The Dave Chang Show

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.

Brett Pluskalowski, Senior Manager of Food Innovation at Taco Bell, joins Dave for a deliciously insightful chat. With a background in culinary arts and food science, Brett discusses the innovative spirits driving Taco Bell's menu. They dive into the 'four equities' guiding dish success and Brett shares the story behind the viral Cheez-It Crunchwrap collaboration. Dave also experiments with a Crunchwrap-style burger, exploring its potential to be a menu item. The conversation highlights creativity within constraints and the unique challenges of scaling food ideas.

Dive into the delightful world of Japanese culture as Dave cooks karaage for filmmaker Hikari. They explore Osaka's unique food scene and discuss the intriguing dynamics of honne and tatemae in social interactions. Hikari shares insights about her films, including the artistic portrayal of the Yakuza and the concept of rental families in Japan. Laugh along with Dave's cooking mishaps and a light-hearted segment on modern dating. This engaging conversation seamlessly blends culinary tips with cultural reflections!

Courtney McBroom, a celebrated chef and co-author of the cookbook "Party People" with Brie Larson, joins the discussion on throwing memorable gatherings. They delve into party etiquette, the power of informal get-togethers, and share amusing stories from their kitchen adventures. Courtney argues that the essence of a party is connection, offering practical hosting tips and discussing ideal party sizes. They play a hilarious game exploring taboo dinner conversations, making for an entertaining and insightful chat on all things celebration.