American - Chef | August 5, 1977 -
Don't even get me started. I'm not against all vegetarians. But if you're a vegetarian for ethical reasons, you may be causing more harm.
David Chang
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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.
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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.
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I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.
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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.
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I want to make simple food new.
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If people think you are this amazing, own it.
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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.
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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?
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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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I like eggs. My favorite way of cooking eggs is old school French.
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I appreciate people who are happy.
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