The Dave Chang Show

Chef Edward Lee, a culinary ambassador blending Korean and Southern cuisines, shares his journey as a celebrity chef in Korea. He discusses his new restaurant SHIA, the balance of cultural identity as a Korean American, and the significance of sustainability in dining. The conversation touches on the subtlety of traditional Korean flavors, innovative waste-reduction practices, and personal growth through culinary creativity. Lee also playfully explores inventive uses for mango peels and watermelon rinds, urging listeners to minimize food waste.

Join Kelly Meinhardt and Charlotte Duerden, two insightful young voices, as they explore the dining habits of their generation. They engage in a playful game of intergenerational 'Never Have I Ever' with quirky jelly bean consequences. The trio dives into how social media influences food choices, from TikTok trends to the anxieties of tipping. They also discuss the evolving nature of dining experiences, emphasizing the balance between tech innovation and the human touch. Plus, get inspired with creative summer snack ideas!

You ask, you receive! Welcome to a Mailbag episode. Dave and Chris answer the questions that listeners and viewers like YOU sent in. From what "having a perspective" looks like as a restaurant to Dave's go-to hot sauce to must-own cookware, the pair cover a ton of topics. Want your questions answered on the podcast? You can Ask Dave through Instagram @davechangshow or email askdave@majordomomedia.com with your name, city, Majordomo cooking level (1-10), favorite thing you make, bucket-list restaurant you’ve never tried or the single best meal you’ve ever had, and your actual question! Learn more about Owamni here: https://owamni.com/ Watch the episode with Aisha Ibrahim here: https://youtu.be/hLBUDd6U3Rs Learn more about Daniel here: https://www.danielnyc.com/ Learn more about Le Bernardin here: https://www.le-bernardin.com/ Watch the episode in which Dave talks about his dinner at Noma in Kyoto here: https://youtu.be/jsH43_LqwoE Listen to the Post-Opening Diaries for Ko mentioned in the episode here: https://open.spotify.com/episode/5eg5F14sKy01gYQyWZkdbS?si=_N6CbZPRSp-1Y0w2_n-kww Learn more about César here: https://www.cesar.restaurant/ Learn more about Ekstedt here: https://ekstedt.nu/ Learn more about Saison here: https://www.saisonsf.com/ Learn more about Hartwood here: https://www.hartwoodtulum.com/ Send in your questions to askdave@majordomomedia.com. Su Learn more about your ad choices. Visit podcastchoices.com/adchoices

The hosts dive into the emotional roller coaster of Season 3, focusing on character developments and leadership dynamics. They debate whether Marcus will find success and analyze Carmy's culinary philosophy. The discussion also tackles the authenticity of kitchen portrayals, comparing real-life pressures to those depicted on screen. There’s a humorous take on cameos and the complexities of culinary partnerships. Finally, they explore the balance of tradition and innovation in the restaurant world, along with the harsh financial realities chefs face.

The hosts dive into the culinary nuances of Chicago, celebrating its underrated status as a food city. They explore Season 2 of 'The Bear', dissecting character dynamics and memorable moments. Discussions cover the challenges of poaching chefs, the emotional landscape of restaurant management, and the artistic side of cooking. With humor, they reflect on kitchen dynamics and tackle the complexities of restaurant waitlists. Packed with personal anecdotes and culinary insights, this conversation navigates the vibrant intersection of food, culture, and storytelling.

Dave gives an introduction to today's guest, Chef Roy Choi, and runs through his resume. He then interviews Roy and the two old friends catch up, talk about Roy’s career path before starting Kogi, why "fusion" is a loaded word, and trying to age gracefully. Old war stories are shared, new revelations come out, and lots of laughs are had. Dave finishes the episode with an Ask Dave about salad dressing. Listen to Roy on the past DCS episode with the folks from Lasita here: https://youtu.be/sBn41BZ-Hgg?si=tkdtvzb1BAUYuAAeFollow Roy on Instagram here: https://www.instagram.com/chefroychoi/?hl=enBuy The Choi of Cooking here: https://thechoiofcooking.com/Buy L.A. Son: My Life, My City, My Food here: https://www.barnesandnoble.com/w/la-son-roy-choi/1114918638Check out Kogi here: https://kogibbq.com/Check out Best Friend here: https://parkmgm.mgmresorts.com/en/restaurants/best-friend.htmlCheck out The Chef Truck here: https://www.mgmresorts.com/en/restaurants/park-mgm/the-chef-truck.html?ecid=GMB_PV_RECheck out The Chef Show here: https://www.netflix.com/title/81028317Check out Le Bernardin here: https://www.le-bernardin.com/Send in your questions to askdave@majordomomedia.com.Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow.Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial.Submit your favorite food moments in your favorite movies to majorfoodporn.com.Join our community Discord on majordomo.com. Host: Dave Chang Guest: Roy Choi Majordomo Media Producers: Kelsey Rearden and David Meyer Spotify Producers: Felipe Guilhermino and T Cruz Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

The time has come. With Season 4 on the horizon, Dave and Chris are finally broaching the most asked-about topic in the history of DCS—the hit TV show 'The Bear.' Dave and Chris start by talking about Season 1. Dave asks if the pilot is one of the best TV episodes ever, the duo talk true kitchen life and what chefs really eat, and they predict which character might have the best culinary career ahead. 'THE BEAR' IS HERE. Catch up on Season 1 of 'The Bear' on Hulu: https://www.hulu.com/series/05eb6a8e-90ed-4947-8c0b-e6536cbddd5f Watch Dave on Treme here: https://www.hbo.com/treme Watch Joel McHale on Dinner Time Live's "Choose Your Own Adventure Menu" episode here: https://www.netflix.com/title/81748864?source=imdb&fromWatch=true Send in your questions to askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Hosts: Dave Chang and Chris Ying Majordomo Media Producers: Kelsey Rearden and David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave talks about the new promotional poster for 'The Bear'—and its use of tongs. He then interviews his friend and the executive chef/owner of Providence, proclaimed by Dave as "one of the best restaurants in the world," Michael Cimarusti. They discuss why you have to touch your food while cooking, how to figure out the things you don't know, and the different schools of cooking. Chef Michael goes through his career path and its connections to some incredible culinary icons and asks Dave if he thinks cooking is an art or a craft. They finish with an Ask Dave about fish cookery. Learn more about Providence here: https://providencela.com/ Reserve your seat at the Providence 20th anniversary celebration here: https://www.opentable.com/r/providence-los-angeles Learn more about Connie & Ted's here: https://www.connieandteds.com/ Send in your questions to askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guest: Michael Cimarusti Majordomo Media Producers: Kelsey Rearden and David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Besha Rodell, the food critic for The Age and author of 'Hunger Like a Thirst,' shares her insightful journey from anonymity to industry respect. She delves into the evolution of food criticism and the importance of genuine passion, while examining the intricate relationship between critics and chefs. The conversation highlights the challenges of maintaining authenticity in dining and the necessity for cultural awareness when critiquing diverse cuisines. Besha also discusses the decline of unique voices in food journalism, advocating for a return to honest, passionate storytelling.

Chris Ying, a former host of The Dave Chang Show and food writer, joins Dave to dive deep into the world of ramen. They explore its fascinating history, tracing its journey from a humble noodle to a global culinary icon. The conversation touches on cooking techniques, with insights on making shio tare, and the cultural significance of ramen in Japan versus the U.S. Personal anecdotes and culinary reflections make it a delicious discussion, perfect for anyone interested in the art of home cooking and the evolution of this beloved dish.