David Chang

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 kitchen to be able to focus on creating your dishes.

I doubt very much that the chief executives of any of the Fortune 500 corporations can name five edible plants, five native grasses, or five migratory birds within walking distance of their homes, or name the soil series upon which their house sits. And I would contend that if you don't know where you are, you are in fact nowhere at all.

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.