Thursday, May 9, 2013

Creative Ceilings | Lecture 12 2010- David Chang- Science and Cooking


David Chang (momofuku)

This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with transglutaminase. The lectures then use these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties.

Who is David Chang?

David Chang (Korean language: 장석호, Chang Seok-ho, born August 5, 1977) is a noted Korean-American chef. He is chef/founder of the Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Milk Bar and Momofuku Ko in New York City, Momofuku Seiōbo in Sydney, Australia and the Momofuku Toronto restaurants Momofuku Noodle Bar (TO), Nikai, Daishō and Shōtō. In 2009 Ko was awarded 2 Michelin stars, which it still maintains. Chang attended Georgetown Prep and then Trinity College, where he majored in religious studies. Chang later attended the French Culinary Institute (FCI), now known as The International Culinary Center, in New York City.


As a child, Chang was a competitive golfer who participated in a number of junior tournaments, several of which Tiger Woods was also a participant in. After graduating from college with no particular plan, Chang pursued a variety of jobs, including teaching English in Japan, then bussing tables and holding finance positions in New York City. He worked at Mercer Kitchen in Manhattan and in the year 2000, got a job answering phones at Tom Colicchio's Craft restaurant. Chang stayed at Craft for two years and then moved back to Japan to work at a small soba shop, followed by a restaurant in Tokyo's Park Hyatt Hotel. Upon returning to the U.S. Chang worked at Café Boulud, but soon grew "completely dissatisfied with the whole fine dining scene".

In 2004, Chang opened his first restaurant, Momofuku Noodle Bar in the East Village. Chang's website states momofuku means 'lucky peach’ (桃福 "momofuku" sounds Japanese, but there is no word "桃福" in Japanese), but it is likely a reference to Momofuku Ando—the inventor of instant noodles. In August 2006, Chang's second restaurant, Momofuku Ssäm Bar, opened a few blocks away. In March 2008, Chang opened Momofuku Ko, a 12 seat restaurant that takes reservations six days in advance, online only, on a first-come-first-served basis. The highly limited seating, along with Chang's popularity in New York, has caused a furor, generating frustration for both influential and ordinary people who have failed to secure a reservation.

In November 2008, Chang expanded Momofuku Ssäm Bar into an adjacent space, which he named Momofuku Milk Bar, serving soft serve, along with cookies, pies, cakes and other treats. In May 2009 it was reported that Momofuku Milk Bar's Crack Pie, Cereal Milk, and Compost Cookies are in the process of being trademarked. In April 2011, Momofuku Milk Bar moved across the street from Ssäm Bar on 13th Street, and Ssäm Bar now uses the space as a bar at night and a lunch counter with a duck-focused menu during the day.

In October 2009, Chang and former New York Times writer Peter Meehan published Momofuku, a highly-anticipated cookbook containing detailed recipes from Chang's restaurants.

In May 2010, Chang opened Má Pêche in midtown Manhattan. There is a location of Momofuku Milk Bar there as well.

He appeared in the fifth episode of Season One of HBO's Treme alongside fellow chefs Tom Colicchio, Eric Ripert and Wylie Dufresne. His presence on the show was expanded in the second season when one of the characters, a New Orleans chef who has moved to New York city, takes a job in his restaurant.

In November 2010, Chang announced the opening of his first restaurant outside the US in Sydney, Australia. Momofuku Seiōbo opened in October 2011 at the redeveloped Star City Casino in Southern-hemisphere. In an article with the Sydney Morning Herald, Chang was quoted as saying: 'I've just fallen in love with Australia. I'm just fascinated by the food scene in Sydney and Melbourne. People are excited about food in Australia. It's fresh and it's energetic. 'Momofuku Seiōbo opened in late October 2011. Momofuku Seiōbo was awarded three hats from the The Sydney Morning Herald Good Food Guide in its first year and was named Best New Restaurant.

In March 2011, Chang announced that he would be bringing Momofuku to Toronto. He opened Momofuku Toronto in September 2012, it is located in a three-story glass cube in the heart of downtown Toronto. Momofuku Toronto is made up of four restaurants, these are Noodle Bar, Nikai, Daishō and Shōtō.

In summer 2011, David Chang released the first issue of his Lucky Peach food journal, created with Peter Meehan and published by McSweeney’s. The theme of Issue 1 was Ramen. Contributors included Anthony Bourdain, Wylie Dufresne, Ruth Reichl, and Harold McGee.

The theme of Issue 2 is The Sweet Spot, and Issue 2 reached #3 on the NY Times bestsellers list. Contributors to Issue 2 include Anthony Bourdain, Harold McGee, Momofuku Milk Bar’s Christina Tosi, Daniel Patterson and Russell Chatham.

Issue 3: Chefs and Cooks, was released on March 13th and was also a New York Times Bestseller.

The fourth issue of Lucky Peach was published on July 3rd and was entitled the American Food issue.  The fifth issue of Lucky Peach is about Chinatown and will be released in November 2012.

Noted for his "bad-boy attitude (no reservations, no vegetarian options)", Chang created a controversy in 2009 by making dismissive remarks about California chefs, telling Anthony Bourdain "They don’t manipulate food, they just put figs on a plate. He was also listed on the 2010 list of the Time 100 Most Influential People.

Chang has served as a guest judge on Top Chef: All Stars.

In 2011 he was a guest judge on Masterchef Australia.

In the fall of 2012, David — along with executive producer Anthony Bourdain — launched a 16 episode series on PBS called The Mind of a Chef.

Publications (Click on the title links to buy directly from

David Chang and Peter Meehan (2009-10-27). Momofuku. Clarkson N Potter Publishers. ISBN 978-0-307-45195-8.

David Chang, Chris Ying and Peter Meehan (2011-07-12). Lucky Peach Issue 1: Ramen. McSweeney's Publishing. ISBN 1-936365-46-4.

David Chang, Chris Ying and Peter Meehan (2011-11-15). Lucky Peach Issue 2: The Sweet Spot. McSweeney's Publishing. ISBN 1-936365-47-2.

David Chang, Chris Ying and Peter Meehan (2011-03-13). Lucky Peach Issue 3: The Cooks and Chefs Issue. McSweeney's Publishing. ISBN 1-936365-48-0.

David Chang, Chris Ying and Peter Meehan (2012-07-03). Lucky Peach Issue 4: The American Food Issue. McSweeney's Publishing. ISBN 1-1936365-55-3 Check |isbn= value (help).

David Chang, Chris Ying and Peter Meehan (2012-11-13). Lucky Peach Issue 5: The Chinatown Issue. McSweeney's Publishing. ISBN 1-938073-07-X.


New York:
Momofuku Noodle Bar
Momofuku Ssäm Bar
Momofuku Ko
Má Pêche in Chambers Hotel
Booker & Dax (Located in Ssäm Bar)
Momofuku Milk Bar (Midtown)
Momofuku Milk Bar (East Village)
Momofuku Milk Bar (Williamsburg, Brooklyn)
Momofuku Milk Bar (Upper West Side)
Momofuku Milk Bar (Carroll Gardens)

Momofuku Seiōbo in The Star

Noodle Bar


James Beard Foundation Awards

The S. Pellegrino World’s 50 Best Restaurants


The Sydney Morning Herald Good Food Guide

Additional Awards + Accolades
GQ's 2007 Chef of the Year

No comments:

Post a Comment

Disclosure | Disclaimer |Comments Policy |Terms of Use | Privacy Policy| Blog Sitemap



The information contained herein is provided as a public service with the understanding that this site makes no warranties, either expressed or implied, concerning the accuracy, completeness, reliability, or suitability of the information. Nor does warrant that the use of this information is free of any claims of copyright infringement. This site do not endorse any commercial providers or their products.


Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.


Culinary Physics Blog is your comprehensive source of Australian cuisine recipes, Austrian cuisine recipes, Brazilian cuisine recipes, Caribbean cuisine recipes, Chinese cuisine recipes, Cuban cuisine recipes, East African cuisine recipes, English cuisine recipes, French cuisine recipes, German cuisine recipes, Greek cuisine recipes, Hungarian cuisine recipes, Indian cuisine recipes, Indonesian cuisine recipes, Israeli cuisine recipes, Italian cuisine recipes, Japanese cuisine recipes, Korean cuisine recipes, Lebanese cuisine recipes, Mexican cuisine recipes, North African cuisine recipes, Norwegian cuisine recipes, Philippine cuisine recipes, Polish cuisine recipes, Russian cuisine recipes, South American cuisine recipes, Spanish cuisine recipes, Thai cuisine recipes, Turkish cuisine recipes, Vietnamese cuisine recipes and West African cuisine recipes.


2011- 2016 All Rights Reserved. Culinary Physics Blog