2220 quotes by chefs for you to enjoy

At the restaurant, we strive to create an excellent experience for our guests, and in the kitchen, we could not do this without having access to the best ingredients, equipment and tools, including Victorinox Cutlery. Daniel Humm

Best Experience Tools Our Guests Strive Restaurant Having Kitchen Excellent Could Without Access Equipment Create Ingredients Including

We use many expressions of fennel: blended with potato, it's an earthy, rich puree; the raw fronds add a fresh, green note; and the braised version gives it a luscious, home-cooked feel, something people can connect to - you need that in any dish. Daniel Humm

Amuse-bouches are an opportunity to push boundaries. Daniel Humm

Opportunity Push Boundaries

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. David Chang

Love Food Culture World Think Everything Plow Eat Entire Adore Through Cuisine Fishing Going Japanese

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. David Chang

Best You World Disagree Say Dining Critics Restaurants Fine Eat Well Always Hamburger Get Should Who Star Serve

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. David Chang

Love Time Breakfast Meal Bites One Thing Admire Eat Eat Breakfast About Only Only Time Most Fish Soup Salad Eggs Refreshing Tiniest The One Thing Japan Full Many Thing Things

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. David Chang

Future Food People Pleased Out Somewhat Part Truck Know Well Terrified America Getting Famous Holds Really Now Pork Serving

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

Word Out Restaurant Getting Dependent Livelihood

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. David Chang

Service Space Focus Too Worry Projects Distractions Running Restaurant Able About Kitchen Could Culinary Lab Just Where Want Dishes Us Creating Working Your Many Started

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

Doubt Say Television Gordon Ever Extent

I think the best restaurants in America should be in California. David Chang

Best Think Restaurants California America Should

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

Work Myself Care Take Take Care Forget Hard

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. David Chang

Food Game Late Seven Finally Restaurant See About Something Kitchen Week Could Take Days Like Felt Got How How Far Passionate Up Craft Owned Wanted Far Worked Dad Washington Washington D.C. Growing Growing Up Why

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

Cooking Vegetables School More Learned Than Did Much Ever

I'm always criticizing and only see the mistakes. David Chang

Mistakes Criticizing See Only Always

I don't like eating in restaurants. David Chang

Restaurants Eating Like

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

Success Think Fraud Constantly Justified Success Is

Quotes by Chefs