60 Top-Hole Quotes From David Chang | Status Free Download
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| 60 Top-Hole Quotes From David Chang |
60 Top-Hole Quotes From David Chang | WhatsApp Status Free Download
Life's too short to just breeze on by.
— David Chang
Cooking and gardening involve so many disciplines: math, chemistry, reading, history.
— David Chang
Fear is a driving force for most of the things that I do. I don't know if that's healthy.
— David Chang
Be careful what you wish for - getting to be a successful business and maintaining it is so hard. Anyone can be good one night; being good over several years is incredibly difficult.
— David Chang
'Tampopo's amazing. I think it's an absolutely fantastic movie, but I don't think it captures for me the meaning of food.
— David Chang
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
I want to make simple food new.
— David Chang
There's the common misconception that restaurants make a lot of money. It's not true. If you look at maybe the top chef in the world, or at least monetarily, it's like Wolfgang Puck, but he makes as much money as an average crappy investment banker.
— David Chang
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.
— 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.
— David Chang
Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences.
— David Chang
Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.
— David Chang
People are getting famous now for serving food out of a truck, or for, well, pork buns. I don't know if I'm really pleased to be a part of that. I'm somewhat terrified of what the future holds, especially in America.
— David Chang
I think the best restaurants in America should be in California.
— David Chang
I was terrible at desk jobs.
— David Chang
I learned so much more prepping vegetables than I ever did in cooking school.
— David Chang
Any processed chicken from any place - I'll order it in a heartbeat. I'm very picky about my pork, though.
— David Chang
I don't like eating in restaurants.
— David Chang
If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on.
— David Chang
One of the benefits to ordering food in New York is that you can get food 24/7.
— David Chang
Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.
— David Chang
As a child, I didn't see my dad that much because he was always working at the restaurant. He became pretty jaded after working at the restaurant for so long.
— David Chang
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
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
I feel like I'm losing my ability to understand reality; like when someone loses their hearing, they can still speak English, but their speech eventually becomes distorted because they can't hear themselves.
— David Chang
Don't even get me started. I'm not against all vegetarians. But if you're a vegetarian for ethical reasons, you may be causing more harm.
— David Chang
If you're going to be a vegetarian, limit yourself to food from a place you can go to in two hours and just eat that.
— David Chang
I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.
— David Chang
If people think you are this amazing, own it.
— David Chang
Food, to me, is always about cooking and eating with those you love and care for.
— David Chang
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
I was quite cocky, but having been hailed as this great young golfer, I couldn't even make the high school golf team once I got there. I had a big dose of humble pie then, and ever since, I've always known that there is always someone out there better than you, more talented. Always.
— David Chang
Yes, natural is good and healthy, and whole foods are important. However, experimentation is important, too.
— David Chang
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 it so clearly that they get it.
— David Chang
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
I work so hard that I forget to take care of myself.
— David Chang
Just because something's been good in the past doesn't mean it will continue to be good.
— David Chang
The livelihood of the restaurant is dependent upon getting the word out.
— David Chang
There are many things to admire about Japan but this is the one thing I love the most and probably the only time I eat breakfast. Fish, eggs, soup, salad, veggies; all in the tiniest bites. It's a full meal, but it's so refreshing.
— David Chang
Before I had my own restaurant, I was never top dog in the kitchen. I've always had a low opinion of myself as a cook.
— David Chang
I doubt I'd ever do television to the extent that, say, Gordon Ramsay has.
— David Chang
Everyone tries to compare cooks to rock stars. I see more comparisons to the fashion world.
— David Chang
I really don't care for the proper chef coat.
— 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.
— David Chang
I'm always criticizing and only see the mistakes.
— David Chang
I constantly think I'm a fraud - that this success is not warranted or justified.
— David Chang
People are trying to figure out what American food is; it's certainly an amalgamation.
— David Chang
I think being Shaquille O'Neal would be the most amazing thing. There's nothing I would have done differently in his life. Everything he's done I think is pretty spot on, even, like, the bad rap videos, the shoes, the movies, everything.
— David Chang
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
I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better.
— David Chang
I love to eat sushi, and, you know, those flavors and wasabi and really eating spoonfuls of it... I would just mix it and put it on everything, literally.
— David Chang
To me, there are two types of celebrity: there's good celebrity - people that are attracted to the food and working and trying to create something great - and then there's bad celebrity - those who are working on being a celebrity.
— David Chang
I'm not cooking every day anymore, and that's the biggest withdrawal. Cooking is honest work. Now I don't know how to measure myself.
— David Chang
Why can't it be awesome to work for a food company? Why can't we create an environment where people are trying to push each other to do great things, and we're not trying to steal from anybody - we're trying to be good to our farmers and run an honorable business, if there is such a thing anymore?
— David Chang
When you meet the farmers and go to the farms, you see that they treat their animals like they're family. It makes a big difference.
— David Chang
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.
— David Chang
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?
— David Chang
I like eggs. My favorite way of cooking eggs is old school French.
— David Chang
The process and organization leading up to cooking the egg can tell you a lot about the cook.
— David Chang
I'm grasping with how you do something on a large scale with multiple operations and not have quality decrease.
— David Chang
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