This quote comes from a profile of a chef named David Chang. Noodle Bar is his first restaurant. His second restaurant,
Momofuku Ssäm Bar, was named Best New Restaurant of the Year (2007) in New York, by the New York Times, and Chang was 
named Chef of the Year by Bon Appétit Magazine. The profile appears in the March 24 issue of The New Yorker magazine.

Chang's profanity is replaced with *****

Chang stopped by Noodle Bar one day and saw so much sloppiness in the kitchen that he flew into one of his rages… None 
of these mistakes was egregious in itself, but all of them together made Chang feel that Noodle Bar’s kitchen 
was degenerating into decadence and anarchy. He had screamed and yelled until a friend showed up and dragged him out 
of the restaurant, and his head still hurt nearly twenty-four hours later.

The following afternoon Chang called an emergency meeting for the staff. Something was rotten in Noodle Bar, and he 
meant to cut it out and destroy it before it was too late.

“I haven’t been spending that much time in this restaurant because of all the **** that’s been going on,” he began, “but
the past two days I’ve had aneurisms because I’ve been so upset at the kitchen. On the cooks’ end, I question
your integrity. Are you willing to ******* sacrifice yourself for the food? Yesterday, we had an incident with 
fish cakes: they weren’t properly cut. Does it really matter in the bowl of ramen? No. But for personal integrity as a
cook, this is what we do, and I don’t think you guys ******* care enough. It takes those little things, the properly 
cut scallions, to set us apart from Uno’s and McDonald’s. If we don’t step up our game, we’re headed toward the middle,
and I don’t want to ******* work there."

“We’re not the best cooks, we’re not the best restaurant – if you were a really good cook you wouldn’t be working here,
because really good cooks are ********. But we’re gonna try our best, and that’s as a team. Recently, over at Ssäm Bar
(one of Chang’s restaurants), a sous-chef closed improperly, there were a lot of mistakes, and I was livid and I let 
this guy have it. About a week later, I found out that it wasn’t him, he wasn’t even at the restaurant that night. But 
what he said was, “I’m sorry, it will never happen again.” And you know what? I felt like an ******* for yelling at him, 
but more important, I felt like, Wow, this is what we want to build our company around: guys that have this level 
of integrity. Just because we’re not Per Se, just because we’re not Daniel, just because we’re not a four-star 
restaurant, why can’t we have the same ******* standards? If we start being accountable not only for our own actions but
for everyone else’s actions, we’re gonna do some awesome ****.”