Momofuku chef/restaurateur David Chang as illustrated by Scott Menchin
The Art of Doing Artist’s Interpretation Project is a collaboration between us and artists who depict superachievers from our book, “The Art of Doing.”
David Chang’s nearly insane work ethic rivals that of the Godfather of Soul. Working his way through some of New York City’s finest restaurant kitchens in his mid-20’s with cooks “as badass as Navy Seals,” Chang told us that he believed he’d never be a great chef—at least not in the classic sense. Instead he had to find his own voice. Every since he’d been a kid he’d been obsessed with noodles. So he quit his high-end kitchen job and went on a noodle quest, apprenticing himself to soba and ramen noodle makers in Japan. When he returned, he opened his first restaurant, Momofuku Noodle Bar, in a tiny space in the East Village no bigger than a one-car garage. His goal was to make a humble bowl of noodle soup made with 4-star chef technique. Continue reading “David Chang: An Artist’s Interpretation”