David Chang Quotes

I'm a very improvisational cook. I sort of like to make things up as I go along. I'm quite creative in the kitchen.

I enjoy experimenting with food and dish out innovative food items as well.

I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.

Gastronomy has to catch up to the evolution in technology.

I have a real interest in baking. I'd love to go to culinary school. That's actually my plan: to graduate high school and go to culinary school.

I write in the morning - and then I'm always experimenting and tasting recipes for the books.

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.

It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.

I always feel like the editing room is like coming into the kitchen. What kind of a meal do you make from there? It can be anything.

I'm obsessed with cooking! I want a degree in the culinary arts!

My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.

I love food and am very good at improvising when preparing it - it's a really creative experience for me.

I always had a fantasy of being a chef, because I like kitchen life.

See, I'm a believer that people are born with a sense of cooking. It's something within them that really gives them the ability to create and to understand flavors.

I was good at math and science, and I got lots of degrees in lots of things, but in a parallel universe, I probably became a chef.

There has been no great surprise, no sudden revelation. I knew pretty much what I was getting into. What I've learned is that a restaurant can be as much of an art as you want it to be, but it has to be a successful business first.

He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.

I wait for the next opportunity to have something to do with food. If I get rested, my mind just starts creating new dishes - click, click, click.

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.

Any idea's a great idea as long as it tastes great.

I find cooking very therapeutic. As a creative person, I relish cooking because it's such a creative process. You can cook anything out of anything.

Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.