Much Respect. Volume 1
Last time I was in New York City my life changed. We had been looking forward to eating at the highly acclaimed seafood mecca known as Le Bernadin. We had an amazing 12 course tasting menu. Every single course was solidly executed and never over thought. We even managed to get the Maitre D’ to take us into the kitchen for a quick tour after our meal. It was the kitchen every cook dreams of. Everything put away nothing but pristine lexans. The most beautiful produce and proteins I had ever seen. All the equipment was immaculate and perfectly polished. But that was not the best meal of our trip. Our best meal came at about 2 in the morning after a few cocktails with a culinary school friend from way back. He took us to Momofoku Ssam. My life was forever changed. This is why.
David Chang is a cook we can all relate to. Not many of us have the dedication of Thomas Keller or Ferran Adria. We haven’t had the opportunities to travel the world and cook in the finest restaurants. We cook simply because we like to. Chef Chang seems like most guys that we have worked next to on a busy Saturday night. He is humble, passionate and doesn’t really care what people think of him. He is insanely talented and successful, but at the same time he is not afraid to go out after service and get plastered. He is doing what we all aspire to eventually do. Have a restaurant cooking the food we want to and not conform to the masses.
Some day, when I grow up I want to be just like David Chang.