David Chang Quotes

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

  David Chang

  Cooking, Care, Eating

  32 Copiar cita

• We're hoping to succeed; we're okay with failure. We just don't want to land in between.

  David Chang

  Land, Want, Succeed

  31 Copiar cita

• La vida es demasiado corta para dejarla pasar.

  David Chang

  Life Too Short, Too Short, Breeze

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• Rage or fear... It oscillates. Rage I need to motivate me to try things that I can't ordinarily do - as I'm a lazy man. Fear - to keep pushing harder so we don't lose what we've accomplished.

  David Chang

  Men, Lazy Man, Trying

  25 Copiar cita

• To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.

  David Chang

  Stars, Dining, World

  18 Copiar cita

• Cooking and gardening involve so many disciplines: math, chemistry, reading, history.

  David Chang

  Reading, Math, Discipline

  20 Copiar cita

• I constantly think I'm a fraud, that this success is not warranted or justified.

  David Chang

  Thinking, Justified, Fraud

  14 Copiar cita

• Contemporary ramen is totally different than what most Americans think ramen should be. Ramen is not one thing; there are many, many different types.

  David Chang

  Thinking, Different, Ramen

  66 Copiar cita

• Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, theyre not teaching you the broad foundation you need to become a well-rounded cook.

  David Chang

  Teaching, Giving, Foundation

  "David Chang On American Cuisine, Vanishing Seafood, Cooking At Home & Seasoning Properly". Interview with Colin Sterling, www.huffingtonpost.com. March 7, 2011.

  12 Copiar cita

• I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.

  David Chang

  Spring, Vegetables, Mushrooms

  10 Copiar cita

• 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.

  David Chang

  País, Pensar, Dos

  "In Conversation: Andre Soltner and David Chang". Interview with Robin Raisfeld and Rob Patronite, nymag.com. September 28, 2008.

  17 Copiar cita

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

  David Chang

  Quality, Grasping, Scales

  9 Copiar cita

• The livelihood of the restaurant is dependent upon getting the word out. There's so much more competition. You can do an event every week and not cook at all.

  David Chang

  Competition, Events, Week

  "In Conversation: André Soltner and David Chang". Interview with Robin Raisfeld, Rob Patronite, nymag.com. September 28, 2008.

  14 Copiar cita

• You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.

  David Chang

  Home, Office, Kitchen

  12 Copiar cita

• I love chicken. I love chicken products: fried chicken, roasted chicken, chicken nuggets - whatever. And going to Japan, I would see that these chicken were smoked and then grilled and then have this amazing crispy skin.

  David Chang

  Japan, Skins, Nuggets

  56 Copiar cita

• People don't think that bread is part of Asian culture or Asian food culture, but it's quite prevalent in Northern China, and you see it throughout Japan and as you go to Taiwan.

  David Chang

  Thinking, Food Culture, Japan

  "David Chang's Pork Buns: An Unexpected Hit". "All Things Considered" with Michele Norris, www.npr.org. November 3, 2009.

  6 Copiar cita

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