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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.
Did I mention in my last post that I love corn? When I finally get my ass into gear and venture into Brooklyn for some of their local cuisine, I’ll rely on another Liza de Guia storyteller documentary. Mesa Coyoacan of Williamsburg serves out a traditional Mexico City dish called esquites. It’s a simple dish composed of fresh cut corn off the cob, sauteed with arbol chiles and a leafy green herb called epazote, and topped with cotija cheese, a dab of mayo, and chili powder.
Ask anyone in my family, my love of corn goes as far as simply opening a can of Green Giant, and taking a spoon to it. Creamed, canned, cob, popped, they’re all good!
Vividly capturing the seemingly trivial pursuit of a quick snack, film maker and all around good-ole’-fashion boy Dave Rocco brings excitement and adventure picture-by-picture in “Food”. Knorr Sidekicks never looked more gourmet.
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Chefs and bakers in Brooklyn working with each other’s crafts and creating something incredible. Liza de Guia (twitter.com/@SkeeterNYC) of Food Curated visited Get Fresh Table & Market in Park Slope, which griddles french toast you’d never see in mom’s kitchen. Using locally baked SCRATCHbread chai bread and a few aromatic spices, you can almost smell the flavors through the screen.
The guys at Qdoba run down the stations in crafting consistent burritos.
One of many nationally broadcasted show clips of Gary Vaynerchuk(@garyvee), demonstrating his primary claim to fame: wine.