David Chang Quotes

Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask for a job. Within five minutes, I got a reply from the then three- star Le Jardin des Sens in Montpellier.

The Little Paris Kitchen' was about my experience of living and cooking in Paris, 'My little French Kitchen' about my travels around France and 'Rachel Khoo's Kitchen Notebook' was a peek into my personal cooking diary with influences from around the world.

I'm sort of a cavedweller: I miss my house, my yard, my kitchen, my wife. The trees. When I get home, I like to get down into my office neighborhood as soon as I can.

In a house without a genuine kitchen, one of the delights of growing up is lost.

La volaille est pour la cuisine ce qu'est la toile pour les peintres. Fowls are to the kitchen what his canvas is to the painter.

Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

My car is my best friend. My office. My home. My location. I have a very intimate sense when I am in a car with someone next to me. We're in the most comfortable seats because we're not facing each other, but sitting side by side.

Most women work one shift at the office or factory and a 'second shift' at home.

Being a chef is the best job in the world.

What about the poor salesman who is calling into the office from the corner saloon instead of the home sickbed he claims he is in?

The 1st day, I stood in the kitchen leaning against the counter watching Annie feed the cats, and I knew I wanted to do that forever.

I like to cook. I would probably go to culinary school in France if I had time.

I don't like to be disturbed at home; I tell the cable office not to call me before 6:30 AM, unless there's a war.

Anyone who watches even the slightest amount of TV is familiar with the scene: An agent knocks on the door of some seemingly ordinary home or office. The door opens, and the person holding the knob is asked to identify himself. The agent then says, "I'm going to ask you to come with me.

I go into the office in the morning, I sue Barack Obama, and then I go home.

I have so many books to write now. So I'll write from home. Sometimes I'm writing in the office too, in my cubicle. It looks like a mess. It doesn't look like anybody uses the spot.

We don't need gold plated highways. We don't need zoning commissions which penalize offices at home and promote car commutes.

I love watching, I love getting all the science about food. That's one of my favorite things.

Chef: Any cook who swears in French.

Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality.

Your environment (your home, your office, the magazines you read etc.) dramatically affects your levels of achievement

Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New York and enrolled in the Institute of Culinary Education.

With all due respect to UPS - it's a fine company - nobody cares about logistics. They care about that package arriving at their home, at their office, when it is supposed to and in the condition it's supposed to. FedEx is a much better communicator than UPS.

Books read in a public library never have the same flavour as books read in the attic or the kitchen.