Time magazine featured David Chang as one of the 100 most influential people.
When Chang, 32, opened Momofuku in New York in 2004, he reinvented the casual restaurant and changed the game. Turning his back on the high-end kitchens in which he had been working, he started off with a bare-bones place his peers could afford. At first he offered a few simple dishes — pork buns so soft they practically swallowed themselves and memorable ramen made with organic ingredients — but Chang soon began pushing the boundaries, combining a passion for Asian food with his classic European training and serving the kind of challenging dishes once relegated to expensive establishments. He trusted his customers — who trusted him. Whipped tofu with sea urchins and tapioca? Bring it on! continue reading...
With the possibility that Chef Gordon Ramsay’s cooking empire might be on the verge of crumbling, WatchMojo looks at ten of the most successful chefs who have crossed over their culinary skills into stardom. continue reading...
Chefs have to go from thinking about cooking to finances. Restaurants have to tighten their belts because of the financial crisis that is affecting people’s spending habits.
“This is really the toughest operating environment for the industry in 20 years,” said Hudson Riehle, senior vice president of research and information services for the National Restaurant Association. continue reading...
