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 averagebankerchef share on social
I'm not trying to bring New York to Toronto. I want to understand Toronto better. David Chang bringtorontounderstand Change image and share on social
I'm grasping with how you do something on a large scale with multiple operations and not have quality decrease. David Chang decreasegrasplarge Change image and share on social
Any processed chicken from any place - I'll order it in a heartbeat. I'm very picky about my pork, though. David Chang chickenheartbeatorder Change image and share on social
I wanted to disprove the notion that you couldn't open a great restaurant in a casino. David Chang casinodisprovegreat Change image and share on social
I learned so much more prepping vegetables than I ever did in cooking school. David Chang cooklearnprep Change image and share on social
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 basicbroadcook share on social
One of the benefits to ordering food in New York is that you can get food 24/7. David Chang benefitfoodorder Change image and share on social
When I first started to cook, I would cook these elaborate meals, but I rarely cook at home now. David Chang cookelaboratehome Change image and share on social
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 codifycountrycuisine Change image and share on social
