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fooQtoo 10/07/2010 05:26 PM Report
life changing interview you are the man, at last some one who represents the true value of what hospitality is all about much respect, the single most inspireing thing i have seen or read since white heat by marco pierre white, its true old school cooking values are almost gone, every young chef about to start there journey should see this , david chang and team you are revolutionaries stand proud and represent , kia kaha from new zealand
Newton 11/28/2009 11:04 AM Report
Some months after this interview aired Chang received 2 stars in the 2009 Michelin New York guide for Ko. It's a bit ironic since he seems to downplay his chances in this interview.
janeeyre 08/15/2009 03:31 PM Report
Look at all of us posting here! His passion, curiosity, and work ethic are contagious. I'm so proud that he's a representative of my generation. Go get 'em David. You've got me thinking: I want to apply some of your methodologies to my life as I learn to write and teach. Here's to Thoreau too! Love ya.
Merril Yu 07/28/2008 08:01 PM Report
Humility, solid values and skill - rare combination and well deserved success...
Alfredo Ascanio 07/28/2008 03:01 PM Report
La comida de calidad es un factor importante en la actividad turística, donde yo he acumulado mi experiencia. Los Chef como David es un recurso humano muy importante en esta actvidad de servicio. Existe un segemento de mercado turístico que le otorga mucha importancia a los restaurantes. Felicitaciones por esta importante entervista.http://ascanio.blogspot.com/
Beejay 07/25/2008 06:41 PM Report
We really enjoyed your interview with David Chang. He is really a devoted chef and was so interesting. We live in NJ and don't get to NY very much, but when we next go, we will certainly eat at the Momofuku Ssam Bar.
MJS 07/25/2008 02:39 AM Report
Great interview - on both sides of the table. Nice to hear a success story from such a humble and striving man. I am not in the chef/restaurant field, but this is a good story for any industry.
David Chang learned from his family, his roots, worked his tail off and even after his success, he remains humble and remembers not only his former bosses who helped get him there, but the talent that currently works for him - from cooks to dishwashers.
And any guy who quotes The Simpsons is A-Okay in my book! The pig is indeed a magical animal!
Keep it up David and Charlie - I have enjoyed the talents from both of you!
Hyo I. Chi 07/24/2008 04:32 PM Report
What authentic, humble and delicious interview.
Great story!!!
LC 07/24/2008 03:09 PM Report
This guy rules.
Liz 07/24/2008 10:04 AM Report
If you relisten to the interview, he did not simply complain he had to make the place handicapp accessible. He was saying how difficult it is to work with some of the spaces/buildings available, most of which when originally built, were not made accessible and then require fixing. Not always easy with older buildings while at the same time have to meet a number of other zoning/construction regulations.
more of the above please! 07/23/2008 09:18 PM Report
I soooo want to try Ko. David gives his cooks health insurance so I love him! Charlie, it was delightful to hear you laugh...more of all of the above, please!
Bob L. 07/23/2008 08:56 PM Report
It's very clear to me:
1. "Handicapped compliance" is AN example how tough to have a business in NY. It does not mean David is against it.
2. David does not serve Islamic food. It does not mean he is against it.
Vonda S. 07/23/2008 08:01 PM Report
PASSION, PASSION, PASSION! WIT,OUTSPOKEN, TALENTED and really cute I might add. Gorgeous smile and dimples.
I love the fact that he is very humbled by his success. Also, I admire how he gives recognition to his friends/chef mates as if it is a necessity. David hit the nail on the head with his answer to Charlie's question about receiving the Michelin stars. David stated that he was happy for those who had received them because they deserved it but, he didn't want the stars, due to the fact that he would obligated to uphold the standards. Very high standards. That’s huge! Lots of pressure, that’s why he gave up golf…remember? I’m all for loving and enjoying what you do without measure.
I’ll be in NY this August and I will make it a point to HOPEFULLY dine at Momofuku Noodle Bar, Momofuku Ko or Momofuku Ssäm Bar while I’m there.
Great show Charlie…Enjoyed it!
To David: I feel your fire, let it burn!
SF,CA
"It's not life that matters. It's the courage that we bring to it." ~Yogi Bhajan
knut 07/23/2008 07:42 PM Report
note:
if you are handicapped or vegetarian....you are not welcome at this guy's restaurants.
i do eat fish (otherwise vegetarian) and am not handicapped myself...but i thought it was interesting to note this.
all these celebrity chefs have their weird cult of personality thing going on....even if their crafted image is that they do NOT have an "image". wacky stuff.
Andy 07/23/2008 03:32 PM Report
Thanks for a great interview, Charlie. Please continue interviewing restauranteurs and chefs.
EAbramson 07/23/2008 03:24 PM Report
Wow! As a Consumer/Entrepreneur/Foodie you always want to know what the owner is thinking. Thanks for making me hungry, again. Thanks again Charlie. Thank You David.
P.S. If you throw out the personal attacks, which are characteristic of the restaurant business, you're left with talent.
anonymous 07/23/2008 03:19 PM Report
I lost my appetite when he complained about how in New York he's expected to make his places, among other things, handicapped compliant.
Delores Fazarro 07/23/2008 01:42 PM Report
You are just awesome!!!!!!
Zeb 07/23/2008 12:54 PM Report
I have had the privilege at eating at Momofuku.
The comments above about handicapped compliance and "perpetuation of wealth" completely miss the point. The food at Momofuku is incredible. It's about the FOOD!
Tags 07/23/2008 11:02 AM Report
David gives us a great appreciation for the difficulties of cooking in and running a restaurant. It's great to see him provide health insurance for his employees, and I'd like to see his attitude of caring for his workers catch on. A great book for more insight into the vicissitudes of the restaurant business is Michael Ruhlman's "Reach of a Chef."
Mario Pucco 07/23/2008 04:04 AM Report
You know, it must be really nice when daddy sends you to study in Japan then gives you $160K to start your own restaurant chain. It must be REAL nice! That's what the American Dream is all about: perpetuating wealth among the already well off. David Chang is my hero!
Derek Diaz 07/23/2008 12:16 AM Report
I like this guy. I can relate to him in many ways. He seems like a nice, normal, down-to-earth guy just pursuing his passion.
In reference to the first comment posted: He wasn't complaining about having to make restaurants handicapped compliant at all. He was simply explaining how difficult it is to open up restaurants in NYC - the expense, the old, small buildings, etc. - and making some of the buildings handicapped compliant just happened to be one of the several examples he gave of the difficulties involved.
Scott Ponting 07/22/2008 11:50 PM Report
To David:
A man is: He who works with hands is a labor
He who works with hand and head is a craftsman
He who works with hands,head and heart is a artist
21 century = price,quality.service pick two