Photo of Chef David Chang is conquering the food world, one venture at a time courtesy of Netflix.
FROM THIS EPISODE
David Chang has gone from being a pork bun genius to an original culinary voice. He’s taught chefs how to be owners and creators, and now stars in the Netflix series, Ugly Delicious. His Momofuku restaurant empire includes restaurants in New York, Toronto, Las Vegas, and Sydney and Los Angeles. Chang has also announced his plans for a new multimedia company, Majordomo Media.
Netflix’s show Ugly Delicious follows David Chang on a food
and culture adventure that takes him around the world.
Every day millions of tons of fruit and vegetables traverse the globe to be sold thousands of miles from where they are harvested. This bustling trade has transformed how the world eats. David Karp calls himself the “Fruit Detective,” and he wrote about the increase of imported produce in the U.S. for the New York Times.
The Oyster and the Ocean at Noma in Copenhagen. Photo by Sarah Aukerman.
During Jonathan Gold’s recent trip to Europe, he made a stop in Copenhagen for dinner. Noma was widely considered one of the most influential restaurants in the world and Gold’s meal at the newly reopened restaurant was nothing short of dreamlike. Chef and owner René Redzepi combines the dominant elements in world cooking— localism, seasonality, sustainability and science—to create a revelatory dining experience (for those who can win their table lottery).
Rejoice! It’s sugar snap pea season at the market. Photo by Ruslana Babenko.
This week at the Santa Monica Farmers Market Laura Avery talks with private chef Ella Freyinger about incorporating fresh and crisp sugar snap peas into her dishes. Avery also checks in with Barbara Whyman from Tutti Frutti Farms about their latest crop of peas.
Chef Adam Perry Lang is widely considered a master of meat because of his acclaimed barbecue and steakhouse ventures. But this week he joins us to chat about the Passover tradition of matzo ball soup.
More From Good Food
The rise of the chef, BraveTart, and bento boxes Journalist Andrew Friedman lifts the veil on how kitchen culture has changed since the 1970s. Just in time for KCRW’s Pie Contest, Stella Parks dishes on her bestselling cookbook, BraveTart. Dan Barber’s latest venture focuses on breeding sustainable seeds. Acadian foodways get a long-awaited spotlight. Thinking about getting takeout? Hayato is creating bento boxes that double as works of art.
Forging knives, lab-grown 'meat,' and iconic food writing It’s time to pay tribute to the makers who expand our understanding of food. Whether it’s forging cutlery like Adam Perry Lang, or inventing new forms of “meat,” it’s the restless creatives who keep food culture in constant motion. We also hear about Harper Magazine’s greatest food writing from the past 150 years, as well as an iconic Southern cookbook author. Plus: a look at Mimouna’s food traditions.
Extended Interview: David Chang This is the extended version of Evan Kleiman’s conversation with David Chang, chef and founder of Momofuku and creator of the hit Netflix show Ugly Delicious. Evan and David go deep on a wide range of topics, including the arc of his career, the demise of Lucky Peach, his friendship with Adam Perry Lang, and his new media company called Majordomo Media.
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