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

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" 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. "

" 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. "

" Say a child raises this beautiful beet. It's going to give her a sense of ownership, and that changes everything. You stop taking things for granted; you become less wasteful. "

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

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

" I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better. "

" Running a business anywhere isn't easy. "

" 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. "

" 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. "

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

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

" I was quite cocky, but having been hailed as this great young golfer, I couldn't even make the high school golf team once I got there. I had a big dose of humble pie then, and ever since, I've always known that there is always someone out there better than you, more talented. Always. "

" I like eggs. My favorite way of cooking eggs is old school French. "

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

" America is a country of abundance, but our food culture is sad - based on huge portions and fast food. Let's stop with the excuses and start creating something better. "

" 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. "

" 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. "

" As a child, I didn't see my dad that much because he was always working at the restaurant. He became pretty jaded after working at the restaurant for so long. "

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

" I was terrible at desk jobs. "

" 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. "

" 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. "

" 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. "

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

" I want to make simple food new. "

" I wanted to disprove the notion that you couldn't open a great restaurant in a casino. "

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

" I hate to say 'chain restaurant,' but we're sort of a corporation now. How do we defy that concept, where people assume each restaurant can't be good? "

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

" There's the common misconception that restaurants make a lot of money. It's not true. If you look at maybe the top chef in the world, or at least monetarily, it's like Wolfgang Puck, but he makes as much money as an average crappy investment banker. "