Adam Savage Interviews David Chang - The Talking Room
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- Опубліковано 20 жов 2024
- Adam Savage presents a new series in which he invites friends for a chat in his home library. In this first episode, chef David Chang of Momofuku and Lucky Peach stops by to talk about the creative process of cooking, running his restaurants, and why MSG gets a bum rap. Two people, one room, one delightful conversation. We hope you enjoy it.
Find out more about why MSG actually isn't bad for you: www.tested.com/...
To anyone taking issue with dressing-down of the worker, this isn't a regular job. It is a 2 Michelin-star restaurant with a several-month long waiting list and an extremely high public profile. It is also a creative opportunity few chefs will ever come close to.
Chang's customers have paid a lot of money, waited for weeks and quite often travelled to NY to eat at his restaurant. If a single customer has a sub-par experience, in the age of blogs and twitter, that can have a massive impact on his business.
He cannot afford to have a single person in that kitchen that doesn't give it 100% or anyone who would hesitate for even a split second to unquestioningly do whatever they are told. That is how a high-end kitchen has to function to justify its existence, otherwise they'll be out-of-business in no time.
Please do these as often as you can. Interesting people having a conversation about the things they love is a wonderful thing to listen to.
Incredible interview for chefs, artists, entrepreneurs, restaurateurs, football players, coaches, just about any profession.
David Chang just blows me away. Like myself he has so many interests and lives an exhausting life of creating and experiencing life and.. at the end of day he's not only a genius but a regular guy. Reminds me of Edison.
So many great quotes in this interview! Will watch again soon.
In our newest series called "The Talking Room," Adam Savage Interviews David Chang bit.ly/14ZQPCl
I really enjoyed this. Seriously looking forward to future episodes of this!
That was excellent.
Thanks for the feedback. Glad you enjoyed it!
I love you guys.
Love this.
Every time I watch Adam on UA-cam I wind up pausing it while I go to Amazon and buy more books that he's mentioned. I do not mind this at all.
I like David Chang. He is totally right about MSG. Glutamate is a negatively charged amino acid used in the synthesis of proteins. The reason that MSG tastes good is because it is easier for the body to eat the amino acid rather than synthesize it itself.
I thought that MSG (I have seen it in a package called "Ajinomoto") was a Bad Thing (Sodium wise, for your Heart)..
I love how well these two can relate to one another, despite being experts in seemingly very different careers.
Awesome to watch two people on top of their careers sharing their experiences. I enjoyed it a lot!
David Chang is a Culinary Genius. And he’s humble about it. love this guy
There's nothing I love more than a man with a solid work ethic: no networking, slimy MBA-type bullshit. Just good hard work.
I had no idea what they were talking about yet this was still one of the best interviews I have ever watched. haha
You do not bare that MSG cross on your own, Chef Chang. Every food scientist out there understands the struggle, among hundreds of other food additives that have been stigmatized by bunk science.
Hands down one of the best interviews I have ever seen.
Im in love with this intervew, as a cook my self it was really interesting.
This is amazing! A bit more about why adams doing this, who the guest is and where the series is going. Count me as a regular!
Best interview I've seen in a while! Great job, Adam.
This was so thoroughly entertaining I cannot express it enough! Thank you so much for doing this!
Adam, you have a great interviewing style. I like it! ANOTHER!
This is a really cool idea for a show. Looking forward to seeing more episodes!
As a composer and musician I look to unusual sources ........The way Chef Chang thinks about his Art is beautiful and I will follow his style as I let my Art happen.
Wow, I really enjoyed the hell out of this Q&A. So very candid and entertaining. Please Adam, if this was a tester, give us more; it was quite delightful.
This is a fantastic interview... the perspective and understanding of the corporate environment is spot on.
In anything in life, it is important to remember that knowing and understanding are very different things.
I've been in cooking In restaurants for 15 years. The last 9 making sushi. For someone who wants to open a place someday, you give me hope and inspiration.
Its great to hear that hard work is still what drives the world.
my two favorite people talking. love it
Love this interview. Although the conversation of "these kids coming up are lazy" is tired, boring and not reflective of the truth. Im 23 and i work with guys as young as 19 and as old as 68 and everyone benefits from each other. Maybe if you stopped hiring upper middle class kids living in brooklyn and shit you would find the truly talented and hungry young people in the world.
Haha. I just love his dimples too!! He's my most inspirational chef!!
It's so true, I've worked with kids these days and some folks just a few years younger than me feel like they are all entitled to everything. Maybe it's the lack of parenting, lack of high expectations, or even lack of respect of those who are senior.
I also agree with how to learn and innovate by "documenting the failures" like how do you know success if you don't understand failure.
Phenomenal series Adam please keep them coming.
Kudos for resisting the urge of "summarizing" a good conversation into soulless bite size morsels of nothingness. Great interview!
What a fantastic pilot episode! Looking forward to the next video
This was a very good interview. Adam's got all the right questions. Idea: Seeing as this is being done in a library, Adam should present each guest with a book at the end of the interview, you know, to give it some sort of a twist. Something he think will interest the guest. Also, David awesome as always.
Really hope you do more of these Adam that was very enjoyable and interesting to watch and listen to.
Absolutely mesmerising. Great job. Wish my library was as fine!
-Maine-
Yes. Look through the vids from Tested and you'll find one where he talks about it at length.
What an amazing discussion. Can't wait for more.
Adam's home library is beautiful!
I have no interest in chefs but I found this utterly facilitating. I'd love to see more interviews with people from all manner of disciplines.
Person of many talents Mr. Savage. Can't wait for the next one. Better lighting and sound though please.
Adam is such a great interviewer.
Adam, this was a realy amazing interview. tnks
Wonderful interview!
Why is Adams' voice level lower than Davids'?? I've noticed this before in other videos. It's like you guys were using the audio from the camera..
Love the video tho.. thanks.. :)
Good interview. I especially liked the discussion on MSG. BTW, Adam's mic level seemed low compared to David's. It was hard to hear what he was saying. Was it working properly?
Overall this video went better than I expected. Adam knew exactly when to talk and when to listen. Keep it up, also lighting and the camera angles seemed sharp and not smooth.
Willingness to kick ass is a great thing in a new employee, but a wanting to listen is MUCH more important.
Just came to see what this was, and ended up watching the whole dang thing. Great interview, it was quite interesting. I saw that someone mentioned that you need to up the key light, because the background window light was way too bright, and I definitely agree.
Adam, you have a great interviewing style. I like it! ANOTHER!
My grandfather was a nfl football coach and I cooked on a kitcken line competitively for thirteen years and was jaded for the same reasons. Everyone wants to be a lone gun when cooking is a team sport
What is the cheesecake factory book they mention?
very interesting. More Adam interviews please
Awesome!!! Wonderful talk. The stuff being said could so easily be transferred to anything you might be interested in.
gosh, i wish you guys put up a list of the articles you guys talked about during the talk.. would be interesting to read.
Wow how delightful tested.
Love these interviews
Awesome stuff! Can't wait for more!
can this series come back?
"See one, Do one, Teach one!!" It's very hard to do this. But it seems to be the best way to teach techniques to others.
Have them watch you do something. Then watch them do that thing until you are sure they got it. Then watch them teach that thing to someone else.
This was really great I hope you do more of these Adam you have amazing friends. =)
Chang is one of the best around. He won't say he is and that's why is.
I want a list of all the books in the room. Or at least a show where Adam's goes through the various shelves/categories.
He has a group of restaurants most of them with Momofuku in the name, like Momofuku Noodle Bar and Momofuku Milk Bar. Most of his restaurants are in New York, one in Sydney and a few in Toronto.
His facial expressions and attitude remind me so much of Kobe Bryant
Awesome and interesting talk show!
Backlight is too strong and there difference between volume between Adam and David is distracting. Its a bit like when Wills voice is always the loudest. A small amount of eq may well help sort out the differences in what sounds like proximity effect.
Amazing video though and will be a great series!!
this was amazing. more please.
One of the best yet. Looking forward to more of these.
That was quite amazing.
Perfect way to end my day.
Amazing!!! Keep it coming!
There need to be more of these with Adam. :) Adam interviewing is an interesting twist. I can tell that he would only interview people he would want to interview and and learn something as an end result. The only technical draw back was the distracting window light in the two shots and ambient light in the 'studio' being low on the camera side of their faces. Minor points really. If it was a podcast I wouldn't have any suggestions at all :)
The dearth of talent, is an interesting point. I don't think younger people as a rule are lazy and I'm tired of that being the go -to response. In case these older, more successful chefs haven't noticed, the pay for line cooks in high end restaurants is still terrible. And it's a lot harder to get by in NYC on $9.00/hour than it was when they were coming up. More and more, the only people who can afford to work for next to nothing are rich kids who have parental support, thus creating the lazy/entitled stereotype. They say they can't find good people, but the model also relies heavily on underpaying talented chefs until they move on to better paying positions. I don't know Chang's pay model, but generally speaking, that isn't going to fix itself from the bottom up.
kolea21 Pretty true. David Chang likes to romanticize things he barely participated in (he was born in 1977, didn't really start cooking until the early 2000s). He's dissing millennials, yet he is a millennial. And 20 years ago, restaurants would hire anyone with a pulse.
+djokawari Being born in 1977 makes him part of Gen X
cryo phile Barely. By about an inch.
MSG is not a sugar it is a salt. He was mainly saying to use it lightly as a finishing salt, or to determine how much of it naturally develops when you dry age meat, and instead of dry aging you inject that amount into fresh meat.
Two brilliant minds
I can't find the right and left camera in the wide shot... are they hidden in the bookshelf?
My friend has some in his cupboard that he bought from the large asian market. But how does any of that mean it is the same as a processed sugar? It is a salt that naturally occurs in foods.
Who's the guy who wrote the piece on the Cheesecake factory? I couldn't pick up what Adam said. 31:58
do you keep MSG in your cupboard? do you know where to buy it on the high street? it's the same thing man...
Maps of the World - Gestalten, I have that very book on my coffee table right now... I feel special!
Fearing you may lose your job everyday is certainly a motivator. not sure it's a good one.
There is a great quote I like to use when describing what Chang is saying at around 13:11. It's by Henry Rollins and it goes like this " Knowledge without mileage is bullshit".
He explained exactly what Tim Ferris said in his books many great people cant explain how to do what they do great
Thank you for introducing me to Godwins Law! Hadn't heard of it before!
Now the question is do i go cook something then watch this as i am eating or do i wait till after .....
Atul Gawande. The article was in the New Yorker.
ADAM been a fan of your show since inception. I was extremely, not confident in the premise.
I was WRONG! Pull your own experiences away from the interview a bit "i welded a weld" and you are a rock star.
Jeff
It's so funny listening to David, I have a year on him in age and have been been an executive chef for about 10 years now. Starting as an executive at a restaurant for Namco cybertainment. Then the Marriott and then Gaylord Entertainment and then became a pastry chef. I think a lot of what happened to our youth is tv and these schools that charge 30-40 grand and have to justify a price tag so they tell these kids that when they are done with school their executive chefs. Makes it hard 4 them.
Adam, sounds like a great retirement plan. Great interview, and yes, New Zealand is wonderful!
I remember working for french chefs and being hit with spoons and having pans thrown at me. Fear in the kitchen was normal. Now that hr is so involved in restaurants and hotels it has changed everything. For the last 5+ years working for corporations have changed me also. For the best? Maybe for the times, yes. Last 4 years being a pastry chef has increased my creativity 10 fold though. I feel him about being in a rut after so much info. Try something new. It works!
please please please podcast this!! :D please please please !!!! :D
This was SO GOOD!!
This was the best interview yet. More like this would be great!
Why is Adam's Mic turned down so low?
AWESOME. keep it going.
David Chang needs to watch the video of Jacob Barnett talking at TEDxTeen. The kid is a genius. And the phenomena of the loss of creativity while learning more is explained very well by him in that video. I mean, come on, the kid's 14 years old and he's about to earn his PhD in quantum physics.
Awesome!
atul gawande wrote an article in the new yorker. google it. youtube disables linking
Who else is jonesing for summer already ?
Link to the "Cheesecake Factory" story they referenced: www.newyorker.com/magazine/2012/08/13/big-med
BY ATUL GAWANDE
+MaddenManification thank you based maddenmanifacation
who wrote the piece on the cheescake factory?
Yeah, well, we need to ADD a key light. Unfortunately, we had to go light weight on this one due to available resources at the time.
I know it's a great interview when I don't have an interest in the topic, but I'm hanging on every word.