Special Sauce: Ivan Orkin and Chris Ying on The Gaijin Cookbook [1/2]

Sometimes, my Special Sauce interviews are the best way to catch up with old friends and colleagues. I was reminded of that when Chris Ying and Ivan Orkin, co-authors of The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider, walked into the studio.

The first thing you have to know about Ivan and Chris is that they are great company. The second is that, since they've worked together for long enough that they've established an easy rapport, one that comes through in every one of their exchanges. Consider this snippet of our conversation, when we on what role cleaning plays in becoming a chef or cook in a restaurant.

Ivan: I was a dishwasher.

Chris: As all good cooks should start.

Ivan: I agree. If you don't know how to clean, then you can't cook.

Chris: If you don't love cleaning...

Ivan: I have to say, that as I become a better cook I've learned to actually love cleaning. I mean, when I cook, man, you should see it. I mean it is sparkly...When I talk to a young cook it's always, "Look, I promise you, when you hit that point when you can have your station be clean, you'll know that you're a good cook, because what happens is if your station is messy you can't see what you're doing and you lose track." When I was leading the kitchen, I'd say, "Everybody stop. Nobody cooks. We clean now for five minutes. Everybody straightens, refills, get it all together. Everything gets wiped down. Wash your hands. Everything gets set.

It's in moments like this one where you can see why both Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint and Gaijin Cookbook are compelling reads, even as they are also wonderful cookbooks.

I want to note, too, that this episode also features advice from both J. Kenji Lopez-Alt, who answers a pressing culinary question about what it means to marinate something "overnight," which was submitted to the digital mailbag by Camille Germany. And then, with Thanksgiving just around the corner, I thought it would be fun to check in with Daniel Gritzer about the art and science of gravy. 
 To hear how you can get your gravy right this year, how long you should really be marinating meat, and the first part of my conversation with Ivan Orkin and Chris Ying, you're going to have to give this episode a listen. It will be time well spent, I can promise you that.

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The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/11/special-sauce-ivan-orkin-and-chris-ying-on-the-gaijin-cookbook.html

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