Make 'Ugly Food' Great Again

He is a chef. A bad boy. A television star. An author.

David Chang is many things — but he is first and foremost a formidable cook. He embraces simple staples like ramen, pork bun and fried chicken that most people overlook simply because they are not photo worthy for social media — and the perception of MSG in Asian food that can make you sick.

The presentation is simple yet the taste is king. That drives Chang on the culinary map today. As the result, Chang is now a restaurateur with more businesses up his sleeve than most of us could even imagine juggling.

Underneath his edgy kitchen persona, though, there is the story of how he got to where he is today. From a golfer to an English teacher, he found his way back to do what he loves in the first place. In this issue, SME will share the thick and thin behind Momofuku’s success.

GROWING UP AS AN AMERICAN

In the 1960s, David’s parents emigrated from Korea to settle down in Virginia. His father, Joe Chang is from North Korea meanwhile his mother, Sherri Chang is from the South. Born and raised in Virginia, he received his early education from Georgetown Preparatory School.

His father was an experienced restaurateur. With over 30 years in the culinary industry, his father opened two restaurants in Washington DC. The young Chang’s passion for food was ignited as he saw both of his parents cook great food. Although his mother is not a professional chef like his father, almost everyone believes that their mother is the best cook under the heavens. But Chang’s father never wanted his son to become a chef. He had worked in restaurants for a time, and constantly told his son cautionary tales about the business being stressful, high-risk, and frustrating.