In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings we run in New York. David Chang buildingconfinecook Change image and share on social
Momofuku is not me. It's everyone. I'm just the facade. We have to exceed expectations and be our harshest critics. David Chang criticexceedexpectation Change image and share on social
Contemporary ramen is totally different than what most Americans think ramen should be. Ramen is not one thing; there are many, many different types. David Chang americancontemporaryraman Change image and share on social
People are trying to figure out what American food is; it's certainly an amalgamation. David Chang amalgamationamericanfigure 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
Cooking and gardening involve so many disciplines: math, chemistry, reading, history. David Chang chemistrycookdiscipline Change image and share on social
My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I don't know if I would have been a chef. David Chang businesschefdad Change image and share on social
If you're going to be a vegetarian, limit yourself to food from a place you can go to in two hours and just eat that. David Chang eatfoodhour Change image and share on social
For everyday diners in Manhattan, cracking the waiting list at Nobu is said to be harder than getting courtside tickets for the Knicks. David Chang courtsidecrackdiner Change image and share on social
