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.
From David Chang
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?
I'm grasping with how you do something on a large scale with multiple operations and not have quality decrease.
I like eggs. My favorite way of cooking eggs is old school French.
The process and organization leading up to cooking the egg can tell you a lot about the cook.
I appreciate people who are happy.
I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.
When I was in Japan, everyone wanted to work for Pierre Gagnaire, and they wouldn't miss a beat.
The livelihood of the restaurant is dependent upon getting the word out.
I lived across the street from Noodle Bar. I could barely stand it, because you're there all the time; you can't get away.
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