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David Chang

Food, to me, is always about cooking and eating with those you love and care for.

— David Chang love

I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.

— David Chang war

To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.

— David Chang world

Life's too short to just breeze on by.

— David Chang life

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 men

Cooking and gardening involve so many disciplines: math, chemistry, reading, history.

— David Chang reading

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 art

Everyone tries to compare cooks to rock stars. I see more comparisons to the fashion world.

— David Chang world

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.

— David Chang time

If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on.

— David Chang people

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 men

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 love

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.

— David Chang love

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.

— David Chang sin

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 business

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.

— David Chang men

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.

— David Chang love

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.

— David Chang love

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 inspiration

I really don't care for the proper chef coat.

— David Chang care

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.

— David Chang work

Any processed chicken from any place - I'll order it in a heartbeat. I'm very picky about my pork, though.

— David Chang art

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 self

Fear is a driving force for most of the things that I do. I don't know if that's healthy.

— David Chang health

I constantly think I'm a fraud - that this success is not warranted or justified.

— David Chang success

Its very humbling. Theres so many great chefs out there. Its a huge honor.

— David Chang man

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