David Chang Quotes

Most Famous David Chang Quotes of All Time!

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Shouldn't a three-course meal be 90 minutes? Do you know how hard you have to edit your menu to pull that off? Twenty-seven minutes. That's the average meal at Jiro's in Tokyo.

I want to make simple food new.

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If people think you are this amazing, own it.

If I have a really bad cook or a bad manager or bad sous-chef, I previously would have fired them or lost my temper. But now I realize that if I'm so right, then I should be able to communicate...

I hate to say 'chain restaurant,' but we're sort of a corporation now. How do we defy that concept, where people assume each restaurant can't be good?

I'm grasping with how you do something on a large scale with multiple operations and not have quality decrease.

I like eggs. My favorite way of cooking eggs is old school French.

The process and organization leading up to cooking the egg can tell you a lot about the cook.

I appreciate people who are happy.

I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.

When I was in Japan, everyone wanted to work for Pierre Gagnaire, and they wouldn't miss a beat.

The livelihood of the restaurant is dependent upon getting the word out.

I lived across the street from Noodle Bar. I could barely stand it, because you're there all the time; you can't get away.

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

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

The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a...

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

Food, to me, is always about cooking and eating with those you love and care for.

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

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.

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