The Dave Chang Show

Chef Marco Canora, known for his impactful restaurants Hearth and Brodo, discusses the evolution of the East Village dining scene over the past 20 years. He reflects on his journey toward nutrition, emphasizing high-quality ingredients that led to the creation of his bone broth company, celebrating its tenth anniversary. The conversation touches on humorous kitchen mishaps and the curious merits of McDonald's Chicken Big Mac, weaving together culinary nostalgia with modern food trends and the future of dining.

Roy Shvartzapel, chef of From Roy and a panettone master, shares his baking expertise and personal anecdotes, blending humor with culinary wisdom. The conversation covers the art of panettone making, emphasizing the skill behind using wild yeast and artisanal techniques. They explore how personal tastes influence perceptions of food excellence, the challenges of traditional culinary standards in a social media-driven world, and the thrill of creating unique seasonal flavors like pistachio cherry crema that redefine indulgence.

In this conversation, molecular biologist Eric Schulze, who led the world's first cultivated meat cell line, shares insights on sustainable food innovation. He explains the environmental benefits of lab-grown meat and its potential to revolutionize our diet. The trio dives into the complexities of cell growth technology, the importance of scaffolding, and societal attitudes towards climate change and food. Plus, they have a lighthearted discussion about the culinary versatility of lavash, showcasing its potential beyond traditional uses.

Navigate the hilarity of the food smudge dilemma as hosts discuss whether to tell a friend about their messy face! Join them for a lively recap of a holiday noodle cook-off that mixes Italian and Asian culinary traditions. They share chaotic kitchen experiences filled with technical challenges while highlighting teamwork and adaptability. Plus, dive into the intriguing trend of dry-aging fish, linking it to Japanese cuisine and its impact on fine dining. Perfect for food lovers and etiquette enthusiasts alike!

Liwei Liao, owner of The Joint and a fish sourcing expert, shares valuable insights on selecting and preparing high-quality fish. He debunks myths surrounding supermarket fish freshness and explains the complexities of understanding seafood quality versus mere appearance. Liwei introduces the humane Ikejime method for fish dispatching and discusses the ethical dilemmas in choosing between wild and farmed fish. With practical tips and culinary techniques, he encourages listeners to make informed decisions for a superior seafood experience.

Courtney McBroom, a food stylist and consultant for 'Lessons in Chemistry', shares her fascinating journey from chef to the screen. She discusses the unique challenges of food styling, emphasizing authenticity in presentation. The conversation also dives into the differences between working on a film set versus in a restaurant. Alongside hosts Dave Chang and Chris Ying, they reminisce about the vibrant New York food scene and Courtney's future aspirations, blending humor and culinary insights throughout.

Chef Joshua Skenes, known for his imaginative approach at restaurants Saison and Leopardo, joins the conversation. He discusses the shift from fine dining to a more casual culinary experience and the challenges that come with it. Skenes shares insights into the importance of quality ingredients and the creative journey of a self-taught chef. The dialogue also touches on the complexities of mid-tier dining and how originality can be misunderstood. With humor, they explore delightful topics like unique menu offerings and flavor nuances.

The hosts dive into their delightful adventures at a convenience store trade show, sharing unique snack discoveries and nostalgic favorites. They break down a memorable steak dinner scene from The Matrix, exploring the deeper culinary themes it presents. The discussion expands to the world of chopsticks, tackling their evolution, cultural significance, and humorous challenges faced by novices. Finally, they ponder how traditional chopstick design could evolve alongside modern dining needs, sparking a lively debate on culinary innovation.

Dive into the innovative world of Heston Blumenthal, whose unique cooking methods have reshaped modern gastronomy. Discover the intriguing impact of AI on the food industry, from enhancing culinary experiences to influencing job markets. The conversation also touches on the emotional challenges faced by top chefs and their relentless pursuit of excellence. To wrap it up, enjoy a heartfelt farewell to the complexities of Sichuan cuisine, filled with nostalgia and fond memories.

Chef Edward Lee, known for his innovative cooking and renowned Kentucky restaurant, shares insights from his stint on Netflix's 'Culinary Class Wars,' diving into the thrilling dynamics of culinary competitions in Korea. He humorously recounts language barriers and cultural challenges faced by American chefs. The conversation also touches on identity, rivalry, and memorable moments, including a doppelganger encounter, blending personal anecdotes with a broader discussion about the evolution of Korean cuisine and the richness of culinary memory.