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
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
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
If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on. David Chang dineimprovepeople Change image and share on social
Fear is a driving force for most of the things that I do. I don't know if that's healthy. David Chang drivefearforce Change image and share on social
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 attractbadcelebrity share on social
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. David Chang createculinarydish share on social
