salary cap worked, how do you manage an organization, how do you negotiate contracts. The Bulls gave me an excellent opportunity to answer all the questions that I wanted to ask.
I come from a small county outside of Washington DC called PG County, and me, my mom, my brother, we moved so many different places growing up. And it felt like a box. It felt like there was no getting out.
Starting in middle school, I would play on two or three baseball teams at the same time, because that's just how things worked in south Florida. I would practice six or seven days each week. I honestly don't know how my parents did it, but my dad always found a way to make it to each and every game.
I usually work seven days a week and rarely take vacations, which is both lame and unsustainable. I don't mind the idea of writing seven days a week, I suppose. Getting some work done early in the morning. But ideally I would love to take one day a week off.
I never wanted to be in the late-night talk show wars, and I think somehow with 'Totally Biased,' I got caught up in all that. Suddenly, there are articles about how we finally have a black voice in late-night.
My first proper kitchen was this funny little club that we set up in Mercer Street in Covent Garden. It got shut down. Then I worked at a club in Notting Hill.
I went to work at seven in the morning. Around noon time we got the watery soup. And we worked until seven or eight or nine at night, sometimes later. And then I walked back home - there was no public transportation - into that shared room. And if there was food we would prepare an evening meal depending on what was available. And then probably go to bed because it was cold most the time. And then start the day all over again, six or seven days a week.
My father worked three jobs, my mother worked two, seven days a week sometimes. And they wouldn't take welfare or social assistance, they were too proud.
I was always a person on my mother's hip in the kitchen. My mom really wanted her kids at her side as much as possible, and she worked in restaurants for over fifty years. And my grandfather had ten children, and he grew and prepared most of the food. My grandmother, on my mother's side, was the family seamstress and the baker. So my mom, the eldest child, was always in the kitchen with my grandpa and I was always in the production and restaurant kitchens and our own kitchen with my mom. And it's just something that has always spoken to me.
My dad worked all sorts of jobs when I was growing up and finally ended up as a surveyor; my mum delivers meals to old folk around where we live. We didn't have much money when I was growing up, but I had a very happy childhood.
Infinite was me trying to figure out how I wanted my rap style to be, how I wanted to sound on the mic and present myself. It was a growing stage. I felt like Infinite was like a demo that just got pressed up.
My dad and my uncles owned a bar outside of Cincinnati. I worked there growing up, mopping floors, waiting tables.
I wanted to go and I wanted to drive the miles for no pay, I wanted to set up the rings, I wanted to set up the chairs, I wanted to go to training six-seven days a week for hours upon hours and blow myself up to where I can only work on instinct. I wanted to sleep in my car. I wanted to do all of that.
Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.
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