in the chef world he’s a rock star hi I’m Rebecca Brayton and welcome to
I’m Rebecca Brayton and welcome to
I’m Rebecca Brayton and welcome to watchmojo.com and today we’re speaking
watchmojo.com and today we’re speaking
watchmojo.com and today we’re speaking with one of New York City’s its chefs
with one of New York City’s its chefs
with one of New York City’s its chefs David Chang for those of us not lucky
David Chang for those of us not lucky
David Chang for those of us not lucky enough to be located in New York City
enough to be located in New York City
enough to be located in New York City why don’t you tell us about the idea
why don’t you tell us about the idea
why don’t you tell us about the idea behind your restaurants we have going to
behind your restaurants we have going to
behind your restaurants we have going to have five restaurants in New York City
have five restaurants in New York City
have five restaurants in New York City most of them are located in the East
most of them are located in the East
most of them are located in the East Village they’re small quirky places that
Village they’re small quirky places that
Village they’re small quirky places that were just trying to serve really good
were just trying to serve really good
were just trying to serve really good food tell us more about the cookbook how
food tell us more about the cookbook how
food tell us more about the cookbook how did you guys get together to write it
did you guys get together to write it
did you guys get together to write it Peter used to work for the New York
Peter used to work for the New York
Peter used to work for the New York Times and I met him through Mark Bittman
Times and I met him through Mark Bittman
Times and I met him through Mark Bittman Peter was the critic reviewed us for his
Peter was the critic reviewed us for his
Peter was the critic reviewed us for his 25 and under column he came in one
25 and under column he came in one
25 and under column he came in one Sunday for lunch and Pitman introduced
Sunday for lunch and Pitman introduced
Sunday for lunch and Pitman introduced him and Pitman’s boat-like our adopted
him and Pitman’s boat-like our adopted
him and Pitman’s boat-like our adopted father in New York City he writes the
father in New York City he writes the
father in New York City he writes the minimalist Connell and the dining
minimalist Connell and the dining
minimalist Connell and the dining section and that’s how we got to know
section and that’s how we got to know
section and that’s how we got to know each other and I know yeah we met we
each other and I know yeah we met we
each other and I know yeah we met we started seeing each other at concerts no
started seeing each other at concerts no
started seeing each other at concerts no are these recipes that any at home chef
are these recipes that any at home chef
are these recipes that any at home chef could undertake you think we certainly
could undertake you think we certainly
could undertake you think we certainly didn’t make it cook in 30 minutes and
didn’t make it cook in 30 minutes and
didn’t make it cook in 30 minutes and you’re done being a home cook is a lot
you’re done being a home cook is a lot
you’re done being a home cook is a lot of us being making mistakes so that’s
of us being making mistakes so that’s
of us being making mistakes so that’s how we develop the recipes can you
how we develop the recipes can you
how we develop the recipes can you explain to me the idea that authenticity
explain to me the idea that authenticity
explain to me the idea that authenticity is overrated any type of country that’s
is overrated any type of country that’s
is overrated any type of country that’s trying to represent or replicated a
trying to represent or replicated a
trying to represent or replicated a cuisine from another country it’s not
cuisine from another country it’s not
cuisine from another country it’s not really authentic what’s authentic you’re
really authentic what’s authentic you’re
really authentic what’s authentic you’re not using authentic workers you’re not
not using authentic workers you’re not
not using authentic workers you’re not using the water people pursue
using the water people pursue
using the water people pursue authenticity so much to the point that
authenticity so much to the point that
authenticity so much to the point that they forget is a food delicious I saw
they forget is a food delicious I saw
they forget is a food delicious I saw that you guys have a list of five things
that you guys have a list of five things
that you guys have a list of five things you should never buy can you give us a
you should never buy can you give us a
you should never buy can you give us a hint as to what these are we get a lot
hint as to what these are we get a lot
hint as to what these are we get a lot of flack at the restaurant because we’re
of flack at the restaurant because we’re
of flack at the restaurant because we’re not not a big fan of tongs in the
not not a big fan of tongs in the
not not a big fan of tongs in the kitchen truffle oil is another I hate
kitchen truffle oil is another I hate
kitchen truffle oil is another I hate truffle oil and summer truffles I think
truffle oil and summer truffles I think
truffle oil and summer truffles I think are garbage
are garbage
are garbage commodity meats and pork wasabi mashed
commodity meats and pork wasabi mashed
commodity meats and pork wasabi mashed potatoes what is the most important part
potatoes what is the most important part
potatoes what is the most important part of the cooking process
of the cooking process
of the cooking process you respecting the ingredient and so
you respecting the ingredient and so
you respecting the ingredient and so cliche but knowing where it came from
cliche but knowing where it came from
cliche but knowing where it came from and following it through to the final
and following it through to the final
and following it through to the final process that’s something that drew me to
process that’s something that drew me to
process that’s something that drew me to cooking or you could actually work
cooking or you could actually work
cooking or you could actually work something in the beginning of the day
something in the beginning of the day
something in the beginning of the day and then have instant gratification by
and then have instant gratification by
and then have instant gratification by seeing it processed and process and
seeing it processed and process and
seeing it processed and process and serve to the customer by the end of the
serve to the customer by the end of the
serve to the customer by the end of the day that’s why we have a lot of our
day that’s why we have a lot of our
day that’s why we have a lot of our cooks go to farms and stuff like that
cooks go to farms and stuff like that
cooks go to farms and stuff like that when they see like an animal died
when they see like an animal died
when they see like an animal died they’re gonna eyes think twice about
they’re gonna eyes think twice about
they’re gonna eyes think twice about overcooking it they’re gonna they’re
overcooking it they’re gonna they’re
overcooking it they’re gonna they’re gonna try to make it as beautiful and as
gonna try to make it as beautiful and as
gonna try to make it as beautiful and as delicious as possible and and respect
delicious as possible and and respect
delicious as possible and and respect the the life that was taking the farmer
the the life that was taking the farmer
the the life that was taking the farmer that raised it and you know the cost
that raised it and you know the cost
that raised it and you know the cost that was involved in no Holly well thank
that was involved in no Holly well thank
that was involved in no Holly well thank you very much thank you very much
”
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