'Never stop asking questions' - David Chang's top tips for aspiring chefs
The founder of Momofuku restaurants in New York on why the vital ingredients for success are luck, persistence, and 'back-breaking labour'.
Related
Coco chef close-up: David Chang
As the fashion world descends on New York, the chef behind some of the hottest new restaurants in the city talks to Phaidon.com
New York-based chef David Chang opened his first restaurant, Momofuku Noodle Bar, in 2004 at the age of only 27. Two other Momofuku restaurants followed; Momofuku Ssäm Bar in 2006, which expanded to include Momofuku Bakery & Milk Bar, and Momofuku Ko, an intimate restaurant of only 12 covers which opened in 2008. His latest venture is Má Pêche, a French-Vietnamese restaurant inside Midtown’s Chambers Hotel.
Phaidon.com caught up with Chang at Identita London 2010 to find out what advice he would give to young chefs starting out today
 |
||||
 |
||||
|
Sign up today and get
500 free bonus points to spend |
Latest stories
- Preview Ferran Adrià's film: 'elBulli: Cooking in Progress'
- Ferran Adrià prepares for the last supper at elBulli
- Grow Your Own Way
- Try these chilled soups
- René Redzepi brings a taste of Noma to London
- Noma triumphs again - this time in Texas
- Cookery classes Greek style
- Dive into Selfridges for The Great Endangered Fish Race
- Become a seasoned eater and enjoy the best of British asparagus
- Veg out at Amico Bio during National Vegetarian Week
