David Chang at MAD1 Food Blog || How to Make Instant Ramen Gnocchi Parisienne with David Chang
Channel: Fox Channel
Date: 2016-08-23

David Chang at MAD1 Food Blog || How to Make Instant Ramen Gnocchi Parisienne with David Chang



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David Chang – chef, restaurateur, culinary writer and Creator of the legendary Momofuku.

David Chang Korean-American, was born in a small town in the suburbs of Virginia. His father owned there is a small cafe-diner, and this prompted David to enroll in the new York Culinary Institute. Then he still had no idea what it will bring. David admits that at the time of his culinary training, he did not expect anything special and wasn't even planning to build a serious career in this field.

While training he was sent to London for an internship at a famous restaurant Wagamama. At that time this restaurant was very ahead of its time.

Once in the kitchen, surrounded by successful and talented chefs, one of the best restaurants in London David knew what he really wanted. He decided to open a restaurant, but to find a free, not occupied by niche. In new York it was almost impossible. 

After London, David went to Japan to learn authentic Japanese cuisine and food culture from the inside. He stayed in a flophouse for the poor, at that time he had no savings. Every day he walked on the Japanese markets, shops and cafes, talked with traders, tried everything I could to try to get a part time in restaurants and cafes. Japan turned his idea about food.

After eight months he returned to new York and began training in the best restaurants of Haute cuisine, his teachers were the celebrated chefs of this city. He wanted to find a balance between a high French cooking and simple meal with the Tokyo market. 

Then David realized that the time has come to open your restaurant, and that it definitely will not be a gourmet restaurant. It was 2004, David was 26 years old.

Money on the trick he borrowed from his father - 130.000$. With the money he rented a small room on the 1st Avenue, made a simple repair and equipped kitchen. His first institution he called "Momofuku noodle bar"– which in Japanese means lucky peach. To specialize, he decided just for the ramen noodles, but it was a new approach to the noodles. 

To open in new York, the noodle house is a rather absurd decision. There are millions of them. All tried to dissuade him from it, and the owners of neighboring establishments have even come to laugh at him. Everyone said he would be out of business.

Today David Chang is famous as one of the most successful, but the most uncompromising restaurateurs in new York. "I had nothing to lose, so I experimented as I could and did what he wanted. Don't like being told what to do. All around convinced me that I should make more vegetarian items at his restaurant. But don't tell me what I should do. Then I added the pork in almost all dishes and left only one vegetarian item. Everyone said I was crazy, but now I have hundreds of imitators across America," said David in one of his interviews.

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