The one reason why I got into cooking was because I wasn't good at anything else - not that I was good at it, but it was considered honest work. David Chang More Quotes by David Chang More Quotes From David Chang We're hoping to succeed; we're okay with failure. We just don't want to land in between. David Chang succeed land want Food, to me, is always about cooking and eating with those you love and care for. David Chang care cooking eating 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 lazy-man trying men Cooking and gardening involve so many disciplines: math, chemistry, reading, history. David Chang discipline reading math Lifes too short to just breeze on by. David Chang life-too-short breeze too-short 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 dining stars world 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 ramen different thinking I constantly think I'm a fraud, that this success is not warranted or justified. David Chang fraud justified thinking 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 week competition events 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 foundation teaching giving 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 kitchen office home 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 two country thinking I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus. David Chang mushrooms vegetables spring 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 nuggets japan skins I'm grasping with how you do something on a large scale with multiple operations and not have quality decrease. David Chang scales grasping quality 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 food-culture japan thinking All the preliminary clinical data that have been generated, both by us and by our competitors indicate that the treatment benefit will be transformative. David Chang health-news I think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're going to plow through the entire world's fishing. They're going to eat everything anyways. David Chang food love culture world The process and organization leading up to cooking the egg can tell you a lot about the cook. David Chang you cooking organization process America is a country of abundance, but our food culture is sad - based on huge portions and fast food. Let's stop with the excuses and start creating something better. David Chang better sad food culture
