Dave Chang and Chris Ying discuss effective plating in restaurants, Dave's theory on Masters Champions Dinners, the importance of visual presentation in dining, and the significance of menu choices reflecting personal backgrounds at the Masters Champions Dinner.

Pizza chef Chris Bianco and Kelly Meinhardt join Dave Chang and Chris Ying to discuss a pizza and pasta potluck, play Buy or Sell, and debate the future of Apple's home robot, hot food vending machines, and sugar substitutes.

Marguerite Mariscal, Momofuku CEO, discusses the challenges with trademarking 'chili crunch' and the cultural implications. They explore using American bacon in creating authentic flavors and the complexities of trademark law. The podcast delves into ethical considerations, the importance of community collaboration, and the analogy of 'Fellowship of the Ring' to trademark challenges.

Dave Chang and Chris Ying discuss charging cancellation fees for reservations, college choices, and Dave's love for all-you-can-eat French buffets. They also dive into the evolution of cookbooks, true commitment to cultural interests, and debates on restaurant fees and dining experiences.

Dave Chang is joined by Chris Ying to discuss principles of seasoning and menu planning for a bachelor party dinner at Town Hearth. They explore salt usage, culinary delights, and engage in playful banter while guessing menu item prices. The podcast covers the art of seasoning meat, ordering food in a group setting, and sharing insights on creating the perfect menu for a special occasion.

Katie Flannery, COO of Flannery Beef, discusses beef sourcing and quality with Dave Chang and Chris Ying. They explore the nuances of selecting high-quality meat, differences between corn-fed and grass-fed beef, and the impact of aging methods on flavor. The conversation is informative and offers insights into the meat industry.

Chris Ying joins Dave Chang to discuss using the Michelin Guide, eating clean as a dad, and 'restaurant weight classes.' They explore the challenges of health, parental reflections, and the complexities of food marketing tactics.

The podcast explores the physical demands of cooking in restaurants, the future of automation in culinary arts, and the legacy of renowned chef David Boulay. It also dives into personal diet challenges, Korean culinary communities in America, and the etiquette of dining at a Korean BBQ restaurant.

Discussions on quantifying cooking performance at restaurant and industry levels, menu strategies at Musso & Frank’s Grill, assessing culinary skills, fantasy promotions, unique dining experiences, and humorous food debates.

Dave is joined by Chris Ying as the two discuss what happens behind the scenes, menu conception, and Dave’s ideal restaurant setup ahead of their next episode of 'Dinner Time Live.'Hosts: Dave Chang and Chris YingProducers: Victoria Valencia and Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices