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.

For a long time, I would go out of my way to have a personal appearance on the verge of an insane person, because it was closer to how I felt, but I looked so dumb. So, I just stopped. It was like, 'I'm just going to look like a banker.'

From a good lie in the middle of a fairway bunker, I'll make the same swing as I do from an average fairway lie. I'll dig my feet in slightly and keep my lower body stable so I won't slip, but I don't change my club selection or setup. It's only when the ball is sitting down in the sand that I'll make some modifications.