The Dave Chang Show

The Dave Chang Show

Published by: The Ringer
96 Episodes | First Released: Apr 24 '18 | 🇺🇸

Dave Chang has a few questions. Besides being the chef of the Momofuku restaurants and the creator and host of Netflix’s 'Ugly Delicious,' Dave is an avid student and fan of sports, music, art, film, and, of course, food. In ranging conversations that cover everything from the creative process to his guest’s guiltiest pleasures, Dave and a rotating cast of smart, thought-provoking guests talk about their inspirations, failures, successes, fame, and identities.

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blankspace6
Dec 1
Rating:   10
Ask Dave

Hey Dave, Thanks for doing the podcast. Love getting to learn from you and all your guests, especially the post opening episodes and your talks with Josh Skenes. I just recently helped open a second location of my restaurant out of state. I’m helping out the chefs and working to teach all staff, including the FOH how we like to run things and set standards for everyone to work towards. As someone who operates multiple restaurants and has for many years, what were your challenges when you jumped from having one to two restaurants? Any advice you can give would be greatly appreciated. Thank you-Michael

Reviewed on Apple Podcasts
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Skyfather
Nov 28
Rating:   10
Gripping Podcasts

Roy Shvartzapel’s amazing story shows the Olympian drive, work ethic, and sacrifice needed to master a craft at the highest levels. Too bad Porter’s Five Forces shows that the culinary industry ranks up there in unattractiveness and thus low pay/ROI. But kudos to you and all the chef’s that make it your life’s work nonetheless on one of life’s necessities… food. BTW, what’s the Korean name for the chicken and dumplings dish that Chef Brock mentioned?

Reviewed on Apple Podcasts
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N.Geiger
Nov 27
Rating:   10
Question: Grit Vs Work-Life Balance

Hey DaveI am a huge admirer and fan of yours. Your podcast has helped me navigate life as a chef over the last year+ and I am so thankful for your bravery and strength in bringing a voice to the realities of our industry. As a cook I struggle with 2 aspects of many of the discussions you’ve had. In particular Grit and the elusive work-life balance (self care, mental heath etc). I’ve worked in the industry since 16 starting as a dishwasher, and have worked almost every position in a restaurant. I went to culinary school, worked at every level of restaurant from 2 & 3 Michelin Star to huge production at hotels and even Hillstones. I got to where I am today because of grit and sacrifice. However, now as I start to build a life, recently getting married and hopefully starting a family I struggle to see how I can have grit and work-life balance co-exist, though I know I need both to continue being successful, not get burnt out and maintain a family. They seem to contradict each other. Your conversations about self-care, work life balance and grit with Sean Brock, Angela Duckworth and of course many others are really inspiring to me but also conflicting. Can you shed some light on how you and others have juggled these things?Thank youNadiv

Reviewed on Apple Podcasts
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JessePara
Nov 23
Rating:   10
Hell yea

This is an excellent podcast and David Chang is truly an inspiring person for his candidness. Nobody is harder working in the restaurant and service industry than back of house staff. I love everything that he advocates for and it makes me truly so grateful to be living in a time when there are chefs such as David Chang who are using their voice as a tool for positive social change in the restaurant industry and beyond.

Reviewed on Apple Podcasts
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LlamaLadyUnicorn
Nov 23
Rating:   10
Best Podcast

I love this podcast. There is real discussions about life skills and how to be better people, how to perform better and how to improve in this life. I’m a home cook but I love to explore food and it’s meaning as well and I think this show does it better than any. David Chang brings on interesting people and engages them and is in turn engaged by them to have interesting conversations that I value and can use in my life. Lucky Peach was my favorite mag and I was sad when it ended this is an improvement over that. It’s great thanks for this.

Reviewed on Apple Podcasts
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Catcachu
Nov 20
Rating:   10
Not The Usual

I’m hooked! I first saw Dave with the late great Anthony Bourdain and was excited to find another amazing chef to follow! Dave’s inquisitive and honest approach is definitely refreshing! I’m a huge fan!I listen to every episode and love it! However, I listen while driving for work and can’t always remember the books, brands or restaurants he and the particular guest recommend. Would it be possible to include these items in the podcast notes section or on Dave’s website? Maybe a ‘Dave’s Recommendations’ List somewhere? That would be awesome!Thanks for wonderful content and thoughtful conversations!

Reviewed on Apple Podcasts
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c-lion in Paris
Nov 12
Rating:   10
Thank you for your perspective

As an Asian American living in Paris, I am so grateful to have found your podcast. I have great friends here, but very few who are American, let alone Asian American. I just listened to your episode with Dr. Jim Yong Kim, whom I have never heard speak before. It was so inspiring, and I am honored to have a shared experience, however remote, with both of you. My question, if you ever were to read it, would be this : How did you experience being Asian in London, as compared to US cities such as NYC or LA? (I've lived in all 3, so am curious what you have to say). And on top of that, how did you experience Japan as an Asian of non-Japanese descent?

Reviewed on Apple Podcasts
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Dallaglio8
Nov 9
Rating:   10
Question

As I listen to your Big Sports podcast, it seems like you support letting NFL players survive on their existing talent vs. using grit expand their games. Lamar Jackson is good at this... let’s not try to make him better at that. Is this true?

Reviewed on Apple Podcasts
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Haris Jebrini
Nov 7
Rating:   10
A peak into culinary world

Everyone has a romanticized idea of the food industry but David is able to throw the curtain back and reveal the more nuanced perspective on the field. He also goes beyond his industry and brings in individuals who specialize in art, sports, economic, and other topics. As someone trying to break through in the culinary world and gain perspective on life in general this podcast has taught me a lot about grit and better ways to deal with hardship. This is a remarkable podcast that can teach everyone something.

Reviewed on Apple Podcasts
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wolfdreams333
Nov 5
Rating:   10
Neat

It is so awesome I love cooking

Reviewed on Apple Podcasts
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Jennifer8033
Nov 4
Rating:   10
Reassessing the James Beard Awards

Huge props for devoting your air time to posing hard questions on this ever-important subject to restaurant chefs and industry people. I appreciate your time, attention and relentlessness! This is the first podcast I have EVER listened to and I will listen to you again for sure!

Reviewed on Apple Podcasts
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Mark Maybon
Oct 31
Rating:   10
Dave’s Personal Growth is Powerful

I’m a chef, by trade. I’ve ended up in a role remotely managing/advising many chefs working independently. I use analogies to get my ideas across and adore your sports-related ones. This podcast has been so much more than I originally anticipated it would be. I bring up personal growth and management principles you and your guests have discussed constantly in our weekly management meetings. My 5-star question (shoutout Mina Kimes) is: When was your Breakfast, Lunch, and Dinner episode with Seth Roger filmed and did his personal revelations, delicious food bender, and that Vancouver green inspire the paradigm shift that led you to hand over the Momofuku reigns and refocus on your strengths and passions?

Reviewed on Apple Podcasts
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2020 Visual
Oct 30
Rating:   10
Dave

Hey... thanks for being real and open with the life struggle we all deal with. I love your honesty and that you remain to be real regardless of your success. You’re obviously a great chef.... but also contribute to the bigger questions at large. Like Tony Bourdain... who I loved so much. Cheers Dave keep on keeping on. E

Reviewed on Apple Podcasts
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Dougmandic
Oct 28
Rating:   10
fan with a question

Love the podcast, love the restaurants, humility, inspiration, and bold confidence to do your own thing. I'm a big fan. Just finished listening to the Wylie Dufresne episode (which was fantastic) - you two rhapsodized about restaurants and chefs that you consider inspirational. Could we pull on you for more detail in the show notes so we can further research this group, maybe make plans to try their restaurants, buy their cookbooks, etc.? Or a blog post? Thanks man! Got in a week of dinners at your Toronto restaurant in September, both upstairs and down, brought work colleagues with me to share the journey...

Reviewed on Apple Podcasts
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civic_coast
Oct 25
Rating:   10
My favorite podcast

Keep up the great work, chef!-Bryan (Indianapolis)

Reviewed on Apple Podcasts
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Matt in LA
Oct 25
Rating:   10
Fan With a Question

Thoroughly enjoy the wide range of guests on the show. It's always a thoughtful conversation even when I'm completely unfamilair with the guest. Here's my question: As the only high-profile chef who shares my affection for Japanese tuna salad sandwiches, I'm curious if you've ever tried the tuna and egg sandwiches from Nijiya in Los Angeles. They're not needlessly fancied up to be instagram bait, but I feel like they are the platonic ideal of a convenience store sando. Paired with some macaroni salad or cold kara-age, they make for one of the best sub $10 lunches in the city.

Reviewed on Apple Podcasts
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Stephen Enke
Oct 25
Rating:   10
Such thought. Much laughter. Very comfort. Some scary.

Comforting and disconcerting at the same time, Chef Dave and his guests tackle heavy topics tempered by Dave’s laugh and plenty of humor. This podcast is part of my weekly ritual gifting comfort and lessons important as a new cook!As an aspiring pastry chef, I was curious what your thoughts are on the importance (or lack thereof) of desserts as part of a complete menu. Grateful for you and your team... thanks for being you!P.S. Are ya hiring a pastry cook at Majordomo?

Reviewed on Apple Podcasts
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Jean Luc Claude Paul Michelin
Oct 24
Rating:   10
Get John and Karen Shields on the pod

Next time you’re in Chicago, get a Dirty Burg at The Loyalist and take a trip to The Farm before going to Smyth.

Reviewed on Apple Podcasts
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linkblue
Oct 24
Rating:   10
Love the show, I have a comment about the latest Sean Brock episode

First, I love the show.Next, I truly appreciate what Sean is doing, and I loved most of what you talked about in the episode with him. However, I feel that a couple of things aren’t being touched upon in his narrative that I believe really should be. 1. Let’s give credit to the huge influence that enslaved people had on southern food. They didn’t get the credit then, let’s give them the decency of doing that now. It’s the least we can do. Check out the 2-part series on the recent Sporkful episodes for more on this. 2. Preserving this heritage is valuable, but let’s be honest about the fact that this is only an option for people of some amount of privilege. GMO and mass produced, inexpensive foods are of necessity to feeding our vastly growing world population and those that are underprivileged. (That’s who’s buying Uncle Ben’s.)This isn’t meant as a rant. These couple of things touched on some things I’ve been thinking a lot about lately, and I would love for someone of your media attention to discuss these sorts of things more. Thanks! Keep up the good work!-Vicky

Reviewed on Apple Podcasts
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HenrikCrosbyNamibiaCPM
Oct 21
Rating:   10
Question for the Ask Dave segment - love your show!

Salt is clearly a very important ingredient for all dishes as I’ve started thinking about it more ever since reading your Unified Theory of Deliciousness article. What are the different kinds of salt that you use in your restaurants and brands that you’d recommend for home cooks? Would be interested to hear your suggestions — all the way from seasoning a fried egg, to more larger crystals such as sea salt or kosher salt — thank you! From Alex in LA

Reviewed on Apple Podcasts
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