David Chang Expects Chefs to Suffer for their Art


When David Chang was growing up in the suburbs in Virginia, kids made fun of the way his family ate.  Friends who visited the Chang residence and caught a whiff of his mother’s kimchi would joke about the smell in school the next day. This, more than the renowned chef’s classic French culinary training, more than the success of his Momofuku restaurants, seems to be the single most important factor that defines Chang’s outlook.


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