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" 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. "

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" For everyday diners in Manhattan, cracking the waiting list at Nobu is said to be harder than getting courtside tickets for the Knicks. "

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" 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. "

David Chang

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" I'm a big sports fan. "

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

" 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. "

" Running a business anywhere isn't easy. "

" The process and organization leading up to cooking the egg can tell you a lot about the cook. "

" The one reason why I got into cooking was because I wasn't good at anything else - not that I was good at it, but it was considered honest work. "

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

" 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. "

" 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. "

" 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. "

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

" 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. "

" 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. "

" I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience. "

" I'm always criticizing and only see the mistakes. "

" I love to eat sushi, and, you know, those flavors and wasabi and really eating spoonfuls of it... I would just mix it and put it on everything, literally. "

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

" I want to make simple food new. "

" 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. "

" Waiting tables has never paid my bills, a fact which I prefer to hide from my colleagues with deep sighs about the price of just about everything. "

" 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. "

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

" I think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're going to plow through the entire world's fishing. They're going to eat everything anyways. "

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

" 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. "

" I appreciate people who are happy. "

" I learned so much more prepping vegetables than I ever did in cooking school. "

David Chang

School

Cooking

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