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
I really don't care for the proper chef coat.
I think we were lucky on that one and found it pretty quickly. If you had a large infestation, you probably couldn't get rid of 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.
I'm not trying to bring New York to Toronto. I want to understand Toronto better.
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.
When I first started to cook, I would cook these elaborate meals, but I rarely cook at home now.
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.
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?
We're hoping to succeed; we're okay with failure. We just don't want to land in between.
You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.
Cooking and gardening involve so many disciplines: math, chemistry, reading, history.
The livelihood of the restaurant is dependent upon getting the word out. There's so much more competition. You can do an event every week and not cook at all.
Food, to me, is always about cooking and eating with those you love and care for.
Contemporary ramen is totally different than what most Americans think ramen should be. Ramen is not one thing; there are many, many different types.