The Dave Chang Show

Dive into the fascinating world of plain white rice as the host attempts to refine his palate. Explore the science of starch and texture, and discover the glory of the crispy bottom crust that rice lovers cherish. The conversation touches on the Michelin Guide's influence and the challenges of taste judgment in fine dining. There's a quest for simplicity, urging critics to recalibrate their palates to appreciate the basics. Through tasting notes, the host reveals the nutty sweetness of perfectly cooked rice, celebrating its understated beauty.

Noelle Cornelio, partner at Majordomo Media and frequent collaborator, joins Dave to cook a surprise dish while reminiscing about food memories. They dive into Paris’s culinary scene, debating its accessibility and vibrant dining options. The duo discusses the impact of global migration on restaurants and trends, the evolution of food travel, and shifting sharing etiquette post-COVID. Their banter about food experiences becomes animated, especially around the importance of hot food and the nuances of communal dining.

A simple sugar snap pea dish sparks deep reflections on culinary artistry and restraint. Dave shares how this impactful recipe transformed his approach to cooking, emphasizing the importance of seasonality and knowing when less is more. He offers practical tips on selecting and preparing sugar snaps while revealing how this dish played a crucial role in revitalizing creativity at Momofuku. Tying the simplicity of cooking to modern art, he celebrates chefs who master minimalism, proving that sometimes, the simplest dishes make the biggest statements.

Dave shares heartfelt lessons learned from his dog Seve, who's facing health challenges. He delves into themes of mortality and love while cooking a homemade dog food recipe. Reflecting on their bond, he shares stories of Seve's picky eating and protective instincts as a new family member. Challenging decisions about treatment highlight the deep emotional connection they share. Ultimately, Seve teaches Dave about living in the moment, embracing joy, and cherishing every bite and cuddle.

It's the holidays, and we're planning on snacking to celebrate. Dave is joined by our pal Chris Ying to talk about their snack habits, discuss the lie that is serving sizes, and cook the easiest and most delicious pasta recipe. They also discuss the masterful maneuver that was rebranding frosting. After a guessing game, the two have an in-depth response to an Ask Dave about when to move on from your current restaurant job. Learn more about Laderach FrischSchoggi: https://laderach.com/us-en/frischschoggitm Learn more about Per Se: https://thomaskeller.com/perseny/ Learn more about Momofuku Noodle Bar: https://www.momofuku.com/pages/noodle-bar Learn more about serving sizes: https://www.fda.gov/food/nutrition-facts-label/serving-size-nutrition-facts-label Host: Dave Chang Guests: Chris Ying Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O’Keeffe  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave is joined by Marc Johnson and Andrew Miller, friends of the show and culinary producers of Dinner Time Live, as they test a dish for Dinner Time Live's 50th episode. They test a poulet en vessie in a variety of forms, one of which may or may not have made it to the real episode on Netflix. While they test pig bladders and chicken, they talk about their favorite dishes from three seasons and 50 episodes of Dinner Time Live. Watch Dinner Time Live: https://www.netflix.com/title/81748864 Learn more about Congee Village: https://congeenyc.com/ Learn more about Blue Hill: https://www.bluehillfarm.com/ Listen to our Season 3 Pre-Opening Diaries episode with Marc and Andrew: https://open.spotify.com/episode/7bEu802su765tUA8gZtE0i?si=b6Td8MkuQU-PITg5FBHAVw Listen to Marc Johnson on the Majordomo Post-Opening Diaries episode: https://open.spotify.com/episode/3zh0EjOZvlFrdt3kB1c9b6?si=R6r6Df1-QfWuLY5X89pmBA Check out 'Anthony Bourdain: No Reservations': https://www.imdb.com/title/tt0475900/ Check out 'Anthony Bourdain: Parts Unknown': https://www.imdb.com/title/tt2845786/ Check out 'Anthony Bourdain: The Layover': https://www.imdb.com/title/tt2131368/ Watch our soufflé episode: https://www.youtube.com/watch?v=J_C1BEJUfD4 Check out the French Laundry cookbook: https://amzn.to/48xEb4q Learn more about Cafe Boulud: https://cafeboulud.com/nyc/ Learn more about Gramercy Tavern: https://www.gramercytavern.com/ Learn more about Regalis: https://www.regalisfoods.com/ Learn how to make the Mu Shu Denver: https://www.youtube.com/watch?v=sCbvvPbzzVU Learn how to make Everything Spice Flatbread: https://www.youtube.com/watch?v=h3rxVdShYfE Watch 'Ugly Delicious': https://www.netflix.com/title/80170368 Learn more about Link Restaurant Group: https://linkrestaurantgroup.com/ Learn more about Dan Tana's: https://dantanasrestaurant.com/ Learn more about Carbone: https://carbonenewyork.com/ Learn more about Funke: https://www.funkela.com/ Learn more about Vetri: https://vetricucina.com/ Learn more about Cochon: https://cochonrestaurant.com/  Host: Dave Chang Guests: Marc Johnson and Andrew Miller Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O’Keeffe  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dive into the art of soufflés with a balance of science and culinary history. Discover how this delicate dish embodies time travel through cooking techniques. Dave explains the complexities of meringue and challenges traditional ideas about molecular gastronomy. He shares pivotal moments in his career that shaped his approach to modernist cooking. As he prepares and tastes his soufflés, the suspense builds—is he fast enough to serve them before they collapse? Tune in for insights and a delicious taste test!

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.

Owen Han and H Woo Lee, food content creators and USC alums, share their journey from college friends to viral fame. They discuss the balance of competition and collaboration in food content, reflecting on their rise during the pandemic. The duo debates whether to identify more as chefs or creators, emphasizes the need for expertise in an information-saturated world, and explores potential restaurant ambitions. They also tackle trends in food content, including the fate of sushi boats and the quirks of influencer culture.

Chris Ying, a celebrated food writer and co-founder of Lucky Peach, joins the conversation, indulging in teriyaki chicken while sharing candid food memories. They tackle overrated flavor combos, debating the merits of strawberry-banana. The pair also dive into inappropriate dinner topics, confessing shameful car-eating habits and examining social taboos. With nostalgia fueling their fast-food Mount Rushmore, they reminisce about favorites from Roy Rogers to McNuggets, striking a balance between humor and culinary insights.