A Quote by David Chang
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.
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I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
I would have done the same thing I did. I would have put all my energy into loving someone that wasn't you. I would have tried in vain, every day, to not think about you, and what could have been. What should have been. I would have tried to convince myself that there's no such thing as true love, except for the love you yourself make work, even though I know better....The bottom line is I never had any business marrying anyone who wasn't you.
I have sometimes asked myself whether my country is the better for my having lived at all? I do not know that it is. I have been the instrument of doing the following things; but they would have been done by others; some of them, perhaps, a little better.
I don't know nothing about the restaurant business, but I've been around a barber shop all my life. That's where I used to get my dates in high school.
Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.
My dad was the baby. When he was born they were already successful. They sent him to business school - he probably would have loved to have been a poet or a writer or something, and he was very creative.
He was about to go home, about to return to the place where he had had a family. It was in Godric’s Hollow that, but for Voldemort, he would have grown up and spent every school holiday. He could have invited friends to his house. . . . He might even have had brothers and sisters. . . . It would have been his mother who had made his seventeenth birthday cake. The life he had lost had hardly ever seemed so real to him as at this moment, when he knew he was about to see the place where it had been taken from him.
I love my dad and respect him and miss him, but I never hung around my father that much because my dad was a lawyer and engineer, and he really didn't understand what I was about. I was supposed to go to law school at UCLA - I was admitted - and instead of going to law school, I went on the road with a band.
The last thing I want my child to see is Dad running around in the middle of the pack. That would really upset me. And that would upset him. I would be embarrassed to take him to school with kids saying, 'Hey, how'd your dad do this weekend?' 'Well, he finished fifth or sixth'.
My dad is into business and quite established. But I decided to pursue acting. Had I joined him I would've become the CEO of the company and things would've been easier for me.
I went to a girls high school and I went to a women's college and when I first started teaching at Georgetown it had been a single sex school and so they wanted to have some women professors when they went co-ed, and so I originally was hired to start a program there, and really encourage women to go into foreign policy. I always have done that, and I really do think that things are better when women are involved.
My dad was a master butcher and I trained to be a butcher when I left school. I didn't enjoy it at the time but I love cooking now, so perhaps I would have been a chef.
I don't think I can boast about him. 'Hey, my dad is a British institution; he's done all these incredible things and I'm really proud of him.' There is a certain baggage that comes with that in England.
My dad always made sense. My dad was only wrong when I didn't understand him. Had I listened to him, my life would have been so much easier.
You have to be confident in who you are and what you're doing. Of course, you try to evolve. I would never tell you, 'Today is the best I will ever be.' I'm always trying to be a better chef, a better dad, a better person.
I was told I had to go to business school to succeed. I gave it a shot, but eventually dropped out to bootstrap a restaurant with just a Visa card and a $20,000 line of credit. Everyone told me restaurants were hard work (and they were right! I have so much respect for anyone in the restaurant business). I ran the restaurant for two years, sold a franchise, decided to change paths, and sold the whole operation at a modest profit.
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