David Chang
David Chang
David Chang is an American restaurateur, author, and television personality. He is the founder of the Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Milk Bar and Momofuku Ko in New York City, Momofuku Seiōbo in Sydney, Australia, the Momofuku Toronto restaurants Momofuku Noodle Bar, Nikai, Daishō and Shōtō, and Momofuku CCDC in Washington, DC. In 2009 Ko was awarded 2 Michelin stars, which it has retained each year since. Chang attended Georgetown Prep and...
NationalityAmerican
ProfessionChef
Date of Birth5 August 1977
CityVienna, VA
CountryUnited States of America
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.
If people think you are this amazing, own it.
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.
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.
If you come in and then get released two times, you have a higher chance of dying than if you come in once. If you come back three times and go back out, you have a much, much higher chance of dying.
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?
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.
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.
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.
Waiting tables has never paid my bills, a fact which I prefer to hide from my colleagues with deep sighs about the price of just about everything.
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.
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.
Yes, natural is good and healthy, and whole foods are important. However, experimentation is important, too.
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.