in the chef world he’s a rock star hi
I’m Rebecca Braden and welcome to
watchmojo.com and today we’re speaking
with one of New York City’s it chefs
David Chang for those of us not lucky
enough to be located in New York City
once you tell us about the idea behind
your restaurants we have going to have
five restaurants in New York City most
of them are located in the east village
they’re small quirky places that were
just trying to serve really good food
tell us more about the cookbook how did
you guys get together to write it Peter
used to work for the New York Times and
I met him through Mark Bittman Peter was
the critic reviewed us for his 25 and
under column he came in one Sunday for
lunch and pitman introduced him in
bittman’s boat like our adopted father
in New York City he writes the
minimalist Connell and the dining
section and so we got to know each other
and I oh yeah we met we started seeing
each other at concerts no are these
recipes that any at home chef could
undertake you think we certainly didn’t
make it cook in 30 minutes and you’re
done being a home cook is a lot of us
being making mistakes so that’s how we
developed the recipes can you explain to
me the idea that authenticity is
overrated any type of country that’s
trying to represent or replicate a
cuisine from another country it’s not
really authentic what’s authentic you’re
not using authentic workers you’re not
using the water people pursue
authenticity so much to the point that
they forget is a food delicious I saw
that you guys have a list of five things
you should never buy can you give us a
hint as to what these are we get a lot
of flack at the restaurant because we’re
not not a big fan of tongs in the
kitchen truffle oil is another I hate
truffle oil in summer truffles I think
our garbage commodity meat and pork
wasabi mashed potatoes what is the most
important part of the cooking process
you respecting the ingredient and so
cliche but knowing where it came from
and following it through to the final
process that’s something that drew me to
cooking or you could actually work
something in the beginning of the day
and then have instant gratification by
seeing it processed and process and
serve to the customer by the end of the
day that’s why we have a lot of our
cooks go to farms and stuff like that
when they see like an animal died
they’re going to think twice about
overcooking it they’re gonna they’re
going to try to make it as beautiful and
it’s delicious as possible and and
respect the life that was taken the
farmer that raised it and you know the
cost that was involved in no well thank
you very much thank you very much
I’m Rebecca Braden and welcome to
watchmojo.com and today we’re speaking
with one of New York City’s it chefs
David Chang for those of us not lucky
enough to be located in New York City
once you tell us about the idea behind
your restaurants we have going to have
five restaurants in New York City most
of them are located in the east village
they’re small quirky places that were
just trying to serve really good food
tell us more about the cookbook how did
you guys get together to write it Peter
used to work for the New York Times and
I met him through Mark Bittman Peter was
the critic reviewed us for his 25 and
under column he came in one Sunday for
lunch and pitman introduced him in
bittman’s boat like our adopted father
in New York City he writes the
minimalist Connell and the dining
section and so we got to know each other
and I oh yeah we met we started seeing
each other at concerts no are these
recipes that any at home chef could
undertake you think we certainly didn’t
make it cook in 30 minutes and you’re
done being a home cook is a lot of us
being making mistakes so that’s how we
developed the recipes can you explain to
me the idea that authenticity is
overrated any type of country that’s
trying to represent or replicate a
cuisine from another country it’s not
really authentic what’s authentic you’re
not using authentic workers you’re not
using the water people pursue
authenticity so much to the point that
they forget is a food delicious I saw
that you guys have a list of five things
you should never buy can you give us a
hint as to what these are we get a lot
of flack at the restaurant because we’re
not not a big fan of tongs in the
kitchen truffle oil is another I hate
truffle oil in summer truffles I think
our garbage commodity meat and pork
wasabi mashed potatoes what is the most
important part of the cooking process
you respecting the ingredient and so
cliche but knowing where it came from
and following it through to the final
process that’s something that drew me to
cooking or you could actually work
something in the beginning of the day
and then have instant gratification by
seeing it processed and process and
serve to the customer by the end of the
day that’s why we have a lot of our
cooks go to farms and stuff like that
when they see like an animal died
they’re going to think twice about
overcooking it they’re gonna they’re
going to try to make it as beautiful and
it’s delicious as possible and and
respect the life that was taken the
farmer that raised it and you know the
cost that was involved in no well thank
you very much thank you very much
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