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David Chang
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Momofuku's David Chang Talks Sabbaticals and San Francisco
We've always been huge fans of New York chef and restaurateur David Chang: He was Sugar's pick for Best Restaurant Chef of 2008. By fusing innovative flavor combinations and haute kitchen techniques with casual dining, the Momofuku overlord revolutionized the restaurant scene in America.
What's most refreshing about Chang, however, are his irreverent demeanor and unapologetic opinions.
Food Section Sampler — Oct. 21, 2009
- Matchboxes, a cost-effective way to advertise, are making a gradual comeback in restaurants. — New York Times
- Even Bon Appétit hasn't been spared from layoffs at Condé Nast. — New York Post
- Former Top Cheffer Stefan Richter's new restaurant, Stefan's at LA Farm, is off to a good start.
Yummy Links: From Clinton Kelly to Guy Fieri
- What Not to Wear's Clinton Kelly's ultimate guide to entertaining. — The Epi-Log
- A detailed inside look at the New York Wine and Food Festival. — Eater NY
- Learn how to make perfectly boiled eggs.— Serious Eats
- The simple chic approach to Fall decorating.
Yummy Links: From Lobster to Burgers
- Lobster: Get it while it's cheap! — The Atlantic
- Meet TasteStopping, the website that takes Tastespotting's rejects. — Eat Me Daily
- Spice things up with Padma's chili honey butter.
Yummy Links: From David Chang to Hamentashen
- David Chang is an approved "character" on the USA Network. — Serious Eats
- Tips for saving money when ordering wine. — Wall Street Journal
- One San Francisco chef expresses his right to enjoy foie gras.
The Year's Best Restaurant Chef
For our Best of 2008 series, we asked you who you thought deserved the title of best restaurant chef of the year.
The votes for Masaharu Morimoto and Thomas Keller were neck and neck, but ultimately your pick was Thomas Keller.
We must, however, respectfully disagree and say that our pick for best restaurant chef is David Chang.
Yummy Links: From Side Dishes to Sweet Potato Pie
- Twelve sensational, make-ahead sides. — Bon Appétit
- Cooking secrets from David Chang. — Cooking With Amy
- Learn the difference between shrimp and prawns.
David Chang on Slow Food (and Fast Food)
On hand at this weekend's Slow Food Nation was Momofuku chef David Chang, whose self-described "vaguely Asian" New York restaurants have catapulted him to celebrity status in the past several years. In a guest appearance at the festival's Green Kitchen, Chang showed the audience Momofuku's twist on caprese salad. As he was prepping for his demonstration, he was kind enough to talk to me about slow food, fast food (Chipotle and In-N-Out are his favorites), future plans, and his latest infatuation.
Trend Alert: Pickling
Pickling has been a craft for the past 5,000 years, but its biggest moment may be right now.
With supermarket prices on the rise, the home consumer products industry has seen a spike in canning and pickling at home. The Martha Stewart Show recently featured Momofuku minimogul David Chang giving a pickling demonstration.
Yummy Links: From Kitschy Kitchens to Top Chef 5
- Decorate your kitchen with these kitschy, retro-glam finds. — Hostess with the Mostess
- Make gourmet coffee at home. — Slashfood
- New to cooking?
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