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Never one to keep his opinion to himself, Chef David Chang spoke as a featured guest at Google Campus in New York, waxing poetic on the state of the food industry, how he got into cooking, and his new book “Momofuku”. One thing he said early on hit home to my new found interest in food, and the way people I read and listen to follow the culinary world:
“I got out of the game - and I say the game, I say “the fine dining game”. We normally associate good food as fine dining. When I started cooking … food and cooking wasn’t cool. If any of you guys are thinking about career changing and going into cooking school, think twice. Because it’s a hard, hard business. It’s not glamourous, and tv has made it seem much more cooler than it actually is. So, I don’t know if I would be cooking in this world that is today’s food world because it’s getting crazier and crazier.”
Based on the most recent articles I read about him, Chang seems ever modest about his contributions to the industry. He maintains a level of integrity that always seems sincere, and the emotion he employs when speaking reinforces his opinions. Clearly, with popular television shows “Diners, Drive-Ins, and Dives”, “Man vs. Food”, and rising interest in otherwise niche markets like “Midtown Lunch” blog or “Vendr TV” and “Food Curated” video podcasts, a shift from the old class of food cool is happening. People recognize the hard work that goes into the kitchen, be it stationary or mobile, and are utilizing various forms of media to bring it the appreciated light that they deserve.
I first came across momofuku ssäm bar a couple of weeks ago, about the time I started writing this blog. Ever since reading about the food, the philosophy, and the ever-outspoken chef David Chang, I’ve been dying to go there. Being that this experimental online culinary journey is to parlay the skills and tastes I’ve encountered into my own kitchen, I was actually happy to see that someone already beat me to this punch. Working Class Foodies Max and Rebecca Lando demonstrated their take on ssäm bar’s bo ssäm with relative ease (and tons of patience). Momofuku requires advanced reservations of the meal, comprising of whole roast pork butt, dozen oysters, kimchi, rice, and bibb lettuce, along with a $200 price tag. The brother/sister chef duo manages to cut down on the cost, and feed themselves for days on leftovers. Take a look.
We added pork to just about everything else. We said, ‘Fuck it, let’s just cook what we want.