|
Chef Interviews
This was an interview with David Chang in 2006…here what he had to say early in his career, before the multiple restaurants and best-selling cookbook Momofuku.
ASTV: What bonds you to the world of cooking?
DC: Well, I graduated from Trinity College in Connecticut with a major in religion and worked in financial sectors. But I realized I didn’t want to sit behind the desk and work all day. And cooking is something that I really like to do. So, I went to the French Culinary Institute in New York City and I am pursuing my passion now.
ASTV: Has studying religion helped you in your present career?
DC: Yes, it has given me a better understanding of the significance of what we do. I am not religious at all but I wanted to learn more and know more about it. I believe it
ASTV: Tell us about your culinary journey.
DC: Before Momofuku, I worked at Jean-George Vongerichten’s Mercer Kitchen. I was also a part of the opening team of Craft Restaurant for Chef Tom Colicchio. Then, I spent a couple of months in Japan learning the art of soba and studying Japanese cuisine at the Park Hyatt Tokyo. After I returned to New York, I worked at Café Boulud.
ASTV: How did you come to open your restaurant Momofuku Noodle Bar?
DC: When I was in Japan, I spent several months working for a soba masterwho had been making soba for 20 years. I’d watch him mix buckwheat flour and water, roll out the dough and cut it into noodles. When you’re so focused on one thing, it’s like Zen culture. Every day, I make soba and with the purpose to get better
and better. I decided to open a noodle bar in the East Village. But I wanted it to be different, so instead of trying to make the real traditional Japanese ramen, I’ve come up with my own version and style. And there was nothing to lose when I opened Momofuku since I wasn’t established nor was a big name. I’d say it’s really hard to open a restaurant in New York but we got really lucky
with Momofuku.
ASTV: What is the concept behind Momofuku Noodle Bar?
DC: Momofuku’s original concept was to be a simple ramen bar. But I am not trying to make Japanese traditional noodles. I don’t replicate food that I have respect for. So, I have my own style with unique flavor components. We get fresh ramen noodle from local produce and not frozen ones from Japan.
ASTV: Momofuku Noodle Bar has an open kitchen. What was your thought behind it and what inspired you to place barstools in the restaurant?
DC: It was purely because of space. It’s all plywood and I’d say there’s nothing Japanese about it. It’s human nature to stereotype so I think many believe it gives a Japanese ambience. But the open kitchen and the barstools are there because we had a small space to work with. I wanted the restaurant to be really simple.
ASTV: How would you define your cuisine? What is the most popular dish at Momofuku?
DC: I’d say it’s New American Cuisine. It isn’t fusion cooking but it’s not traditional cookingeither. I have too much respect for culinary tradition to duplicate them. The most popular dishes at Momofuku are definitely Ramen and Pork Buns. Momofuku’s pork buns are steamed and are smeared with hoisin sauce. And it’s probably six times less the price at Daniel but of the same quality.
ASTV: We know you have a Korean background, do you have any interest in Korean cuisine? How does your background play into your cuisine at your restaurant?
DC: I love and enjoy eating Korean food. But when it comes to cooking, I don’t want to duplicate traditional cooking, so I have my own Americanized version of dishes.
ASTV: What is it like to be nominated for the Rising Star of the Year (for 2006 James Beard Foundation Awards)?
DC: It’s a great and a wonderful honor but I think it’s comical (laughs). There are other guys who are nominated and they are really cooking. It’s funny that I am nominated.
ASTV: What’s next for you?
DC: I am busy with the opening of my second restaurant. It will be set this summer and it will be called Momofuku Sam Bar. It’s just a couple of blocks from Momofuku Noodle Bar and it will be just different
and unique.
ASTV: What bonds you to the world of cooking?
DC: Well, I graduated from Trinity College in Connecticut with a major in religion and worked in financial sectors. But I realized I didn’t want to sit behind the desk and work all day. And cooking is something that I really like to do. So, I went to the French Culinary Institute in New York City and I am pursuing my passion now.
ASTV: Has studying religion helped you in your present career?
DC: Yes, it has given me a better understanding of the significance of what we do. I am not religious at all but I wanted to learn more and know more about it. I believe it
ASTV: Tell us about your culinary journey.
DC: Before Momofuku, I worked at Jean-George Vongerichten’s Mercer Kitchen. I was also a part of the opening team of Craft Restaurant for Chef Tom Colicchio. Then, I spent a couple of months in Japan learning the art of soba and studying Japanese cuisine at the Park Hyatt Tokyo. After I returned to New York, I worked at Café Boulud.
ASTV: How did you come to open your restaurant Momofuku Noodle Bar?
DC: When I was in Japan, I spent several months working for a soba masterwho had been making soba for 20 years. I’d watch him mix buckwheat flour and water, roll out the dough and cut it into noodles. When you’re so focused on one thing, it’s like Zen culture. Every day, I make soba and with the purpose to get better
and better. I decided to open a noodle bar in the East Village. But I wanted it to be different, so instead of trying to make the real traditional Japanese ramen, I’ve come up with my own version and style. And there was nothing to lose when I opened Momofuku since I wasn’t established nor was a big name. I’d say it’s really hard to open a restaurant in New York but we got really lucky
with Momofuku.
ASTV: What is the concept behind Momofuku Noodle Bar?
DC: Momofuku’s original concept was to be a simple ramen bar. But I am not trying to make Japanese traditional noodles. I don’t replicate food that I have respect for. So, I have my own style with unique flavor components. We get fresh ramen noodle from local produce and not frozen ones from Japan.
ASTV: Momofuku Noodle Bar has an open kitchen. What was your thought behind it and what inspired you to place barstools in the restaurant?
DC: It was purely because of space. It’s all plywood and I’d say there’s nothing Japanese about it. It’s human nature to stereotype so I think many believe it gives a Japanese ambience. But the open kitchen and the barstools are there because we had a small space to work with. I wanted the restaurant to be really simple.
ASTV: How would you define your cuisine? What is the most popular dish at Momofuku?
DC: I’d say it’s New American Cuisine. It isn’t fusion cooking but it’s not traditional cookingeither. I have too much respect for culinary tradition to duplicate them. The most popular dishes at Momofuku are definitely Ramen and Pork Buns. Momofuku’s pork buns are steamed and are smeared with hoisin sauce. And it’s probably six times less the price at Daniel but of the same quality.
ASTV: We know you have a Korean background, do you have any interest in Korean cuisine? How does your background play into your cuisine at your restaurant?
DC: I love and enjoy eating Korean food. But when it comes to cooking, I don’t want to duplicate traditional cooking, so I have my own Americanized version of dishes.
ASTV: What is it like to be nominated for the Rising Star of the Year (for 2006 James Beard Foundation Awards)?
DC: It’s a great and a wonderful honor but I think it’s comical (laughs). There are other guys who are nominated and they are really cooking. It’s funny that I am nominated.
ASTV: What’s next for you?
DC: I am busy with the opening of my second restaurant. It will be set this summer and it will be called Momofuku Sam Bar. It’s just a couple of blocks from Momofuku Noodle Bar and it will be just different
and unique.