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”
Momofuku’s David Chang has a nearly insane work ethic that rivals that of the late great Godfather of Soul.