I've never bribed my way into a restaurant. I've never slipped a C-note or greased a palm. In truth, I've never even considered it. I've assumed, of course, that people do such things. David Chang assumebribeconsider Change image and share on social
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 amazechickencrispy share on social
Cooking and gardening involve so many disciplines: math, chemistry, reading, history. David Chang chemistrycookdiscipline Change image and share on social
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 chefcookinspiration Change image and share on social
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 causeethicalharm Change image and share on social
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 badchefcommunicate 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
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
'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 absolutelyamazecapture Change image and share on social