The Dave Chang Show
The Ringer
Dave Chang has a few questions. Besides being the chef of the Momofuku restaurants and the creator and host of Netflix’s 'Ugly Delicious,' Dave is an avid student and fan of sports, music, art, film, and, of course, food. In ranging conversations that cover everything from the creative process to his guest’s guiltiest pleasures, Dave and a rotating cast of smart, thought-provoking guests talk about their inspirations, failures, successes, fame, and identities.
Episodes
Mentioned books
Apr 22, 2024 • 1h 9min
Underrated/Overrated: ’90s Edition, Book Tours, and How to Menu: Kopitiam With Rachel Khong
Author Rachel Khong joins Dave Chang and Chris Ying to discuss her novel 'Real Americans' and upcoming book tour. They explore Asian American stories, '90s trends, and creating a Malaysian brunch menu. The conversation covers family dynamics, writing a novel, and the culinary use of foams.
Apr 18, 2024 • 46min
Dave’s Masters Champions Dinner Theory, Effective Plating, and Menu Formatting
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.
Apr 15, 2024 • 1h 4min
Pizza Potluck and Buy or Sell With Chris Bianco and Kelly Meinhardt
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.
Apr 12, 2024 • 20min
Discussing Momofuku Chili Crunch, With Marguerite Mariscal
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.
Apr 8, 2024 • 44min
Reservation Cancellation, and the Glory of an All-You-Can-Eat French Buffet | My Opinion is Fact
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.
Apr 4, 2024 • 1h 1min
Seasoning Do’s and Don’ts and How to Menu at Town Hearth
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.
Apr 1, 2024 • 1h
Primary Source: Beef With Katie Flannery
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.
Mar 28, 2024 • 1h 8min
Dave’s Michelin Guide Tip, Dads: Eating Clean, and Restaurant Weight Classes | Ask Dave
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.
Mar 25, 2024 • 55min
OG Moves at a Korean BBQ and the Legacy of David Bouley
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.
Mar 21, 2024 • 56min
Quantifying Cooking Performance, and How to Menu: Musso & Frank’s Grill
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.
