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" I appreciate people who are happy. "

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" 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. "

" I want to make simple food new. "

" I'm not trying to bring New York to Toronto. I want to understand Toronto better. "

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

" I feel like I'm losing my ability to understand reality; like when someone loses their hearing, they can still speak English, but their speech eventually becomes distorted because they can't hear themselves. "

" 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. "

" If I have a really bad cook or a bad manager or bad sous-chef, I previously would have fired them or lost my temper. But now I realize that if I'm so right, then I should be able to communicate it so clearly that they get it. "

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

" When I first started to cook, I would cook these elaborate meals, but I rarely cook at home now. "

" Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences. "

" 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. "

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

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

" 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. "

" Just because something's been good in the past doesn't mean it will continue to be good. "

" 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. "

" 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. "

" I've never bribed my way into a restaurant. I've never slipped a C-note or greased a palm. In truth, I've never even considered it. I've assumed, of course, that people do such things. "

" New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and choose. "

" 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? "

" When I was in Japan, everyone wanted to work for Pierre Gagnaire, and they wouldn't miss a beat. "

" 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. "

" People are getting famous now for serving food out of a truck, or for, well, pork buns. I don't know if I'm really pleased to be a part of that. I'm somewhat terrified of what the future holds, especially in America. "

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

" 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. "

" 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. "

" Life's too short to just breeze on by. "

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

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