The Dave Chang Show An Ask Dave Mailbag LIVE From Las Vegas
Dec 8, 2025
Dave shares hilarious insights on sporks, explaining their quirky utility and shortcomings. He reminisces about the intense early days of Momofuku, blending nostalgia with lessons learned. There's a candid discussion about restaurant burnout, redefining it as a signal for personal growth. The conversation touches on the popularity of the NYT bo ssam recipe and his advice for aspiring restaurateurs, underscoring commitment and the chaos of scaling. Lastly, he forecasts a rise in craftsmanship across cuisines and reflects on his life choices.
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Ditch The Spork For Practical Utensils
- Avoid using sporks as your default utensil because they perform neither spoon nor fork tasks well.
- Use a fork and spoon separately, and prefer chopsticks when appropriate for better control and effectiveness.
Choose Between Innovation Or Craft
- Innovate when you see unsolved problems or clear gaps in a concept or market.
- Otherwise, focus on craftsmanship and relentlessly refining a single practice until you master it.
Momofuku's Chaotic Early Years
- Early days at Momofuku were a blur of daily panic and problem-solving while trying to keep the business afloat.
- The intensity made it the most memorable and formative period despite being physically and mentally exhausting.
