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" I think the best restaurants in America should be in California. "

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

" I want to make simple food new. "

" 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. "

" To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world. "

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

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

" Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook. "

" Be careful what you wish for - getting to be a successful business and maintaining it is so hard. Anyone can be good one night; being good over several years is incredibly difficult. "

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

" If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is. "

" In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings we run in New York. "

" Fear is a driving force for most of the things that I do. I don't know if that's healthy. "

" 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. "

" 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. "

" 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'm grasping with how you do something on a large scale with multiple operations and not have quality decrease. "

" 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. "

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

" 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. "

" Momofuku is not me. It's everyone. I'm just the facade. We have to exceed expectations and be our harshest critics. "

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

" 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. "

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

" I constantly think I'm a fraud - that this success is not warranted or justified. "

" I doubt I'd ever do television to the extent that, say, Gordon Ramsay has. "

" The livelihood of the restaurant is dependent upon getting the word out. "

" 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. "

" I work so hard that I forget to take care of myself. "

" 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. "

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