112 Quotes by David Chang

Lifes too short to just breeze on by.

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.

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.

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

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

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

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.

Yes, natural is good and healthy, and whole foods are important. However, experimentation is important, too.

Contemporary ramen is totally different than what most Americans think ramen should be. Ramen is not one thing; there are many, many different types.