Top 86 Quotes & Sayings by David Chang

Explore popular quotes and sayings by an American chef David Chang.
David Chang

David Chang is an American restaurateur, author, podcaster and television personality. He is the founder of the Momofuku restaurant group. In 2009, Momofuku Ko was awarded two Michelin stars, which it has retained each year since. He co-founded the influential food magazine Lucky Peach in 2011 which lasted for 25 quarterly volumes into 2017. In 2018, Chang created, produced, and starred in a Netflix original series called Ugly Delicious., and through his Majordomo Media group he has produced and/or starred in more television and podcasts. On November 29, 2020, he became the first celebrity to win the $1,000,000 top prize for his charity, Southern Smoke Foundation, and the fourteenth overall million dollar winner on Who Wants to Be a Millionaire.

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Ability Absolutely Abundance Accomplished Admire Adore Alike Always Working Amalgamation Amazing Hide All Amazing Thing America American American Food Animals Anymore Appreciate People Around The World Artificial Asian Asian Culture Asparagus Assume Assumed Attracted Average Awesome Banker Barely Based Basic Be Careful Be Good Beat Beautiful Benefits Big Difference Biggest Bills Bites Bread Breakfast Breeze Bring Broad Buildings Buns Business California Care Careful Careful What You Wish For Casino Categories Causing Celebrity Chain Chef Chemistry Chicken Chicken Nuggets Child China Choose Coat Cocky Colleagues Colour Common Communicate Company Compare Compared Comparisons Competition Concept Confined Considered Constantly Contemporary Continue Cook Cooking Cooking And Eating Cooks Copy Corporation Countries Country Cracking Craft Crappy Create Creating Creating Something Critics Cuisine Culinary Culture Cupboards Days Decrease Deep Defy Dependent Desk Difference Differences Different Things Different Types Differently Difficult Diners Dining Disagree Disciplines Dishes Distorted Distractions Don't Care Dose Doubt Driving Driving Force Early Easy Eat Breakfast Eating Edible Edit Eggs Elaborate English Entire Entire World Environment Ethical Event Eventually Everyday Exceed Excuses Expectations Experience Experimentation Extent Facade Fact Failure Family Famous Fantastic Farmers Farms Fashion Fashion World Fast Fast Food Favorite Fear Feel Felt Fight Figure Finally Find Fine Fine Dining Fired Fish Fishing Flavor Flavors Focus Food Food Culture Foods Force Forget Forward Foundation Fraud Freezer French Fried Fried Chicken Full Fundamentals Future G Force Game Gardening Give Golf Golfer Good Gordon Granted Grasping Great Great Thing Great Things Growing Growing Up Hamburger Happy Hard Harder Harm Hate Healthy Hear Hearing Heartbeat Herbs Hide High High School History Holds Home Honest Honest Work Honorable Hoping Hours Huge Humble Humble Pie I Hate Important Improve In The Past Incredibly Ingredients Inspiration Intensity Investment Involve Jaded Japan Japanese Japanese Food Jobs Justified Keller Kitchen Knicks Labels Land Large Large Scale Late Lazy Lazy Man Leading Learn Learned Lets Life Life's Too Short Limit List Literally Lived Livelihood Loathe Long Lose Loses Losing Lost Love Love And Care Maintaining Make Makes Manager Manhattan Math Meal Meals Meaning Meaning Of Measure Meet Menu Minutes Misconception Miss Mistakes Modern Money Most Amazing Motivate Movie Movies Multiple Mushrooms My Favorite Natural Navigate Needed New York Night Noodle Northern Note Notion Nuggets Office Old School One Night One Thing Only Time Open Operate Operations Opinion Order Ordering Organization Owned Ownership Paid Palette Palm Part Passionate Past People People Say Pick Pick And Choose Picky Place Pleased Plow Pork Portions Prefer Pretty Price Process Processed Products Professional Projects Proper Properly Puck Pull Push Pushing Quality Rage Raises Ramen Rarely Reading Reality Realize Realized Reason Reason Why Reasons Refreshing Refrigerator Restaurant Restaurant Business Restaurants Rock Rock Star Rock Stars Role Running Running A Business Salad Salt Scale School Season Sense Serve Service Serving Seven Days Shoes Short Significant Similarities Simple Simple Food Skin Smoked Sort Soup Space Spaces Speak Speak English Specialty Speech Sports Sports Fan Spot Spring Stand Star Stars Start Started Steal Stop Street Succeed Success Success Is Successful Successful Business Such A Thing Sushi Tables Taiwan Take Care Taking Taking Things For Granted Talented Taste Teaches Teaching Team Television Temper Terrible Terrified The One Thing Thing Things Thomas Those You Love Tickets Time Tokyo Too Short Top Chef Toronto Totally Treat Truck True Truth Twenty Two Countries Types Understand Vegetables Vegetarian Videos Waiting Waiting Tables Wanted Wasabi Washington Wasteful Week Well-Rounded Whole Foods Wide Wild Withdrawal Word Work Worked Working World Worry Years York Young Less More Hide All See All
One of the benefits to ordering food in New York is that you can get food 24/7.
Everyone tries to compare cooks to rock stars. I see more comparisons to the fashion world.
Growing up, my dad owned a restaurant in Washington, DC, and food was something I was passionate about. But when I finally got into it, I felt like it was so late in the game; that's why I worked seven days a week at Craft and Mercer Kitchen. I wanted to see how far I could take it.
I'm always criticizing and only see the mistakes. — © David Chang
I'm always criticizing and only see the mistakes.
I doubt I'd ever do television to the extent that, say, Gordon Ramsay has.
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.
I constantly think I'm a fraud - that this success is not warranted or justified.
Fear is a driving force for most of the things that I do. I don't know if that's healthy.
I feel like I'm losing my ability to understand reality; like when someone loses their hearing, they can still speak English, but their speech eventually becomes distorted because they can't hear themselves.
The one reason why I got into cooking was because I wasn't good at anything else - not that I was good at it, but it was considered honest work.
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.
Any processed chicken from any place - I'll order it in a heartbeat. I'm very picky about my pork, though.
As a child, I didn't see my dad that much because he was always working at the restaurant. He became pretty jaded after working at the restaurant for so long.
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.
Why can't it be awesome to work for a food company? Why can't we create an environment where people are trying to push each other to do great things, and we're not trying to steal from anybody - we're trying to be good to our farmers and run an honorable business, if there is such a thing anymore?
Before I had my own restaurant, I was never top dog in the kitchen. I've always had a low opinion of myself as a cook. — © David Chang
Before I had my own restaurant, I was never top dog in the kitchen. I've always had a low opinion of myself as a cook.
I love to eat sushi, and, you know, those flavors and wasabi and really eating spoonfuls of it... I would just mix it and put it on everything, literally.
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.
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.
People are getting famous now for serving food out of a truck, or for, well, pork buns. I don't know if I'm really pleased to be a part of that. I'm somewhat terrified of what the future holds, especially in America.
If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on.
I lived across the street from Noodle Bar. I could barely stand it, because you're there all the time; you can't get away.
I'm grasping with how you do something on a large scale with multiple operations and not have quality decrease.
Be careful what you wish for - getting to be a successful business and maintaining it is so hard. Anyone can be good one night; being good over several years is incredibly difficult.
I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.
Life's too short to just breeze on by.
People are trying to figure out what American food is; it's certainly an amalgamation.
Running a business anywhere isn't easy.
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.
When I was in Japan, everyone wanted to work for Pierre Gagnaire, and they wouldn't miss a beat.
I was quite cocky, but having been hailed as this great young golfer, I couldn't even make the high school golf team once I got there. I had a big dose of humble pie then, and ever since, I've always known that there is always someone out there better than you, more talented. Always.
I think the best restaurants in America should be in California.
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.
I was terrible at desk jobs.
I work so hard that I forget to take care of myself.
I appreciate people who are happy.
I think being Shaquille O'Neal would be the most amazing thing. There's nothing I would have done differently in his life. Everything he's done I think is pretty spot on, even, like, the bad rap videos, the shoes, the movies, everything.
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.
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
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.
I think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're going to plow through the entire world's fishing. They're going to eat everything anyways.
I hate to say 'chain restaurant,' but we're sort of a corporation now. How do we defy that concept, where people assume each restaurant can't be good?
The livelihood of the restaurant is dependent upon getting the word out.
I like eggs. My favorite way of cooking eggs is old school French.
The process and organization leading up to cooking the egg can tell you a lot about the cook.
There are many things to admire about Japan but this is the one thing I love the most and probably the only time I eat breakfast. Fish, eggs, soup, salad, veggies; all in the tiniest bites. It's a full meal, but it's so refreshing.
Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences.
I learned so much more prepping vegetables than I ever did in cooking school.
Contemporary ramen is totally different than what most Americans think ramen should be. Ramen is not one thing; there are many, many different types.
When you meet the farmers and go to the farms, you see that they treat their animals like they're family. It makes a big difference.
I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.
Shouldn't a three-course meal be 90 minutes? Do you know how hard you have to edit your menu to pull that off? Twenty-seven minutes. That's the average meal at Jiro's in Tokyo.
I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better.
I don't like eating in restaurants. — © David Chang
I don't like eating in restaurants.
I really don't care for the proper chef coat.
I want to make simple food new.
Food, to me, is always about cooking and eating with those you love and care for.
I'm not cooking every day anymore, and that's the biggest withdrawal. Cooking is honest work. Now I don't know how to measure myself.
If people think you are this amazing, own it.
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.
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.
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