The Dave Chang Show

Discover the culinary world of small plates as a rising dining trend. Dave shares highlights from his London trip, contrasting British and American dining cultures. Delve into the vibrant flavors at Gymkhana, a standout Indian restaurant, and explore the influence of tapas on modern cuisine. Additionally, the conversation shifts to the quirks of dining in your car, featuring tips on comfort and cleanliness. It's a delicious blend of food exploration and practical advice!

The hosts whip up avocado toast while discussing knife safety in kitchens. They dive into the emotional toll of restaurant reviews on chefs, using insights from 'The Bear.' The conversation touches on the chaotic world of running a restaurant, from managing suppliers to the pressure of reviews. They also explore character dynamics in the series, linking them to real-life culinary experiences. Expect humor, culinary insights, and a critique of the balance between passion and business in the food industry.

Dan Giusti, the founder of Brigaid and former head chef at Noma, tackles the stigma around institutional cooking and shares his mission to improve school meals. He explores the journey from high-end kitchens to serving underserved communities, making a case for the importance of quality food in schools. Giusti also discusses the challenges of chefs redefining success in a world focused on accolades, emphasizing the culinary impact that can come from non-traditional pathways. It's a thought-provoking conversation on the power of food beyond the plate.

Gerrit Cole, the Cy Young-winning pitcher for the New York Yankees, showcases his extensive food and wine knowledge as he chats with the hosts. They dive into spirited discussions about stadium food favorites, revealing quirky culinary habits of athletes. Gerrit shares insights on dietary routines tailored for players and the vibrant food scene in New York City. He also reflects on how his family's passion for wine has influenced his culinary journey. The conversation wraps up with the art and evolution of food plating, blending sports with gastronomy.

Kahlil Arnold, owner of Arnold's Country Kitchen, shares his journey of preserving the soul of this beloved Nashville 'meat and three' establishment, passed down from his parents. He dives into the essence of Southern hospitality and the cultural significance of Nashville's vibrant food scene. The two discuss culinary trivia and reveal must-visit restaurants in Nashville, showcasing how Southern cuisine connects communities and enhances dining experiences. Kahlil's passion for food shines through as he emphasizes loving what you do in the kitchen.

Enrique Olvera, acclaimed chef of Mexico City's Pujol and author of a taco cookbook, joins to discuss the dynamic food scene in the city. He shares insights on the evolution and significance of traditional dishes like mole, which he calls one of North America's best. The conversation also traverses the blend of innovation and cultural heritage in Mexico’s dining landscape, as well as the joys of tacos paired with beverages, including the classic Coca-Cola. His passion for food and storytelling sets the stage for a mouthwatering dialogue.

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.